blueberry peach cobbler
saying goodbye to summer means saying goodbye to fresh peaches and blueberries. they’re both typically in season during the late spring to summer months. so why not share this one pot sweet treat dessert with all of you before it’s too late. that’s right, all you’re going to need for this recipe is a cast iron skillet.
ingredients:
For the filling:
5-6 ripe peaches, skinned & sliced
1-2 cups blueberries, fresh or if using frozen, allow to thaw and strain before use
1/4 cup bourbon (the alcohol cooks off & it aids in caramelizing while also adding delicious flavors — swap w real maple syrup if desired)
1-2 cup brown sugar, packed
1/4 cup granulated sugar
2 tbsp cornstarch
1 Tsp cinnamon
For the cobbler:1 1/4 cup all purpose flour
1 1/2 tsp baking powder
12 tbsp butter (1 1/2 sticks)
2/3 cup whole milk
1 Tsp vanilla
Cinnamon sugar for dusting
how to make this recipe:
1. Preheat oven to 375 F. In a 10” cast iron skillet, add your sliced peaches & blueberries. Pour the bourbon over top, followed by both sugars, corn starch and cinnamon. Cook over medium heat until caramelized, about 5-7 mins.
2. While that is caramelizing, prepare your cobbler mix. Add the flour & baking powder to a large bowl, whisk until combined. Add your 12 tbsp cold butter, cubed or grated, and combine until fine crumbs with your hands or a pastry cutter. Make a well and your milk + vanilla mixture. Fold in until a wet, Sri my dough has formed.
3. Dollop the sticky mixture in clumps over the peaches in the skillet, leaving gaps in between each one.
4. Bake for 25-35 mins, until golden brown. Allow to cool at least 10 mins before serving.
5. Enjoy warm with a scoop (or three) of vanilla ice cream!
