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Perfect Bourbon Peach Cobbler: Easy Labor Day Dessert

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This perfect bourbon peach cobbler for Labor Day is the ultimate end-of-summer dessert. It’s rustic, forgiving, and pairs beautifully with vanilla ice cream or a cold beer.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–8 medium peaches)
  • 1/2 cup granulated sugar
  • 1/4 cup bourbon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar (for topping)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 3/4 cup whole milk
  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your cast iron skillet inside while it heats up.
  2. Prepare the peaches: Bring a large pot of water to a boil. Score a small X on the bottom of each peach, then drop them into the boiling water for about 30 seconds. Transfer them to a bowl of ice water. The skins should slip right off. Slice the peaches into 1/2-inch thick wedges and place them in a large mixing bowl.
  3. Make the filling: Add the sugar, bourbon, lemon juice, vanilla extract, cornstarch, cinnamon, and nutmeg to the sliced peaches. Gently toss everything together until the peaches are evenly coated. Let this sit while you prepare the topping.
  4. Make the cobbler topping: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  5. Add the milk: Pour the milk into the flour-butter mixture and stir with a wooden spoon just until combined. The dough will be thick and slightly lumpy.
  6. Assemble the cobbler: Carefully remove the hot skillet from the oven. Add the butter and let it melt, swirling to coat the bottom. Pour the peach filling into the skillet, spreading it into an even layer. Drop spoonfuls of the topping dough over the peaches. Sprinkle the turbinado sugar over the top if you’re using it.
  7. Bake: Place the skillet in the oven and bake for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling up around the edges. If the top is browning too quickly, tent it loosely with foil for the last 10 minutes.
  8. Cool slightly: Let the cobbler cool on a wire rack for at least 15 minutes before serving.

Notes

Don’t skip the cornstarch—it thickens the peach juices. Cold butter is key for a flaky topping. Let the cobbler cool for at least 15 minutes before serving to allow the filling to set. If the top browns too quickly, tent with foil.

Nutrition

Keywords: bourbon peach cobbler, Labor Day dessert, easy peach cobbler, cast iron skillet cobbler, summer dessert

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