This recipe is a tribute to my Southern grandmother Catherene, who taught me to bake starting at the tender age of three. Part of her family hailed from Georgia and the others from Kentucky. The peaches are for Georgia, and the bourbon is, of course, for Kentucky!

　　

Ingredients

makes 8 servings

　　6 ripe peaches, blanched, peeled, and cut into 12 slices each (see page 138 for blanching tips)

　　2 tablespoons bourbon

　　1 teaspoon pure vanilla extract

　　1/2 teaspoon ground cinnamon

　　1/2 cup firmly packed light brown sugar

　　2 tablespoons Basic Gluten-Free Flour Mix (page 19)

　　1 recipe Cobbler Biscuit Dough (page 149)

　　1 tablespoon dairy-free, soy-free vegetable shortening, for dotting top

　　1 tablespoon light brown sugar mixed with 1/8 teaspoon ground cinnamon, for sprinkling

　　

Step 1

Preheat the oven to 375°F. Grease an 11 by 7-inch or 8 by 8-inch baking dish.

　　

Step 2

In a large bowl, combine the peaches, bourbon, vanilla, cinnamon, sugar, and flour mix. Stir to coat the peaches evenly.

　　

Step 3

Prepare the Cobbler Biscuit Dough.

　　

Step 4

Pour the peaches into the baking dish. Dot the top of the peaches with the shortening.

　　

Step 5

Use a tablespoon to scoop out the dough onto the fruit. You can also use your fingers to just break it up. Sprinkle the top with the light brown sugar/cinnamon mixture.

　　

Step 6

Bake for 40 to 45 minutes, or until the fruit is bubbling up and the top is golden brown. Let rest for about 30 minutes before serving.

　　Allergen-Free Baker's Handbook