Prep 30 mins
Cook 1 hr
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.
- 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
- 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.
This is was really good, I followed the recipe and everyone at our party really loved it!
mmmmm! I went this route since I didn't have ginger or ginger beer for your other recipe. I also didn't have orange juice, so I doubled the bourbon, increased the lime (instead of lemon), and added some Chambord. Haha, it was keeping with the theme of being sweet, alcoholic, and citrusy. I'm glad you inspired me to bake, although nothing's quite as good as it is when it comes out of your oven dude.
The most delicious peach cobbler I've ever had! The state of Georgia needs to add this as the state pie! I followed the recipe exactly and wouldn't think of omitting the bourbon--it adds a lovely depth of flavour and helps carmelize the peaches and crust. This is simply sinful! The sticky ooziness of the peaches and carmelization of the sugars and bourbon helps the dough become a crumble yet still functions like a dough. There were some omissions on the directions, however. Step #3 says add sugar (singular) so I added the white sugar, but then realized it must have meant add both white and brown sugar, which I did. Also, Step #5 never mentions add baking powder or baking soda, so I reread and reread and finally decided the two could only be added to the crust--which I did. Once the directions are more clear--this recipe will be in everyone's cookbooks! Made for PAC fall 09.