Easy buttermilk biscuits top this healthy peach cobbler recipe made with a glug of bourbon. If you prefer to leave out the liquor, try swapping apple juice, cider or vanilla extract for the bourbon.

Bourbon-Peach Cobbler

Serves 12

Serving size: 1 cup

Active Time: 35 minutes

Total Time: 1 hour, 35 minutes

For the fruit:

12 cups sliced firm ripe peaches, fresh or frozen, thawed (about 3 pounds)

1/2 cup packed light brown sugar

3 tablespoons all-purpose flour

Pinch of kosher salt

3 tablespoons bourbon or 2 teaspoons vanilla extract

For the topping:

1 cup white whole-wheat flour

3/4 cup all-purpose flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

6 tablespoons cold unsalted butter, cut into small pieces

1 cup buttermilk, plus more for brushing

2 teaspoons coarse sugar for sprinkling

Preheat oven to 375 F. Coat a 9-by-13-inch nonreactive baking dish (see note) with cooking spray.

To prepare fruit: Combine peaches, brown sugar, 3 tablespoons all-purpose flour and a pinch of salt in a large bowl. Transfer to the prepared baking dish. Drizzle with bourbon (or vanilla). Tightly cover with foil. Bake until the fruit is steaming, 20 to 30 minutes.

To prepare topping: Meanwhile, whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add butter; rub with your fingers or use a pastry cutter until the pieces are smaller in size, but still visible.

When the peaches are steaming, drizzle buttermilk over the flour mixture and stir with a fork until just combined. Dollop the cobbler topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.

Bake until golden brown, 35 to 40 minutes more. Let cool at least 15 minutes before serving.

Recipe note: Be sure to use nonreactive bowls, pans or baking dishes -- stainless-steel, enamel-coated, nonstick or glass -- when cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Recipe nutrition: Per serving: 247 calories; 6 g fat (4 g sat, 2 g mono); 16 mg cholesterol; 44 g carbohydrate; 13 g added sugars; 26 g total sugars; 4 g protein; 3 g fiber; 162 mg sodium; 362 mg potassium.

Nutrition bonus: Vitamin C (17 percent daily value)

3 Carbohydrate Serving(s)

Exchanges: 1 starch, 1 fruit, 1 other carbohydrate, 1 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)