It’s peach season and it is one of the ONLY fruits that the husband isn’t fond of. Maybe it’s the fuzziness on the skin or the juices running down our hands when we eat a ripe peach, I don’t know but he is missing out! When I saw them at the store, I bought a bunch.
Then the husband says to me “what are you doing with all those peaches, making peach cobbler?”
I was shocked. How does he know peach cobbler? If any of you know him you know he can’t remember names of any foods, especially desserts (a course he doesn’t eat because of a dislike for sweets. Don’t ask, but do roll your eyes!) His dessert list includes tiramisu and chocolate cake. A cobbler? I can’t even remember the difference between buckle, cobbler, crumble. Since you mention it I will bake a cobbler, I said. And this recipe evolved from that. The addition of bourbon was perfect because why not?
We’d planned a picnic and in addition to burgers, cucumber salad and chips, I brought this to the park. It is very good but I think it is 100 times better when it’s fresh out of the oven and still warm.
Bourbon Peach Cobbler
Yield: 3 generous servings or 4 normal
highly adapted from these two recipes
1/4 cup bourbon (whiskey can be used)
3 peaches, peeled and chopped (without the pith)
1 teaspoon cornstarch
2 tablespoons sugar
pinch of ground cinnamon
1/2 cup all purpose flour
1 teaspoon baking powder (single acting) or 1/2 teaspoon double acting (found in US)
1/8 teaspoon salt
1 teaspoon sugar
1 tablespoon butter , used room temperature (next time try with cold butter)
1/3 cup milk
1/2 teaspoon sugar, for sprinkling on top
Preheat the oven to 350°F or 175°C
Mix the peaches with the bourbon, sugar, cornstarch and cinnamon. Combine well and then let sit so the fruit macerates in the syrup while preparing the crust.
Combine flour, baking powder, sugar and salt in a medium bowl. Add butter and mix it with fork. Add milk and stir just until ingredients are incorporated. It should be slightly wet and sticky.
Drop the dough by the spoon on top of the fruit. There will be gaps but the dough will spread and puff as it bakes. Sprinkle the dough with sugar.
Bake for 30- 35 minutes, until the biscuits are evenly browned and a toothpick inserted into the crust comes out clean. Serve warm (with vanilla ice cream if you want to indulge).
Then the husband says to me “what are you doing with all those peaches, making peach cobbler?”
I was shocked. How does he know peach cobbler? If any of you know him you know he can’t remember names of any foods, especially desserts (a course he doesn’t eat because of a dislike for sweets. Don’t ask, but do roll your eyes!) His dessert list includes tiramisu and chocolate cake. A cobbler? I can’t even remember the difference between buckle, cobbler, crumble. Since you mention it I will bake a cobbler, I said. And this recipe evolved from that. The addition of bourbon was perfect because why not?
We’d planned a picnic and in addition to burgers, cucumber salad and chips, I brought this to the park. It is very good but I think it is 100 times better when it’s fresh out of the oven and still warm.
Bourbon Peach Cobbler
Yield: 3 generous servings or 4 normal
highly adapted from these two recipes
1/4 cup bourbon (whiskey can be used)
3 peaches, peeled and chopped (without the pith)
1 teaspoon cornstarch
2 tablespoons sugar
pinch of ground cinnamon
1/2 cup all purpose flour
1 teaspoon baking powder (single acting) or 1/2 teaspoon double acting (found in US)
1/8 teaspoon salt
1 teaspoon sugar
1 tablespoon butter , used room temperature (next time try with cold butter)
1/3 cup milk
1/2 teaspoon sugar, for sprinkling on top
Preheat the oven to 350°F or 175°C
Mix the peaches with the bourbon, sugar, cornstarch and cinnamon. Combine well and then let sit so the fruit macerates in the syrup while preparing the crust.
Combine flour, baking powder, sugar and salt in a medium bowl. Add butter and mix it with fork. Add milk and stir just until ingredients are incorporated. It should be slightly wet and sticky.
Drop the dough by the spoon on top of the fruit. There will be gaps but the dough will spread and puff as it bakes. Sprinkle the dough with sugar.
Bake for 30- 35 minutes, until the biscuits are evenly browned and a toothpick inserted into the crust comes out clean. Serve warm (with vanilla ice cream if you want to indulge).
Who doesn't like peaches?? I've got nectarines - they are too good and juicy to bake. I love your picnic pics - especially the blanket =) Lovely recipe too.
ReplyDeletethat's what I said too! Thanks for the kind words.
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