Nothing signals summer like peaches at the fruit stand. I spent a number of years in Texas and have a lot of friends from the south. Yet when asked for the preferred preparation for a peach cobbler – batter, biscuit, or buttery pie dough – there is no consensus. I have had peach cobbler prepared all three ways and loved them all, but I’m from California and we really aren’t in the business of peaches. Every cobbler my family ever made was boysenberry and it always had a biscuit topping (most likely made from Bisquick). I have to admit to liking thee little tang you get from buttermilk and I thing it works very well with the peaches. This is neither a biscuit topping nor batter, but somewhere in between. It is delicious, however!
Bourbon and Brown Butter Peach Cobbler
makes eight to ten servings
5 cups sliced peeled and sliced peaches
3/4 cup granulated sugar
1 tablespoon flour
1/4 cup bourbon
4 tablespoons butter
1-3/4 cups flour
6 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
5 tablespoons cold butter, cut into eight pieces
1 cup buttermilk
1 teaspoon real vanilla extract
Stir together the peaches, sugar, flour, and bourbon; set aside.
Prepare the batter by stirring together the flour, baking powder, sugar, and cinnamon. Cut in 5 tablespoons butter with a pastry blender or fork until it is in small pieces. Stir in the buttermilk and mix just until moistened. You should have a very thick batter; add a splash more buttermilk if necessary. Cover, and let batter rest for 10 minutes.
For topping: in a medium bowl, stir together flour, baking powder, and sugar. Cut in 5 tablespoons butter with a pastry blender or fork until it is in small pieces. Stir in the buttermilk and the vanilla and then mix just until moistened. You should have a very thick batter; add a splash more buttermilk if necessary. Cover, and let batter rest for 10 minutes.
Set up grill for indirect cooking over medium heat. Stabilize temperature at 375°F.
Place 10-inch cast iron skillet over medium heat on the grill’s side-burner (or over the direct heat side of the grill) and melt the butter. When butter has melted, let it cook a little longer until it is rich golden brown in color. Stir in the peach mixture and cook just until it begins to bubble; stirring occasionally. Spoon the batter over top. Place skillet on the grill over unlit burners and cook for 20 to 30 minutes or until golden and toothpick inserted into the center comes out clean.
Serve warm with whipped cream or a scoop of vanilla ice cream.
Cheers and Happy Grilling!