Bourbon Peach Cobbler
Don Umbargano, Chicago IL |
Pareve or Dairy
- 8 peaches, peeled and sliced, about 6 to 8 cups
- ¼ cup bourbon
- ¾ cup sugar, plus more for dusting
- 2 Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 16 Tablespoons (2 sticks) cold unsalted butter or margarine
- ¾ cup heavy cream, plus more for brushing
- Heat the oven to 375°F.
- In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
- 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 bread crumbs. Pour in the cream and mix just until the dough comes together.
Don’t overwork; the dough should be slightly sticky but manageable.
- In a 10-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; put it into the oven on a baking sheet to catch any drips.
- Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.