A bit of bourbon adds kick to peach cobbler

Lyle Davis and Sylvia R. Tawse

Easy buttermilk biscuits top this healthy peach cobbler recipe made with a glug of bourbon. If you prefer to leave out the liquor, try swapping apple juice, cider or vanilla extract for the bourbon.

Bourbon-Peach Cobbler

For the fruit

12 cups sliced firm ripe peaches, fresh or frozen, thawed (about 3 pounds)

1/2 cup packed light brown sugar

3 tablespoons all-purpose flour

Pinch of kosher salt

3 tablespoons bourbon or 2 teaspoons vanilla extract

For the topping

1 cup white whole-wheat flour

3/4 cup all-purpose flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

6 tablespoons cold unsalted butter, cut into small pieces

1 cup buttermilk, plus more for brushing

2 teaspoons coarse sugar for sprinkling

Preheat oven to 375 degrees. Coat a 9-by-13-inch nonreactive baking dish (see note) with cooking spray.

To prepare fruit: Combine peaches, brown sugar, 3 tablespoons all-purpose flour and a pinch of salt in a large bowl. Transfer to the prepared baking dish. Drizzle with bourbon (or vanilla). Tightly cover with foil. Bake until the fruit is steaming, 20 to 30 minutes.

To prepare topping: Meanwhile, whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add butter; rub with your fingers or use a pastry cutter until the pieces are smaller in size, but still visible.

When the peaches are steaming, drizzle buttermilk over the flour mixture and stir with a fork until just combined. Dollop the cobbler topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.

Bake until golden brown, 35 to 40 minutes more. Let cool at least 15 minutes before serving. Makes 12 servings.

Recipe note: Be sure to use nonreactive bowls, pans or baking dishes — stainless-steel, enamel-coated, nonstick or glass — when cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the pan.

Per serving: 247 calories; 6 g fat (4 g saturated fat; 22 percent calories from fat); 44 g carbohydrates; 26 g sugar; 34 mg cholesterol; 162 mg sodium; 4 g protein; 3 g fiber.