Ingredients
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4 cups yellow peaches, sliced and pealed (blanch in boiling water for about 30s depending on ripeness and skins should slip off)
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1/2 cup white sugar
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1 cup brown sugar
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1/2 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1 fluid ounce Bourbon
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2 tablespoons fruit jam, blueberry and blackberry are very nice
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1 1/2 cups flour
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1 1/2 teaspoons baking powder
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3/4 teaspoon baking soda
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1/2 cup buttermilk
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1/2 teaspoon salt
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3/4 cup melted butter
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1 cinnamon stick
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1/4 cup orange juice
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1 teaspoon lemon zest
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2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F.
- Reserve peals and pits from peaches.
- Mix sliced peaches, sugar, nutmeg and cinnamon powder in a bowl and reserve.
- Combine bourbon (Maker's Mark is really good in this), orange juice, lemon juice, lemon zest, fruit jam, cinnamon stick, and peach scraps in a sauce pan, bring to a boil, then lower to a simmer and reduce mixture for approximately 10 minutes.
- Mix flour, buttermilk, baking powder, baking soda and salt with a dash of cinnamon and nutmeg and set aside or in refrigerator for a few minutes. I have also used Dry Buttermilk Pancake Mix and 1/2 cup milk in place of the flour, buttermilk, baking powder and baking soda.
- Strain reduced orange juice mixture and mix with peaches.
- Pour melted butter into an 8x11" baking pan.
- Spoon dough mixture over butter evenly, but leaving some gaps (this helps the dough rise over the peaches later.
- Pour peaches over dough.
- Bake for about 1 hour at 350F, or until the crust has risen to top of cobbler and crisped slightly. Can add a bit of sugar to top of cobbler just before finished and place in broiler to get a crisper caramelized topping, but beware this can be tricky.