bourbon peach cobbler

I’m heading home to Kentucky for the first time since Christmas and I could not be more excited!

My husband and I could use a little fresh air and moonshine iced tea. I can’t wait to sit on my grandparents’ porch and talk about how bright the lightning bugs are blinking and how loud the frogs are croaking.

I also can’t wait to hug my cousins. Even the ones that are at that age that makes them feel like they’re too cool to be hugged. They’re going to get the biggest hugs of them all. There’s no escaping my grizzly bear grip.

Before I go, I want to leave you with the same cobbler recipe that I’m going to use tomorrow when I bake up a giant mess of peach goodness for my mom. It’s made in a cast iron skillet. True country girl fashion. Oh and there’s bourbon involved. Naturally.

Side note: I’ll also be whipping up a pineapple upside down cake for my dad, but we’ll talk more about that later.

Y’all ready?

Bourbon Peach Cobbler
Recipe adapted from Tyler Florence

Printable recipe

Ingredients:

  • 6 cups of peeled and sliced peaches (canned or fresh)
  • 1/4 cup bourbon
  • 3/4 cup plus 1 tablespoon vegan refined sugar
  • 2 tablespoons corn starch
  • 1 teaspoon cinnamon
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 12 tablespoons plus 2 tablespoons Earth Balance Natural Buttery Spread
  • 2 tablespoons soy creamer
  • Vanilla dairy-free ice cream to top with (optional)

For the peaches, I used half fresh and half canned. If you want to use fresh peaches, there’s an easy way to get the peel off. First, slice a small X into the bottom of the peaches.

Bring a pot of water to boil and add the peaches, letting them boil for at least 30 seconds. The less ripe the peaches are, the more time they’ll need to boil, up to 90 seconds. Remove from heat and immediately submerge the peaches into ice water for one minute.

Remove from the water and peel. Ta-da!

To make the cobbler, preheat your oven to 375 degrees fahrenheit.

In a large bowl, stir together the peaches, bourbon, 1/4 cup of sugar, corn starch and cinnamon.

In a food processor, blend together the flour, 1/2 cup of sugar, baking powder, salt and 12 tablespoons of Earth Balance. Don’t overdo it, the dough should be just a little bit sticky but not runny. If you don’t have a food processor, you can mix these ingredients together by hand. I actually recommend using your bare hands to mush it all together.

Melt the last two tablespoons of Earth Balance over low heat in a 10-inch cast iron skillet. Add in the peach mixture and cook until the peaches are warm, about 2 minutes for canned peaches and 5 minutes for fresh peaches. Remove from heat and spoon the dough over top of the peaches.

Brush the top with your soy creamer and sprinkle with the remaining tablespoon of sugar.

And you’re ready to bake!

Place the skillet in the oven and bake for 40 minutes, or until the top begins to brown and you can see the peaches bubbling underneath.

Serve warm with vanilla dairy-free ice cream, if that’s your thing. It’s definitely my thing.

16 thoughts on “bourbon peach cobbler

    • I googled it because I was like um, I don’t know what they are really called…turns out they are called fireflies!

  1. Pfft, I totally knew what a lightning bug was! (wink, wink) Nikki, this is the dessert I’ve been craving. I tried orange cake, tried ice cream, tried cookies. This is it. Have fun in KY, and give a wave over to Pikeville for me. My mom will be watching for you.

  2. I ave never spent any time in Kentucky, but just this weekend I went to a BBQ at a winery that served Kentucky Peach Cobbler and I couldn’t get enough of it. This recipe is perfect timing for Memorial Day, thanks and have fun!

  3. Love that you adapted this and veganized it yourself! And I’m a sucker for anything bourbon. Hmm…going now to check if the peaches in my kitchen are ripe…

  4. Your recipes are great!!! I’ve become a daily reader of your blog. They come out soo delicious and are so easy. and your photos – kitties included – are great.

  5. I wish I could find some lightning bugs in this city. The bugs and the cobbler make me miss my mom’s house and her country-style baking.

  6. Okay. The BEST recipe ever. I only used a skillet to warm the peach mixture an then poured it in a 9×13, then dollops the dry mix and then drizzled dark brown sugar over the top then baked for 50 minutes at the 375. Small adjustments. My audience loved it. I will never use another recipe. It’s brilliant.

  7. Love this! My mom has been fixing veganized peach cobbler for me for years. Her family is originally from Eastern Kentucky. Thanks for posting this!

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