Butterscotch Bourbon Peach Cobbler with Crunchy Cranberry Topping
Servings Per Recipe: 16
Calories from Fat
Preheat oven to 375°F. Prepare a 9 x 9-inch baking dish with pan spray. In a large bowl, combine peaches, butterscotch chips, 1⁄4 cup sugar, cornstarch, and cinnamon. Mix well to evenly coat the peaches. Reserve.
In a large bowl, mix together the flour, 1⁄2 cup sugar, baking powder, salt, pecans, and cranberries. Cut 6 ounces of butter into small pieces. Add the butter to the flour mixture and cut it in with a pastry cutter or your hands until the mixture resembles coarse crumbs. Add 2 tablespoons cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable. Add a little more flour if needed.
In a large skillet over medium-low heat, melt the remaining 2 ounces of butter. Add the peach mixture, bourbon, and ½ cup of water. Cook gently for 5 minutes or until heated through and the chips are melting.
Pour into prepared baking dish. Drop the dough by tablespoonfuls over the warm peaches. Leave 11⁄2 inches between the dough; it will puff up and spread out as it bakes.
Brush the tops with the remaining 1 tablespoon cream and sprinkle with the remaining 1 tablespoon sugar. Place it in the oven on a baking sheet to catch any drips. Bake until the top is golden brown and the fruit is bubbling – approximately 40-45 minutes.
Remove from the oven and allow to set at room temperature, approximately 30 minutes. Serve with vanilla ice cream.