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Candied Bourbon Peach Cobbler

The warm spiced peaches with the flaky, golden crust already make this old-fashion classic an instant crowd pleaser. Add candied brown sugar and bourbon syrup and your tastebuds will be in heaven. This peach cobbler is potluck perfection.
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 8 slices

Ingredients

Peach Filling

  • 2 tablespoons dark brown
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon of black pepper
  • 2 29 oz cans sliced peaches, syrup drained, reserve 3 tablespoons

Candied Bourbon Sauce

  • 1 1/4 cup dark brown sugar
  • 1/3 cup milk
  • 2 tablespoons unsalted butter
  • 3-4 tablespoons bourbon
  • 1/4 teaspoon salt

Remaining Ingredients

  • 2 boxes Pillsbury Refrigerated Pie Crust 4 pie crusts
  • 6 tablespoons unsalted butter plus extra
  • 1 egg yolk
  • Flour
  • Cinnamon
  • Tools:
  • Wooden Spoon
  • 9 x13 Baking pan or pyrex
  • Rolling Pin
  • Fork
  • Basting Brush

Instructions

  • Preheat oven 425 degrees F.

To Assemble Peach Filling:

  • In a large bowl add in dark brown sugar, lemon juice, cinnamon, nutmeg, salt, pepper, reserved peach syrup and drained peaches and lightly toss until peaches are covered.

To Assemble Candied Bourbon Sauce:

  • Add brown sugar to medium sauce pan over medium heat. Stir continuously until the brown sugar dissolves into what looks like a chocolate sauce. Stir and pay close attention as it is easy to burn.
  • Have a wood spoon handy. Reduce heat to low and slowly add in milk. The sugar will immediately seize up into a solid rock which will created the candied effect, So stir vigorously with your wooden spoon to break up the sugar. Use the end of your wooden spoon to stir and break up the sugar for about 3 - 5 min depending on how much force you use. You are done when you see a sauce has formed with bite-size brown sugar nuggets throughout.
  • Add in butter, bourbon and salt and stir for 1 minute then remove pan from the heat and set aside.

To Assemble Peach Cobbler:

  • Lightly grease 9x13 baking pan with butter.
  • On a lightly floured flat surface, place 2 pie crust rounds. Overlap the crusts at the center (so the almost look like a venn diagram. Use a floured rolling pin to roll over the overlapping portions so that they form 1 solid crust. (repeat this step for the top crust as well)
  • Add the pie crust to greased baking pan making sure that it is tucked into the corners. Allow the crust to just hang over the sides of the pan and cut off any excess crust.
  • Use a fork to pierce the crust all along the bottom .
  • Add in Peach Filling and spread it evenly across the pan.
  • Pour Candied Bourbon Sauce evenly over the peaches then add sticks of butter through out.
  • Add the top crust onto baking pan and remove any excess crust around the edges. Pinch or fold the top and bottom crusts together.
  • Whisk yolk and brush over the entire top of crust. Cut 3 large diagonal slits into the top of the crust so that it can breath. Sprinkle top with cinnamon and place in oven for 30-40 minutes.
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Notes

1) When making candied bourbon sauce stay close, stir continuously and be prepared to use your muscles. After adding the milk the sugar will turn into a solid and you will need some brut force and a good wooden spoon to break up the sugar in to small pieces.
2) While baking, place a large sheet pan under the baking sheet to prevent spillage.
3) Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.
4) If candied bourbon sauce starts to thicken (before adding to cobbler) loosen sauce by adding 1-2 tablespoons of milk and stir of medium-low heat for 1 minute.

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.