It’s officially summertime, and in Georgia, that can only mean one thing: It’s HOT y’all! And, well, two things: Peaches are ripe for the pickin’.
On the first day of summer this June, I took myself to the farmers market, snagged a bag of fresh peaches, a head of cauliflower, a few small eggplants, some fresh plums and my favorite kettle corn, and made my way back home to put away all the goods.
The juicy peaches were calling my name, so I set out to bake a peach cobbler, but not just any peach cobbler. Brown butter, bourbon and cinnamon sugar take this classic dessert to the next level! Serve it with fresh, sweetened whipped cream or some cold vanilla ice cream and fresh mint for a real summer treat.
Brown butter has a deeper, rich, more intense flavor than melted butter, and boasts a nutty, toasted flavor that enhances baked goods and other dishes. You’ll love it. If you’d prefer to skip the bourbon or don’t have any on hand, use water instead. This cobbler is a celebration of summertime, and has a chewy texture, much like a blonde brownie. Take it easy!
Brown Butter Bourbon Peach Cobbler
Yields 8-10 Servings
5 cups peeled, sliced peaches (about 5 peaches)
2 cups sugar, divided
1/2 cup bourbon, such as Jim Beam
8 tbsp. unsalted butter, plus 2 tbsp. for dotting
1 1/2 cups self-rising flour
1 1/2 cups milk
2 tbsp. cinnamon
Cinnamon sugar for sprinkling
Preheat the oven to 350 degrees. In a large pot fitted with a lid, bring to a boil 1 cup of sugar, the peaches and bourbon. Let boil for 10 minutes. Place 1 stick of butter in the casserole dish, and place in the oven for 10 minutes until melted and browned.
Meanwhile, whisk together the remaining cup of sugar, flour, milk and cinnamon until combined.
Once butter is browned, remove the pan from the oven. Pour mixture over the butter, but do not stir. Spoon fruit over the batter evenly. Sprinkle with cinnamon sugar and dot with butter. Bake for 35 – 40 minutes or until center is set. You will know it’s done when a toothpick inserted in the center comes out clean.
To serve, place a heaping scoop of peach cobbler in a bowl with cold ice cream or fresh whipped cream and garnish with mint. Sprinkle with more cinnamon sugar to finish. Enjoy!
Rebekah Faulk Lingenfelser is the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in-season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. To learn more, visit RebekahLingenfelser.com.