"This is a Tyler Florence recipe that I enhanced by adding blueberries. Had it for breakfast this morning!"
---Gina
Peach Blueberry Bourbon Skillet Cobbler
(adapted from a Tyler Florence recipe)
8 peaches, peeled and sliced
2 cups fresh blueberries
1/4 cup bourbon
3/4 cup sugar, plus more for sprinkling
2 tablespoons cornstarch
1 teaspoon cinnamon, plus more for sprinkling
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 sticks cold unsalted butter
Combine the peaches, blueberries, bourbon and 1/4 cup of sugar, plus 2T. of cornstarch and 1 t. cinnamon.
Sift the flour, the remaining 1/2 cup sugar, baking powder, and salt into a bowl. Cut 1 1/2 sticks of the butter into small pieces; add to the flour mixture and cut it with a pastry blender or your hands until the mixture looks like course crumbs. Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.
Melt the remaining 1/2 stick butter in 10-inch cast-iron skillet over medium-low heat.
Add the peach/blueberry mixture and cook gently until heated through, about 5 minutes.
Drop the dough by tablespoonfuls over the warm peaches/blueberries. There can be gaps because the dough will puff up and spread as it bakes.
Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.
Bake until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes.
Serve warm with ice cream (yes, even had ice cream for breakfast!).
---Gina