Monday, August 12, 2013

Bourbon Peach and Blueberry Cobbler

Photo by Katie Guymon

Last night, we all got together to celebrate my in-laws' wedding anniversary. I was in charge of the dessert. Now, because I've been on a sugar-avoidance-where-possible diet, I needed a splurge that was worth it.

Mmmm, fruit, all liquored up // Instagram @kguymon

After seeing that Eckert's peaches had recently invaded the produce section at Schnucks, I decided a cobbler was on the horizon. (And look! The colors in the finished product are so horizon-like. I digress.)

The end result--one last hurrah for a summer that's rapidly coming to a close--was nineteen kinds of yummy. Even Matt, who admitted most cobblers just remind him of his elementary school's cafeteria food, became a Beliebbler. Yup, that's my new term for all the cobbler fanatics out there.

PS - Don't worry about the bourbon. I don't usually sip it like my sophisticated, elderly husband does, but the addition of the liquor adds an awesome depth of flavor. The actual taste cooks off. I mean, we served this to kids. It's okay.

Bourbon Peach and Blueberry Cobbler [adapted from Tyler Florence]
-6 large peaches, peeled and sliced, about 6 cups
-1 cup of blueberries
-1/4 cup of bourbon
-3/4 cup of sugar, plus more for dusting
-2 tablespoons of corn starch
-1 teaspoon of ground cinnamon
-1 1/2 cups of all-purpose flour
-2 teaspoons of baking powder
-1/2 teaspoon of kosher salt
-2 sticks of cold unsalted butter
-3/4 cup of heavy cream, plus more for brushing

1. Heat the oven to 375 degrees F.

2. In a large bowl add the peaches, blueberries, bourbon, 1/4 cup of sugar, cornstarch, and cinnamon and mix well to coat the fruit evenly; set aside.

3. Prepare the dough: in a bowl, whisk together the flour, 1/2 cup of sugar, baking powder, and salt. Cut 1 1/2 sticks of butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

4. In a large sauce pan, melt the remaining 4 tablespoons of butter over medium-low heat. Add the fruit mixture and cook gently until heated through, about 5 minutes. Add the fruit to a 2-quart baking dish.

5. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps; the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

6. Serve with vanilla ice cream. 

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