Drunken Peach Cobbler

Ingredients

Steps

• 1

  In a large saucepan, melt the butter.

  Add A Note

  Ingredients

  • 4 Tablespoon butter

• 2

  In a separate bowl, combine sugar, corn starch, cinnamon

  Add A Note

  Ingredients

  • 1/2 Cup brown sugar

  • 2 Tablespoon cornstarch

  • 1/2 Teaspoon ground cinnamon

• 3

  Add peaches to sugar mixture and cook, stirring constantly until thickened.

  Add A Note

  Ingredients

  • 6 Large peaches, peeled, pitted and sliced

• 4

  Remove from heat, add the Bourbon. Stir and let cool.

  Add A Note

  Ingredients

  • 1/8 Cup bourbon

• 5

  Dough: Combine all the dry ingredients. Cut the butter and shortening into mix until it resembles a course meal.

  Add A Note

  Ingredients

  • 3 Cup flour

  • 4 Teaspoon sugar

  • 1/2 Teaspoon salt

  • 2 Stick butter, chilled

  • 4 Tablespoon vegetable shortening

• 6

  Add cold water and mix gently. Cover with plastic wrap and refrigerate at least 1 hour.

  Add A Note

  Ingredients

  • 5 Tablespoon cold water

• 7

  After it has chilled, divide the dough in two, one part being slightly larger than the other.

  Add A Note

• 8

  Roll out the bigger piece into an 11-inch diameter circle. Move it to an 8-inch cast iron skillet. Leave enough dough around the edges for a slight overhang.

  Add A Note

• 9

  Roll out the remaining dough into a large rectangle, cut into 1-inch thick ribbons.

  Add A Note

• 10

  Pour the peach mixture into the bottom dough.

  Add A Note

• 11

  One strip at a time, create a lattice top crust. Roll up the overhanging bottom crust, and pinch to seal. Brush the top with milk.

  Add A Note

  Ingredients

  • As Needed milk

• 12

  When ready to grill, start the Traeger, set the temperature to 350°f, lid closed and preheat for 10-15 minutes.

  Add A Note

• 13

  Bake 35 to 40 minutes until the peaches are bubbly and crust is golden brown. Enjoy!

  Grill: 350 ˚F

  Add A Note