Peach Bourbon Cobbler
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Tyler Florence bakes this simple dessert, which pairs juicy peaches with fragrant cinnamon, until golden brown and serves it with a cool scoop of vanilla ice cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 peeled and sliced peaches (6-8 cups)
- 1/4 cup bourbon
- 3/4 cup sugar, plus a little extra for sprinkling
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon, plus more for sprinkling
- 1.5 cups of flour
- 2 tsp baking powder
- 1/2 tsp coarse salt
- 225 g chilled butter
- 3/4 cup heavy cream, plus extra for greasing
- 1 liter vanilla ice cream, for serving
We recommend
Recipes with similar ingredients: peaches, bourbon, vanilla ice cream, cream, premium flour, starch, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). In a large bowl, combine peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon. Mix well.
- Sift flour into a bowl, add the remaining 1/2 cup sugar, baking powder and salt.
Cut 170g of butter into small pieces, add to the flour mixture and cut in with a pastry cutter or by hand until the mixture resembles coarse crumbs.
Pour in the cream and stir until a dough forms. Don't overmix; the dough should be slightly sticky but pliable. - Melt the remaining 55g butter over medium-low heat in a 25cm cast iron skillet. Add the peach mixture and heat gently, about 5 minutes. Transfer the mixture to a 2-quart baking dish (or leave it in the skillet). Spoon the batter over the warm peaches. (There may be gaps between each drop of batter as the batter rises and expands during baking.)
Brush the surface with a little heavy cream, sprinkle with sugar and add a little cinnamon. - Bake in the oven, placing the pan on a baking sheet (to catch any splatters), for 40-45 minutes, until the top of the pie is golden brown and the fruit juices are bubbling. Serve warm with ice cream.
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