Homemade Peach Cobbler (Bourbon Spiked) (with Bourbon!)
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.
- 30 oz canned peaches in fruit juice drained
- 2 – 3 Tbsp bourbon
- 1 Tbsp cornstarch
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar
- 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
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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