Baked Texas Recipe

Prepare peaches

Preheat the oven to 375°F (190°C). If desired, peel the peaches: blanch them in boiling water for 30–60 seconds, transfer to an ice bath, then slip off skins. Pit and slice peaches into 1/2-inch wedges and measure 6 cups.

In a large bowl, combine 1 cup granulated sugar, 1/4 cup light brown sugar, 2 teaspoons cornstarch, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Stir to blend dry ingredients evenly.

Add the sliced peaches to the sugar mixture. Toss gently to coat. Add 1 tablespoon fresh lemon juice, 2 tablespoons bourbon, and 1/2 teaspoon vanilla extract. Gently fold until peaches are evenly coated and glossy. Let sit 10–15 minutes so juices develop.

Transfer the peach mixture to a 9x13-inch baking dish (or similar). Scrape down the bowl so all syrup goes into the dish. If mixture seems very loose, dissolve an extra 1/2 teaspoon cornstarch in 1 teaspoon cold water and stir into filling.

Brown the butter

In a small saucepan or skillet, melt 3/4 cup (1.5 sticks) unsalted butter over medium heat. Swirl constantly; the butter will foam, then the milk solids will brown and give a nutty aroma. This typically takes 5–7 minutes. Remove from heat as soon as you see light brown flecks and a nutty smell. Transfer butter to a heatproof bowl to stop browning; let cool 3–5 minutes.

In a medium bowl, whisk together 1.5 cups all-purpose flour, 2 teaspoons baking powder, 1/4 cup granulated sugar, and 1/4 teaspoon salt until well combined.

In a separate small bowl, whisk 3/4 cup milk (or buttermilk), 1 large egg, and 1 teaspoon vanilla extract until smooth.

Once browned butter has cooled slightly but remains liquid, slowly whisk about half of it into the wet milk/egg mixture to temper. Then pour the combined wet ingredients into the dry flour mixture and stir with a spatula until just combined. Add remaining browned butter and fold until a thick, slightly lumpy batter forms. Avoid overmixing.

Using a spoon or small ice cream scoop, drop generous tablespoons of batter over the peach filling, spacing them about 1/2–1 inch apart. The batter will spread as it bakes; don't try to cover every inch. If desired, brush the tops lightly with a little of the reserved browned butter and sprinkle with 1 tablespoon turbinado sugar for crunch.

Place the baking dish in the preheated 375°F (190°C) oven on the middle rack. Bake uncovered for 35–45 minutes, or until the peach juices are bubbling around the edges and the cobbler topping is golden brown and cooked through (a toothpick inserted into the biscuit should come out clean). If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.

Remove from the oven and let the cobbler rest for 10–15 minutes; this helps the filling thicken and makes serving easier. Taste and, if desired, sprinkle a tiny pinch of coarse salt over the top to heighten flavors.

Serve warm with vanilla ice cream or whipped cream. Leftovers can be cooled to room temperature then refrigerated in an airtight container for up to 3 days. Rewarm in a 325°F (160°C) oven until heated through.