Description

This is my version of a Southern Peach Cobbler. Any Peach Cobbler is even better with a scoop of Vanilla Ice Cream but my Bourbon Sauce is just as good.

Ingredients

Peaches: 3 (15 ounce) cans of sliced peaches in fruit juice (Not Heavy Syrup) ½ cup granulated sugar ½ light brown sugar For the sponge: 1 cup all-purpose flour 2 teaspoons Baking Powder 1 cup granulated sugar ¼ teaspoon Kosher salt 1 teaspoon vanilla extract 1 cup whole milk For the Bourbon Syrup (optional) The syrup used to prepare the peches plus additional fruit syrup from drained peaches 2 tablespoons Bourbon ¼ cup cornstarch ¼ cup cold water

Instructions

Add 1 can of the sliced peaches and the fruit juice to a lard pot. Drain the remaining peaches, reserving the fruit juice and add to the pan. Add white and light brown sugar and over medium heat bring to a simmer, let gently simmer for 10-15 or until all sugar is dissolved, remove from heat and set aside. Preheat the oven to 350 degrees F. When the oven has reached temperature add 1 stick of butter to a 9x13 (glass or ceramic) and allow to melt. In a large bowl add the flour, sugar, baking powder and salt and mix to incorporate. Add the milk and vanilla extract and mix until the batter is smooth. When the butter is melted remove the baking pan from over. Pour the batter over the melted (no need to be too fussy about it) using a rubber spatula gently brush the batter to the sides and corners. Using a slotted spoon, lay the peaches over the batter, leaving small gaps between slices. Gently spoon about ¼ to a ⅓ (more if you want a moister sponge) of a cup of the syrup over the peaches. Bake in a 350 degree F oven till golden brown and edges are slightly caramelized, 40-50 minutes. Allow to cool 15 minutes or allow to cool completely. Serve warm, at room temp or cold. For the Bourbon syrup. Bring the remaining syrup from the peaches and the remaining fruit syrup from the drained peaches to a low boil. Combine the cornstarch and cold water till there are no lumps. Slowly drizzle the cornstarch slurry into the syrup until the desired thickness.

Serves

6 - 8

Additional Comments

When I make the cobbler in the fall I add 1 teaspoon cinnamon and ½ teaspoon nutmeg.

Peach Cobbler