Time 1h5m Number Of Ingredients 10 Steps:
Heat the oven to 375°F (190°C). 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 food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 1 1/2 sticks of butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. 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 1/2 stick of butter. Add the peaches and cook gently until heated through, about 5 minutes. Transfer the mixture to a baking dish (or leave in the skillet). 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.
Time 1h10m Yield 4 to 6 servings Number Of Ingredients 16 Steps:
Start a campfire and wait until the flames die down and the coals glow red with white ash. Meanwhile, make the filling: In a large bowl, combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice and vanilla. Mix well to coat the peaches and blueberries evenly. Set aside. Make the topping: In a second large bowl, combine the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour with a pastry blender, 2 knives or your hands. Mix until the texture is coarse and clumps in your palm when you squeeze a handful. Add the heavy cream and mix just until the dough comes together a bit more. Pour the filling into a 12-inch cast-iron skillet or Dutch oven with a fitted lid and spread it out evenly. Spoon the topping mixture evenly over the filling, then cover with the lid. Place the skillet adjacent to the hot coals in a place where it will get a good amount of radiant heat so the topping cooks through evenly without burning. Use a metal shovel to pile hot coals on top of the lid (this will distribute heat from the top). Cook 45 to 50 minutes, rotating the skillet 90 degrees every 10 minutes so the cobbler cooks evenly. (Feed the fire with more wood as needed.) Change out the hot coals on top 2 or 3 times during cooking so the top stays hot throughout. When the cobbler is done, the fruit will be bubbling around the edges and the topping will be light and fluffy. Serve the cobbler straight from the pan with vanilla yogurt on the side. You can also bake the cobbler, uncovered, in a 375 degrees F oven, 30 to 35 minutes. Photograph from “Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking”
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
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.
Time 1h20m Yield 6 - 8 servings Number Of Ingredients 10 Steps:
Heat the oven to 375ºF. 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.
Time 1h30m Yield 8-10 serving(s) Number Of Ingredients 17 Steps:
Preheat oven to 350°F. Reserve peals and pits from peaches. Mix sliced peaches, sugar, nutmeg and cinnamon powder in a bowl and reserve. Combine bourbon (Maker’s Mark is really good in this), orange juice, lemon juice, lemon zest, fruit jam, cinnamon stick, and peach scraps in a sauce pan, bring to a boil, then lower to a simmer and reduce mixture for approximately 10 minutes. Mix flour, buttermilk, baking powder, baking soda and salt with a dash of cinnamon and nutmeg and set aside or in refrigerator for a few minutes. I have also used Dry Buttermilk Pancake Mix and 1/2 cup milk in place of the flour, buttermilk, baking powder and baking soda. Strain reduced orange juice mixture and mix with peaches. Pour melted butter into an 8x11" baking pan. Spoon dough mixture over butter evenly, but leaving some gaps (this helps the dough rise over the peaches later. Pour peaches over dough. Bake for about 1 hour at 350F, or until the crust has risen to top of cobbler and crisped slightly. Can add a bit of sugar to top of cobbler just before finished and place in broiler to get a crisper caramelized topping, but beware this can be tricky.
Yield makes 8 servings Number Of Ingredients 9 Steps:
Preheat the oven to 375°F. Grease an 11 by 7-inch or 8 by 8-inch baking dish. In a large bowl, combine the peaches, bourbon, vanilla, cinnamon, sugar, and flour mix. Stir to coat the peaches evenly. Prepare the Cobbler Biscuit Dough. Pour the peaches into the baking dish. Dot the top of the peaches with the shortening. Use a tablespoon to scoop out the dough onto the fruit. You can also use your fingers to just break it up. Sprinkle the top with the light brown sugar/cinnamon mixture. Bake for 40 to 45 minutes, or until the fruit is bubbling up and the top is golden brown. Let rest for about 30 minutes before serving.
