Tawny, this one is for you seeing how you are enjoying the beautiful addition of brandy in your sauces and recipes these days! If you have any left over make this for your hubby! Shem basically ate the whole pan in one sitting- I mean ‘Riggins’. Hah.
Peaches, apricots, and nectarines are tasting so good these days! It is the season! I can not wait to go visit my parents next month. The Okanagan peaches from B.C are the size of baseballs and full of so much juice you have to eat them leaning forward to entire time. Oh my gosh they are incredible! But peaches everywhere are great right now so take advantage!
If you have any peaches getting too soft and you need a way to use them fast, this is an excellent way to make the best of them. There are a ton of great peach cobbler recipes and this happens to be one of them! I found this recipe on Foodnetwork.com by Tyler Florance.
This is the perfect comfort dessert eaten hot or cold, paired with cream or ice cream!
- 8 peaches, peeled and sliced (6 to 8 cups) (you can use frozen peaches if you want-unthawed)
- ¼ cup bourbon
- ¾ cup sugar, plus more for sprinkling
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon, plus more for sprinkling
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 sticks cold unsalted butter
- ¾ cup heavy cream, plus more for brushing
- 1 quart vanilla-bean ice cream, for serving
- Preheat the oven to 375 degrees F.
- Combine the peaches, bourbon, ¼ cup sugar, the cornstarch and cinnamon in a large bowl and toss to coat.
- Sift the flour, the remaining ½ cup sugar, the baking powder and salt into a bowl.
- Cut 1½ 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; the dough should be slightly sticky but manageable.
- Melt the remaining ½ stick butter in a10-inch cast-iron skillet over medium-low heat.
- Add the peach mixture and cook gently until heated through, about 5 minutes.
- Transfer the mixture to a 2-quart baking dish (or leave in the skillet).
- Drop the dough by tablespoonfuls over the warm peaches. (There can be gaps because the dough will puff up and spread as it bakes.)
- 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 or an extra drizzle of cream~