Stone Fruit Cobbler with Bourbon Recipe
Stone Fruit Cobbler with Bourbon smells amazing while it cooks. You'll hardly be able to wait!
Ingredients
- 2 large Peach Sliced, or 3 small
- 2 large Nectarine Sliced
- 2 Apricot Sliced
- 3 Red Plum Sliced
- 1 cup Fresh Cherries Pitted and halved
- 1/3 cup Granulated Sugar
- 2 tablespoons Bourbon
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla Bean Paste
- 1/4 teaspoon Kosher Salt
- 2 cups All-Purpose Flour Unbleached
- 3 teaspoons Baking Powder
- 3/4 teaspoon Kosher Salt
- 1/4 teaspoon Baking Soda
- 4 tablespoons Unsalted Butter Cold and cut into 1/4 inch pieces
- 1 1/4 cups Buttermilk Cold
- 1 large Egg
- 1 tablespoon Bourbon
- 1 tablespoon Honey
- Vanilla Ice Cream Optional
Instructions
- Preheat oven to 350°F.
- In a medium bowl, toss together sliced peaches, nectarines, apricots, plums and cherries with sugar, cornstarch, bourbon, vanilla bean paste and salt.
- Pour into a 9X9 square baking pan and bake for 10 minutes.
- While the fruit is in the oven, in a medium bowl mix together the flour, baking powder, salt and baking soda.
- Using your hands, add in the butter and combine it together so the flour looks like coarse meal.
- In a small bowl whisk together the buttermilk, egg, bourbon and honey.
- Pour the mix into the center of the dry ingredients and fold together until there are no dry patches. The mix will be like the texture of pancake batter.
- Remove the fruit from the oven and pour the batter over the top and place bake in the oven to bake for another 20 minutes.
- Remove and let cool for about 10 minutes before serving with scoops of vanilla ice cream on top.
Notes
- Store any leftover cobbler in the refrigerator covered for 2-3 days.