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Cozy Brown Sugar Bourbon Peach Cobbler Recipe with Easy Cornmeal Biscuit Topping

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A comforting peach cobbler featuring tender peaches in a brown sugar bourbon sauce topped with a soft, crumbly cornmeal biscuit crust. Perfect for cozy gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 5–6 medium ripe peaches, peeled and sliced
  • 3/4 cup light brown sugar
  • 2 tablespoons bourbon (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel, pit, and slice 5-6 ripe peaches into 1/2-inch thick slices. Toss them in a bowl with the brown sugar, bourbon, lemon juice, cornstarch, and cinnamon. Mix gently to coat all the peaches evenly. Set aside to macerate for 10 minutes.
  3. Transfer the peach mixture to your baking dish, scraping all the syrupy juices along.
  4. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
  5. Cut the cold, cubed butter into the dry ingredients using a pastry cutter or fork until pea-sized bits form.
  6. In a separate small bowl, whisk the buttermilk and vanilla extract. Pour into the flour and butter mixture and stir gently until just combined; the batter will be slightly sticky and lumpy.
  7. Spoon the biscuit dough over the peaches in dollops, leaving gaps for the fruit to bubble through.
  8. Bake for 35-40 minutes until the biscuit topping is golden brown and a toothpick inserted comes out clean. The peach juices should be thick and bubbly around the edges.
  9. Let the cobbler cool for about 15 minutes before serving.

Notes

If peaches are very juicy, add an extra tablespoon of cornstarch to prevent runny filling. Let the cobbler rest after baking to thicken juices. For easier peeling, blanch peaches in boiling water for 30 seconds then shock in ice water. Keep butter cold until cutting into flour to maintain flaky biscuit texture. Do not overmix biscuit dough. Check baking at 35 minutes to avoid burning. Can substitute bourbon with vanilla extract or peach juice for alcohol-free version. Can freeze baked cobbler for up to 2 months.

Nutrition

Keywords: peach cobbler, bourbon peach cobbler, cornmeal biscuit topping, brown sugar dessert, easy peach cobbler, summer dessert, cozy dessert

Find it online: https://tempotaste.com/cozy-brown-sugar-bourbon-peach-cobbler-recipe-with-easy-cornmeal-biscuit-topping/