Let this Colorado Palisade peach cobbler recipe be your new favourite dessert dish to bake.
Chicago has the deep dish pizza, North and South Carolina have grits, and Colorado has its plump Palisade peaches. That’s right, along with its arid deserts and rocky mountainscapes, Colorado is known for its big, juicy peaches.
As the name suggests, Palisade peaches are grown in the northern Colorado town of Palisade, where they’re sold by the roadside and used as the base of many regional recipes – including the famed Bin 707 Foodbar Palisade peach cobbler. The humble peach cobbler has made its way onto many ‘classic dessert’ lists, but Josh Niernberg and Ryan Sylvester’s slightly more ‘jazzed up’ version pairs the sweet stone fruit with a warming, boozy surprise.
Colarado Palisade Peach Cobbler Recipe
150g plain flour
1 tsp baking powder
pinch of salt
Peach cobbler filling
1 pod (scraped) vanilla
1 tblp cornstarch
juice and zest of ½ lemon
For the batter
Mix all the dry ingredients in the batter together.
Add the milk and mix with a wooden spoon until just combined.
Keep batter cold until ready to use.
For the cobbler
Halve peaches and remove the pits. Then, cook peaches, sugar, bourbon (holding back 1 tablespoon) and vanilla over direct heat in a large saucepan. Cook until tender but not falling apart and alcohol has evaporated.
Mix cornstarch with remaining tablespoon of bourbon and then stir into the mix.
Cook for another two minutes to allow mixture to thicken.
Remove and cool.
For the peach/bourbon syrup
As the peach filling cools, strain through a chinois to collect the excess juice from the filling.
Reduce over heat to the consistency of syrup, let cool and reserve for plating.
Heat oven to 180C / 350F.
Put a small pad of butter in the bottom of the cobbler dish (cast iron pot, stoneware bowl, cereal bowl, etc.)
Heat dish in oven until butter is melted and dish is hot.
Add 1 cup of peach filling, strain off any excess juices and reserve for the syrup.
Add a 1/2 cup of batter on top of peaches.
Cook cobblers for approx 20 minutes. They should be golden to dark amber in colour and peaches beginning to bubble through the batter.
Remove from the oven and let cool slightly, garnish with peach bourbon syrup, serve immediately.
Feature image: Pretty Simple Sweet
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