Ingredients

Peach Filling

• 4 cups sliced fresh peaches (or 2 cans, drained)

• 1/2 cup granulated sugar

• 1 teaspoon lemon juice

• 1/2 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 2 Tablespoons bourbon (optional)

Batter

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 cup milk

• 1/4 cup (1/2 stick) unsalted butter, melted

Instructions

Prepare the Peach Filling

In a bowl, toss together the sliced peaches, sugar, bourbon, lemon juice, cinnamon, and vanilla. Let sit for 10–15 minutes so the bourbon can soak in and the sugar begins to draw out the peaches’ juices.

Make the Batter

In another bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk and stir until smooth.

Assemble the Cobbler

Pour the melted butter into the bottom of an 8×8-inch baking dish. Pour the batter over the butter—do not stir. Spoon the macerated bourbon-peach mixture evenly over the top—again, do not stir, but gently press the peaches down into the batter.

Bake

On your Wolf Convection Steam Oven, select Convection Humid Mode. Bake on rack position 2 for 30–35 minutes, or until the top is golden brown and bubbling.

Serve

Cool slightly before serving.