Ingredients
Equipment
Method
Biscuit Crust
- In a large bowl combine the flour, salt, baking soda and sugar. Cut the cold unsalted butter into pieces.
- Work the 4 oz. of cold unsalted butter into the flour mixture using your hands or a pastry cutter until the mixture resembles wet sand and will hold together when you squeeze it.
- Carefully add the half and half, creating a wet biscuit like mixture (you can use your hand or a mixing spoon if you prefer) at this point be careful to not over work the dough or add more flour, it will become tough.
- Set the mixture aside and start the peach mixture. Make sure you preheat your oven to 350℉ and spray your casserole baking dish with pan release so you are ready to bake your cobbler.
Peach Filling
- Slice your juicy peaches into uniform pieces.
- Melt 4 oz. unsalted butter in the sauté pan over medium heat and add the sliced peaches. Stir carefully coating the peaches with the melted butter.
- Add the remaining salt, the brown sugar, ground cinnamon, lemon juice, and Bourbon to the pan.
- Gently stir the ingredients to combine, being careful not to overcook the peaches. Cook for 3 minutes or so. just until the mixture starts to thicken.
- In a small bowl combine the corn starch and cold water, creating a smooth mixture. Carefully stir the corn starch mixture into the pan and cook for another two minutes or so, until thickened.
- Pour the thickened mixture into the prepared casserole baking dish.
- Place dollops of the wet biscuit crust mixture on top of the peach mixture, leaving some space in-between the dollops of biscuit crust.
- Place the casserole baking dish on a sheet pan into a 350℉ oven for 20 minutes, or until the crust is golden brown and the mixture is bubbling! Remove the cobbler from the oven and let it cool for a few minutes. Serve with vanilla ice cream or whipped cream and enjoy!
Nutrition
Notes
If you are using frozen peaches or canned peaches, you will probably need to adjust the corn starch thickening mixture. Try adding another tablespoon of corn starch, to compensate for the added liquid in the frozen or canned peaches. I am always available to answer any questions you might have!