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Spicy Maple Bourbon Peach Cobbler with a Cornmeal Biscuit topping

Spicy Maple Bourbon Peach Cobbler with a Cornmeal Topping

Summer's bounty of peaches, along with maple syrup, bourbon and savoury spices create the perfect bubbly filling.  A cornmeal biscuit topping creates the crunchy lid.  All you need is ice cream!

Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 45 minutes
Servings 8

Ingredients

Filling

  • 8 ripe peaches about 8 medium-large peaches, or enough to make about 7 cups, sliced
  • 1/4 cup bourbon
  • 1/4 cup maple syrup
  • 3-4 dashes of Old Fashioned bitters
  • 2 1/2 tbsp cornstarch
  • 1 tbsp smoked sweet paprika
  • 1/2 tsp ground allspice
  • 1/4 tsp ground ginger
  • 1/8 tsp white pepper

Topping

  • 1/2 cup AP flour
  • 1/2 cup cornmeal
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp grated lemon zest
  • 1/4 lb 1 stick of cold butter, diced
  • 3/4 cup kefir , or buttermilk
  • 1 tbsp maple syrup

Instructions

  1. Preheat the oven to 425F (220C)

Filling

  1. Rinse the peaches and remove the fuzz by rubbing them in a tea towel.
  2. Cut the peaches in half and twist to remove from the pit. Slice each half into about 5 slices.
  3. Place all of these wedges into a large bowl.
  4. Add the bourbon and maple syrup and gently toss.
  5. In a small bowl combine the cornstarch and all the spices. Stir to combine well. Sprinkle this over the peaches and gently toss to coat evenly.

  6. Transfer the peaches and all liquids to a buttered or sprayed baking dish or skillet. The baking dish must be at least 9 inch square or diameter, and the skillet should be a 10 inch cast iron skillet preferably. Unless of course you are making individual ones, in which case, ensure that the baking dishes can hold at least 1 1/2 cups.

  7. Place on the centre rack in the oven and bake for 20 minutes or until the juices are bubbling.

Biscuit Topping

  1. Combine the flour, cornmeal, baking soda, baking powder, cinnamon, salt and lemon zest in a food processor. Pulse a couple of times.

  2. Add the diced butter and pulse until the butter has been cut down into small pieces.

  3. Add the kefir or buttermilk and maple syrup and pulse until just combined.

  4. Remove the baking dish from the oven after 20 minutes. Reduce the heat to 400F
  5. Dollop spoonfuls of the batter all over the bubbling fruit.

  6. Return to the oven and bake for a further 20-25 or so minutes, until the topping is golden brown, and the fruit is bubbling.

  7. Set aside to cool on a baking rack. This will allow the fruit to thicken up, and the biscuit topping to finish baking from the residual heat.
  8. Serve at room temp or warmed up, with vanilla ice cream or maple infused whipped cream.
  9. You can also refrigerate any leftovers and reheat before serving.

Recipe Notes

If sugar is not an issue for you, feel free to add another tablespoon to the biscuit topping.  My recipe doesn't have an overly sweet topping.  But the filling makes up for it!