I am not going to lie. The base for this recipe came from this month’s Food Network magazine, which I highly recommend if you are ready for a new food magazine subscription. I will also not lie to you about how delicious this turned out. I am not even supposed to have refined flour or sugar and I cheated-and this was worth every cheating bite. I have made a handful of peach cobblers in my day, and this one was by far the best-and my family agreed. (ooo, just wait until I can do this with Michigan peaches! Oh, BABY!) My addition to this recipe was an almond “kick” in the crust. I used slivered almonds in this recipe, but I think I would use sliced next time. Slivered was what I had on hand, so I used them. They were fine, they just added a little more crunch that I would have wanted. What makes this recipe is the bourbon as well as the skillet-to-stove preparation. So be sure to use a cast iron skillet or a pan that can transfer from stove top to oven without damage (cast iron being ideal).
Oh, and I also am not going to lie about vanilla bean ice cream being PERFECT with this bad boy.
Bourbon Peach Cobbler with Almonds
Ingredients:
Crust:
1/8 tsp cinnamon, plus more for sprinkling
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1 1/2 sticks cold butter, cut up
3/4 cup heavy cream, plus more for brushing
1/4 cup slivered or sliced almonds
1 1/2 tsp. almond extract
Filling:
8 ripe peaches, peeled and sliced
1/4 cup bourbon
1/4 cup sugar, plus more for sprinkling
2 Tblsp cornstarch
1 tsp. cinnamon
1 tsp. vanilla
1/2 stick butter
Directions:
Preheat oven to 375˚. Find a 10″ pan that can go from stove top to oven easily, such as a cast iron pan or a paella pan. Toast your almonds until golden over a medium flame in a small saute pan. Set aside.
In a container, toss the peaches with sugar, cornstarch, cinnamon, vanilla and bourbon. Set aside.
In a medium bowl, sift the flour, baking powder and cinnamon. Cut up the butter and with a knife, fork, pastry blender or even your hands, work the butter into the flour until the mixture looks like coarse crumbs. Add the cream and almond extract, and mix until a sticky, well combined dough forms. Careful not to overwork it. Set aside.
In your main pan, melt the 1/2 stick of butter. Over medium heat, add the peaches and gently cook until peaches are softened and juices are beginning to thicken. Turn off your heat, and grab your dough and a big tablespoon.
Using your tablespoon, dollop the dough around the top of the peaches in clumps. It will look uneven and bumpy, and thats OK. You want the juice to bubble through and the dough to spread out and puff up as it cooks. Brush extra cream over the dough (about a Tblsp.) and sprinkle with the toasted almonds and a little more cinnamon. Cook in the middle of the oven and on top of a non-insulated cookie sheet (for catching drips). Baking will range from 40-45 minutes. Top will be golden and puffy and juices will be bubbling all over the place.
Serve warm but not hot. The cobbler needs time to “set”. If you are traveling and the cobbler is right out of the oven, be careful. We found out the hard way you need the cobbler on an even surface while it cools and the juice solidifies as it cools. Any sharp turn in the car may cause your cobbler to slide a little, like ours did! Serve it with good quality vanilla bean ice cream, like Haagen Dazs.
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