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Smoked Bourbon Peach Cobbler

Smoked bourbon peach cobbler with bourbon-kissed peach filling bubbling under a deeply golden biscuit crust. Cook it in a cast iron skillet on a smoker for smoky, BBQ-style dessert flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Peach filling
  • 6 cup fresh peaches Peeled and sliced.
  • 0.25 cup bourbon Use bourbon for the filling.
  • 0.75 cup granulated sugar
  • 1 tsp cinnamon
  • 0.5 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
Biscuit topping
  • 1.5 cup all-purpose flour
  • 0.25 cup sugar For topping.
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 6 tbsp cold butter Cubed.
  • 0.5 cup heavy cream
Smoker wood
  • 1 wood chips: peach, apple, or cherry Use as specified for the smoker.

Equipment

  • 1 cast iron skillet

Method
 

Preheat the smoker
  1. Preheat smoker to 350F with peach, apple, or cherry wood chips for steady smoke and heat.
  2. Set up your 10-inch cast iron skillet so it’s ready for the peach filling once mixed.
Make the bourbon peach filling and biscuit topping
  1. Toss sliced peaches with bourbon, sugar, cinnamon, vanilla, lemon juice, and cornstarch in a 10-inch cast iron skillet until evenly coated and thickened.
  2. Combine all-purpose flour, sugar, baking powder, and salt, then cut in cold butter until crumbly.
  3. Stir in heavy cream until a shaggy dough forms.
  4. Drop spoonfuls of biscuit dough over the peach filling so the peaches stay mostly covered.
Smoke and finish
  1. Place the cast iron skillet in the smoker and cook for 55-65 minutes until the biscuit topping is deeply golden and the peach filling is bubbling.
  2. Let the cobbler rest 10 minutes so the filling thickens slightly before serving.
  3. Serve warm with vanilla ice cream, letting the hot bubbling filling meet the cold scoop.

Notes

For clean slices, rest the cobbler the full 10 minutes—this helps the bourbon peaches set up under the biscuit crust. Refrigerate leftovers in a sealed container up to 3 days; rewarm in a 325F oven until just hot. Freezing is not recommended due to texture changes in the biscuit and peaches. For a lighter version, use reduced-sugar jam-style sweetener in place of some granulated sugar and keep the bourbon amount the same.