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Bourbon Peach Cobbler

August 9, 2010

by Elizabeth

There’s really not much to say about this cobbler, except that you should make it. And soon, while you can still get sweet, juicy peaches from the market.

Husband was not too excited about celebrating his birthday this year, so I took it upon myself to make the celebration a little more sweet with this cobbler. Plus I knew he’d be excited about a dessert with “bourbon” in the name. We’re not really big “sweets people” (yes we’re those weirdos who can actually let an amazing mini-wedding cake sit in our fridge until it goes stale because we won’t eat enough of it…), so a cobbler was the perfect solution. The biscuit topping had just enough sugar in it, and the bourbon really added a nice depth of flavor to the peaches.

This recipe did make quite a lot of cobbler though, so if anyone wants to come help us eat the last half of it, you’re welcome to come over. (I would really like to get the 12-inch cast iron skillet out of my fridge.) Cobbler also happens to pair perfectly with drinking wine and watching Bachelor Pad Project Runway and talking about my dream birthday cake.

Bourbon Peach Cobbler

adapted from Tyler Florence

8 peaches, peeled and sliced (6 to 8 cups, I used a mix of yellow and white peaches)
1/4 cup bourbon
3/4 cup sugar, plus more for sprinkling
2 tablespoons cornstarch
1 teaspoon ground cinnamon, plus more for sprinkling
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 sticks cold unsalted butter
3/4 cup heavy cream, plus more for brushing
1 quart vanilla-bean ice cream, for serving

To peel the peaches, submerge 3 or 4 peaches at a time in a pot of boiling water for 15-30 seconds. Remove to ice bath. The peels should easily slip off at this point, if not, you can use a vegetable peeler (with a delicate touch.) Slice into wedges and discard pits.

Preheat the oven to 375˙. Mix the peach slices, bourbon, 1/4 cup sugar, cinnamon, and cornstarch together in a bowl. Set aside.

Sift the flour, remaining sugar, baking powder and salt together in a large bowl. Cut 1 1/2 sticks of butter into small pieces, and gently mix into the flour with a pastry blender (or your fingers if you don’t have one.) Mix until it looks like coarse crumbs. You don’t want all the butter pieces to be thoroughly mixed in. Pour in the cream and mix until the dough just barely comes together.

Heat the remaining butter in a 10 – 12 inch cast iron skillet. Pour in the peaches and cook for about five minutes, until the sugar begins to caramelize. Remove from heat. If you’re not using an oven-safe skillet, transfer the peaches to a baking dish at this point. Using two spoons, drop the dough onto the peaches. The dough dollops don’t have to completely cover the peaches, it will spread during baking. Brush the top with a little more cream, then sprinkle with some cinnamon and sugar. Bake for 40-45 minutes, until the fruit is bubbling and the cobbler is browned. Serve with ice cream.

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One Comment leave one →
  1. August 10, 2010 4:12 pm

    ooooooo, this looks de-lish! i’m so trying this one…

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