Blueberry-Peach Cobbler


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
  • 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
  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.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.