Ingredients
Method
- Preheat your oven to 375 degrees F
How to make peach cobbler filling:
- In a small saucepan over medium-high heat melt the butter. Once the butter is melted and a little bubbly add in the flour and whisk together for one minute.
- Lower the heat to medium-low and add the bourbon (if you have a gas stove, be careful of the flame when cooking with alcohol!) and the sugar and continue to whisk until the mixture is well combined and starts to thicken.
- Remove from the heat, add the lemon juice, and set aside.
- Peel and slice the peaches and lay them in an even layer in an 8x8 baking dish that has been buttered or sprayed with a little cooking oil.
- Then pour the bourbon mixture over the peaches.
How to make peach cobbler crust:
- In a large bowl, mix together the flour, salt, and one cup sugar.
- Crack in the egg and stir with a fork until the mixture becomes crumbly.
- Melt the butter and add in the vanilla.
- Crumble the flour mixture over the peach mixture in the pan leaving little gaps with the peaches peaking out.
- Pour the butter and vanilla mixture over the top of the crust to moisten it. You can sprinkle the crust with a little sugar or cinnamon sugar if you'd like.
- Bake at 375 degrees F for 20-25 minutes, until the filling is bubbly and the crust is golden brown. Enjoy warm with homemade whipped cream or a big scoop of vanilla ice cream.
Notes
You could also make this recipe in a cast-iron skillet for a more rustic look. Use the skillet to make the bourbon sauce, lay the peaches over it in an even layer and then top with the crust and butter and bake.
If your peaches aren't super juicy, add a little water to the bourbon mixture.
