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The Lazy Cook's Recipe for Amazing Peach Cobbler

A rustic and delicious peach cobbler that is easy to make and sooooo delicious!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 servings

Ingredients
  

  • 6-8 ripe, fresh peaches, unpeeled sliced thick, about 5 slices per half
  • 1/4 cup bourbon
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1-1/2 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 sticks unsalted butter, frozen grated with a medium cheese grater
  • 3/4 cup heavy cream

Instructions
 

  • 1. Preheat your oven to 375 degrees. Set the frozen butter on the counter to partially thaw.
    2. In a Dutch Oven on a stove top, melt 4 Tablespoons (1/2 a stick) of butter over medium heat. Add the peaches, bourbon, vanilla, 1/4 cup of the sugar, the cornstarch and cinnamon and toss well to coat. Continue cooking to begin softening the peaches, approximately 5 minutes. If your peaches aren't super ripe, you may want to do this for another 5 minutes, until they begin to soften. Remove from heat and set aside.
    3. In a separate bowl, add the flour, 1/2 cup of the sugar, the baking powder, and salt together. Grate the 1-1/2 sticks of frozen butter using a large to medium cheese grater. Add to the flour mixture and mix with a fork until mixture is crumbly. Use fork to break up any large pieces. Pour in the heavy cream and mix lightly until the dough starts to come together. DO NOT over mix it. 
    4. Pat together about 1/3 c. of mixture to create a 'biscuit' shape. Place over the warm peach mixture. Continue creating patties and place over the top of the peaches until you have covered the top. This will bake and expand as it cooks.
    5. Drizzle the top with extra heavy cream and sprinkle with the remaining 1/4 cup sugar.
    6. Place in the oven and cook the cobbler until biscuit topping is lightly browned and the fruit is hot and bubbling. This should take about 40-45 minutes for most ovens. Watch your oven if it tends to cook rapidly or run hot, to make sure you are not burning the biscuit topping. Cover with foil mid-cooking if necessary.
    7. Serve warm cobbler with vanilla ice cream and top with whipped cream.

Notes

Cobbler is best served warm from the oven. If advance prep is needed, you can prepare the cobbler as directed and then place in refrigerator until it is time to cook. Add 5-10 minutes to cooking time to accommodate the cooling time spent inside the fridge.
If you do not have a dutch oven, simply use a large sauce pan to pre-cook the peaches initially. Transfer to a baking pan, taking into account a taller vessel may be needed. If using a more shallow pan, when baking in the oven, place a cookie sheet under the pan to catch any bubbling over if needed.