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Best Boozy Brown Sugar Peach Cobbler Recipe

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This boozy brown sugar peach cobbler features ripe peaches, dark brown sugar, and bourbon for a warm, complex dessert. It’s simple enough for a weeknight but impressive enough for company, with a golden biscuit topping and jammy peach filling.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup bourbon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 cup all-purpose flour
  • 1/2 cup dark brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar (like turbinado or demerara)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your cast iron skillet in the oven while it preheats.
  2. In a large bowl, combine the sliced peaches, dark brown sugar, bourbon, lemon juice, vanilla extract, cornstarch, cinnamon, nutmeg, and salt. Stir gently until the peaches are evenly coated. Let this sit while you prepare the topping.
  3. In a medium bowl, whisk together the flour, dark brown sugar, baking powder, baking soda, and salt. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  4. Make a well in the center and pour in the buttermilk and vanilla extract. Stir just until combined. The dough will be thick and slightly sticky.
  5. Carefully remove the hot skillet from the oven. Pour the peach filling directly into the hot skillet. Drop spoonfuls of the topping over the peaches. Sprinkle the coarse sugar over the top.
  6. Place the skillet in the oven and bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly around the edges. If the topping is browning too quickly, tent it with foil for the last 10 minutes.
  7. Let the cobbler cool on a wire rack for at least 15 minutes before serving. Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Don’t skip the cornstarch—it thickens the filling. Cold butter is essential for a flaky topping. Let the cobbler rest for 15 minutes before serving to allow the filling to set. Use a bourbon you’d actually drink for the best flavor. If using frozen peaches, thaw and drain them first, and add an extra tablespoon of cornstarch.

Nutrition

Keywords: peach cobbler, boozy cobbler, brown sugar cobbler, bourbon peach cobbler, summer dessert, peach dessert, cast iron skillet cobbler

Find it online: https://spoonmira.com/best-boozy-brown-sugar-peach-cobbler-recipe/