Easy buttermilk biscuits top this healthy peach cobbler recipe made with a glug of bourbon. If you prefer to leave out the liquor, try swapping apple juice or cider for the bourbon. Source: EatingWell Magazine, July/August 2015

EatingWell Test Kitchen




Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 9-by-13-inch nonreactive baking dish (see Tip) with cooking spray.

  • To prepare fruit: Combine peaches, brown sugar, 3 tablespoons all-purpose flour and a pinch of salt in a large bowl. Transfer to the prepared baking dish. Drizzle with bourbon (or vanilla). Tightly cover with foil. Bake until the fruit is steaming, 20 to 30 minutes.

  • To prepare topping: Meanwhile, whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add butter; rub with your fingers or use a pastry cutter until the pieces are smaller in size, but still visible.

  • When the peaches are steaming, drizzle buttermilk over the flour mixture and stir with a fork until just combined. Dollop the cobbler topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.

  • Bake until golden brown, 35 to 40 minutes more. Let cool at least 15 minutes before serving.


Be sure to use nonreactive bowls, pans or baking dishes--stainless-steel, enamel-coated, nonstick or glass--when cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Nutrition Facts

247 calories; 6.4 g total fat; 3.8 g saturated fat; 16 mg cholesterol; 179 mg sodium. 362 mg potassium; 43.6 g carbohydrates; 3.5 g fiber; 26 g sugar; 4.5 g protein; 689 IU vitamin a iu; 10 mg vitamin c; 36 mcg folate; 89 mg calcium; 2 mg iron; 19 mg magnesium; 13 g added sugar;