I love peaches, and if you’ve been anywhere near a farmers’ market lately you know how bounteous they are right now. Since we had some friends over for dinner recently, I had the perfect opportunity to try making a bourbon peach dessert.
Bourbon Peach Cobbler
Adapted from a Tyler Florence recipe
5-6 peaches, peeled and sliced
¼ cup bourbon
¾ cup sugar, plus more for sprinkling
2 Tbsp. cornstarch
1 tsp. ground cinnamon, plus more for sprinkling
1½ cups all-purpose flour
2 tsp. baking powder
½ tsp. kosher salt
2 sticks cold unsalted butter
¾ cup heavy cream
1 egg white
1 pint vanilla ice cream, for serving
Preheat the oven to 375°. Combine the peaches, bourbon, quarter cup sugar, cornstarch, and cinnamon in a large bowl and toss to coat.
Sift the flour, the remaining half cup sugar, baking powder, and salt into a bowl. Cut one and a half sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender 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 half stick butter in the microwave. Add it to the peach mixture in a medium saucepan and cook gently until heated through, about five minutes. Transfer the mixture to eight four-ounce ramekins. 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 the egg white and sprinkle with sugar and cinnamon.
Bake in the oven on a baking sheet (to catch any drips) until the cobblers are browned and the fruit is bubbling, 25 to 30 minutes. Serve warm with vanilla ice cream.
This recipe was uniformly appreciated, even by Patrick, who does not like peaches. Even though the ingredient list is long and the recipe looks complicated, it is actually super easy. The hardest part is peeling the slippery peaches.