Easy Bourbon Brown Butter Peach Cobbler

Easy bourbon brown butter peach cobbler. Do I even need to say more? This cobbler has the warmth of bourbon and cinnamon, mixed into fresh peaches and layered with a classic southern cobbler crust made with brown butter. Yes… you should make this today!

Cobblers are a staple dessert in the south and every family has a different version of their favorite. For me, a cobbler has to have bubbly fruit and a thick biscuit like crust on top annnddd bottom. Growing up we use to make blackberry cobbler from wild blackberries that we picked and that has always been one of my favorite childhood memories.

I recently found a recipe that my grandmother had scribbled down on an index card for peach cobbler, and it really inspired me to make one of my own. The general recipe for a fruit cobbler is a layer of sweetened fruit and some kind of cake or biscuit like crust so there is a lot of room for interpretation. I went with the addition of bourbon and brown butter to make this recipe a little more special!

How to make bourbon brown butter peach cobbler

Gather the ingredients

Flour: I use simple all purpose flour for this recipe.

Brown sugar: Dark brown sugar works best in this recipe. It will caramelize and give your filling a beautiful molasses flavor.

Bourbon: Use your favorite! If you don’t want to add the bourbon, you can sub out this ingredient for equal amounts of maple syrup. The cobbler will be just as delicious!

Peaches: Ok, this is always up for debate. I like to use fresh peeled peaches for my cobbler. Frozen peaches will work if the fruit isn’t in season. Some people prefer frozen to the fresh so really it’s up to you! If you use frozen peaches, there will be more liquid so you may have to add a tablespoon or two of flour to absorb some of that extra liquid.

Unsalted butter

Milk: Traditionally, southern cobbler was made with Pet. Milk but regular whole or 2% milk subs out perfectly.

Baking powder

Cinnamon

Vanilla

Salt

Cobbler pan: I like to use an enameled cast iron dish for cobbler. You can use a cast iron skillet or if you don’t have either of those, brown the butter on the stove and then pour the butter into a preheated casserole dish.

To make bourbon brown butter peach cobbler

Peel and slice peaches if using fresh. Toss the peaches with the bourbon (or maple syrup) and brown sugar and let them sit while you prep the rest of the cobbler.

Make the batter. In a mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, salt, vanilla, and milk. Mix until no flour is showing.

Brown the butter. The traditional southern recipes call for you to melt the butter in the casserole dish you plan to use for your cobbler. You do this by placing the cold butter in the casserole pan and heat in a 350° for about 5 minutes. I wanted to take it a step further by browning the butter. To brown the butter, heat an oven safe skillet on medium heat and allow the butter to melt and start to bubble. Stir the butter constantly for 2-3 minutes until you notice brown bits have formed on the bottom of the pan. The butter will have a nutty smell to it when it has browned. Keep a close eye on it. If the butter burns, throw it out, rinse the pan and start again.

Assemble and bake! With the brown butter in the bottom of the pan, pour half of the batter into the pan, then the sliced bourbon peaches and lastly, scoop spoonfuls of remaining batter on top. I like to leave a few peaches peeking through the batter.

Serve with vanilla ice cream for an even more decadent treat!

Looking for more?

Brown Butter Rice Krispy Treats

Blackberry Balsamic Salad with Salmon

Before you go, if you make this bourbon brown butter peach cobbler, comment and/or rate the recipe down below. I’d love to hear what you think!