No-Bake Bourbon Peach Cobbler
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Tired of s’mores for dessert? This easy peach cobbler is a simple camping dessert alternative!
On most camping trips, dessert options usually fall somewhere between s’mores and s’more s’mores. Not that there’s anything wrong with the all-American campfire classic, but sometimes it’s nice to have a little variety on the menu.
So if any of you are suffering from Fluffy Puff Marshmallow Fatigue™, we’d like to throw this sweet and crunchy, no-bake Bourbon Peach Cobbler recipe into the mix.
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Preparing dinner at a campsite can be enough of an ordeal on its own, so if we’re going to have dessert, then it better be simple. 
So simple that it’s practically an afterthought. Like, “Oh, that’s right, there’s also dessert!”
The ingredient list for this recipe includes a lot of items we typically have with us anyway (granola, sugar, and whiskey). The only thing we have to remember to pick up is the peaches!
Another great thing about this dessert is that it can be made entirely in one pan over a small burner stove or an open campfire. (Just watch where you’re sloshing the whiskey or you’ll get a face full of flame!)
We served ours up in bowls, but for the dishwashing adverse, we’d suggest handing out forks and eating it straight from the pan.
More easy camping desserts to try
- Dutch Oven Apple Cobbler
- Grilled Peaches with Honey Yogurt & Mint
- Quick & Easy Campfire Apple Crisp
- Campfire Banana Boats
No-Bake Bourbon Peach Cobbler
Ingredients
- 3 ripe peaches, sliced
- 1 tablespoon butter, or neutral oil
- ½ cup bourbon
- 2 tablespoons sugar
- 1 cup granola
- Optional: handful chopped almonds, if your granola doesn’ have them already mixed in
Instructions
- In a skillet (8 or 10 inch works best) over medium high heat, heat the oil or butter. Add the peaches in a single layer and cook 2-3 minutes until beginning to soften and brown in spots. Flip the peaches and cook the other side an additional 2-3 minutes.
- Take the skillet off the fire (this might seem unnecessary, but it will prevent the alcohol vapor from catching fire if the flames from your campfire flare up). Pour bourbon into the skillet, then return the skillet to the grill. Add 2 tablespoons sugar, stir well to incorporate and coat the peaches.
- Continue cooking, stirring occasionally, until the sauce reduces and the peaches are soft, about 8-10 minutes. Remove from heat, sprinkle with 1 cup granola (and chopped almonds if using) to create the crumble topping, and serve immediately.
I’ve made this in aluminum foil packets tucked into the fire instead of a skillet. Wrap the cut peaches with brown sugar (and booze, if available) in 2 layers of foil. Tuck into the fire and cook while you eat dinner. Remove the packets, open them up, sprinkle on granola and drizzle cream or whipped cream, if available. Each packet becomes its own bowl. Yes, more foil waste produced, but some water for cleaning saved.
Great idea! We’ve personally found that this recipe can be a bit tough to clean up if any of the sugar decided to really stick to our pan, so the foil-packet method would solve that problem.
This recipe is one of our camping favourites! It’s in heavy rotation for sure. Bonus that you can finish leftovers for breakfast (if you have any).
Cobbler for breakfast sounds like a fantastic idea! Thanks for sharing.