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+ servings
spoon under slice of peach cobbler in white casserole with two scoops of melting ice cream on top with peaches, flowers, an ice cream scoop, and glass of bourbon around

Old Fashioned Southern Bourbon Peach Cobbler

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Author: Traci
The best EVER Old Fashioned Bourbon Peach Cobbler! Super simple to make, full of flavor, and a great way to use fresh summer peaches. Every bite is sweet, warming, with hints of nutmeg and plenty of bourbon. SO. GOOD.



  • 7 cups fresh peaches, peeled and sliced
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 5 Tablespoons cornstarch
  • 1 teaspoon ground nutmeg
  • 4 Tablespoons bourbon
  • 1 teaspoon vanilla extract


  • ½ cup heavy cream
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup all purpose flour
  • ¼ cup sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, cold



  • Heat oven to 350° F.
  • Spray a 8"x12" casserole dish with cooking spray. Set aside.
  • Place peaches, sugar, salt, cornstarch, nutmeg, bourbon, and vanilla in a large bowl.
  • Stir to combine.
  • Pour into prepared casserole. Set aside.


  • In a small bowl, whisk together cream, egg, and vanilla, Set aside.
  • In a medium bowl, sift together flour, sugar, baking powder, and salt.
  • Grate butter into flour mixture.
  • Toss lightly with a rubber spatula to mix.
  • Add wet ingredients.
  • Stir only until moistened.
  • Drop by spoonfuls on top of peach mixture.
  • Bake for 45 minutes, or until top is browned and filling is bubbly.


  • If you don't have fresh peaches, you can use canned or frozen. Just make sure to drain off any excess liquid and that they're not flavored or sweetened!
  • You can use store-bought biscuit dough, but we can't guarantee baking times.
Expert Tips:
  • Make sure that you use ripe peaches for this recipe! To check if they're ripe, they should be slightly soft when you gently squeeze them.
  • 7 cups of sliced peaches is about 6 or 7 large peaches.
  • When making the filling, be careful to not break the peaches!
  • Do not over mix the dough for the topping! It's best to use a rubber spatula to fold/mix the cream into the dry ingredients.
  • Baking times may very depending on how your oven bakes. Keep an eye on it!
  • If you'er unsure if the cobbler is done, you can use an instant read thermometer. Place the thermometer in the thickest part of the topping and, if it reads around 200 degrees Fahrenheit, the cobbler is done.
  • Let the cobbler cool slightly before serving. The longer it cools, the less juicy it will be when you cut into it.


Serving: 0.5cup | Calories: 224kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 171mg | Potassium: 139mg | Fiber: 2g | Sugar: 20g | Vitamin A: 579IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg