5cupspeaches (about 8-10)pealed, pitted, and sliced
1/3cupbrown sugarlightly packed
1/2cupsugarwhite cane sugar
Pre-heat the oven to 400F. Peel, pit, and slice your peaches. Slice the peaches into about 1/2 inch slice.
Melt 4 Tablespoons of butter into a dutch oven on the stovetop over medium heat. Add the peaches to your dutch oven and start to cook down. Stir the peaches to be covered by the melted butter. Cook for 5 minutes, stirring twice.
Add the cinnamon, nutmeg, brown sugar, honey, and bourbon. Then give a good stir. Allow the filling to cook over medium for 5-10 minutes to ensure the alcohol has burned off. As the filling cooks, the liquid will become like a syrup. It should reach a consistency between maple syrup and honey. Stir often to keep sugars from burning to the bottom of the dutch oven.
In a small glass mix the cornstarch with water to create a slurry. Remove the dutch oven from the heat and stir in the slurry. Stir it a few times as it sits between removing from the heat and adding the topping.
In a medium bowl combine the dry ingredients of the topping. Add the cold butter and cut in using a pastry cutter. When crumbly, drizzle in cold milk and stir to combine. Spoon evenly, yet rusticly over the filling. Sprinkle with cinnamon sugar and bake uncovered for 30 minutes.
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