Mini Drunken Peach Cobblers 



  • 2 Cans of canned peaches
  • 1 bottle of 4 Roses Bourbon
  • 1 stick of unsalted butter
  • 1/2 cup of brown sugar
  • 1/4 cup of white sugar
  • 1/4 cup of all-purpose flour
  • 1 teaspoon of cinnamon 
  • 1 pack of pie crust (2 crusts per pack)
  • cooking spray
  • 6 cup muffin tin
  • 1 small knife



  1. Drain canned peaches and dice into 1/4 inch cubes. 
  2. In a large mixing bowl, combine diced peaches, 4-6 ounces of 4 Roses Bourbon, 1/2 stick of butter (melted), brown sugar, white sugar, flour and cinnamon. 
  3. Remove pie crusts from the packaging. Lay out crusts on a flat surface on top of a generous layer of flour (so crust does not stick to surface). Using a small cereal bowl and knife, carve the crusts around both the top and bottom. Note: The top cut-outs should fit in the muffin tin cups and the bottoms should be large enough to seal the tops of the cobblers.
  4. Spray muffin tins liberally with cooking spray.
  5. Place the larger crust cut-outs inside of the muffin tin cups. 
  6. Fill those cups with the peach filing. 
  7. Seal the filled cups with smaller crust cut-outs and crimp the edges with a folk.
  8. Carve 2 slits in the top for ventilation. 
  9. Brush the top layer of crust with the remaining melted butter. 
  10. Sprinkle with white sugar and cinnamon. 
  11. Bake in the oven on 375 for 25-35 minutes.
  12. Serve with vanilla bean ice cream and garnish with mint.