Peaches tossed in bourbon and vanilla, baked beneath shortbread dough dollops until bubbly. What more could you ask for on a lazy summer Sunday? I've been taking full advantage of the peach produce bounty at our neighborhood farmers market and have found this simple recipe to redefine the summer dessert standard.
With Alex's bourbon collection and its bottles beginning to dwindle from summertime hangouts and happy hours, I've grabbed a splash from the bar cart, and, in this case, he doesn't mind one bit!
A classic combination of juicy fruit and dense biscuit-like dough, you'll be pining for the final bite, especially when served a la mode with vanilla bean ice cream.
4 cups peaches, sliced
1 /4 cup light brown sugar
2 tablespoons almond liqueur or bourbon
1 1/2 teaspoons vanilla extract
1/2 cup old fashioned oats
3/4 cup self-rising flour
1/4 cup granulated sugar
8 tablespoons unsalted butter, cold and cut into 1 tablespoon pieces
2-3 tablespoons cold water or buttermilk
1 tablespoon sugar in the raw
1. Preheat the oven to 350F. In a large bowl, combine the peaches, brown sugar, liqueur or bourbon, and vanilla. Set aside.
2. Add rolled oats to a food processor and pulse until fine. Add flour and sugar and pulse to combine. Then, add butter and pulse until texture resembles wet sand. Add in two tablespoons of water and pulse until a dough forms. If dough does not naturally come together, add 1 more tablespoon of water and pulse to form dough.
3. Add peaches to a 9x13" pan or cast iron skillet. Use a tablespoon to scoop dough on top of peaches in 10 or so evenly-spaced spoonfuls. Sprinkle sugar in the raw over top of the dough.
4. Bake cobbler in the oven for 30-40 minutes, or until peaches are bubbling and biscuits are golden brown. Remove from oven and let cool slightly.
5. Serve warm with vanilla ice cream.