Along with raindrops on roses and whiskers on kittens, bourbon is one of my favorite things. Somewhere high on the list is also peach cobbler. So I decided to combine the two into a boozy peach cobbler, to great effect, and I thought I’d share my recipe, created after looking at several recipes and finding none I loved, with you.
This cobbler has a rustic cornmeal crust, which I think really goes well with the peaches and adds to the Southern appeal.
Rustic Cornmeal Crust:
- 1 1/4 cups all purpose flour
- 1/4 cup yellow cornmeal
- generous pinch salt
- 1 T sugar
- 9 T frozen or very cold butter cut into cubes
- 3-4 T ice cold water
Pulse the flour, cornmeal, salt, and sugar together 2 or 3 times in the bowl of a food processor fitted w/ a plastic blade. Add the cold butter and pulse another 8 or 10 times, until the mixture looks like small peas. Drizzle the cold water through the mouth of the processor while pulsing until the mixture starts holding together (It may take you more water. That’s fine. My crust didn’t hold together very well, so I wish I had added more water). Turn the pastry onto a lightly floured surface and form into a 2 inch thick disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Boozy Peach Cobbler:
- Peaches (I had about 8 smallish peaches, another time I had 4 softball sized peaches, so you be the judge of what will fit in your dish)
- 1/2 cup honey (or sugar, if you don’t keep that much honey around)
- Zest of 1 lemon
- 2 T bourbon (or more, you can never have too much!)
- 2 T cornstarch
- Cinnamon to your taste (I like cinnamon, so I used 1 tsp)
- 4 T butter
Preheat oven to 425. Peel and slice the peaches and mix with all ingredients except the butter. After your crust has chilled, roll out to 1/4 inch thickness on a floured surface and transfer gently to your pie dish/cake pan/whatever you’re using, letting excess hang over the sides. Pour in the peach mixture, placing pats of butter on top. Fold over the overhanging crust, tearing off peaces to cover the middle if necessary. Place the cobbler in a rimmed cookie sheet to catch any overflow of the bubbling filling and bake at 425 for 40-50 minutes, until bubbling and crust is nicely browned. Serve warm with vanilla ice cream.