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Peach Cobbler – this classic farm to table dessert recipe is perfected with brown butter and bourbon! Made with fresh peaches and a spiced but not-too-sweet crispy topping, this cobbler recipe proves there is no better way to savor the flavors of summer!
It isn’t a summer gathering unless this Brown Butter Bourbon Peach Cobbler is there. This is probably the most requested dessert from my family during the summer, followed closely by my classic apple pie. Once you taste it, you’ll know why it’s such a hit on our farm! Made with fresh peaches and a spiced but not-too-sweet crispy topping, this cobbler recipe proves there is no better way to savor the flavors of summer. The brown butter and bourbon send this cobbler over the edge – you won’t regret taking a few extra minutes to brown the butter. And the bourbon…well, everything tastes better with bourbon!
Peach season is simply the best around the farm. When July rolls around, my daughters and I can’t wait for the season’s first peaches. Over the years, our family has planted a handful of different varieties so we’re able to enjoy peaches for the last half of summer – such a treat! A bowl of warm peach cobbler served with a scoop of vanilla ice cream on top is how I embrace summer and all its glory. I can’t think of a better way to end a warm summer night!
I hope you enjoy this recipe as much as our family does! This recipe calls for fresh peaches, you can easily find them at the grocery store, farmer’s market or a farm stand starting in July through August.
Cheers!
PrintBrown Butter Bourbon Peach Cobbler
Peach Cobbler – this classic farm to table dessert recipe is perfected with brown butter and bourbon! Made with fresh peaches and a spiced but not-too-sweet crispy topping, this cobbler recipe proves there is no better way to savor the flavors of summer!
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
- 8 cups peaches, peeled and sliced (about 8–10 peaches)
- ¼ cup bourbon
- 1 teaspoon vanilla
- ¾ cup granulated sugar, divided, plus more for dusting
- 2 tablespoons corn starch
- 2 teaspoons ground cinnamon, divided
- 1 ½ cups all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- Pinch of nutmeg (optional)
- 16 tablespoons cold butter
- ¾ cup heavy cream, plus more for brushing
Instructions
- Preheat oven to 375°F.
- In a large bowl add the peaches, bourbon, vanilla, ½ cup granulated sugar, cornstarch, and 1 teaspoon cinnamon and mix well to coat the peaches evenly; set aside.
- Sift the flour, the remaining ¼ cup granulated sugar, ¼ cup brown sugar, 1 teaspoon cinnamon, baking powder, kosher salt and nutmeg (optional) into a bowl.
- Cut 12 tablespoons (1 ½ sticks) of butter into small pieces; add to the flour mixture and cut it in with a pastry cutter or your hands until the mixture looks like coarse crumbs.
- Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.
- In a skillet* over medium heat, melt the remaining 4 tablespoons butter stirring often, until it foams, then browns, about 5 minutes.
- Add the peaches and cook gently until heated through, about 5 minutes.
- Pour peach mixture into a baking dish and drop the dough by spoonfuls over the warm peach mixture. The dough will puff up and spread out as it bakes so there can be gaps in the spoonfuls.
- Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips.
- Cook for 40 to 45 minutes until the top is golden brown and the fruit is bubbling.
Let peach cobbler cool slightly before serving.
Notes
* if you use a cast iron skillet, you can leave peaches in skillet and drop the dough over the warm peach mixture. Don’t forget to follow step 9 and 10.
Keywords: peach, cobbler, farm grown
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