Bourbon Caramel Peach Cobbler

Bourbon Caramel Peach Cobbler

Serves: 6-8

8 large peaches, sliced

1/3 cup granulated sugar

3 tablespoons cornstarch

1/2 teaspoon sea salt

For caramel:
3/4 cup granulated sugar

1/4 cup water

2 tablespoons unsalted butter

2 tablespoon bourbon

For crumble topping:
6 tablespoons butter

½ cup brown sugar

2 tablespoons bourbon

½ cup oats

½ cup flour

½ cup pecans, chopped

1 teaspoon coarse sea salt

Toss peaches with 1/3 cup sugar in a bowl and let sit for 30 minutes. Strain the juice from the peaches and reserve. Toss peaches with cornstarch and salt.

Preheat oven to 375F.

Combine 1 cup sugar with water in a 10-inch cast-iron skillet over medium-high heat. Gently swirl the sugar and water around the pan to saturate the grains of sugar with the water. After the sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. When most of the sugar reaches a dark amber, swirl the pan and remove from the heat. Carefully add the reserved peach juice, bourbon, and butter to the caramel. Take care, since the hot sugar may bubble up a bit and could splatter. Stir vigorously to incorporate. Put back on heat and bring to a boil. Add peaches and toss to coat them with the caramel. Turn off the heat and let peaches sit in the warm pan while you make the crumble topping.

To make crumble, first work butter, brown sugar and bourbon together with your fingers or a pastry cutter. Add oats and flour and blend until it forms pea-sized clumps.

Top peaches with crumble mixture and pecans. Sprinkle with sea salt.

Place into your preheated 375 oven and bake for 40-45 minutes or until browned and bubbly.

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