Bourbon Peach Cobbler in Cast Iron Skillet

Course: Dessert

Cuisine: American, Soul Food

Diet: Vegetarian

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 345kcal

Author: Jazzmine Woodard

Spiked southern peach cobbler made the old fashioned way in a cast iron pan

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Equipment

Ingredients

For the Pie Crust

1 ½ cup all-purpose flour
¼ teaspoon fine sea salt
½ cup unsalted butter cold
1 tablespoon ice cold water
1 egg
1 teaspoon granulated sugar

For the Bourbon Peach Filling

3 pounds fresh peaches or about three 16-ounce cans of peaches, drained
½ cup brown sugar
3 tablespoons all-purpose flour
1 tablespoon bourbon whiskey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
juice of one lemon
1 pinch fine sea salt
¼ cup unsalted butter

Instructions

To Make the Crust

Whisk together flour and sea salt in a mixing bowl.
1 ½ cup all-purpose flour, ¼ teaspoon fine sea salt
Cut butter into small cubes then add to bowl and work ingredients together with your hands until a coarse, sandy looking meal forms.
½ cup unsalted butter
Add cold water to mixture and continue working and pressing it until the dough melds together. Don't overwork the dough so as to not add too much heat to it.
1 tablespoon ice cold water
Shape dough into a flattened disc (like a hockey puck), wrap in plastic wrap, and place in the fridge to chill for at least 30 minutes.

To Make the Filling

While the dough chills, peel, pit, and slice peaches about ½ inch thick.
3 pounds fresh peaches
Toss peach slices with brown sugar, flour, bourbon, vanilla extract, cinnamon, nutmeg, lemon juice, and sea salt until evenly coated.
3 tablespoons all-purpose flour, 1 tablespoon bourbon whiskey, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, juice of one lemon, 1 pinch fine sea salt, ½ cup brown sugar
Melt butter in cast iron skillet over medium heat then add the peach mixture to the pan. Cook until bubbly and thickened, stirring as necessary (about 5-10 minutes). Remove from heat.
¼ cup unsalted butter
Preheat oven to 350 degrees. Roll out the chilled dough into a circle about ¼ inch and almost the same diameter of the skillet. Lay dough over top of peach filling.
Brush the dough with beaten egg then sprinkle with granulated sugar then transfer to oven.
1 egg, 1 teaspoon granulated sugar
Bake cobbler for about 30 minutes or until crust is golden brown and filling is thick and bubbling around the edges of the crust.
Allow cobbler to cool and set for about 45 minutes before serving.

Notes

Preparation

You can prepare this cobbler up to four days in advance.

Storage

Store the cobbler refrigerated in an airtight container. Keeps for up to six days.

To freeze, let the cobbler to come to room temperature then wrap snugly with plastic wrap, followed by aluminum foil. If you don't want to put the whole skillet in the freezer, scoop the cobbler into an airtight container first. Once froze, it will keep for up to three months.

Nutrition