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


Read the full recipe after the video.

Recipe Summary test

1 hr 45 mins

Nutrition Profile:





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

1 cup
247 calories; protein 4.5g; carbohydrates 43.6g; dietary fiber 3.5g; sugars 26.3g; fat 6.4g; saturated fat 3.8g; cholesterol 16.1mg; vitamin a iu 689.3IU; vitamin c 10.4mg; folate 35.9mcg; calcium 88.9mg; iron 2.3mg; magnesium 19.5mg; potassium 361.7mg; sodium 179.1mg; thiamin 0.1mg; added sugar 13g.

1 starch, 1 fruit, 1 other carbohydrate, 1 fat