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Bourbon Peach Cobbler Recipe

Cobbler pan size: 10-inch cast iron skillet
Temp: 375°F degrees
Peach Cobbler baking time: 40 to 45 minutes
Servings: 4 to 6
Topping: Top with ice cream

Peach Cobbler Baking Directions

8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, divided, plus more for dusting
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, plus 2 tablespoons for skillet
Heavy cream, plus more for brushing

Heat the oven. In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, cinnamon, nutmeg and almond extract, mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into food processor add 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 pulse until the mixture looks like wet sand. 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 2 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. Bake for the required time or until the top is browned and the peaches is bubbling.