Bourbon Peach Cobbler
Peach Cobbler filled with bourbon peach and topped with buttery and crumbly pie crust dough. This peach cobbler recipe is so easy and a summertime staple!
Servings: 8 servings
Ingredients
- 8 peaches peeled and sliced, about 6 to 8 cups
- 1/4 cup bourbon
- 3/4 cup sugar divided, plus more for dusting
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 sticks unsalted butter cold
- 3/4 cup heavy cream plus more for brushing
Instructions
- Preheat the oven to 375°F (190°C). In a large bowl, add the peaches, bourbon, 1/4 cup of sugar, cornstarch, and cinnamon, and mix well to coat the peaches evenly. Set aside.
- Prepare the dumplings: In a food processor, add the flour, 1/2 cup of sugar, baking powder, and salt. Cut 1 1/2 sticks of butter into small pieces and add them to the flour mixture. Pulse until the mixture resembles wet sand.
- Pour in the cream and mix just until the dough comes together. Don’t overwork it; the dough should be slightly sticky but manageable.
- In a 10-inch (25cm) cast-iron skillet over medium-low heat, melt the remaining 1/2 stick of butter. Add the peaches and cook gently until heated through, about 5 minutes. Transfer the mixture to a baking dish (or leave it in the skillet). Drop the dough by tablespoonfuls over the warm peaches. It’s fine if there are gaps; the dough will puff up and spread out as it bakes.
- Brush the top with heavy cream and sprinkle with sugar. Place it on a baking sheet to catch any drips, and bake for 40 to 45 minutes, until the top is browned and the fruit is bubbling.
Notes
Recipe source: Food Network
Nutrition
Serving: 8people | Calories: 393kcal | Carbohydrates: 53g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 149mg | Fiber: 3g | Sugar: 31g