I simply can’t ignore the fact that August is National Peach Month. Peach Cobbler is one of my all-time favorite desserts. Add a little vanilla ice cream and oh baby, I am hooked. I decided to give a little twist to an old favorite to celebrate this joyous occasion.
And in the spirit of this event, I would like to share some peach facts with you. I bet you didn’t know:
- Peaches were once known as Persian Apples
- The phrase “You’re a Peach” originated from the old tradition of sharing a peach with a person you liked
- Nectarines are peaches without the fuzz
- In China, the peach is a symbol of longevity
I digress. On with the food! I put together this delectable honey bourbon peach cobbler that was touted by my husband as “quite possibly the best dessert I’ve ever made.” It is adapted from a Tyler Florence recipe. I hope you enjoy it as much as we have.
- 6 peaches, peeled and sliced
- 1/2 C. bourbon
- 1 C. sugar (plus extra for sprinkling)
- 2 Tbsp corn starch
- 1/2 Tbsp cinnamon
- 2 Tbsp good quality honey
- 1 1/2 C. all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 sticks unsalted butter
- 3/4 C. heavy cream (plus some for brushing)
Preheat oven to 375. Place prepared peaches in large mixing bowl. Add bourbon, sugar, corn starch, honey and cinnamon to the peaches and toss to coat.
In a non-stick skillet, melt 1/2 stick of butter. Add peach mixture and heat through for 5-8 minutes, stirring occasionally.
In a medium mixing bowl, sift flour, baking powder and salt. Slice 1 1/2 sticks of butter into small pieces and cut in with a pastry knife. Pour heavy cream to the mixture and mix with hands until the pastry comes together.
Transfer peaches to 2 quart baking dish. Drop spoonfuls of pastry dough on top of peaches. It is okay to leave a few gaps. Brush heavy cream on top and dust with sugar and cinnamon. Bake for 40-50 minutes, until golden brown. Serve with a scoop of vanilla ice cream (Edy’s Slow Churn Vanilla Bean is my fave!)
Happy Peach Month!