Buttery and crumbly pie crust dough are on top of the Peach Cobbler. Bourbon peaches are inside. This each cobbler recipe is so simple and a must-have this time of year!
During the summer, peach cobbler is a must-have. This recipe is a keeper. It’s the best dessert for summer because it has Bourbon-flavored peaches, cinnamon, and the best crust I’ve ever had. It’s also delicious.
This is why I love summer peaches, especially when they are just ripe and smell so good! Peaches can make peach cobbler pie with crumbly buttery crumbs and fresh peaches inside.
The recipe is simple and can’t go wrong. Then, you can cook it in the oven. It’s delicious.
Making peach cobbler pie is a three-step process. First, you need to make the filling. Then, you need to make the crust. Second, make the pie crust dough.
Pour spoonfuls of pie crust dough over the peaches and bake them in the oven. Peach cobbler is easy to make at home.
You can find a lot of different kinds of peaches, but there are two main ones: yellow peaches and white peaches. There are two types of peaches: yellow and white.
Yellow peaches have yellow flesh, and white peaches have white meat. Yellow peaches make this recipe look nice and yellow and golden.
They are also broken down into freestone peach and clingstone peach types. You should choose freestone peaches because the pit doesn’t stick to the flesh, ideal for this recipe.
An easy-to-make peach cobbler is ready to serve.
If fresh peaches aren’t in season, you can use canned peaches. Make sure you drain the juice from the canned peaches before you make the peach filling, though.
At 393 calories per serving, this recipe is very low in calories. Serve the cobbler as a dessert in the summer. We should make these recipes for summer parties.
- Peeled and sliced peaches.
- A quarter cup of bourbon
- There will be a little more than 3/4 cup sugar to use for dusting.
- Corn starch: 2 tablespoons of corn starch
- One teaspoon of ground cinnamon or cinnamon bark
- A sifter: 1 1/2 cups of all-purpose flour.
- 2 tablespoons of baking powder
- Half a teaspoon of kosher salt
- Butter that hasn’t been salted: 2 sticks of cold butter
- It takes 3/4 cups of heavy cream and a little more to brush your teeth.
- It should be 375°F (190°C).
- Mix the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon in a large bowl. Then, set the peaches aside.
- Make the dumplings: In a food processor, add the flour, 1/2 cup sugar, baking powder, and salt. Process until smooth. A half stick of butter is cut into small pieces. Add it to the flour mixture and keep pulsing until the mixture looks like wet sand, then stir it in. It’s time to add the cream. Mix just until the dough comes together. The dough is needed to be a little sticky but manageable, not overworked.
- In a 10-inch cast-iron skillet, melt the rest of the butter over medium-low heat. Pour in the peaches and cook them gently until they’re heated for about 5 mins. Pour the mixture into a baking dish (or leave it in the skillet). Tablespoonfuls should drop dough on top of the peaches that are still warm. During baking, the dough will rise and spread. There may be gaps. Top with some heavy cream and some sugar, then put the cake in the oven on a baking sheet. Wait until the top browned and the fruit bubbles up (around 40 to 45 minutes).