Recipe courtesy Tyler Florence
Yield: serves 6 to 8
Time: 1 hour
8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4¬† cup sugar, plus more for dusting
2 tablespoons corn starch
1 teaspoon cinnamon
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) cold unsalted butter
3/4 cup heavy cream, plus more for brushing
1 quart of vanilla bean ice cream
Heat the oven to 375 degrees F.¬† In a large bowl add the peaches, bourbon, 1/4-cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly.
Prepare the dumplings.¬† Into a bowl sift together the flour, 1/2-cup sugar, baking powder, and salt.¬† Cut 12 tablespoons (1 1/2-sticks) butter into small pieces.¬† Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse breadcrumbs.¬† Pour in the cream and mix just until the dough comes together.¬† Don‚Äôt overwork; the dough should be slightly sticky but manageable.
In a10-inch cast iron skillet over medium-low heat melt the remaining 4 tablespoons butter.¬† Add the peaches and cook gently until heated through, about 5 minutes.¬† Drop the dough by tablespoonfuls over the warm peaches.¬† There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar and a little extra cinnamon.¬†¬† Bake in the oven on a tray to catch any drips.¬†¬† Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
Serve warm with vanilla bean ice cream.