Brown Sugar Peach Cobbler with Candied Ginger and Bourbon

Why You’ll Love This Recipe

• Brown sugar and a splash of bourbon turn the peach juices into a glossy, amber sauce.
• Easy drop biscuits—no rolling—bake up plush inside with crisp, sugary tops.
• Delicate pops of candied ginger add warmth without overpowering the peaches.
• It’s at its best warm from the oven with melting vanilla ice cream.

Grocery List

• Produce: 3 lb ripe peaches, 1 lemon
• Dairy: Unsalted butter, buttermilk, vanilla ice cream
• Pantry: Light brown sugar, cornstarch, bourbon, vanilla extract, ground cinnamon, fine sea salt, all-purpose flour, baking powder, baking soda, candied ginger, turbinado sugar

Full Ingredients

Peach Filling

• 3 lb ripe peaches (8–10 medium), pitted and sliced 1/2-inch thick (peeling optional)
• 2/3 cup packed light brown sugar (about 140 g)
• 3 tbsp cornstarch (24 g)
• 2 tbsp bourbon (30 ml)
• 1 tbsp fresh lemon juice (15 ml)
• 1 tsp pure vanilla extract (5 ml)
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt

Candied-Ginger Drop Biscuits

• 2 cups all-purpose flour (240 g)
• 1/4 cup packed light brown sugar (50 g)
• 2 tsp baking powder (8 g)
• 1/2 tsp baking soda (3 g)
• 1/2 tsp fine sea salt (3 g)
• 8 tbsp unsalted butter (113 g), very cold, cut into small cubes
• 3/4 cup cold buttermilk (180 ml), plus 1–2 tsp for brushing
• 3 tbsp finely chopped candied ginger (about 35 g)
• 2 tbsp turbinado sugar (for topping)

To Serve

• Vanilla ice cream (about 8 scoops, 1/2 cup each)

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Preheat to 400°F (200°C). Butter a 9×13-inch baking dish or a 12-inch cast-iron skillet. The cast iron gives you extra-sizzly edges; a ceramic or metal dish works just as well.

Step 2: Prep the peaches

Halve, pit, and slice peaches 1/2-inch thick. Peeling is optional; the skins soften and add color. If you prefer peeled peaches, score an “X” on the bottoms, blanch 30–45 seconds in boiling water, shock in ice water, then slip off the skins.

Step 3: Macerate with brown sugar, bourbon, and spices

In a large bowl, combine peaches, 2/3 cup brown sugar, cornstarch, bourbon, lemon juice, vanilla, cinnamon, and salt. Toss gently to coat, then let stand 10 minutes to draw out juices. This short rest helps the cornstarch dissolve so the sauce thickens evenly in the oven.

Step 4: Pre-bake the filling

Scrape the peach mixture and all juices into the prepared pan and spread evenly. Bake for 10 minutes to jump-start the thickening and ensure the biscuits won’t get soggy underneath.

Step 5: Mix the biscuit dough with candied ginger

While the peaches pre-bake, whisk flour, 1/4 cup brown sugar, baking powder, baking soda, and 1/2 tsp salt in a medium bowl. Cut in the cold butter with a pastry cutter or your fingertips until pea-size bits remain with some larger, flat shards. Drizzle in the cold buttermilk and stir just until a sticky dough forms. Fold in the chopped candied ginger. Do not overmix; a few dry floury spots are okay.

Step 6: Top and bake until golden and bubbling

Remove the hot peaches from the oven. Using a spoon or scoop, drop 9–12 rustic mounds of dough evenly over the fruit, leaving some gaps for steam to escape. Brush biscuit tops lightly with a little buttermilk and sprinkle with turbinado sugar. Return to the oven and bake 30–35 minutes, rotating once, until the biscuits are deep golden and the peach juices are bubbling thickly in the center. If browning too quickly, tent loosely with foil for the last 5–10 minutes.

Step 7: Rest and serve warm with ice cream

Let the cobbler stand 15 minutes so the sauce sets to a luscious, spoonable consistency. Scoop into bowls and top generously with vanilla ice cream.

Pro Tips

• Juicy fruit? Add 1 extra tablespoon cornstarch if your peaches are extremely ripe or if using frozen fruit; bake 5–10 minutes longer.
• Keep butter cold for taller, flakier biscuits. Chill the bowl and flour for 10 minutes if your kitchen is warm.
• Use a cast-iron skillet for the crispest biscuit bottoms and caramelized edges.
• Let it bubble. The filling should bubble in the center for at least 30 seconds—this means the cornstarch has fully thickened.
• Chop candied ginger finely so you get subtle pops of warmth in every bite without hot spots.

Variations

• Blueberry-Peach: Swap 1 cup of the peaches for fresh blueberries; add a pinch of ground cardamom to the filling.
• No-Bourbon: Replace bourbon with apple juice or peach nectar and add an extra 1/2 tsp vanilla.
• Almond Crunch: Stir 1/2 tsp almond extract into the biscuit dough and sprinkle 1/4 cup sliced almonds over the biscuits before baking.

Storage & Make-Ahead

Cover leftovers and refrigerate up to 4 days. Reheat portions in a 350°F (175°C) oven for 10–12 minutes or in the microwave until warm. For make-ahead, mix the filling up to 6 hours in advance without the cornstarch; keep chilled and stir in cornstarch just before baking. The biscuit dough can be portioned as drops on a parchment-lined sheet and frozen solid; store in a freezer bag up to 2 months and bake from frozen, adding 5–8 minutes.

Nutrition (per serving)

Approx. 600 calories; 24 g fat (14 g saturated); 90 g carbohydrates; 4 g fiber; 48 g total sugars; 7 g protein; 360 mg sodium. Includes one 1/2-cup scoop of vanilla ice cream. Values will vary by brand and exact ingredients.