Blueberry-Peach Cobbler

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 new issue for seven more sweet skillet cobblers!



Blueberry-Peach Cobbler
Makes about 8 servings
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  1. 6 to 8 cups fresh peaches, peeled and sliced (about 8 medium peaches)
  2. 1 1/2 cups fresh blueberries
  3. 1/2 cup bourbon
  4. 2/3 cup plus 1 teaspoon sugar, divided
  5. 2 1/2 tablespoons cornstarch
  6. 1 teaspoon ground cinnamon
  7. 3/4 cup all-purpose flour
  8. 1 teaspoon baking powder
  9. 1/4 teaspoon salt
  10. 6 tablespoons cold unsalted butter, cubed
  11. 1⁄2 cup heavy whipping cream
  12. 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.
Taste of the South


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