Peaches are my favorite summer fruit. Bourbon is my favorite alcohol. Done and done.
8 peaches, peeled and sliced, about 6 to 8 c.
1/4 c. bourbon
3/4 c. sugar, divided, plus more for dusting
2 TBSP cornstarch
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
12 TBSP (1 1/2 sticks) cold unsalted butter, plus 2 TBSP for skillet
Heavy cream, plus more for brushing
1. Heat the oven to 375 degrees F.
2. In a large bowl add the peaches, bourbon, 1/4 c. sugar, cornstarch, cinnamon, and nutmeg and mix well to coat the peaches evenly; set aside.
3. Prepare the dumplings: Into food processor add the flour, 1/2 c. sugar, baking powder, and salt. Cut 12 TBSP (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. Mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.
4. In a 10-inch cast iron skillet over medium-low heat, melt the remaining 2 TBSP butter. Add the peaches and cook gently until heated through, about 5 minutes.
5. 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 heavy cream and sprinkle with sugar.