Peachy-Keen
I know that apple pie is the undisputed champion of 4th of July, but if you have walked through any produce department lately you may have noticed that peaches and nectarines are doing everything they can to get your attention. What is it about that fragrance that makes me stop in my tracks and throw a half dozen in a bag?

Truth is I am a bit mad for peaches and nectarines right now. It is the peak of their season and they are just so good. I think I have used them in every meal this week. Grilled and diced into a salsa to put on the pork chops I grilled them with or sliced up in a cool crisp salad with some Point Reyes blue cheese and some spiced nuts. Or just sliced and eaten by themselves. Then there are the smoothies and baked goods….

I love apple pie but I am having a hard time getting excited about it for the 4th. Instead, my mind is filled with visions of gooey cobbler mixing with cool vanilla bean ice cream and it’s making my mouth water. Even better? This recipe also includes a splash of Bourbon…

Bourbon Peach Cobbler 
Adapted from Tyler Florence and the Food Network
Yields 6 to 8 servings

Ingredients
8 medium-sized peaches
1/4 cup bourbon
3/4 cup sugar, plus more for sprinkling
3 tablespoons tapioca flour (or 2 tablespoons Instant ClearJel)
1 teaspoon ground cinnamon, plus more for sprinkling
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 sticks cold unsalted butter
3/4 cup heavy cream, plus more for brushing
1 quart vanilla-bean ice cream, for serving

Directions
Prepare the Peaches
Peel and slice the peaches. Combine the peaches in a large bowl with the bourbon, 1/4 cup sugar, the tapioca flour, and cinnamon. Toss gently to coat.

Preheat the oven to 375 degrees F.

Make the topping
Sift the flour, the remaining 1/2 cup sugar, the baking powder, and salt into a medium-sized bowl. Cut 1-1/2 sticks of the butter into small pieces. Add the butter to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in 3/4 cups of heavy cream and mix just until the dough comes together. Don’t overwork the dough, It should be slightly sticky but manageable.

Cook the peaches
Melt the remaining 1/2 stick of butter in a 10-inch cast-iron skillet over medium-low heat. Add the peach mixture and cook gently until heated through (about 5 minutes).

Assemble the cobbler
Transfer the mixture to a 2-quart baking dish—or you can just leave it in the skillet.

Drop the dough by the tablespoonful over the warm peaches. It is fine if you don’t cover the entire surface because the dough will spread as it bakes. Brush the top of the dough with some heavy cream and sprinkle it with sugar and a little extra cinnamon.

Bake the cobbler
Place the baking dish or skillet on a baking sheet with sides to catch the drips, and transfer it to the oven. Bake in the preheated oven until the cobbler is browned and the fruit is bubbling (about 40 to 45 minutes).

Serve warm with the vanilla bean ice cream.