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So here is my first new recipe. I looked for a peach cobbler recipe because we went to a farm yesterday and picked beautiful juicy peaches. Maybe this shouldn't count because I didn't exactly follow the recipe. I just wanted a fairly simple recipe not using Bisquick so I thought I could work with this one. So I didn't add the bourbon and instead I put in 1/4 cup of brown sugar, a squeeze of lemon juice and a little vanilla. I made the dough with only one stick of butter and instead of cooking the peaches in butter first I just put the peach mixture into a baking dish, topped them with the dumplings and then baked it. While it baked I worried that it wasn't going to turn out but it actually was good. I probably would make it a little less sweet next time, but I thought it was fine without all the butter. In the end, if any of you have the perfect peach cobbler recipe I would love to try. The peaches are so good right now.


Tyler Florence's Bourbon Peach Cobbler

Ingredients
8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, plus more for dusting
2 tablespoons corn starch
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) cold unsalted butter
3/4 cup heavy cream, plus more for brushing

Directions:
Heat the oven to 375 degrees F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.