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Southern Bourbon Fresh Peach Cobbler

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“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.”
READY IN:
1hr 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Reserve peals and pits from peaches.
  3. Mix sliced peaches, sugar, nutmeg and cinnamon powder in a bowl and reserve.
  4. 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.
  5. 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.
  6. Strain reduced orange juice mixture and mix with peaches.
  7. Pour melted butter into an 8x11" baking pan.
  8. Spoon dough mixture over butter evenly, but leaving some gaps (this helps the dough rise over the peaches later.
  9. Pour peaches over dough.
  10. 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.

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