You know what makes regular peach cobbler even more mouthwatering? That’s right, whiskey.
No, you don’t consume the whiskey in the process of assembling the cobbler (although if you take a sip or two I won’t judge). I’m not a fan of whiskey normally–I prefer red wine, myself. But there’s something about how the whiskey and the peaches and the sugar all coalesce that really is just plain magic. Don’t believe me? Try it. You’ll see. Within seconds you’ll be a believer, and that’s a FACT, Jack.
Whiskey Peach Cobbler
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp. cinnamon
6 fresh peaches, peeled and sliced
1 tsp baking soda
1 tsp vanilla
1 tbsp. whiskey (for this last batch I used Crown)
1 1/2 cups milk
1 stick butter
Preheat the oven to 350. Melt the butter and spread it in the bottom of a glass baking dish. In a bowl, mix the peaches, sugar, vanilla and whiskey. Pour the peach mixture in the baking dish. In a separate bowl, mix the flour, sugar, cinnamon and baking soda together. Add the milk last, only mixing until moistened. Pour the batter on top of the peaches.
Bake for 20-30 minutes until brown and bubbly.