Up here in rural New York, peach season is in full swing. A half bushel sits on my counter, and I’ve been finding ways to tuck peaches into every jar, mouthful, and dish I can. This whiskey peach cobbler celebrates ripe, fragrant fruit with a warm, slightly smoky edge.
Peaches and whiskey are a natural pairing: the sweet, perfumed fruit balances the whiskey’s woody, smoky notes. Layer those flavors over a tender, buttery cake and a quick caramel syrup that bubbles up around the edges, and you get a dessert that’s both comforting and a little decadent.
This cobbler comes together in under an hour and is best served warm. It fits a small square pan and yields nine two-by-two-inch squares—plenty for a family dessert and maybe a piece for breakfast if you’re lucky. If one slice is wrapped and waiting in the fridge, be warned: you might wake early to claim it.
If you serve a warm slice with a drizzle of cold cream or a scoop of ice cream, prepare to swoon—this contrast of hot and cold is pure bliss.
Is there alcohol in the finished dessert?
The whiskey in this recipe is cooked: it’s boiled into the syrup and then baked, so very little—if any—alcohol remains. The whiskey primarily contributes flavor. If you prefer a stronger boozy note, feel free to splash a little over each slice just before serving.
Whiskey Peach Cobbler: Last Minute Dessert
Author: Rebecca Lindamood
Fresh, juicy summer peaches pair with warm, woody whiskey in this easy peach cobbler. Fast enough for a last-minute dessert and lovely for company.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups sugar, divided
- 2 tablespoons soft butter, plus extra for the pan
- 1/4 cup milk
- 1/4 cup whiskey
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 4 large, perfectly ripe peaches, gently washed and dried
Instructions
- Preheat the oven to 375°F. Butter an 8×8-inch or 9×9-inch square baking pan.
- In a bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk the eggs with 1 cup of sugar. Add the soft butter and milk, whisking until mostly combined—small bits of butter are fine. Fold the wet mixture into the dry ingredients just until no dry pockets remain. Scrape the batter into the prepared pan.
- Halve the peaches, remove the pits but leave the skins on, and slice into 1/8- to 1/4-inch-thick slices. Set aside.
- In a medium heavy-bottomed saucepan over medium-high heat, combine the remaining 1/2 cup sugar, whiskey, lemon juice, and vanilla. Bring to a vigorous boil and let boil for 3 minutes. Remove from heat, add the sliced peaches, and gently toss to coat the fruit in the caramel syrup. Spoon the peaches and syrup evenly over the batter in the pan.
- Bake for about 30 minutes, or until the edges are caramelized and the center is set but still moist. Let cool 10 minutes before scooping, or 30 minutes before cutting into nine squares. Serve warm with cold heavy cream, whipped cream, or ice cream.
Nutritional information is an estimate. Calculate nutrition based on the exact ingredients you use.
Did you make this recipe?
Share your results on social media and tag the original author if you like—there’s nothing better than seeing how your cobbler turned out.