This is perhaps the best peach cobbler I've ever had, or made. Delicious ratio of peaches to topping (meaning lots of topping!), and a wonderfully complex flavor due to the bourbon. It is very simple to make and works extremely well in a cast iron skillet. This recipe is by Tyler Florence from Food Network Magazine July/August 201o issue. I highly recommend making it this summer while peaches are still in season, and serving with vanilla bean ice cream.
Bourbon Peach Cobbler
What's in it
6 peaches, peeled and sliced (they don't need to be soft, but should have a ripe color)
1/4 C bourbon*
3/4 C sugar plus more for sprinkling
2 Tbls corn starch
1 tsp ground cinnamon plus more for sprinkling
1 1/2 C unbleached flour
2 tsp baking powder
1/2 tsp salt
2 sticks cold unsalted butter
3/4 C heavy cream plus more for brushing
How it's made
Preheat oven to 375. Prepare peaches and place slices in a large mixing bowl. Add bourbon, sugar, corn starch and cinnamon to the peaches and toss to coat.
In a cast iron skillet (10+ inches) melt 1/2 stick butter, then add the peach mixture and cook until softened, about 5-10 minutes. If you don't have cast iron, it's ok to use a large nonstick skillet.
Meanwhile, in a medium bowl sift flour, baking powder and salt. Slice 1 1/2 sticks of butter into small cubes and using two knives or a pastry blender, cut the butter into the flour until it is the consistency of small peas. Pour in the cream and mix just until the pastry comes together - using your hands works best.
Transfer the peaches to a 2 quart baking dish, or keep it in the cast iron skillet. Drop the dough by spoonfulls on top of the warm peaches, leaving gaps is OK. Brush heavy cream on top, then sprinkle with cinnamon and sugar. Bake in the oven over a foil lined baking sheet, to catch the drips, for 40-45 minutes until the top is golden brown and crispy all over. Let cool a bit then serve warm with vanilla bean ice cream.
*If you don't have bourbon (aka whiskey) on hand or prefer not to use it, then you could use some fresh lemon juice, a bit more cinnamon, some nutmeg, and vanilla extract to spice it up.