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Bourbon Peach Cobbler

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Rate this recipe 4.7/5 (15 Votes)

Ingredients

  • 8 peaches, peeled and thinly sliced (6 to 8 cups)
  • juice of one lemon
  • 1/4 cup bourbon
  • 3/4 cup sugar, divided, plus more for sprinkling
  • 2 Tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup (2 sticks) cold unsalted butter, divided
  • 3/4 cup heavy whipping cream, plus more for drizzling
  • vanilla ice cream, for serving

Details

Adapted from gourmetveggiemama.com

Preparation

Step 1

Toss the peach slices with the lemon juice in a large bowl (this helps prevent browning). Mix in the bourbon, ¼ cup sugar, cornstarch and cinnamon and toss to combine.
Cover and refrigerate up to 3 hours, or continue with the recipe.

Preheat the oven to 375°.
In a food processor, combine the flour, the remaining ½ cup sugar, baking powder and salt and pulse to combine.

Cut ¾ cup of the butter (1½ sticks) into small pieces and add to the food processor.
Pulse until the mixture resembles coarse sand.

With the processor running, pour in the cream and process until it the dough just comes together. Pulse until a dough ball forms.
Do not overwork the dough.

Melt the remaining ½ stick butter in a 10-inch cast iron skillet.
Add the peach mixture and cook gently until heated through and beginning to thicken, about 5 minutes.

Drop the dough by tablespoonfuls on top of the warm peach mixture in the cast iron skillet.
The top should be mostly covered, but small gaps are okay, since the topping will puff up a little.
Drizzle the top with a bit of cream, and sprinkle with a little sugar.

Bake for 40-45 minutes, or until golden brown and bubbly.
Enjoy warm with a big scoop of ice cream.

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