Stone Fruit Cobbler with Bourbon |Cooking With Amanda

Raise your hand if you've been in this situation; it's a beautiful Saturday morning, you're strolling your local farmer's market and right there staring back at you is summer fruit in all its glorious bounty.

Peaches, cherries, apricots, plums and nectarines.

You begin to panic - what do I pick, how much should I buy, will it still be around next week? So you buy it all, it's there, it's fresh, it's only a day or two out from being perfectly ripe.

Stone Fruit Cobbler with Bourbon Picture

Then you get home and realize just how much fruit you bought ...and there are only two people in your house – reality sets in. There's no way this fruit will be consumed before it goes bad. It's a good thing I have a solution for you today, and it involves all the stone fruit, drop biscuits and bourbon.

This stone fruit cobbler with bourbon is so easy to put together that you'd actually be almost tempted to pick up extra fruit just to have an excuse to bake it up. During the summer I'm a lazy baker, especially when it comes to fruit. I don't peel the skins off my peaches and pitting cherries involves taking the flat side of my knife and slapping down hard on a whole bunch until they split open.

The cherries needed to be sliced in half anyway, so essentially the pitting and cutting get done at one time. It makes a mess, but when does cherry pitting not look like a scene from Dexter? After you've sliced, pitted and gotten yourself good and messy, you just toss everything into a bowl with a touch of sugar, salt, vanilla, cornstarch, and of course - the bourbon.

The cobbler topping comes together even easier, then before you know it all that extra fruit is used and your home smells amazing.

Serve it up with some vanilla ice cream for an a la mode treat that can't be beat.

Print Save

Stone Fruit Cobbler with Bourbon Recipe

Embed

Ingredients

For the Cobbler Filling:

2 large peaches, sliced, or 3 small
2 large nectarines, sliced
2 apricots, sliced
3 red plums, 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

For the Topping:

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

For Serving:

vanilla ice cream, optional

Directions

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.