Recipe Image

Bourbon-Peach Cobbler

  • 35 m
  • 1 h 45 m
EatingWell Test Kitchen
“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.”


    • Fruit
    • 12 cups sliced firm ripe peaches, fresh or frozen, thawed (about 3 pounds)
    • ½ cup packed light brown sugar
    • 3 tablespoons all-purpose flour
    • Pinch of kosher salt
    • 3 tablespoons bourbon or 2 teaspoons vanilla extract
    • Topping
    • 1 cup white whole-wheat flour
    • ¾ cup all-purpose flour
    • 3 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon kosher salt
    • 6 tablespoons cold unsalted butter, cut into small pieces
    • 1 cup buttermilk, plus more for brushing
    • 2 teaspoons coarse sugar for sprinkling


  • 1 Preheat oven to 375°F. Coat a 9-by-13-inch nonreactive baking dish (see Tip) with cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
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