Well, it is officially peach season here on the east coast! Peach season is one of my favorites (behind rhubarb of course!), and I embrace it every year. Normally, I gather as many fresh peaches as I can and prep pies for the freezer so that I can enjoy peach pie all year round. I put them in cereal and oatmeal, eat them for dessert sprinkled with a bit of brown sugar, or just enjoy them straight from the fruit bowl. So peach season is always a great opportunity to experiment with new recipes!
Last week, some friends threw a dinner party. Like I do, I volunteered to bring dessert! I had some beautiful, ripe peaches ready to be baked in to a dessert, so I spent some time doing research for different recipes. I decided to make a peach cobbler since cobblers and crisps are my new go-to dessert! They’re relatively easy to prep and take very little time in the kitchen. But I decided to throw a tasty curve ball in this one: whiskey. And since whiskey and honey are a great complementary taste profile, I replaced the sugar with some fresh, local clover honey.
The result was a fruity, sweet cobbler with a hint of whiskey and ginger. I served the cobbler with both peach and vanilla ice cream, and, even though we were all stuffed from dinner, the cobbler was gobbled up! I even made up another one last night, which the boyfriend ate for breakfast today (sans ice cream). 🙂
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
Whiskey & Honey Peach Cobbler
Yield: 8-12 servings
Begin by assembling your ingredients.
You are going to need:
- 6 cups peaches, peeled and sliced (about 7 or 8 peaches)
- 1/4 cup good whiskey
- 1/4 cup high-quality honey
- 1-2 tablespoons cornstarch, depending on how juicy your peaches are
- 1 teaspoon ground ginger
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 1/2 cups flour
- 1/2 cup sugar, plus more for sprinkling
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter
- 2/3 cup whole milk
You are also going to need:
- 2 large bowls
- 4-quart casserole or baking dish
- Fork or pastry blender
Preheat the oven to 375 degrees F.
First, stir the flour, sugar, baking powder, and salt together in a large 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 milk, and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.
Combine the peaches, whiskey, honey, cornstarch, and ginger in a large bowl and toss to coat.
Quick tip: To peel the peaches, remove any stickers or stems, and cut a small X along the bottom of the peach. Drop each peach in to a pot of boiling water for about 15-30 seconds to blanch, and then quickly remove to a bowl of ice water. Once the peaches are cool enough to handle, the skins should peel right off!
Pour the melted butter in to the bottom of your casserole or baking dish. Add the peach mixture to the casserole, but do not mix the peach mixture with the butter.
Drop the dough by tablespoonfuls over the peaches. (There can be gaps because the dough will puff up and spread as it bakes.)
Sprinkle the cobbler pieces with sugar, and bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, about 45 minutes.