Peach Blueberry Cobbler
This cast iron peach blueberry cobbler features bourbon-kissed peaches and blueberries under a flaky buttermilk biscuit topping. The preheated skillet gives you crispy edges and a perfectly thickened filling every time.
Servings: 8 servings
Calories: 427kcal
Equipment
- 12-inch cast iron skillet
- Large mixing bowl
- Pastry cutter
Ingredients
Filling
- 8-10 peaches peeled and sliced
- 2 cups fresh blueberries
- 2 tablespoons bourbon
- 4 tablespoons cornstarch
- ¾ cup brown sugar packed
- ½ teaspoon ground ginger
- 2 teaspoons lemon zest
- ½ tablespoon fresh lemon juice
- ½ teaspoon salt
Biscuit Topping
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup salted butter cold, cubed (1 stick)
- 1 cup cold buttermilk plus extra for brushing
Instructions
Prepare the Filling
- Preheat the oven to 375 degrees F. Place your cast iron skillet in the oven to preheat while you prepare the filling.
- In a large bowl, combine the peach slices, blueberries, and bourbon. Let the fruit sit for 1 to 2 minutes.
- Add the cornstarch, brown sugar, ground ginger, lemon zest, lemon juice, and salt to the fruit. Stir gently until the fruit is evenly coated.
Make the Biscuit Topping
- In a medium bowl, whisk together the flour, baking powder, baking soda, granulated sugar, and salt.
- Using a pastry cutter, cut the cold cubed butter into the dry ingredients until pea-sized crumbs form. Add the cold buttermilk and mix until a cohesive wet dough forms. Do not overmix.
Assemble and Bake
- Carefully remove the preheated skillet from the oven. Pour the fruit mixture into the skillet and spread into an even layer.
- Using your hands, flatten out portions of the biscuit dough and arrange them on top of the fruit mixture. Leave small gaps between the dough pieces so steam can escape. Brush a little extra buttermilk over the top for a golden sheen.
- Bake at 375 degrees F for 45 minutes, or until the biscuit topping is golden brown and the fruit filling is bubbling around the edges.
- Allow the cobbler to cool for at least 10 minutes before serving. The filling will continue to thicken as it rests. Serve warm with a scoop of vanilla ice cream.
Video
Notes
- Peeling peaches. Skip the vegetable peeler. Score an X on the bottom of each peach, blanch in boiling water for 30 to 60 seconds, then transfer to an ice bath. The skins slip right off.
- Frozen fruit works. Toss frozen peaches and blueberries directly with the filling ingredients. Add 5 to 10 extra minutes of baking time.
- No bourbon? Substitute with an equal amount of water, apple juice, or 1 teaspoon of vanilla extract.
- Cold butter and buttermilk matter. Keeping them ice-cold creates steam pockets in the oven, giving the biscuit topping its flaky, tender texture.
- Storage. Cover and refrigerate for up to 4 days. Reheat at 350 degrees F for 10 to 15 minutes to re-crisp the topping.
Nutrition
Calories: 427kcal | Carbohydrates: 75g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 557mg | Potassium: 280mg | Fiber: 4g | Sugar: 43g | Vitamin A: 864IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 2mg
