Tipsy Quick Peach Cobbler

Fresh white peaches are my jam — especially when they are rolled into a quick boozy cobbler. This peach cobbler has an easy biscuit topping. You can literally create this sweet ending between cocktails!

 

Biscuit topping:

1 cup flour
1 teaspoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
A pinch of salt
3 tablespoons cold unsalted butter, cut up
7 tablespoons light cream

 

Fruit mixture:

4 sliced peaches
2 tablespoons whiskey
2 tablespoons sugar
1 teaspoon cinnamon
Zest of half an orange

 

  1. Preheat the oven to 400 degrees. Hand mix flour, baking powder, sugar, salt and cinnamon in a bowl. Cut in the butter with a pastry cutter. Add cream and hand mix until it all forms a soft dough. Pat out dough on a lightly floured surface and cut out biscuits with a 2-inch biscuit cutter.
  2. To a bowl add peaches, whiskey, 2 tablespoons sugar, 1 teaspoon cinnamon and the orange zest. Stir lightly and layer the peaches into four, 4-inch baking ramekins.
  3. Add a small pat of butter to each dish, top with mini biscuit and bake for 8 to 10 minutes until the peach mixture begins to ooze and the biscuits turn golden brown. Dress with a dollop of mascarpone and honey and a sprig of fresh mint.

 

425 magazine peach cobbler

Photo by Rodrigo DeMedeiros

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