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Bourbon Peach Lattice Cobbler, photographed on white marble in the A More Perfect Supper kitchen

Bourbon Peach Lattice Cobbler

A deep dish peach cobbler with a sauteed brown sugar peach filling spiced with cinnamon, nutmeg, and a splash of bourbon, topped with a golden woven lattice crust. Best served warm with vanilla ice cream.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours
Servings: 1 Servings
Course: Desserts
Cuisine: American
Ingredients Method

Ingredients
  

Crust
  • 1 package refrigerated pie crusts (2 crusts such as Pillsbury)
  • 1 egg yolk plus 1 tablespoon milk (egg wash)
  • 1 tablespoon turbinado or granulated sugar
Filling
  • 6 to 7 cups frozen sliced peaches (about 2 to 2 1/2 lbs) thawed and drained
  • 1 tablespoon unsalted butter
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon or dark rum (optional) optional
  • 2 tablespoons cornstarch
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • Pinch of salt
  • 1 tablespoon butter cut into small pieces (for dotting)

Method
 

  1. Preheat oven to 400 degrees F. Lightly grease an 8-inch square baking dish. Let pie crusts sit at room temperature 10 to 15 minutes to soften.
  2. In a large skillet, melt 1 tablespoon butter over medium heat. Add thawed and drained peaches and cook 4 to 5 minutes to release excess moisture. Stir in brown sugar, lemon juice, vanilla, and bourbon if using. Simmer 3 to 5 minutes until slightly syrupy. Remove from heat and stir in cornstarch, cinnamon, nutmeg, allspice, and salt. Let cool 5 to 10 minutes.
  3. Unroll one pie crust and press into the bottom and up the sides of the prepared baking dish. Trim excess.
  4. Pour cooled peach filling into the crust. Dot with butter pieces.
  5. Unroll second crust and cut into 1-inch-wide strips. Weave into a lattice pattern over the filling. Trim and press edges to seal.
  6. Whisk egg yolk and milk together. Brush over the crust and sprinkle with sugar.
  7. Place dish on a baking sheet. Bake 40 to 45 minutes until crust is golden brown and filling is bubbling.
  8. Cool 15 to 20 minutes before serving. Serve warm with vanilla ice cream or whipped cream.