I know what you’re thinking right now, but don’t let the title scare you away from trying this flavor bursting dessert! Jalapeño Candied Bacon Peach Cobbler isn’t very spicy like you’d imagine; the jalapeño heightens the peaches’ flavor and the candied bacon is very reminiscent of a candied pecan in this scenario, but of course with all of that smoky goodness folded into the top crust! And yep, that’s the other unique thing about this peach cobbler—it has TWO crusts. A vodka all-butter pie crust at the bottom and a drop biscuit-like crust for the top!
Why There Are Two Crusts for this Jalapeño Candied Bacon Peach Cobbler
Let’s discuss these two crusts for a minute! The reason why I decided to have a double crust peach cobbler was for the simple reason of thinking about how my family traditionally makes their peach cobbler. For my readers that aren’t familiar with how Black people, African American, whichever term you prefer, make their peach cobbler let me explain quickly. Black people’s peach cobbler is almost like a peach pie. LOL, I’m pretty sure my Black readers are upset with me for comparing peach cobbler to a peach pie, but that is technically how we tend to prepare it with pie crust and not the traditional cobbler textured topping that gives it its name. Don’t fight me over this, please. LMAO I did a little research and discovered that not only black people make double crust peach cobbler but it’s also a Texas THANG! 😉
So to keep both traditions alive, I decided to make a vodka all-butter whole grain pie crust that turned out to be exceptionally buttery and flaky, pretty close to the perfect pie crust! I adapted this recipe. The vodka ensures that the pie crust remains tender just in case you overwork it. Now for the cobbler topping, I used a traditional recipe and incorporated organic white whole wheat flour and then folded in chopped candied bacon that was coated in a cinnamon and cardamom spiced organic brown sugar. Baby, baby, BABY!
I pretty much want to add candied bacon to any and everything! It’s THAT good! The little smoky, spiced, crunchy bits of candied bacon add a little texture that is needed and it totally enhances the flavors in the topping and peaches.
Why Jalapeños in a Peach Cobbler!?
Now about this peach filling! I know you’ve been speculating this entire post exactly where the jalapeño comes into play. The jalapeño enters the court now. I finely diced a jalapeño by using a mini food processor and added it to the peach filling. For the peach filling, I used fresh organic peaches because nothing beats fresh peaches in a peach cobbler, no other explanation needed. I’m sure y’all are still thinking, “Why on earth would she ruin peach cobbler with jalapeños?” What the jalapeño does here is add a touch of heat and heightens the natural sweetness and peach flavor. If you aren’t used to eating many sweet and spicy things you’re just going to have to trust me on this one. I promise your tongue will not be tingling nor will you have sweat dripping down your face.
This Jalapeño Candied Bacon Peach Cobbler just works! The jalapeño and candied bacon elevates the traditional peach cobbler and adds some sophistication. Think of this as the grown & sexy peach cobbler. I can almost guarantee that the peach cobbler purist in your circle will love this. I brought some Jalapeño Candied Bacon Peach Cobbler to my 72-year-old great aunt who is usually the go-to peach cobbler baker in the family. I was extremely nervous to present this to her but she was blown away. She even asked me to bring some to the Fourth of July party so that’s exactly what I’m going to do. I’m sure I will make homemade vanilla bean ice cream to go with it too! If your family is adventurous then go ahead and bring this to the next family function, if not you might want to hold off on sharing this deliciousness with them. Or bring it and don’t tell anyone that there is something special going on with the peach cobbler. People will be delighted by the surprise flavor explosion.
When do you plan on making this Jalapeño Candied Bacon Peach Cobbler? Let me know in the comment section below or on social media. Please be sure to pin this recipe on Pinterest and use the share buttons on the top, side, and bottom of this post to share with your friends and family on social media. Follow me on social media so we can chat on a daily basis: Bloglovin’,Facebook, Instagram, Twitter and Snapchat (@merci_britte) to stay up-to-date. Also please subscribe to my YouTube channel because I will be adding more recipe and chat videos soon!
