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Smoked Bourbon Peach Cobbler

Smoked bourbon peach cobbler with a golden biscuit crust and bourbon-laced peach filling, cooked in a cast iron skillet over wood smoke. The peaches bubble while the topping browns deeply, creating a rustic sweet-and-smoky BBQ dessert.
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Prep Time 20 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Peach filling
  • 6 cup fresh peaches peeled and sliced
  • 0.25 cup bourbon
  • 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
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 6 tbsp cold butter cubed
  • 0.5 cup heavy cream
Wood smoke
  • 1 wood chips: peach, apple, or cherry use enough to generate steady smoke

Equipment

  • 1 cast iron skillet

Method
 

Preheat smoker
  1. Preheat your smoker to 350°F and add peach, apple, or cherry wood chips for steady smoke.
  2. Wait for the temperature to stabilize at 350°F, using the smoke drift as your visual cue that it’s running cleanly.
Make bourbon peach filling
  1. In a 10-inch cast iron skillet, toss the sliced fresh peaches with bourbon, granulated sugar, cinnamon, vanilla extract, lemon juice, and cornstarch.
  2. Stir until the peaches look glossy and evenly coated, with cornstarch disappearing into the liquid.
Make biscuit topping
  1. In a bowl, combine all-purpose flour, sugar, baking powder, and salt.
  2. Cut in the cold butter until the mixture looks like coarse crumbs.
  3. Stir in the heavy cream just until a shaggy biscuit dough forms, with no dry flour pockets remaining.
Assemble and smoke-bake
  1. Drop spoonfuls of biscuit dough over the peach filling, leaving some peach filling visible between mounds.
  2. Place the cast iron skillet in the smoker and cook for 55–65 minutes at 350°F, until the topping is deeply golden and the peach filling is bubbling.
  3. Look for cracked, set biscuit edges and active bubbling around the sides as the final visual cue.
Rest and serve
  1. Let the smoked bourbon peach cobbler rest for 10 minutes so the filling thickens slightly.
  2. Serve warm, topping each portion with vanilla ice cream if desired, while the crust is still warm.

Notes

For the best smoke flavor, use fruit wood chips (peach, apple, or cherry) and keep the smoker at a steady 350°F so the cobbler bakes evenly. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended due to texture changes in the biscuit topping. If you want a lower-sugar option, replace granulated sugar with a 1:1 baking sweetener and keep the cornstarch the same to maintain thickening.