Blueberry-Peach Cobbler

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Southern Cast Iron Summer 2016

Fresh peaches and blueberries melt together beneath a layer of buttery crumble in this quintessential summer cobbler. Pick up our Soutern Cast Iron Summer 2016 issue for seven more sweet skillet cobblers!

 

Blueberry-Peach Cobbler
Serves: 8 servings
 
Ingredients
  • 6 to 8 cups fresh peaches, peeled and sliced (about 8 medium peaches)
  • 1½ cups fresh blueberries
  • ½ cup bourbon
  • ⅔ cup plus 1 teaspoon sugar, divided
  • 2½ tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1⁄2 cup heavy whipping cream
  • Vanilla ice cream, to serve
Instructions
  1. Preheat oven to 375°.
  2. In a medium bowl, combine peaches, blueberries, bourbon, 1⁄3 cup sugar, cornstarch, and cinnamon. In another medium bowl, whisk together flour, 1⁄3 cup sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Add cream, stirring gently just until dough forms. Spoon fruit mixture into a 10-inch cast-iron skillet; top with crumbled dough. Sprinkle with remaining 1 teaspoon sugar.
  3. Bake until top is golden brown and filling is bubbly, about 45 minutes. Serve with ice cream, if desired.

 

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