Old-Fashioned Bourbon Peach Cobbler
What better to go with a barbecue cookout than cobbler?
Once we decided to make His & Her BBQ Ribs this past weekend, I decided to make some Old-Fashioned Bourbon Peach Cobbler. Now granted, I already had peach preserves in my Sweet & Spicy Peach BBQ Sauce. Perhaps that’s peach overkill for some, but not for me. I call it a theme and we’re known for being a bit “matchy matchy” in our family (Paula, am I right?) This peach cobbler is even better because it has bourbon, butter, and heavy cream… and bourbon. It’s got all the good stuff.
In the past, I’ve made the recipe where I left the cobbler in cast iron skillet and popped it right in the oven, but this time I transferred it to Corningware. While cobbler in the cast iron skillet looks cool - and hey, one less dirty dish - I don’t care for the taste of the peach cobbler on day 2 or 3.. I swear I taste the iron flavor.
Be extra careful and take note that you’re only supposed to add a ¼ cup of sugar to the peaches, not the full ¾ cup like someone I know did. If you accidentally do that, add a little salt to cut the sweetness or add more peaches.
Somehow this recipe turned out okay even with some mishaps. In fact, I got a thumbs up from the hubby. Phew. Crisis averted.
Old-Fashioned Bourbon Peach Cobbler Recipe
This recipe is a perfect summer dessert for cookouts or a potluck. You may even want to try and add some blueberries for a change of pace.
- 7-8 peaches (6 to 8 cups peeled and sliced)
- 1/4 cup bourbon
- 3/4 cup sugar, divided, plus more for sprinkling
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon, plus more for sprinkling
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2-1/2 sticks cold unsalted butter
- 3/4 cup heavy cream, plus more for brushing
- Vanilla-bean ice cream, for serving
Preheat the oven to 375 degrees F. Peel and slice peaches. Place in large bowl. Add bourbon, only a 1/4 cup of the sugar, cornstarch, cinnamon, nutmeg, and allspice. Toss to coat.
Sift the flour, the remaining 1/2 cup sugar, the baking powder and salt into a bowl. Cut 2 sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork.
Melt the remaining 1/2 stick butter in a cast-iron skillet over medium-low heat. Add the peach mixture and cook until heated through, about 5-7 minutes. Transfer the mixture to a 2-quart baking dish (or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.
Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes. Serve warm with the ice cream.
Adapted from Bourbon Peach Cobbler by Tyler Florence. (You’ll notice that I adapt a lot of recipes from Tyler Florence. I haven’t seen his shows, but I’ve somehow fallen in love with many of his recipes over the years. He must be my spirit chef.)