“Bourbon Peach Cobbler”

Today while on my trip to the grocery store, my market had some of the most beautiful peaches. I just couldn’t resist buying these beauties to make my Bourbon Peach Cobbler. I hadn’t made this particular recipe in quite a while yet the sight of those peaches was to much to bare, calling my name. Fresh fruit always makes the best desserts so get ready for a taste of irresistible.

Bourbon Peach Cobbler

Based on Southern tradition, a cobbler is an easy dessert made in minutes. How many times do you need a quick dessert for an impromptu dinner, last minute invitation, work function or potluck? Cobblers are that dessert you can pull out for any occasion. In this recipe I used fresh peaches yet other fruits can be used especially if you have a favorite.

Bourbon Peach Cobbler

The base is diced peaches and by the way, I used white peaches. Seems like yellow peaches are used most often so give the white ones a try. Diced fruit is mixed with bourbon for a smokey sweet taste as well as sugar, cloves, cinnamon, lemon juice and zest, butter, and tapioca for thickening the filling. Pie crust can be store-bought or homemade whichever suits your fancy.

Bourbon Peach Cobbler

This peach cobbler makes a great impromptu dessert anytime the sweet craving hits. I grew up making cobblers because they were so easy and any fruit works. It’s easy to make a small dessert cobbler instead of a large dessert you end up throwing out half. However, if you need to feed a larger crowd, feel free to double this recipe without fail. Share your recipe creation by leaving a comment or #chowdownlowdown. Happy Baking!

 

Bourbon Peach Cobbler

5 large white peaches, peeled, pitted and diced

3/4 cup raw cane sugar plus extra for sprinkling

1/4 t. ground cloves

3/4 t. Ceylon cinnamon

1/4 t. fine sea salt

2 T. instant tapioca

1 t. lemon zest

1 T. lemon juice

2 T. Kentucky bourbon (use Jack Daniels)

1/4 cup unsalted butter, cut into pieces

1 – 9-inch pie crust

Heavy cream, for brushing on crust

 

Heat oven to 375 degrees. In a medium mixing bowl, combine peaches, sugar, cloves, cinnamon, salt, tapioca, lemon zest, lemon juice, and bourbon until well mixed.

Spoon peach mixture into an 8-inch square baking dish. Place pieces of butter on top of fruit.

Place pie crust evenly on fruit, tucking under edges. Brush crust with cream and sprinkle with cane sugar. Cut several slits in crust to vent.

Bake for 35 to 40 minutes until crust is golden brown and bubbly.

Serve warm or at room temperature with vanilla ice cream.