This easy bourbon peach cobbler made with fresh peaches gets cooked on the smoker for a hint of smoky flavor on top of the sweet, juicy, bourbon-spiked filling and crisp brown sugar topped crust. No smoker? You can bake it in the oven, too!
You can't let a summer pass without making at least one cobbler from sweet, juicy peaches! Here in Texas, Fredericksburg is famous for their summer peaches, so I stocked up on the gorgeously perfumed peaches and got to work on the perfect Southern peach cobbler recipe, after I had my fill of eating them fresh, right over the sink, of course! This smoked peach cobbler is the result - perfectly sweet, buttery, and unfussy.
Why You'll Love This Peach Cobbler
This peach cobbler is everything you love about a Southern dessert - it's incredibly easy to make with just a skillet and a bowl. The most difficult part is slicing the peaches! Both the peach filling and crisp, brown sugar topped crust are spiked with a hint of bourbon that adds beautifully to the subtle smoky flavor. Topped with a scoop of vanilla ice cream, there's no better dessert for the sweet, easy days of summer!
Why Smoke Cobbler?
In the heat of the summer when you're already cooking meals outdoors, why not throw your dessert on the smoker, too? You don't have to heat up your oven, and you get a nice subtle smoky flavor. This recipe is great for whatever smoker or grill you have. Traeger and Big Green Egg style grills both work well.
What Kind Of Crust Is Best For Peach Cobbler?
That's a matter of personal preference. Mr. Table, a self proclaimed cobbler aficionado, is very particular about cobbler crust. I've dumped a lot of experimental cobblers because the topping is too biscuit-like for his taste, not crispy enough on the top, or lacking in sugar. For our personal tastes, we've landed on this crust - an unfussy mix of flour, sugar, melted butter, and baking powder that falls somewhere between a cookie, streusel, and pie crust. A sprinkle of cinnamon and brown sugar on top gives it a beautiful, delicious crunch.
How To Make Smoked Bourbon Peach Cobbler
- Butter a skillet and spread the sliced peaches in the bottom.
- Sprinkle with brown sugar and drizzle with bourbon.
- Mix the flour, sugar and baking powder.
- Add the melted butter, bourbon and vanilla and mix.
- Crumble the mixture over the peaches and sprinkle with brown sugar and cinnamon.
- Place on the smoker and cook with the lid closed for about 35 minutes, or until the filling is bubbly and the top is crisp.
No Smoker? No Problem!
If you don't have a smoker, you can bake this cobbler in the oven at 350°F for 35 minutes.
Recipe Tips and Variations
- This recipe is easily doubled. You can use a very large skillet or a 9x13 inch foil pan.
- I don't ever peel my peaches because I find it unnecessary and a time suck. But feel free to peel yours if you'd like!
- If you're using unsalted butter, add ¼ teaspoon salt with the sugar and flour.
- The amount of bourbon you use in the crust will depend on personal preference. Use 1 teaspoon for a barely noticeable flavor, or up to 1 tablespoon for a more pronounced bourbon flavor.
- If you're unsure of the temperature on your smoker, just keep an eye on the cobbler. You may need to cook it a little longer if the temperature is a bit low.
More Summer Peach Recipes You'll Love
- Healthy Peaches and Cream Pancakes
- Whole Wheat Peach Galette
- Homemade Baked Peach Donuts with Brown Sugar Glaze
- Easy Blueberry Peach Crumble
- Honey Lavender Peach Ice Cream
Did you make this recipe? Please leave a star rating in the comments!
PrintSmoked Bourbon Peach Cobbler
This easy bourbon peach cobbler made with fresh peaches gets cooked on the smoker for a hint of smoky flavor on top of the sweet, juicy, bourbon-spiked filling and crisp brown sugar crust. No smoker? You can bake it in the oven, too!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: dessert
- Method: smoked
- Cuisine: Southern
Ingredients
For the peach filling:
- 4 large peaches, sliced (about 4 cups)
- 2 tbsp brown sugar
- 1 tbsp bourbon
For the crust:
- ½ cup sugar
- ½ cup flour (I use whole wheat pastry flour, all purpose is just fine too)
- ½ tsp baking powder
- 5 tbsp salted butter, melted
- 1-3 teaspoon bourbon
- 1 tsp vanilla
- cinnamon and brown sugar, for sprinkling
Instructions
- Heat smoker to about 350°F.
- Butter a 10-inch cast iron skillet.
- Spread peaches evenly in the bottom of the skillet. Sprinkle with brown sugar and drizzle evenly with bourbon. No need to stir.
- Make the curst. In a bowl, mix sugar, flour and baking powder. Add melted butter, bourbon and vanilla. Mix until moistened. The batter will be the texture of dense cookie dough.
- Crumble the batter over the peaches in the skillet. Sprinkle with cinnamon and brown sugar.
- Place skillet on the smoker and 'bake' with the lid closed for 35 minutes, or until the filling is bubbly and crust is crisp.
- Remove and serve cobbler with ice cream, whipped cream, or on it's own.
Notes
- I don't ever peel my peaches because I find it unnecessary and a time suck. But feel free to peel yours if you'd like!
- If you're using unsalted butter, add ¼ teaspoon salt with the sugar and flour.
- The amount of bourbon you use in the crust will depend on personal preference. Use 1 teaspoon for a barely noticeable flavor, or up to 1 tablespoon for a more pronounced bourbon flavor.
- If you're unsure of the temperature on your smoker, just keep an eye on the cobbler. You may need to cook it a little longer if the temperature is a bit low.
- This recipe works great on a Traeger or Big Green Egg. You can also bake it in the oven at 350°F for 35 minutes.
- This recipe is easily doubled. You can use a very large skillet or a 9x13 inch foil pan.
Keywords: smoked peach cobbler, bourbon peach cobbler, smoked bourbon peach cobbler, treager peach cobbler
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