Peach and Whiskey Cobbler

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
  • 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
  1. In a large bowl, toss together peaches, brown sugar, tapioca flour, whiskey, orange zest and juice, cinnamon, salt, and cloves.
  2. 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
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. 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.
  3. In a small bowl, combine sugar and cinnamon. Brush pastry with butter and sprinkle with cinnamon sugar.
  4. Bake until dry and golden brown, about 10 minutes. Serve warm or at room temperature.