Old Fashioned Southern Bourbon Peach Cobbler

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This Old Fashioned Southern Bourbon Peach Cobbler with a flakey, sweet, and oh so delicious shortcake biscuit topping is perfect for any and every occasion this summer! Every bite is layered with fresh peaches, a little bit of bourbon, and hints of nutmeg. Then, topped with the simplest shortcake biscuit topping. It’s not just delicious, but so pretty! After baking, the peaches are perfectly juicy and flavorful, while the shortbread biscuit is crisp on the outside, soft and flakey inside, and extra sweet. This cobbler is super simple to make and a great summer dessert to share with family and friends! Serve with vanilla ice cream for the best treat to celebrate the summer or just the weekend. SO. GOOD.

About The Recipe

With July here, we finally have lots of peaches to eat, bake with, and simply enjoy. The first thing on our menu? Peach cobbler! Though, this is not any ordinary peach cobbler.

This is one of my absolute favorite desserts ever!

A combo of fresh and sweet summer peaches, bourbon, vanilla, and nutmeg… I mean, who can say no to this?! It’s bright, delicious, warming, and the perfect dessert to share with everyone on weekdays, weekends, holiday’s, or whenever!

This peach cobbler has always been the perfect thing to serve no matter the occasion. It’s truly a crowd pleaser!

Whether you are a fan of baked fruit or not, this cobbler is sure to become your new favorite dessert. It’s fun and easy to make!

Honestly, there’s nothing better than peeling some peaches with family. Bonus? While this cobbler bakes, it literally makes the kitchen smell sooooo good.

Be sure to serve each slice with a scoop of homemade vanilla ice cream to create the ultimate dessert. Creamy, sweet, boozy, fruity, and just SO good!

What’s The Difference Between a Crisp, Crumble, and Cobbler?

While all of these desserts are very similar, there are some differences! When it comes to crisps and crumbles they are, essentially, the same thing. Baked fruit with a crunchy topping. A crisp tends to have oats in the topping while a crumble does not.

Then, there’s cobbler! Yet another delicious baked fruit dessert, but totally in a league of its own. Instead of a crunchy topping comprising of butter, brown sugar, oats, etc. It typically has a biscuit-like topping or pie crust! For this recipe, we chose to make a shortcake topping (essentially a sweet biscuit) to better compliment the flavors of the peaches.

Reasons You Will Love This Bourbon Peach Cobbler

• A great way to use up fresh summer peaches.
• Full of flavor and perfectly balanced.
• Boozy, sweet, and peach-y.
• Bakes in JUST 35 minutes!
• A serious crowd pleaser.

Equipment Needed

• Mixing Bowls
• Casserole
• Course Cheese Grater

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For Filling:

• Fresh Peaches
• Granulated Sugar
• Salt
• Cornstarch
• Ground Nutmeg
• Bourbon
• Vanilla Extract

For The Topping:

• All-Purpose Flour
• Granulated Sugar
• Salt
• Cornstarch
• Unsalted Butter
• Heavy Cream
• Large Egg
• Vanilla Extract

How To Make Bourbon Peach Cobbler

Step 1: Make the filling

In a large bowl, mix together peaches, sugar, salt, cornstarch, ground nutmeg, bourbon, and vanilla a large bowl. Set aside.

Pour into greased casserole. Set aside.

Step 2: Make the topping

In a medium bowl, combine heavy cream, vanilla, and eggs. Mix well. Set aside.

In a large bowl, sift together flour, baking powder, salt, and sugar.

Grate butter into flour mixture and toss gently.

Add cream mixture and fold into flour mixture just until combined.

Step 3: Add topping and bake

Place dollops of shortcake onto peaches. Bake at 350 for 35 minutes, or until topping is golden brown the edges are bubbly.

Bourbon Peach Cobbler FAQ’s

What type of peaches to use? With so many varieties of peaches out there, it can be a little overwhelming! For this cobbler, the best peaches to use are Freestone Yellow Peaches. Freestones (which means the peach comes easily off of the pit) are generally available during peak season/a little later on. The first peaches of the season will always be clingstone (means that the peach will not come off easily from the pit). Clingstone peaches can be used, but you have to be careful when cutting them, as getting them off the pit/seed can be difficult!

Should I peel the peaches? We chose to peel our peaches, but if you don’t mind the texture/flavor of cooked peach skin, you can leave it on!

Can I use canned or frozen peaches? Of course! Just make sure they’re plain peaches. No peach filling or sweetened peaches. Also, when it comes to canned peaches, be sure to strain any juice off! You don’t want the filling to be too liquid-y.

How do I slice peaches for this recipe? We liked to slice our peaches some-what thinly, so they can cook through, but it’s something that doesn’t have to be exact. Around 1/8 inch thick should do.

Can I use white peaches for this recipe? This recipe is specifically for yellow peaches. We wouldn’t recommend using white peaches in this cobbler, as they are much sweeter.

Do I have to use bourbon in this recipe? While the bourbon adds a wonderful depth of flavor, you can omit it. You may need to add a splash more vanilla, but other than that, it should be fine!

Why is my shortcake topping sticky? It’s meant to be this way, don’t worry! We didn’t want a stiff biscuit as the topping, but something more buttery, flakey, and would melt a little bit as it baked.

How to know when a cobbler is done? Visually, the best cue for a perfectly baked cobbler is a golden brown top and bubbling edges. If you’re unsure, you can use an instant read thermometer! A baked cobbler should read 200 degrees Fahrenheit in the thickest part of the topping (not the actual fruit filling!).

How To Store

You can easily keep this in the fridge. Just cover with plastic wrap or foil and it should keep about 4-7 days.

You could also freeze this recipe! Just wrap the top of the pan with aluminum foil and it should keep for about one month. You can easily reheat in the oven. Just make sure to let it thaw entirely on the counter first and to keep it covered so the topping doesn’t burn.

Substitutions

• If you don’t have fresh peaches, you can use canned or frozen. Just make sure to drain off any excess liquid and that they’re not flavored or sweetened!
• You can use store-bought biscuit dough, but we can’t guarantee baking times.

Looking for more recipes like this? Here are a few you may like: Spiced Peach Hand Pies, Brown Sugar and Nutmeg Peach Galette, Peach Crumble Bars, Peaches and Cream Ice Cream

Expert Tips

• Make sure that you use ripe peaches for this recipe! To check if they’re ripe, they should be slightly soft when you gently squeeze them.
• 7 cups of sliced peaches is about 6 or 7 large peaches.
• When making the filling, be careful to not break the peaches!
• Do not over mix the dough for the topping! It’s best to use a rubber spatula to fold/mix the cream into the dry ingredients.
• Baking times may very depending on how your oven bakes. Keep an eye on it!
• If you’er unsure if the cobbler is done, you can use an instant read thermometer. Place the thermometer in the thickest part of the topping and, if it reads around 200 degrees Fahrenheit, the cobbler is done.
• Let the cobbler cool slightly before serving. The longer it cools, the less juicy it will be when you cut into it.

When you make this Old Fashioned Southern Bourbon Peach Cobbler, leave a comment down below and/or give this recipe a rating! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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