I’m pushing it with these peaches. I know it but I can’t help myself. Peaches are in their prime from spring to late summer, usually making their debuts at farm markets in May and gracing us with their ripe, juicy presence until August or September. When September and back to school season roll around and I start panicking about the end of summer, warm weather, flip flops and the onset of premature sunsets, polar vortexes, boots, hats and scarves (ugh), I cling to peaches (no pun intended). I want all peach err’thang. Peach Lemongrass Sorbet. Grilled Peaches with Goat Cheese and Spinach. And peach cobbler or even better Boozy Peach Cobbler with Almonds.
Boozy Peach Cobbler with Almonds
Cobblers, if you haven’t read this, are made with a fruit base topped with a biscuit type dough or cake-like batter. The fruit is typically sprinkled with sugar and sometimes spices. For this beauty, I baked the peaches in a moist, cakey batter after giving them a soak in brown sugar (because a hint of molasses=yum) and Peach Schnapps because what’s better than a peach cobbler? A boozy peach cobbler, of course.
Don’t worry, most of the alcohol evaporates away as the cobbler bakes. What remains is peaches infused with an even peachier flavor than when we started. Peachier peaches. Yaaaasss!
Top your cobbler witha dollop of sweetened whipped cream and you’re in for a peach of a treat. Top it with scoop of vanilla ice cream and you’re halfway to heaven.
Choose ripe peaches that give slightly when gently squeezed. Ripe=Sweet
Give peaches, brown sugar and schnapps 10-15 minutes to macerate so the peaches can absorb the schnapps and the sugar can dissolve.
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- 1 1/2 pounds fresh ripe peaches peeled and sliced 1/2-inch thick (about 5 peaches)
- 1/2 cup brown sugar
- 1/2 cup peach schnapps
- 3/4 cup unsalted butter
- 3/4 cup sugar
- 2 large eggs
- 1 cup flour
- 1/2 cup slivered almonds
- 1 cup heavy cream
- 1 tablespoon sugar
- Preheat oven to 350 F.
- Toss peaches and brown sugar together in a large bowl. Pour schnapps over peaches and set aside, tossing occasionally until sugar dissolves.
- Beat butter and sugar together until fluffy, about a minute. Add eggs, one at a time, beating well after each addition. Gradually add flour, beating until well-mixed.
- Pour peaches into 1 1/2 -quart baking dish. Spread batter evenly over peaches. Don't worry if batter doesn't cover peaches completely. It will spread as it bakes.
- Sprinkle with slivered almonds and bake until golden brown and a toothpick inserted in cake topping comes out clean, 25-30 minutes.
- While cobbler bakes, whip heavy cream and sugar together until soft peaks form. Serve warm cobbler with a dollop of whipped cream.
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