Lisa Hanson, lead cook at the Mercantile and former owner of Cabbagetown Market, won the 2012 Peach Jam cobbler contest at Grant Park Farmers Market with this summer delight. Hanson served her cobbler with Bacon Almond Brittle, but the judges agreed that the cobbler stood out on its own. —Deborah Geering
1/2 cup (1 stick )unsalted butter
2 tablespoons bourbon
1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking powder
1/4 cup milk
4 cups peeled and sliced peaches
1/4 cup brown sugar
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees. In a small saucepan or an 8-inch iron skillet over medium heat, melt the butter and allow it to brown to a nutty color, approximately 5 minutes. Swirl in the bourbon.
In a mixing bowl, combine the flour, sugar, baking powder and milk. Crumble the mixture over the bourbon butter in the baking dish. Arrange the peach slices on top and sprinkle brown sugar and cinnamon on top.
Bake until cobbler is bubbly and lightly browned, about 45 minutes. Serve warm with ice cream and, if desired, Bacon Almond Brittle.