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Perfect Bourbon Peach Cobbler with Fluffy Biscuits: Easy Homemade Recipe

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This bourbon peach cobbler features jammy peaches with a subtle bourbon warmth and fluffy buttermilk biscuits. It’s a quick, easy dessert perfect for any occasion, from summer barbecues to cozy weeknights.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches; if using frozen, no need to thaw first)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 3 tablespoons bourbon
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional but highly recommended)
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup buttermilk, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar or coarse sugar (for sprinkling)
  • Vanilla ice cream or whipped cream (for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Prepare the peaches: If using fresh peaches, bring a large pot of water to a boil. Score an X on the bottom of each peach, then drop into boiling water for 30-45 seconds. Transfer to ice water, slip off skins, and slice into ½-inch thick wedges, discarding pits. If using frozen peaches, measure straight from the bag.
  3. Macerate the peaches: In a large mixing bowl, combine sliced peaches, granulated sugar, brown sugar, bourbon, lemon juice, vanilla extract, cinnamon, and salt. Stir gently and let sit for 15-20 minutes.
  4. Make the biscuit topping: In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add cold butter cubes and cut into the flour mixture using a pastry cutter or two forks until it resembles coarse meal with some pea-sized butter pieces.
  5. Add wet ingredients to biscuits: In a small bowl, stir together buttermilk and vanilla extract. Pour into flour-butter mixture and stir with a fork just until dough comes together (shaggy and slightly sticky; do not overmix).
  6. Prepare filling for baking: Stir cornstarch into macerated peach mixture until dissolved. Pour into a 9×13-inch baking dish and spread evenly.
  7. Drop biscuit topping: Using a spoon or cookie scoop, drop heaping spoonfuls of dough over the peach filling (about 9-12 biscuits). Sprinkle tops with turbinado sugar if using.
  8. Bake: Place dish on a rimmed baking sheet. Bake for 35-40 minutes until biscuits are golden brown and a toothpick inserted into a biscuit comes out clean, and filling is bubbling around edges. If biscuits brown too quickly after 25 minutes, tent loosely with foil.
  9. Cool slightly: Let cobbler rest on a wire rack for at least 10-15 minutes before serving.

Notes

Keep butter cold for fluffy biscuits. Don’t skip maceration step. Use a rimmed baking sheet under the dish to catch overflow. Let cobbler rest before serving to allow filling to set. For a bourbon-free version, substitute with 2 tablespoons apple juice plus ½ teaspoon vanilla extract. For gluten-free, use a gluten-free baking blend with xanthan gum. For dairy-free, use plant-based butter and buttermilk substitute (unsweetened almond milk with lemon juice).

Nutrition

Keywords: bourbon peach cobbler, peach cobbler, easy peach cobbler, homemade peach cobbler, bourbon dessert, summer dessert, peach dessert, biscuit topping cobbler

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