Peach cobbler infused with Bourbon – now that’s a dessert!

Peach cobbler pairs well with ice-cream for an afternoon treat. (Pinterest pic)

NON-HALAL RECIPE: Peach cobbler is a summertime staple and this recipe is a keeper. It’s the ultimate summer dessert with juicy peaches flavoured with Bourbon, cinnamon and a crispy crust. The recipe is absolutely easy and fail-proof. You can make it in a cast-iron skillet and then bake in the oven.


  • 8 peaches, peeled and sliced
  • 1/4 cup Bourbon
  • 3/4 cup sugar, plus more for dusting
  • 2 tablespoons corn starch
  • 1 teaspoon ground cinnamon
  • 1 and a half cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 12 tablespoons cold unsalted butter, plus 2 tablespoons for the skillet
  • 3/4 cup heavy cream, plus more for brushing


  • Heat the oven to 190º C.
  • In a large bowl add the peaches, Bourbon, 1/4 cup sugar, cornstarch and cinnamon and mix well to coat the peaches evenly. Set aside.
  • Prepare the dough. In a food processor add the flour, 1/2 cup sugar, baking powder and salt.
  • Cut 12 tablespoons butter into small pieces. Add to the flour mixture and pulse until the mixture looks like wet sand. Mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.
  • In a 25 cm cast iron skillet over medium-low heat, melt the remaining 2 tablespoons butter. Add the peaches and cook gently until heated through, about five minutes.
  • Drop the dough by tablespoonfuls over the warm peaches. Gaps are okay as the dough will puff up and spread out as it bakes.
  • Brush the top with heavy cream and sprinkle with some sugar; put in the oven on a baking sheet to catch any drips.
  • Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling. Serve warm.

This article first appeared in Rasa Malaysia.

Low Bee Yinn is a food blogger and cookbook author.