Smoked Bourbon Peach Cobbler

bowl of peach cobbler with ice cream on top with a black spoon in it.

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!



For the peach filling:

  • 4 large peaches, sliced (about 4 cups)
  • 2 tbsp brown sugar
  • 1 tbsp bourbon

For the crust:

  • 1/2 cup sugar
  • 1/2 cup flour (I use whole wheat pastry flour, all purpose is just fine too)
  • 1/2 tsp baking powder
  • 5 tbsp salted butter, melted
  • 1-3 tsp bourbon
  • 1 tsp vanilla
  • cinnamon and brown sugar, for sprinkling


  1. Heat smoker to about 350°F.
  2. Butter a 10-inch cast iron skillet.
  3. Spread peaches evenly in the bottom of the skillet. Sprinkle with brown sugar and drizzle evenly with bourbon. No need to stir.
  4. 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.
  5. Crumble the batter over the peaches in the skillet. Sprinkle with cinnamon and brown sugar.
  6. Place skillet on the smoker and 'bake' with the lid closed for 35 minutes, or until the filling is bubbly and crust is crisp.
  7. Remove and serve cobbler with ice cream, whipped cream, or on it's own.


  • 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 1/4 tsp salt with the sugar and flour.
  • The amount of bourbon you use in the crust will depend on personal preference. Use 1 tsp for a barely noticeable flavor, or up to 1 tbsp 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