Bourbon Peach Cobbler Recipes

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BOURBON PEACH COBBLER

Provided by Tyler Florence

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 10



Bourbon Peach Cobbler image

Steps:

  • 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 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. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

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 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

BOURBON PEACH COBBLER

Make and share this Bourbon Peach Cobbler recipe from Food.com.

Provided by dojemi

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12



Bourbon Peach Cobbler image

Steps:

  • 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.

Nutrition Facts : Calories 674.9, Fat 42.4, SaturatedFat 26.4, Cholesterol 122.2, Sodium 282.9, Carbohydrate 65.3, Fiber 3, Sugar 36.1, Protein 5.4

8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup Bourbon
3/4 cup sugar, plus
more sugar, for dusting
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 tablespoons cold unsalted butter
3/4 cup heavy cream, plus
more heavy cream, for brushing

SOUTHERN BOURBON FRESH PEACH COBBLER

I've pieced it together from a few recipes to get the balance I like between fruit and topping. It's great for serving to guests and definitely best with some ice cream. This is also great vegan with water or apple juice replacing the buttermilk, and margarine instead of butter. You could even serve it with tofrutti ice cream.

Provided by MC Baker

Categories     Dessert

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 17



Southern Bourbon Fresh Peach Cobbler image

Steps:

  • Preheat oven to 350°F.
  • Reserve peals and pits from peaches.
  • Mix sliced peaches, sugar, nutmeg and cinnamon powder in a bowl and reserve.
  • Combine bourbon (Maker's Mark is really good in this), orange juice, lemon juice, lemon zest, fruit jam, cinnamon stick, and peach scraps in a sauce pan, bring to a boil, then lower to a simmer and reduce mixture for approximately 10 minutes.
  • Mix flour, buttermilk, baking powder, baking soda and salt with a dash of cinnamon and nutmeg and set aside or in refrigerator for a few minutes. I have also used Dry Buttermilk Pancake Mix and 1/2 cup milk in place of the flour, buttermilk, baking powder and baking soda.
  • Strain reduced orange juice mixture and mix with peaches.
  • Pour melted butter into an 8x11" baking pan.
  • Spoon dough mixture over butter evenly, but leaving some gaps (this helps the dough rise over the peaches later.
  • Pour peaches over dough.
  • Bake for about 1 hour at 350F, or until the crust has risen to top of cobbler and crisped slightly. Can add a bit of sugar to top of cobbler just before finished and place in broiler to get a crisper caramelized topping, but beware this can be tricky.

Nutrition Facts : Calories 446.9, Fat 17.9, SaturatedFat 11.1, Cholesterol 46.4, Sodium 509.5, Carbohydrate 70.4, Fiber 2, Sugar 49.6, Protein 4

4 cups yellow peaches, sliced and pealed (blanch in boiling water for about 30s depending on ripeness and skins should slip off)
1/2 cup white sugar
1 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 fluid ounce Bourbon (optional)
2 tablespoons fruit jam, blueberry and blackberry are very nice
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 cup buttermilk
1/2 teaspoon salt
3/4 cup melted butter
1 cinnamon stick
1/4 cup orange juice
1 teaspoon lemon zest
2 tablespoons lemon juice

BOURBON PEACH COBBLER

This recipe is a tribute to my Southern grandmother Catherene, who taught me to bake starting at the tender age of three. Part of her family hailed from Georgia and the others from Kentucky. The peaches are for Georgia, and the bourbon is, of course, for Kentucky!

Yield makes 8 servings

Number Of Ingredients 9



Bourbon Peach Cobbler image

Steps:

  • Preheat the oven to 375°F. Grease an 11 by 7-inch or 8 by 8-inch baking dish.
  • In a large bowl, combine the peaches, bourbon, vanilla, cinnamon, sugar, and flour mix. Stir to coat the peaches evenly.
  • Prepare the Cobbler Biscuit Dough.
  • Pour the peaches into the baking dish. Dot the top of the peaches with the shortening.
  • Use a tablespoon to scoop out the dough onto the fruit. You can also use your fingers to just break it up. Sprinkle the top with the light brown sugar/cinnamon mixture.
  • Bake for 40 to 45 minutes, or until the fruit is bubbling up and the top is golden brown. Let rest for about 30 minutes before serving.

6 ripe peaches, blanched, peeled, and cut into 12 slices each (see page 138 for blanching tips)
2 tablespoons bourbon
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup firmly packed light brown sugar
2 tablespoons Basic Gluten-Free Flour Mix (page 19)
1 recipe Cobbler Biscuit Dough (page 149)
1 tablespoon dairy-free, soy-free vegetable shortening, for dotting top
1 tablespoon light brown sugar mixed with 1/8 teaspoon ground cinnamon, for sprinkling

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