Variation
Add 150 g of fresh raspberries for a Mixed Berry Peach Cobbler.
Dessert · Baking · American
Peach Cobbler With Bourbon Vanilla Cream
Celebrate summer with this classic peach cobbler, featuring a golden, buttery biscuit topping and juicy, cinnamon-spiced fruit.
Prep
20 min
Cook
45 min
Difficulty
Easy
Serves
8
Preparation
Get these tasks done before you start cooking.
Fruit Prep
- 1
Macerate Peaches
Toss peaches with sugar, spices, and starch in a large bowl and let sit for 15 minutes to draw out juices.
Tip: If peaches are very firm, add an extra tablespoon of sugar.
Dough Assembly
- 1
Cut the Butter
Pulse flour, sugar, and butter in a food processor or use a pastry cutter until the mixture resembles coarse meal.
Tip: Keep the butter as cold as possible for a flaky biscuit.
How to Make Peach Cobbler With Bourbon Vanilla Cream
Total time: 1 h 5 min · Yields 8 servings
- 1
Preheat and Prepare
Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Grease a 23x33 cm (9x13 inch) baking dish with butter.
- 2
Cook the Filling
Transfer the peach mixture and all its juices to the prepared baking dish. Bake for 10 minutes on the middle rack to start softening the fruit before adding the topping.
- 3
Mix the Biscuit Topping
While the peaches bake, combine the dry ingredients with the cold butter. Gently stir in the heavy cream and vanilla until just combined. Do not overmix as this will make the biscuits tough.
- 4
Assemble the Cobbler
Remove the peaches from the oven. Use a spoon to drop clumps of the biscuit dough evenly over the hot fruit. Sprinkle the top of the dough liberally with extra granulated sugar.
- 5
Bake until Golden
Return the dish to the oven and bake for 30 to 35 minutes. The topping should be golden brown and the fruit juices should be bubbling vigorously around the edges.
- 6
Make the Bourbon Cream
In a chilled bowl, whisk the heavy cream, powdered sugar, bourbon, and vanilla bean paste until medium peaks form.
Chef's Tips
- Do not peel the peaches if they are organic, the skin adds beautiful color and texture.
- Always bake the fruit for a few minutes before adding the topping to ensure no 'soggy bottom' occurs.
- Use a thermometer to check the biscuits; they should register 93 degrees Celsius internally when fully cooked.
What to Serve with Peach Cobbler With Bourbon Vanilla Cream
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve warm with a generous dollop of the bourbon vanilla cream.
- Double down on dairy with a scoop of premium peach or vanilla bean ice cream.
- Drizzle with a little extra honey if the fruit is early-season and tart.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Substitute bourbon with maple syrup in the cream for a family-friendly version.
Variation
Add 1/2 tsp of ground ginger to the peach filling for a spicy kick.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 175 C oven for 10 minutes to crisp the topping.
Further reading
Frequently asked questions
Can I use frozen peaches for this peach cobbler?
Yes, you can use frozen peaches. Thaw them completely and drain about half of the excess liquid before tossing with the starch and sugar to prevent the cobbler from becoming too watery.
Why is my peach cobbler topping doughy?
Doughy topping usually happens if the oven temperature is too low or if the peaches weren't hot enough when the dough was added. Pre-baking the fruit helps ensure the bottom of the biscuit cooks through.
Should I peel the peaches before baking?
It is a matter of preference. Peach skins soften significantly during baking and contain most of the fruit's nutrients and color. If you prefer a smoother texture, blanch the peaches in boiling water for 30 seconds to slip the skins off easily.
How do I prevent a runny peach cobbler?
Cornstarch is the key thickening agent. Ensure the fruit juices reach a full boil in the oven (you should see large bubbles), as this is the temperature at which cornstarch activates its thickening power.
Can I make the biscuit dough in advance?
You can mix the dry ingredients and butter ahead of time, but do not add the cream until you are ready to bake. The baking powder begins to react as soon as it hits moisture.
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