Recently, the folks at Brown-Foreman invited me to Kentucky to check out their Cooperage (which is pretty badass), and try Cooper’s Craft, the first new bourbon created by Brown-Forman (the geniuses behind brands like Woodford Reserve and Jack Daniel’s) in 20 years. The bourbon is available now in Kentucky and some other Southern states.
The bourbon is named to honor the coopers who make the barrels all that delicious bourbon is aged in. It has a lighter flavor profile than some other bourbons, which makes it an excellent choice for easy-to-mix at-home cocktails, and even better, cooking.
While I was in Kentucky, chef Whitney Fontaine shared this recipe for bourbon peach cobbler. I’ve always been a fan of bourbon apple pie (I typically use Woodford Reserve for mine), and Cooper’s Craft adds the perfect flavor to the dessert. It will make for a wonderful addition to your next party, or to take to a barbecue this summer.
This recipe makes eight desserts, cooked in individual serving bowls. Here’s how to make the magic happen:
4 lbs Peaches, Sliced
6 TBS Bourbon
¼ cup Sugar
2 Tbs Corn Starch
1 ½ tsp Cinnamon
1 ½ cup Flour
½ cup Sugar
2 tsp Baking Powder
1 1/2 tsp Salt
2 sticks Butter
3/4 cup Heavy Cream
In a pan, add the peaches, bourbon, sugar, corn starch and cinnamon. Cook until peaches are mostly heated through and corn starch thickens. Transfer to serving dish.
In a bowl, mix the flour, sugar, baking powder and salt together. Add the butter and mix with hands or a fork until combined and slightly crumbly. Add cream until the dough begins to come together. Drop in spoonfulls over the peach mixture.
Bake at 375 until brown and bubbly.