Up here in rural New York, we are diving head-first into peach season. I have a half bushel sitting on my counter staring at me right now, and I’m tucking peaches into just about every jar, mouth, and dish that I can.
Whiskey and peaches are a match made in heaven. Sweet, perfumed, juicy peaches just seem to get along beautifully with the smoky, woody whiskey. When they’re paired with a soft buttery cake and a quick caramel syrup that bubbles up and forms a sticky crust around the corners, you are pretty much guaranteed some bliss.
Done in under an hour and designed to be served warm, you still have time to pop this in the oven and revel in the heady, magnificent aroma while you’re having tonight’s dinner. The cobbler yields nine two-by-two inch pieces, so unless you have a small regiment or have foregone dinner in favour of an entire pan of this, you very well may have a couple of pieces left for breakfast, and let me tell you what…
…If this is wrapped up and waiting for you, you may find yourself rolling out of bed on a Saturday morning pre-dawn just so you can make absolutely certain no one nabs it out from under your snoozing nose.
So says the jaded, sorrowful, hungry-for-peach-cobbler-that-someone-else-ate voice of experience.
Now, I’m not going to keep you, because you should not waste one single moment here when you could be whipping together this dreamland cobbler. I do believe your Friday night just got a little sweeter.
…Oh! I must share one serious piece of advice! If you make the cobbler, and you put a still warm piece on your plate, and you happen to drizzle a little cold cream over the top, you may want to sit down before taking a bite because swooning will be imminent.
Is there alcohol in the finished dessert?
If you’re concerned about serving this to your kids, you needn’t be! The amount of whiskey included in the recipe is enough to lend it’s distinctive flavour, but it is first boiled in the syrup, then baked in the cake, and there is a negligible amount -if any- of alcohol left in the final product. Of course, if you’d LIKE there to be alcohol in it and up the boozy quotient, you’re welcome to accidentally sprinkle a smidge of whiskey over each slice before serving!