Wednesday, June 20, 2007

Peach Cobbler

This is a combination of a Tyler Florence recipe, a James Beard recipe, a Martha Stewart recipe and my own improvisation. I'm sorry I didn't take better pictures, but I promise that it looks as good as it tastes! The topping is a little like sweet biscuit dough... yum!

8 peaches, peeled and sliced
1/4 C bourbon or brandy
1 1/2 flour
3/4 C sugar, plus a little extra for on top
2 Tbs cornstarch
2 tsp baking powder
Pinch of salt
16 Tbs (2 sticks) unsalted butter, kept cold
3/4 C heavy cream, plus more for on top
Almond extract (my grandma taught me this makes peaches taste extra peachy!)

Heat the oven to 375 degrees Farenheit.

In a large bowl, combine the peaches, bourbon, 1/4 C sugar, cornstarch, and spices to taste. Set aside.

In another bowl, mix the flour, 1/2 C sugar, baking powder, and salt. Cut in 12 Tbs of butter (1 and a half sticks) with a pastry cutter (note: this can all be done in a Cuisinart, too) until the mixture looks shaggy. Pour in the cream and mix just until the dough comes together.

In a 10-inch cast iron skillet, melt the remaining 4 Tbs of butter. Add the peaches and cook until just heated, about 5 minutes. Drop the dough by spoonfuls onto the top. Brush with the remaining cream and sprinkle with some sugar (I used cinnamon sugar). Put the skillet in the oven and bake for 40-45 minutes, or until the top is browned and the fruit is bubbling.

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