Ingredients
- For the peaches:
- For the peaches:
- For the peaches:
- 5-7 5-7 3 to peaches, about 3 lbs., sliced (feel free to substitute frozen if out of season)
- 5-7 5-7 3 to peaches, about 3 lbs., sliced (feel free to substitute frozen if out of season)
- 5-7 5-7 3 to peaches, about 3 lbs., sliced (feel free to substitute frozen if out of season)
- 2/3 2/3 2/3 cup bourbon (more, if you’re feeling feisty)
- 2/3 2/3 2/3 cup bourbon (more, if you’re feeling feisty)
- 2/3 2/3 2/3 cup bourbon (more, if you’re feeling feisty)
- 2/3 2/3 2/3 cup melted unsalted butter (1 stick, plus a little extra)
- 2/3 2/3 2/3 cup melted unsalted butter (1 stick, plus a little extra)
- 2/3 2/3 2/3 cup melted unsalted butter (1 stick, plus a little extra)
- 1 1 1 tsp. allspice
- 1 1 1 tsp. allspice
- 1 1 1 tsp. allspice
- 1 1 1 tsp. cinnamon
- 1 1 1 tsp. cinnamon
- 1 1 1 tsp. cinnamon
- 1/2 1/2 1/2 tsp. nutmeg
- 1/2 1/2 1/2 tsp. nutmeg
- 1/2 1/2 1/2 tsp. nutmeg
- 1/3 1/3 1/3 cup sugar (granulated, but light brown sugar works too)
- 1/3 1/3 1/3 cup sugar (granulated, but light brown sugar works too)
- 1/3 1/3 1/3 cup sugar (granulated, but light brown sugar works too)
- 1 1 1 tsp. coarse sea salt, plus a pinch for when the dish is done
- 1 1 1 tsp. coarse sea salt, plus a pinch for when the dish is done
- 1 1 1 tsp. coarse sea salt, plus a pinch for when the dish is done
- Dash Dash or two of vanilla extract
- Dash Dash or two of vanilla extract
- Dash Dash or two of vanilla extract
- For the crust (from A Spicy Perspective):
- For the crust (from A Spicy Perspective):
- For the crust (from A Spicy Perspective):
- 1 1/2 1 1/2 1/2 cups all purpose flour
- 1 1/2 1 1/2 1/2 cups all purpose flour
- 1 1/2 1 1/2 1/2 cups all purpose flour
- 3/4 3/4 3/4 cup yellow cornmeal
- 3/4 3/4 3/4 cup yellow cornmeal
- 3/4 3/4 3/4 cup yellow cornmeal
- 3/4 3/4 3/4 cup granulated sugar
- 3/4 3/4 3/4 cup granulated sugar
- 3/4 3/4 3/4 cup granulated sugar
- 1 1 1 Tbsp. baking powder
- 1 1 1 Tbsp. baking powder
- 1 1 1 Tbsp. baking powder
- 1 1 1 tsp. salt
- 1 1 1 tsp. salt
- 1 1 1 tsp. salt
- 1 1/4 1 1/4 1/4 cup whole milk
- 1 1/4 1 1/4 1/4 cup whole milk
- 1 1/4 1 1/4 1/4 cup whole milk
- 1/2 1/2 1/2 cup melted unsalted butter (1 stick)
- 1/2 1/2 1/2 cup melted unsalted butter (1 stick)
- 1/2 1/2 1/2 cup melted unsalted butter (1 stick)
Preparation
Step 1
Use a 6-quart slow cooker. Repurpose one of the butter stick wrappers to coat the inside of the cooker (you don’t need much, and cooking spray works, too). Put the peaches, bourbon, and melted butter in the slow cooker and stir until slices are coated. Add the remaining ingredients and stir well; make sure the peaches are spread evenly throughout the cooker.
Mix all dry ingredients for the crust in a large bowl. Slowly whisk in the milk, then slowly whisk in the melted butter until the batter is smooth. Pour the batter over the peaches, making sure that it completely covers the peaches and touches the sides of the dish. Cover and cook for 4 hours on high or 7 hours on low (add an hour for frozen peaches). Check to see if the edges are golden; if so, check the center with a toothpick to make sure it’s done. If not, cook for another 15 minutes and check again; repeat until done.
Serve warm with vanilla ice cream, whipped cream, or both. After adding the cream of your choice, sprinkle with a tiny pinch of coarse sea salt. Yum.
One last note: That terrific recipe from A Spicy Perspective suggests stretching a paper towel over the top of the dish before putting the lid on, to absorb condensation and help the crust get crispy. I’ve tried this cobbler recipe three times (three and a half, if you count my first fuck-up this week) and this trick worked twice. The other time, the paper towel got too heavy with moisture and sagged into the batter. I got it out easily and the cobbler was still delicious, but it was slightly less easy on the eyes. I’d still say it’s worth trying, but keep an eye on it. And again, set a timer.