Photo: Bourbon Peach Cobbler Recipe
Ingredients
- 8 peaches, peeled and sliced, about 6 to 8 cups
- 1/4 cup bourbon
- 3/4 cup sugar, divided, plus more for dusting
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, plus 2 tablespoons for skillet
- Heavy cream, plus more for brushing
Directions
Heat the oven to 375 degrees F.
In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
Prepare the dumplings: Into food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. Mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
In a 10-inch cast iron skillet over medium-low heat, melt the remaining 2 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
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By Dianne the Cookie
Indiana
on November 05, 2012
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Probably the most innovative approach to peach cobbler. I will make it again.
Filling: The bourbon makes this! If skipping the alcohol, at least use a rum or bourbon EXTRACT as it is what gives the filling a beautiful complexity.
Crust: Being the Queen of shortcuts, I switched out the crust for a semi-homemade with 1/2 packet of biscuit mix and 1/2 box of corn muffiin mix, half the required butter, and 1/4 cup sugar. The "corn" lends to the flavor in a way that flatters its entirety!
NOTE: I will put more cream next time, as it was slightly dry. You might think it isn't sweet enough due to the peaches being so fresh and firm. I'd increase it by a few tbsp.
Otherwise, I loved it and will make it whenever I barbeque pork...very complimentary!
Thanks for the tips from all of you! Thanks Tyler!
By heatherbusch
Issaquah Wa
on September 22, 2012
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I've made this recipe about 7 times now and it's still a favorite!!
Always turns out perfect!!
By mabunn
on September 12, 2012
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This recipe is missing the 2/3 cup of heavy cream that you need to add to the dumplings. Use Tyler's other Bourbon Peach Cobbler Recipe.
Read all 44 reviews