A big skillet of summer: Bourbon peach and blueberry cobbler
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.
Really good bourbon in a really little bottle. Handy and affordable if you don't drink much, like me. But if you obsess over food, like me, you might want to just get a flask instead of the airplane bottle. They tend to be expensive for such tiny, adorable, drunkeness.
The recipe is really simple. Step one--add peeled, chopped peaches and blueberries with sugar, cornstarch, spices, vanilla and bourbon in a bowl. Done!
The cobbler dough comes together really fast. You just blend the butter with the dry ingredients until you have pea-sized lumps (I do this by hand), then stir in the buttermilk. It ends up looking like a really wet biscuit dough. Done!
Step three- cook the peach and blueberry mixture for five minutes, to melt the sugar and soften the peaches. Done! You can get up to this step done up to a day in advance, and just pop the topping on when you need it and pop it in the oven.
The finished bourbon peach and blueberry cobbler! All that is missing is the ice cream...
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
Ingredients
- 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
Instructions
- 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.
~LTG!
