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Bourbon Peach Cobbler
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Chef Eddy Recipe
Bourbon Peach Cobbler
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Two Southern favorites, peaches and bourbon, are combined in this easy and comforting dessert. 

Prep time
Bake/Cook time
0:40 to 0:45
8 servings
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Bourbon Peach Cobbler
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:40 to 0:45
Yield :
8 servings


  • 2 lbs frozen peaches, defrosted and drained
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/3 cup bourbon
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter
  • 1 1/4 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 5 tablespoons unsalted butter, very cold
  • 1/2 cup sour cream
  • 1 tablespoon bourbon
  • 2 teaspoons vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. 
  2. In a saucepan combine sugar, cornstarch, flour, vanilla, bourbon, cinnamon, and butter and whisk to a boil. Remove from heat when mixture is bubbling.
  3. Add drained peaches and combine. Transfer into an 8x8-inch baking dish and set aside.
  4. Sift together flour, baking powder, salt, and sugar.
  5. Using a grater, grate cold butter onto large eyes of grater directly into flour mixture. Toss around.
  6. Mix sour cream with bourbon and vanilla and toss/stir using a large spoon. Do not press together or try to make dough. Just mix until it appears to be somewhat evenly combined but is still lumpy.
  7. Sprinkle onto peaches and place in oven. Bake until topping is golden, about 40 minutes. 
  8. Serve warm with a scoop of vanilla ice cream, if desired. 
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