Smoky Bourbon Peach CobblerSteven Raichlen
From Food + Fire by Russ Faulk
My father is from Georgia, so it was only natural that one of his signature dishes when I was growing up was peach cobbler. It was one of my favorite summertime treats, and my adaptation of his recipe is super-easy to make. The flavor has been ratcheted up with a little bourbon, a hint of maple syrup and a whole lot of pecan wood smoke.
Smoky Bourbon Peach Cobbler
- Yield: Serves 8
For the Topping
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ cup granulated sugar
- ½ teaspoon fine gray sea salt
- 8 tablespoons (1 stick) unsalted butter, cold
- 1 1/3 cups buttermilk
For the Filling
- 1 ¼ cup packed light-brown sugar
- ¼ cup bourbon
- 2 tablespoons rich, dark maple syrup
- ¼ teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon freshly squeezed lemon juice
- 6 cups yellow peaches, sliced
- Vanilla ice cream
1: Prepare the grill for indirect grilling at 350°F air temperature with wood smoke. Pecan wood is a good choice.
2: To make the topping, combine the dry ingredients in a mixing bowl. Cut the butter into 12 to 16 pieces and cut into the mixture with a pastry cutter. Cut until the texture is relatively fine but don’t completely break down the butter. Stir in the buttermilk with a wooden spoon to finish the dough. Reserve.
3: To make the filling, whisk together all of the ingredients except the peaches. Gently fold in the peaches last.
4: Pour the peach filling into a greased 12-inch cast-iron skillet. Drop spoonfuls of the topping over the top. Transfer to the indirect zone of the grill with the smoke going and close the lid. Bake, rotating occasionally, until bubbly and golden brown, about 40 minutes.
5: Serve warm with ice cream.