Try this delicious Southern Double Crusted Cinnamon Sugar Peach Cobbler! Every bite has fresh peaches and bourbon. Served with buttery cinnamon crumble and fluffy biscuits. Juicy peaches and a buttery, crisp-edged, soft-center topping.
Ingredient
– BISCUITS– 2 1/2 cups all-purpose flour– 1 1/2 teaspoons baking powder– 1/4 teaspoon kosher salt– 1 1/2 sticks (12 tablespoons)– 3/4 cup cold buttermilk– Cinnamon sugar, for sprinkling– FILLING– 6 cups fresh or frozen peache– 1/2 cup packed light brown sugar– 1 tablespoon cornstarch– 2 teaspoons vanilla extract– 1/4 cup bourbon (optional)– CRUMBLE– 1/2 cup all-purpose flour– 2 tablespoons light brown sugar– 1/2 teaspoon ground cinnamon– 4 tablespoons salted butter
Direction
1
Warm the oven up to 400 degrees F. To make the cookies. Put the flour, baking powder, and butter in a food processor and blend them together.
2
Mix on and off until it clumps together into pea-sized balls. The dough should look "shaggy" after adding the buttermilk. It will be a little dry.
3
Pat the dough into a 1-inch square on a clean surface. Cut dough into 4 pieces. Place pieces on top. Press down to flatten. Flour the surface and roll the dough into a 1-inch rectangle.
4
Use a 1 1/2-2 inch circle cookie cutter to make 18-20 smaller biscuits (or comparable squares). Freeze 10 minutes on a parchment-lined baking sheet to chill.
5
Meanwhile, make filling. Mix peaches, brown sugar, cornstarch, bourbon (if using), and vanilla in a 10-12-inch baking dish.
6
Make crumble. Mix flour, brown sugar, and cinnamon in a small bowl. Add the butter and mix with your fingertips until wet and crumbly. Evenly sprinkle crumble over peaches.
7
Remove biscuits from freezer, brush with melted butter, and sprinkle with cinnamon sugar. Add biscuits to peaches/crumble. Put the dish on a baking sheet. Bake till golden, 50–55 minutes. Let cool 5 minutes. Serve ice cream warm or room temp.