Cobbler, you guys. Seriously. This is the BEST cobbler.
I just love peach season. And it’s here! There nothing in this world that smells quite as good as a nice, fresh summer peach. Other than just eating them whole, or making ice cream with them, the best thing in the world to do with peaches is to make cobbler. Not just any cobbler, though. Bourbon Peach Cobbler with a perfect sweet biscuit-y topping baked right in a cast iron skillet and topped with a dollop of vanilla ice cream (Blue Bell, naturally).
I made this cobbler* for a potluck barbecue some neighbors hosted on the 4th of July, and it was a smash hit. I don’t think I have ever gotten so many compliments on a dessert.
*Along with a cherry version, which was delicious, but I am still tweaking the recipe. Stay tuned! This just may be the Summer of Cobbler.
I transported it, along with its cherry cousin, in Nora’s little red wagon.
What, can you think of a better way to transport two hot cast iron skillets a couple of blocks? I can’t.
I have to say, I agree with the fans — this cobbler is amazing. The peach flavor really shines through, but it is deepened by the bourbon, the caramelized sugary goodness, and just the slightest hint of cinnamon. It is sublime.
I modified the recipe just a smidge, just because I’m me, but it is amazing and wonderful and I wouldn’t change a single thing next time. Oh yes, there will be a next time. This stuff is the bomb, and I have a feeling I will be making it for many a summer get-together in the future.
- 8 peaches, peeled and thinly sliced (6 to 8 cups)
- juice of one lemon
- ¼ cup bourbon
- ¾ cup sugar, divided, plus more for sprinkling
- 2 Tbsp cornstarch
- 1 tsp ground cinnamon
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 cup (2 sticks) cold unsalted butter, divided
- ¾ cup heavy whipping cream, plus more for drizzling
- vanilla ice cream, for serving
- 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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