Bourbon Peach Cobbler
Bourbon Peach Cobbler
Brie Thompson
8
20 minutes
70 minutes
Peaches and bourbon belong together, and this Bourbon Peach Cobbler proves it. Juicy yellow peaches are tossed with Bourbon Barrel Aged Balsamic for a deep, tangy sweetness, then baked under a buttery batter seasoned with Smokey Bacon Infused Sea Salt for a sweet and salty edge. Spoon it warm into bowls and top it with ice cream.
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Ingredients
Peach Filling
- 2 lbs Fresh Yellow Peaches, peeled and sliced
- ½ cup Brown Sugar
- 2 Tbsp Bourbon
- 2 Tbsp Bourbon Barrel Aged Balsamic
- 2 Tbsp Cornstarch
Cobbler Batter
- 6 Tbsp Butter
- 1 cup All Purpose Flour
- 2 tsp Baking Powder
- ¼ tsp Smokey Bacon Infused Sea Salt
- 1 tsp Vanilla Extract
- 2 Tbsp Bourbon
- ⅔ cup Milk
To Serve
- Whipped Cream or Vanilla Ice Cream
Directions
Preheat the oven to 350°F.
Toss the peaches with the brown sugar, bourbon, Bourbon Barrel Aged Balsamic and cornstarch in a bowl. Let sit for 20 minutes.
Place the butter in a 9 x 13 inch baking dish. Set the dish in the oven until the butter melts, about 10 minutes. Remove from the oven.
Whisk together the flour, baking powder and Smokey Bacon Infused Sea Salt in a separate medium bowl. Add the vanilla, bourbon and milk and whisk until just combined. The batter will be thick.
Pour the batter over the melted butter in the baking dish. Gently spread it out, without mixing it into the butter.
Top with the peach mixture and spread the peaches in an even layer.
Bake until the edges are bubbling and the top is golden, about 45 minutes. Let cool for at least 15 minutes.
Serve warm with whipped cream or vanilla ice cream.