Made with a bit of bourbon, this cobbler pairs nicely with a California chardonnay.
There’s nothing like biting into a ripe, juicy peach. Whether you’re eating it whole, slicing it into fresh cream, ice cream, or canning or baking, the smell of the peach reminds us that fall is on its way. Summer’s last hurrah.
This decadent, delicious recipe is simple to prepare and perfect for any celebration.
Note: Set aside a bit of extra sugar and cinnamon for sprinkling and cream for brushing over the top.
Our Perfect Pairing: Payaso de Rodeo Chardonnay
bourbon peach cobbler
6 to 8 servings | oven 375 degrees F
- 8 peaches, peeled and sliced
- 1/4 cup Four Roses Bourbon
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, cold
- 3/4 cup heavy cream
- Preheat the oven to 375 degrees F. In a large bowl, add peaches, bourbon, 1/4 cup sugar, cornstarch and cinnamon and toss to coat.
- In a medium bowl, sift together flour, the remaining 1/2 cup sugar, baking powder and salt.
- Cut 1-1/2 sticks of butter into small pieces and add to the flour mixture. Cut it with a pastry blender, fork, or your hands until the mixture looks like coarse crumbs. Slowly add cream and mix just until the dough comes together, being careful not to overwork the dough. It should be slightly sticky.
- Melt the remaining 1/2 stick butter in a 10″ skillet or large stock pot over medium-low heat. Carefully add the peaches and cook until heated through, about 5 minutes.
- Transfer the mixture to a 2-quart baking dish and immediately drop the dough by tablespoonfuls over the peaches. It’s okay to leave gaps or spaces as the dough will puff and spread. Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.
- Bake in the oven on a baking sheet, it will drip, until the cobbler is browned, and the fruit is bubbling, 40 to 45 minutes. Serve warm with the ice cream or freshly whipped cream.
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