Grilled Bourbon Peach Cobbler
There is a small peach tree next to an old barn near the hickory grove that Potroast and I always like to hunt on opening morning of squirrel season. I'm not sure how it got there, maybe a leftover seed from the hog pen that once stood in that spot, or maybe it's a remnant of an old orchard. Either way, I check on it each spring during turkey season and wonder if it will bear fruit. Since central Kentucky is along the northern edge of good peach growing range, a late freeze seems to nip the buds or blooms more years than not.
(Gear up for squirrel season with this long sleeve shirt in Realtree Timber)
6 medium peaches, sliced
1 cup sugar
2 tablespoons all-purpose flour
2 tablespoons Evan Williams bourbon
2 eggs, beaten
1 1/2 cups all-purpose flour
1/2 cup old-fashioned rolled oats
6 tablespoons sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter, softened
1/4 cup whole milk
1 large egg, beaten
Combine all filling ingredients except peaches in bowl. Stir in peaches. Pour into an ungreased 13-by-9-inch aluminum pan.
Crumble the topping mixture over peaches; sprinkle with remaining sugar.