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Best Bourbon Peach Cobbler with Crispy Oat Crumble

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This Bourbon Peach Cobbler with Crispy Oat Crumble is a messy, gorgeous, butter-soaked dessert with jammy, bourbon-infused peaches and a golden, crunchy oat topping. It’s quick, easy, and perfect for summer gatherings.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches; if using frozen, don’t thaw them first)
  • 1/3 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup bourbon
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 2/3 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Place a rack in the center position.
  2. In a large bowl, combine the sliced peaches, brown sugar, granulated sugar, bourbon, cornstarch, vanilla, cinnamon, nutmeg, and a pinch of salt. Stir gently until everything is well coated. Let this sit for about 10 minutes while you work on the crumble.
  3. In a small skillet over medium heat, melt the 1/2 cup of unsalted butter. Swirl the pan occasionally. After a few minutes, the butter will start to foam, then turn golden, then develop little brown specks at the bottom. Immediately remove it from the heat and pour it into a heat-safe bowl to stop the cooking.
  4. In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Pour the browned butter over the dry ingredients and stir with a fork until clumps form.
  5. Pour the peach mixture (including all those lovely juices) into your 9×13 baking dish. Spread it into an even layer. Then sprinkle the oat crumble evenly over the top. Don’t press it down.
  6. Place the dish on a baking sheet to catch any drips. Bake for 30-35 minutes, until the filling is bubbly and the crumble is deep golden brown. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
  7. Let the cobbler rest for at least 10-15 minutes before serving.

Notes

Don’t skip the maceration step—it draws out the natural juices. Browned butter is worth the extra step for a nutty depth. Let the cobbler rest for at least 10-15 minutes to allow the filling to set. For a gluten-free version, use a 1:1 gluten-free baking blend and certified gluten-free oats. For a dairy-free option, use vegan butter.

Nutrition

Keywords: bourbon peach cobbler, peach cobbler, oat crumble, summer dessert, bourbon dessert, peach dessert

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