When life gives you peaches…
When you mix peaches, bourbon, and two sticks of butter, it’s going to taste good–so that’s exactly what I did for my birthday Bourbon Peach Cobbler.
My birthday happens to fall right in the middle of Northern Michigan peach season, so I’ve been having peach cobbler for my birthday for years. This was one of the first times I’ve had to make it for myself, but that made it even more fun (don’t tell my mom!). Seeing as I only eyeballed the measurements, which is exactly how she would have made it, I think it turned out just as good.
For this decadent dessert, I used local Grand Traverse Distillery Bourbon and found some truly magnificent peaches at Groleau’s Farm Market. From my current homebase, that distillery and that farm are less than five miles from my house. How cool is that?
Even though I’m constantly reading recipes and articles about food, I hardly ever follow the recipe exactly. Below is my adaptation of Tyler Florence’s Bourbon Peach Cobbler. Most of the measurements for spices are approximate, so do what feels right. Ginger would probably be great in this!
9 Red Haven peaches, peeled and sliced, about 6 to 8 cups
1/4 cup Grand Traverse Distillery Bourbon
1/4 cup brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon vanilla
½ cup of white sugar
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon cinnamon
Pinch of salt
1 ½ sticks (12 tbsp) cold unsalted butter, reserve extra ½ stick for pan.
¾ cup heavy cream, plus more for brushing
Bourbon Whipped Cream:
2 cups cold heavy whipping cream
2 tbsp powdered sugar
1 teaspoon vanilla
Bourbon to taste, about 1 ½ tbsp
Heat the oven to 375 degrees F.
In a large bowl combine the filling ingredients. Set aside.
For the topping: Combine the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and mix your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until slightly sticky but manageable. Don’t over mix.
In a 8-inch cast iron skillet over medium-low heat, melt the remaining 4 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 it into the oven on a parchment paper-covered baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
For bourbon whipped cream, mix all ingredients and whip until stiff peaks form.
Enjoy this tribute to summer!
Emma Beauchamp is the latest Local Food Coordinator for TLD. She is a recent University of Michigan grad who has happily settled back into her hometown of Traverse City. She enjoys baking almost as much as she likes eating.
**Special thanks to Kennedy Cullen for the photos