Caramelized Peach & Bourbon Cobbler

Besides Dolly Parton and Lynyrd Skynyrd, two of the best things to ever come out of the South, have to be peaches and bourbon. It's no secret I love bourbon, so when I was creating this recipe and wanted to give it a bump in flavor I naturally reached for the bourbon bottle.

I'll also confess, the caramelized peaches was a happy accident; I turned my back a little too long when the peaches were cooking. When I smelled the sugar start to caramelize I knew I had a winner.

Needless to say I would serve it with a little bourbon on the side, and of course Lynyrd Skynyrd's Gimmie Three Steps should be playing in the background!

Caramelized Peach Cobbler
My first choice would be to use fresh peaches but when they're out of season frozen works just as well.

2 (16-ounce) bags frozen sliced peaches
1/4 cup sugar
1/4 cup bourbon

Batter:
3/4 cup plus 2 tablespoons all-purpose flour
3/4 cup light brown sugar, packed
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 cup almond milk
2 large eggs
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped pecans, toasted (optional)

Preheat oven to 350 degrees F.

In a large ovenproof skillet, stir together frozen peaches, sugar and bourbon. Cook over medium-high heat, stirring frequently, until peaches begin to caramelize and start to break down, about 15 minutes.

Meanwhile, whisk together flour, brown sugar, cornstarch and baking powder. In a separate bowl, whisk together almond milk, eggs, oil and vanilla extract until thoroughly combined. Gently fold wet ingredients into dry, using a spatula, just until combined. When peaches are ready, remove from heat and spread peaches out in an even layer forming a flat surface. Immediately pour batter evenly over top. If desired, sprinkle pecans evenly over batter.

Bake until topping is golden brown, about 20 minutes. Remove from oven and let 5 minutes before serving.

Serves 6 to 8