Certainly I hope you’ve visited your local Costco and purchased some of the fabulous in-season peaches. They’re fabulous. That’s all I can say. Outstanding. I allowed them to ripen a bit out on my kitchen counter (about 4 days), and made this delicious peach cobbler with 8 of the 12. If you like cobblers, you’ll enjoy this one too.
It was very easy to make, as long as you don’t mind peeling the peaches. That was a bit tedious. I used my favorite Messermeister Pro Touch Swivel Peeler
There’s a photo of the peeler. I know, it LOOKS like a regular potato peeler. But it’s not at all. In the photo below you can see a close-up of the teeth on the blades. They’re altogether different than a regular peeler. If you don’t have one of these, you really do need one. They’re not expensive. And you’ll find yourself reaching for it more often than you might think.
So now, back to the cobbler. It’s a recipe from Tyler Florence on the Food Network. It ranked 5 stars by people who tried it. I’d rate it the same.
To tell you the honest truth, I couldn’t taste the bourbon in it at all. Maybe if I were to test-taste it side by side with one made without bourbon, I’d be able to tell, but there is no bourbon flavor at all, that’s noticeable.
The batter/dough that goes on the top was so flavorful. I almost always sample such things because I want to know what it tastes like before it’s baked. This one was almost like a soft cookie dough. It was delicious! You scoop tablespoons of it all over the top (see the center photo up above), leaving holes here and there. Mostly it fills in during the baking process.
There is one problem with peach cobblers – they’re very juicy. Usually too juicy, actually, if the peaches are truly ripe. In this version you add some cornstarch to the fresh sliced fruit and that helps thicken it up during the baking. The baked dough that touches the fruit is still relatively gooey and moist. But the top is deliciously crispy and crunchy. That part I liked a lot. There’s one little secret here – he has you heat up the peaches before you put on the topping (actually I heated the big bowl I baked them in, in the microwave rather than dirty another pan or bowl). I’m sure that helped a lot. I didn’t use an iron skillet for this, but a large baking dish. I melted the butter in the dish, in the microwave, then sliced in the peaches, stirred in the cornstarch, sugar and cinnamon, then added the topping and baked per the recipe.
With a scoop of vanilla ice cream, this was heavenly. Comfort food at its finest.
Bourbon Peach Cobbler
Recipe By: Recipe from Tyler Florence, Food Network
Serving Size: 8
NOTES: Some who tried this suggested a little bit of vanilla in the topping. Sounds like a good idea to me. Next time I will let it brown completely on top – I took it out when it was mostly golden brown. I liked the crispy crunch top. I think this would serve closer to 10 people – it’s rich and filling so you don’t want to serve extra large servings. I used a large baking dish for this and just heated the peaches in the microwave, then added the topping.
8 whole peaches — peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar — plus more for dusting
2 tablespoons cornstarch
1 teaspoon cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 sticks unsalted butter — chilled
3/4 cup heavy cream
1. Heat the oven to 375 degrees F. In a large bowl add the peaches, bourbon, 1/4-cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly.
2. Prepare the dumplings. Into a bowl sift together the flour, 1/2-cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2-sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse breadcrumbs. Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.
3. In a10-inch cast iron skillet over medium-low heat melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar and a little extra cinnamon. Bake in the oven on a tray to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
4. Serve warm with vanilla bean ice cream.
5. If you don’t have a 10-inch cast iron skillet, melt the butter in the bottom of a large baking dish, cut the peaches directly over the butter and gently mix in the cornstarch, sugar and cinnamon. Then heat that mixture in the microwave just until the peaches are hot – don’t cook them. Then proceed with the dumplings and baking as written.
Per Serving: 507 Calories; 32g Fat (56.7% calories from fat); 4g Protein; 50g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 252mg Sodium.
A year ago: Mahogany Sweet Onion Bruschetta
Two years ago: Leftover Sauce for Meat
Three years ago: Banana Caramel Chocolate Chip Cake (oh, rich, rich and delish)
Leave a Comment!