Blueberry Peach Skillet Cobbler
Blueberries & peaches are two things my grandma used to bake together frequently, and they compliment each other so well in this skillet cobbler recipe!
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
- ¼ cup bourbon (the alcohol cooks off, swap for maple syrup if desired)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
For the cobbler:
- 1¼ cup flour all purpose
- 1½ tsp baking powder
- 12 tbsp cold butter (1½ sticks)
- ⅔ cup whole milk
- 1 tsp vanilla
- cinnamon sugar for dusting
Instructions
- 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.
- 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, sticky dough has formed.
- Dollop the sticky mixture in clumps over the peaches in the skillet, leaving gaps in between each one.
- Bake for 25-35 mins, until golden brown. Allow to cool at least 10 mins before serving. Enjoy warm w a scoop of vanilla ice cream!
Notes
The bourbon aids in caramelizing while also adding depth of delicious flavors!