Bourbon Peach Cobbler
Source: Evan Williams Bourbon Cookbook
Ingredients
- 6-8 c. peaches, frozen or fresh (peeled and sliced)
- 4 Tbls. unsalted butter
- ¼ c. Evan Williams Bourbon
- ¼ c. white sugar
- 2 Tbls. cornstarch
- 1 t. ground cinnamon
- vanilla ice cream, for serving
Cobbler Topping
- 1 c. + 3 Tbls. unbleached white all-purpose flour
- ¼ c. + 2 Tbls. white sugar
- 1-1/2 t. baking powder
- ¼ +1/8 t. kosher salt
- 9 Tbls. cold unsalted butter (1 stick + 1 Tbls.)
- ½ c. + 1 Tbls. heavy cream
Instructions
In a large bowl, add peaches, bourbon, ¼ cup white sugar, cornstarch and cinnamon. Mix well to coat peaches and set aside.
Prepare Cobbler Topping: In a bowl, sift flour, ¼ cup plus 2 tablespoons white sugar, baking powder and salt. Cut butter (1 stick, plus 1 tablespoon) into small pieces. Add butter pieces to the flour mixture and cut in with pastry blender (or use a food processor and pulse until you get coarse crumbs, then transfer to a bowl). Pour in the cream and mix just until the dough comes together. Don’t overwork the dough. Dough should be slightly sticky, but manageable.
In a 10-inch cast iron skillet, over medium heat, melt 4 tablespoons unsalted butter. Add peaches and cook gently until heated through, about 5 minutes.
Drop the dough by tablespoons over the warm peaches. There can be gaps because the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with a little white sugar.
Put skillet on a baking sheet to catch spills. Place in a preheated 375 degree oven and bake for 40-45 minutes or until the top is browned and fruit is bubbling.
Serve with vanilla ice cream
NOTE: Serves 6