Grab a fork and loosen your belt, this is gonna get ugly – in a beautiful way.

Bourbon Peach Cobbler - Posted by Hammerstone's Whiskey Disks, makers of the world's best whiskey stones.


Bulleit Bourbon Peach Cobbler

We here at Hammerstone’s Whiskey Disks like to justify just about everything with the game, Six Degrees of Separation. Here goes:

It’s cold outside – we think warmth.
Warmth – we think The South.
The South – we think peaches.
Peaches – we think peach cobbler.
Peach cobbler – we think comfort.
Comfort – we think Kentucky Bourbon.

So why not put that entire line of reasoning into a recipe? That’s what we did, and it is delicious. Bulleit Bourbon has a wonderfully complex taste with hints of vanilla and honey, the perfect complement to the mother of all comfort foods – peach cobbler.


  • 8 peaches, peeled and sliced, about 6 to 8 cups
  • 1/4 cup Bulleit Bourbon
  • 3/4 cup sugar, divided, plus more for dusting
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, plus 2 tablespoons for skillet
  • heavy cream, plus more for brushing


Heat the oven to 375 degrees F. In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. Mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 2 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

Be sure and save a little of the Bulleit Bourbon to sip along with this dastardly treat. And of course, pour it over one of our world-famous whiskey stones.

Facebook Twitter Email

No comments yet.

Leave a Reply