Bourbon Peach Cobbler

  • Yield : 6-8 servings
  • Prep Time : 20m
  • Cook Time : 55m
  • Ready In : 15m
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  • 12 tablespoons unsalted butter, plus more for the baking dish
  • Two 16-ounce bags frozen sliced peaches (about 6 cups)
  • 2 1/4 cups, plus 1 tablespoon all-purpose flour
  • 2/3 cup, plus 1/2 cup sugar
  • 8 tablespoons bourbon
  • 1 1/2 teaspoons fine salt
  • 1 tablespoon baking powder
  • 3/4 cup half-and-half
  • 1 large egg
  • Vanilla ice cream, for serving
  • Fresh mint sprigs, for serving


Step 1

Preheat the oven to 375°F. Butter the bottom and sides of a 9-by-13-inch baking dish. Use the Food Network 5-pc. Magnetic Measuring Spoon Set to measure and a spoon to combine the 1 tablespoon flour, 2/3 cup sugar, 4 tablespoons bourbon, 1/2 teaspoon salt and peaches in a medium bowl. Spread the mixture evenly in the bottom of the baking dish. Whisk together the remaining 2 1/4 cups flour, 1/2 cup sugar and 1 teaspoon salt with the baking powder. Melt the butter in a medium bowl in the microwave, then cool slightly. Mix in the half-and-half, egg and remaining 4 tablespoons bourbon. Stir the butter mixture into the dry mixture and whisk until smooth. Drop tablespoon-size dollops of the batter over the peaches evenly, leaving some space between. Bake until the top is golden and a toothpick inserted into the cake part comes out clean, about 50 minutes. Serve the cobbler warm with vanilla ice cream and fresh mint sprigs.

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