Bourbon Peach Cobbler

from Tyler Florence, Food Network Magazine

via Richard and Marilyn Lonergan

preparation time: about 70 minutes

serves at least 8

8 peaches, peeled and sliced (6 to 8 cups)

¼ cup bourbon

¾ cup sugar, divided, 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, divided

¾ cup heavy cream, plus more for brushing

vanilla bean ice cream, for serving

For easy peeling, place peaches it in boiling water for 45 seconds and then transfer to an ice bath to be cool to the touch and peel.

Preheat the oven to 375 degrees F. In a large bowl, combine the peaches, bourbon, ¼ cup (or more to taste) sugar, cornstarch, and cinnamon. Toss to coat. Set aside.

Sift the flour, the remaining ½ cup sugar, baking powder and salt into a bowl. Cut 1½ sticks of butter into small pieces; add to flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

Melt remaining ½ stick butter in a 10-inch cast-iron skillet over medium-low heat. Add peach mixture and cook gently until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish (or leave in the skillet). Drop 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 ice cream.

We prepared this for a dinner for 6 and had plenty left over. The peaches in Watsonville were so sweet that we only added a little sugar. Don’t skimp on the bourbon.