The perfect summer barbecue dessert- bourbon peach and blueberry cobbler with vanilla ice cream (not pictured)-has gotten me through at least three barbecues this season, and I’m still not sick of it yet. Something magical happens when bourbon combines with fruit and warm spices like cinnamon, I don’t know what it is (crack cocoaine? possibly.) but I just know that I can. NOT. GET. ENOUGH! Hot damn, somebody get me a fan.
More food porn and the recipe after I stop sweating…and the jump.
The biscuit topping ends up super buttery, and with the bourbon and the peaches all warm and a bit of cold ice cream…ugh. Where did that fan go?
Recipe: Leena’s Bourbon Peach and Blueberry Cobbler
Summary: Inspired by a Tyler Florence recipe
- 6 peaches, peeled and sliced
- 1 cup of blueberries, washed
- 1/4 cup bourbon
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 TB cornstarch
- 1 teaspoon ground cinnamon
- 1 1/2 cups all purpose flour, sifted
- 1/2 teaspoon salt
- 2 stick of unsalted butter, cold and cut into small chunks
- 3/4 cup buttermilk, plus more for brushing
- Preheat oven to 375 degrees F.
- Mix together the first seven ingredients in a large bowl until thoroughly combined.
- Make the topping by combining the remaining dry ingredients in a bowl, then working in the butter with your hands (or in a food processor) until you have pea-sized crumbs. Slowly stir in the buttermilk until the mix just comes together. Set aside.
- Heat a large 10 inch cast iron skillet on the stove on medium low heat, and melt a few tablespoons of butter. Add the mixture from the bowl and heat gently, stirring occasionally, for 5 minutes. Remove from heat.
- Using a small automatic ice cream scooper, dish out small balls of the topping equally on top of the cooked peaches in the skillet (they will spread as they bake).
- Using a pastry brush, brush on a little buttermilk on the biscuit topping, then sprinkle with sugar.
- Bake the entire skillet on a sheet pan to catch drips for 40 minutes, or until fruit is bubbling and the topping is lightly browned.
Microformatting by hRecipe.