Bourbon Peach Cobbler

Course Dessert


  • 8-10 peaches, peeled & sliced (6-8 cups) can use frozen fruit that is defrosted
  • 1/4 cup bourbon (optional but tastes amazing, use water if you are omitting bourbon)
  • 3/4 cup sugar, divided
  • 2 tbsp cornstarch
  • 1 tsp cinnamon
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 sticks (1/2 cup ea) cold unsalted butter, divided
  • 3/4 cup heavy cream


  • Preheat oven to 375°F degrees. Set Rectangular Mold on perforated Baking sheet and set aside.  You could also make this recipe in two smaller molds (large round mold and square mold) or divide the recipe in half to make a smaller portion.
  • Combine peaches, bourbon, ¼ cup sugar, cornstarch and cinnamon in mixing bowl and gently stir to combine.
  • Melt ¼ cup butter in sauté pan over medium heat.  Add peach mixture and cook until heated through and mixture starts to thicken, approximately 5 minutes. Stir gently you’re your heat resistant spatula while cooking peaches.
  • While peaches are cooking, make dough for cobbler.  Sift flour, ½ cup sugar, baking powder and salt into mixing bowl. Cut remaining cold butter (1 ½ sticks) into flour mixture.  You can use your pastry blender, masher or Eco-chop to cut the butter into the flour.  Once the mixture looks like coarse crumbs, add heavy cream and stir for dough to come together but do not overwork the dough.  It will be sticky.
  • Pour peaches into mold, drop dough by Tablespoons over the peaches. You can bake now or using your silicone pastry brush, brush the top of the dough with extra heavy cream and sprinkle with extra cinnamon and sugar.
  • Bake 40-45 minutes or until dough is lightly browned and peach filling is bubbling.
  • Serve with Bourbon Vanilla Ice Cream.