Cobbler is a perfect way to end a summertime meal. Another delicious recipe I love from Tyler Florence. Cooked and served in a cast iron pan adds your down-home flair. This peach cobbler is not on the sweet side, though you could add extra sugar if you would like. Whipped topping, vanilla ice cream and caramel sauce are all great toppings for your cobbler. Enjoy!
8 peaches, peeled and sliced, about 6 to 8 cups
1/4 C. bourbon
3/4 C. sugar, divided, plus more for dusting
2 Tbsp. cornstarch
1 tsp. ground cinnamon
1 1/2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
12 Tbsp. (1 1/2 sticks) cold unsalted butter, plus 2 Tbsp. for skillet
Heavy cream for brushing
Heat the oven to 375.
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 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 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.
