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Drunken Peach Cobbler

Drunken Peach Cobbler

By Traeger Kitchen

This is an every man for himself, don’t-be-late kind of dessert. Our take on the popular pastry is piled high with fresh peaches, brown sugar, and liquored up with a shot of Bourbon Whiskey.

Prep Time

45 Min

Cook Time

40 Min




This recipe serves:


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Units of Measurement:
4 Tablespoon butter
1/2 Cup brown sugar
2 Tablespoon cornstarch
1/2 Teaspoon ground cinnamon
6 Large peaches, peeled, pitted and sliced
1/8 Cup bourbon
3 Cup flour
4 Teaspoon Sugar
1/2 Teaspoon Salt
2 Stick butter, chilled
4 Tablespoon Vegetable shortening
5 Tablespoon cold water
As Needed milk


  • 1

    In a large saucepan, melt the butter.

  • 2

    In a separate bowl, combine sugar, corn starch, cinnamon

  • 3

    Add peaches to sugar mixture and cook, stirring constantly until thickened.

  • 4

    Remove from heat, add the Bourbon. Stir and let cool.

  • 5

    Dough: Combine all the dry ingredients. Cut the butter and shortening into mix until it resembles a course meal.

  • 6

    Add cold water and mix gently. Cover with plastic wrap and refrigerate at least 1 hour.

  • 7

    After it has chilled, divide the dough in two, one part being slightly larger than the other.

  • 8

    Roll out the bigger piece into an 11-inch diameter circle. Move it to an 8-inch cast iron skillet. Leave enough dough around the edges for a slight overhang.

  • 9

    Roll out the remaining dough into a large rectangle, cut into 1-inch thick ribbons.

  • 10

    Pour the peach mixture into the bottom dough.

  • 11

    One strip at a time, create a lattice top crust. Roll up the overhanging bottom crust, and pinch to seal. Brush the top with milk.

  • 12

    When ready to grill, start the Traeger, set the temperature to 350°f, lid closed and preheat for 10-15 minutes.

  • 13

    Bake 35 to 40 minutes until the peaches are bubbly and crust is golden brown. Enjoy!

    350 ˚F / 177 ˚C


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