Both of those desserts have a fruit base, however the difference is the topping: A cobbler is made with a biscuit dough topping that is dropped by using the spoonful over the fruit; the topping on a crisp is mostly a mix of flour, butter, sugar, and oats or nuts and it is sprinkled over the fruit.

 

Homemade Peach Cobbler-(Bourbon Spiked)

INGREDIENTS

COBBLER

  • 30 oz canned peaches in fruit juice drained
  • 2 – 3 Tbsp bourbon
  • 1 Tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/4 cup granulated sugar

TOPPING

  • 1 cup all purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/8 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 1/2 cup melted, unsalted butter
  • 1 tsp vanilla extract

INSTRUCTIONS

  • Preheat oven to 350 F degrees. Butter a 2 quart baking dish and set aside.
  • Combine cobbler ingredients (peaches, bourbon, cornstarch, cinnamon and sugar), in a mixing bowl, stirring until all peaches are coated. Transfer mixture to prepared baking dish.
  • In a separate mixing bowl, combine topping ingredients (flour, sugar, baking powder, nutmeg and salt), using a whisk to remove any lumps.
  • Add vanilla extract to melted butter, then pour into the flour mixture and stir with a rubber spatula until a crumbly dough has formed. Mixture should hold together loosely when pinched between two fingers.
  • Crumble topping dough over the top of the peaches, then bake for 25 minutes, until golden brown and bubbly. Let cool 10-15 minutes before serving.
  • Serve warm, with a scoop of ice cream if desired.

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