Its National Peach Cobbler Day and here's a recipe you should try to help you and yours celebrate it just right!!!
Its national peach cobbler day so it is time to put that diet to the side and activate your cheat day of the week because here at Savannah Weekend we have a peach cobbler recipe that you do not want to miss out on!
“NOT Grandma’s Georgia Peach Cobbler!” is a peach cobbler that is different from, as said in the name, what your grandma usually makes. This delicious new way to make peach cobbler will definitely have you and your lovely grandma begging for more.
1/2 stick of butter
8 peaches, peeled and sliced (6 to 8 cups)
1/4 cup cinnamon bourbon whiskey
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 sticks cold unsalted butter
3/4 cup heavy cream
1 quart vanilla-bean ice cream, for serving
Preheat the oven to 375 degrees F.
For the dough, mix flour, 1/2 cup sugar, baking powder and salt into a bowl. Cut 1 1/2 sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough comes together. It is a little sticky…but resit the temptation to overwork the dough…only mix until just incorporated. Set aside.
For the filling, melt 1/2 stick butter in a 10-inch cast-iron skillet over medium-low heat…combine the peaches, cinnamon bourbon whiskey, 1/4 cup sugar, the cornstarch and cinnamon simmer for about 5 mins.
*If you don’t have a cast iron skillet you can either send your hubby to the store to buy one…(like I did) or you can just cook the filling in a skillet of your choosing and pour it into a 2 quart casserole dish.
Now, drop the dough by tablespoonfuls over the warm peaches.
Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes. Serve warm with the ice cream.
Now that you have all the info for the perfect dessert it is time to try it out and see for yourself. If it just so happens to be better than what your grandma makes then give her the recipe too so she can also enjoy it!
– Darrow Fraser