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Smoked Bourbon Peach Cobbler Recipe

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This Smoked Bourbon Peach Cobbler is a delightful twist on a classic dessert, featuring juicy peaches infused with bourbon and topped with a buttery, cinnamon-kissed crust. Cooked gently on a smoker for a unique smoky flavor and a perfectly crisp crust, it’s a perfect summer treat served warm with ice cream or whipped cream.

Ingredients

Peach Filling

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

Crust

  • ½ cup sugar
  • ½ cup flour (whole wheat pastry flour or all purpose flour)
  • ½ tsp baking powder
  • 5 tbsp salted butter, melted
  • 1-3 tsp bourbon
  • 1 tsp vanilla extract
  • Cinnamon and brown sugar, for sprinkling

Instructions

  1. Prepare the smoker and skillet: Heat the smoker to about 350°F. Butter a 10-inch cast iron skillet to prevent sticking and enhance flavor.
  2. Arrange peach filling: Spread the sliced peaches evenly in the bottom of the skillet. Sprinkle with brown sugar and drizzle bourbon evenly over the peaches. Do not stir as the flavors will meld while cooking.
  3. Make the crust: In a bowl, combine sugar, flour, and baking powder. Add the melted butter, 1 to 3 teaspoons bourbon depending on desired intensity, and vanilla extract. Mix until moistened; the batter should have the texture of dense cookie dough.
  4. Top peaches with crust: Crumble the batter evenly over the peach mixture in the skillet. Sprinkle the top generously with cinnamon and brown sugar to add a warm, spicy sweetness and create a crisp topping.
  5. Smoke the cobbler: Place the skillet on the smoker and close the lid. Smoke for approximately 35 minutes or until the peach filling is bubbly and the crust is golden and crisp.
  6. Serve: Remove the cobbler from the smoker. Serve warm on its own or with ice cream or whipped cream for an indulgent dessert experience.

Notes

  • You can leave the peach skins on to save time without compromising the texture or flavor.
  • If using unsalted butter, add ¼ teaspoon salt to the dry ingredients for balanced seasoning.
  • Adjust bourbon in the crust from 1 teaspoon (mild flavor) up to 1 tablespoon (pronounced flavor) to suit preference.
  • If smoker temperature is uncertain, monitor the cobbler closely as cooking times may vary slightly.
  • This recipe works well on smokers like Traeger or Big Green Egg and can also be baked in a conventional oven at 350°F for 35 minutes.
  • You can easily double the recipe using a larger skillet or a 9×13 inch foil pan for bigger gatherings.

Find it online: https://deliciousyum.com/smoked-bourbon-peach-cobbler-recipe/