Items I used in this recipe:
- 2 sticks cold butter cut into ¼” cubes
- 1 cup organic white whole wheat flour
- 1 1/2 cups organic unbleached all-purpose flour
- 2 tablespoons organic cane sugar
- 1 teaspoon salt
- 1/4 cup ice cold vodka
- 2-4 tablespoons ice cold water
- 8 organic peaches peeled, pitted, and sliced
- 1 teaspoon lemon juice
- 1/2 cup organic cane sugar
- 1/3 cup organic brown sugar
- 2 1/2 teaspoons cornstarch
- 3-4 tablespoons finely diced jalapeño deseeded and membranes removed
- 1/2 teaspoon ground cinnamon
- Few grates of nutmeg
- 1 teaspoon vanilla extract
- 6 slices bacon
- 1/2 cup organic brown sugar + 1/3 cup reserved
- 1/2 teaspoon cinnamon divided in half
- 1/2 teaspoon cardamom divided in half
- 1 cup organic unbleached all-purpose flour
- 1 cup organic white whole wheat flour
- 1 1/2 sticks cold butter cut into small pieces
- 1/2 cup organic brown sugar
- 1/2 cup organic cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 4 slices candied bacon chopped
- 2 tablespoons organic cane sugar
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Place the flour, sugar, and salt in a large mixing bowl and mix together. Cut the butter into the flour mixture with either a pastry blender or a fork. Alternatively, if you have a food processor, use that to mix this dough by placing the flour mixture and cubed butter into the food processor. Gently pulse the mixture until the flour appears mealy and pebbly which should only take a few pulses.
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While pulsing with the food processor, gently pour the ice cold vodka through the feed tube and pulse until combined. Remove the lid and check to see if the handful of dough holds together. If it doesn’t hold together, slowly add ice cold water, a tablespoon at a time, while pulsing until the dough holds together. Only add as much water as it takes for the dough to be formed into a ball. If you aren't using a food processor, use a pastry blender or fork to combine the vodka into the dough.
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Divide the dough and form it into two disks and wrap them in plastic wrap. Chill in the refrigerator for at least 1-2 hours before rolling and forming or chill in the freezer for 45 minutes.
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While the pie crust is chilling, prepare the candied bacon. Preheat the oven to 400°F. Line a half sheet with aluminum foil and place a wire rack over the aluminum foil.
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In a small bowl, combine ½ cup organic brown sugar, ¼ teaspoon cinnamon, and ¼ teaspoon cardamom. Dredge each side of the bacon in the spiced sugar mixture while making sure to press the sugar mixture into the bacon.
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Lay the bacon on the prepared pan and do not let the sides touch. Bake for 15 minutes and then remove from oven.
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In a small bowl, add remaining 1/3 organic brown sugar and remaining cinnamon and cardamom. Flip the bacon over and sprinkle with the remaining spiced brown sugar mixture. Return to oven and bake for an additional 10 minutes.
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Once you remove the bacon from the oven, take tongs and lift the bacon up from the rack and place it back down on a cleaner area of the rack. You want to make sure the bacon will release from the rack. When the bacon cools, it will firm up.
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Peel, remove pits and slice the peaches. Remove the seeds and membrane from the jalapeño then finely dice the jalapeño in a mini food processor. Add to a large bowl and add lemon juice to coat peaches to prevent browning. Add the two sugars, cinnamon, nutmeg, cornstarch, vanilla extract, and diced jalapeños to the peaches and stir to combine.
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Add all of the ingredients to a large bowl except for the boiling water and chopped candied bacon. Cut the butter into the dry ingredients by using a pastry blender. When the mixture looks like coarse meal pour in the boiling water and stir just until the mixture comes together. Fold in the chopped candied bacon. Allow the wheat flour in the topping time to hydrate itself so allow this mixture to sit for at least 10 minutes before baking. (If using regular all-purpose flour skip this hydration time.)
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I used a 12” cast iron skillet to bake the Jalapeño Candied Bacon Peach Cobbler. You can also use a 9 x 13 baking pan. Grease the skillet or baking pan. Preheat the oven to 400°F.
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Roll out 1 ½ disks of pie crust to fit the baking dish. After the pie crust has been transferred to the pan, add the peach filling on top of the crust. Dollop the cobbler topping over the peach filling and spread out the dollops a little bit with the back of the spoon. Fold the edges of the pie crust over the topping. Sprinkle the top with the organic cane sugar. Bake for 40 minutes or until the topping is golden and the peaches are tender.
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To serve, spoon out portions and add a scoop of ice cream and sprinkle with remaining chopped candied bacon.
Tips: *To get ice cold vodka, just pop the measuring cup filled with vodka in the freezer for at least 10-15 minutes. *You don’t have to use organic ingredients and white whole wheat flour to make this recipe. I’m just giving people an opportunity to bake with organic and whole grain ingredients.
I’m SO excited to try this recipe this weekend!!! We are going to try it on the smoker and see how it goes. Thanks for sharing!!
YAY! So excited to hear that you are going to try it on the smoker. I bet that will be incredible. Please come back and let me know how it turns out for you!
SUCCESS!Great recipe on the smoker! Unique flavors and textures! My last meal request will be for that bacon:)
Yesss! I’m so happy to hear that it was a success for you and that you love the bacon so much! I just finished baking a gluten-free version of this cobbler and it’s just as tasty.