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Bourbon Peach Cobbler Recipe Easy Homemade Brown Butter Crust Delight

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A crowd-pleasing bourbon peach cobbler featuring ripe peaches and a nutty, caramelized brown butter crust with a subtle bourbon warmth. Perfect for summer or anytime dessert lovers.

Ingredients

Scale
  • 5–6 medium fresh peaches, peeled and sliced (about 4 cups)
  • 2 tablespoons bourbon
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour for crust
  • 2 tablespoons all-purpose flour to toss with peaches
  • 1/2 cup (1 stick) unsalted butter, browned and cooled slightly
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk or buttermilk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or nonstick spray.
  2. Peel and slice peaches to get about 4 cups. Toss peach slices with 2 tablespoons flour, 3/4 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon cinnamon, 2 tablespoons bourbon, and 1 teaspoon vanilla extract. Mix gently and set aside to macerate for about 10 minutes.
  3. In a medium skillet over medium heat, melt 1/2 cup unsalted butter. Stir continuously until butter foams and turns deep golden brown with a nutty aroma (about 5 minutes). Remove from heat and let cool slightly.
  4. In a mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Add cooled brown butter and 1/2 cup whole milk or buttermilk. Stir until just combined; batter should be thick but spreadable.
  5. Pour peach mixture into prepared baking dish, spreading evenly. Dollop spoonfuls of crust batter over peaches, leaving gaps for bubbling fruit to peek through.
  6. Bake for 35-40 minutes or until crust is golden brown and filling bubbles around edges. Test doneness by inserting a toothpick into crust; it should come out clean.
  7. Let cobbler rest on a cooling rack for 15-20 minutes before serving to allow filling to thicken.

Notes

Brown the butter slowly and carefully to avoid burning and achieve a nutty flavor. Stir batter just until combined to keep crust tender. Blanch peaches in boiling water for 30 seconds then ice water to peel easily. Let cobbler cool before serving to thicken filling. Tent with foil if crust browns too quickly.

Nutrition

Keywords: bourbon peach cobbler, brown butter crust, peach dessert, easy cobbler recipe, summer dessert, homemade cobbler, bourbon dessert

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