Bake up this boozy cobbler, and it’s sure to be the hit of the dessert table.
Peach and Whiskey Cobbler
Makes 6 to 8 servings
Ingredients
- 7 cups sliced fresh or thawed frozen peaches
- ⅔ cup firmly packed light brown sugar
- ¼ cup tapioca flour
- ¼ cup whiskey*
- 2 teaspoons orange zest
- 1 tablespoon fresh orange juice
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ⅛ teaspoon ground cloves
- Cinnamon Sugar Puffs (recipe follows)
Cinnamon Sugar Puffs
- ½ (17.3-ounce) package frozen puff pastry, thawed
- 1 tablespoon sugar
- ⅛ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- In a large bowl, toss together peaches, brown sugar, tapioca flour, whiskey, orange zest and juice, cinnamon, salt, and cloves.
- In a 10-inch enamel-coated cast-iron skillet, cook peach mixture over medium heat, stirring frequently, until thickened, starts to boil, and peaches reach desired softness, 2 to 5 minutes. Remove from heat and let cool for 10 minutes. Arrange Cinnamon Sugar Puffs on top and serve warm.
Cinnamon Sugar Puffs
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- On a lightly floured surface, place puff pastry sheet. Using a 1½-inch cutter, cut 24 circles and place on prepared pan at least 1 inch apart.
- In a small bowl, combine sugar and cinnamon. Brush pastry with butter and sprinkle with cinnamon sugar.
- Bake until dry and golden brown, about 10 minutes. Serve warm or at room temperature.