I was incredulous. Where were the fresh peaches?
I had been to two grocery stores, a warehouse club, a premier farmer’s market that has 20 produce stalls and a local fruit stand. No peaches!
OK. It was the first weekend in May. Not really time for peaches, but that didn’t seem to matter for other produce. Strawberries were there. So were blackberries and every type of apple and citrus fruit you could imagine. I even found a few sad looking nectarines. Peaches? Not to be found. I couldn’t believe it.
It wasn’t that many years ago that the produce section was truly a reflection of the season of harvest. Corn? Wait until late summer. Now I can get it year round. It may cost more and may not be as great tasting, but I can find it.
This tasted good with the canned peaches I had to use in place of the fresh ones but by the time this posts you should be able to find plenty of fresh peaches to make this with.
I actually made this the weekend of the Kentucky Derby, hence the bourbon connection.
The drained peaches.
In the pan.
With a patchwork of the topping.
Out of the oven. This received ooohs and aaaahs from my table of guests.
Bourbon Peach Cobbler
Prep Time: 0 hours 25 minutes | Cook Time: 0 hours 55 minutes | Makes: 6 to 8 servings | Difficulty: Easy
8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, plus more for dusting
2 tablespoons corn starch
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) cold unsalted butter
3/4 cup heavy cream, plus more for brushing
Heat the oven to 375 degrees F.In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.Prepare the dumplings: Into a bowl sift together 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 cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and 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 4 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. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.