Ginger Pecan Peach Cobbler w/ Kentucky Bourbon Whipped Cream

Yield: 8 servings • Prep: 25 minutes • Bake: 40–45 minutes • Total: ~1 hour

Filling

• 6 medium peaches, peeled & sliced (about 4 cups)
• ¼ cup granulated sugar
• Juice of 1 medium lemon (about 2 Tbsp)
• 1 Tbsp cornstarch
• ¼ tsp freshly grated ginger (adjust to taste)

Topping

• 1½ cups all-purpose flour
• ½ cup firmly packed brown sugar
• 1 tsp baking powder
• Pinch of salt
• ¼ cup unsalted butter, cold, cut in ½-inch cubes
• ¼ cup milk (add more by teaspoons if needed)
• ½ cup chopped pecans
• Turbinado or sanding sugar, for sprinkling

Bourbon Whipped Cream

• 2 cups heavy whipping cream
• ¾ cup powdered sugar
• ⅓ cup bourbon
• 1 Tbsp vanilla extract

1. Heat the oven: Preheat to 375°F.
2. Make the filling: In a large bowl, toss peaches with sugar, lemon juice, cornstarch, and ginger. Set aside.
3. Make the topping: Whisk flour, brown sugar, baking powder, and salt. Cut in cold butter with a pastry blender (or fingertips) until pea-sized. Drizzle in milk a tablespoon at a time, mixing just until crumbly. Fold in pecans.
4. Assemble: Spread peach mixture in a 2-quart baking dish. Drop topping over fruit by tablespoonfuls; sprinkle with turbinado sugar. Set dish on a lined, rimmed sheet to catch drips.
5. Bake: 40–45 minutes, until topping is lightly browned and the filling bubbles around the edges.
6. Whip the cream: In a food processor or mixer, combine cream, powdered sugar, vanilla, and bourbon. Whip to soft-firm peaks.
7. Serve: Warm or room temp, topped generously with bourbon cream (or vanilla ice cream).

Notes

• Dial the ginger up or down to taste.
• No fresh peaches? Use frozen (thawed & well-drained); add 1–2 extra teaspoons cornstarch if the fruit seems very juicy.
• No-alcohol option: Replace bourbon with 1–2 tsp vanilla + 1–2 Tbsp milk or cream.