As summer draws a few last breaths (very long hot 🔥 breaths), and fall stretches it’s arms to wake from months of hibernation, I’m reminded once again of how much I love fall 🍂. But, since the calendar says it’s fall and the weather says it’s summer, it feels like we’re stuck in season purgatory. So I thought, why not make a dessert that combines some of the greats of both seasons?
From the warmth of summer, fresh peaches; and from the brisk air of fall, a little spice and some bourbon for good measure. Bourbon complements the peaches and cinnamon perfectly. and makes life better while doing it 👌.
From the bottom of my heart, I implore you to make this celebration of season purgatory. And when you do, while it’s still warm from the oven, have spoons in hand and dig in as soon as your mouth can handle the heat. My husband responded with an “Oh my gawwwwsh, that’s good” after his first bite, which brought a smile to my face because he doesn’t usually care for fruity desserts 😁.
What makes these little pies so good is the richness of peach filling and lightness of the biscuit topping. The spices bring a nice warmth that is enhanced by the bourbon, and makes these perfect for topping with some freshly whipped cream.
As anxious as I am for fall weather, I’m happy enjoy a few last peaches. We’ve had such a good peach season this year, I’ve probably eaten my weight in them three times over 🍑🍑🍑; as has my one year old!
- 5 c peaches, peeled and sliced
- 1/2 c brown sugar
- 1/3 c flour
- 1 t cinnamon
- 1/4 t ginger
- 1/4 t nutmeg
- 1/4 t salt
- 1/4 c butter
- 1/4 c bourbon
- 1 t vanilla
- 2 c flour
- 3 T sugar
- 2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/4 t cinnamon
- 1/2 c very cold butter, cut in small cubes
- 1/2 c buttermilk
- 1/4 c cream
- 1 egg lightly beaten, divided in half
- Spray or butter 5 ramekins.
- Toss the sliced peaches with the brown sugar, flour, cinnamon, ginger, nutmeg, and salt.
- In a medium skillet, melt the butter and cook until it starts to brown.
- Add the peaches to the butter and cook until the peaches are soft. Be sure to stir frequently and scrape the bottom of the pan as you add the peaches to prevent the mixture from burning
- After the peaches have softened (about 10 minutes) stir in the vanilla and bourbon and cook for an additional minute or two.
- Divide the peaches up into the prepared ramekins and set aside
- Preheat oven to 400° F.
- In a food processor, pulse together the flour, sugar, baking powder, baking soda, salt and cinnamon until thoroughly combined.
- Add in the cubed butter (it’s very important that it’s cold!) and pulse until the butter is cut into pea sized pieces (about 10 pulses), do not over mix!!!
- In a separate bowl, combine the buttermilk, cream, and ½ of the egg (about 1½ T).
- Add the buttermilk mixture to the food processor and pulse until barely combined (do not over mix).
- Pour the mixture out on a floured surface and pat out to 1” thick.
- Using a 3” round cutter, cut out 5 circles and top the 5 ramekins and brush the tops with the remaining ½ egg.
- Bake for 12-15 minutes. (*With the extra dough, you can make additional plain biscuits - they’re tasty! bake for 10-12 minutes)
- Remove the pot pies from the oven and allow to cool. Top with whipped cream and caramel if you desire and enjoy!