Sunday, September 16, 2012

Peach Blueberry Bourbon Skillet Cobbler by Gina

Peach Blueberry Bourbon Skillet Cobbler by Gina
Please welcome a new contributor, my younger sister's longtime friend, Gina. --B

"This is a Tyler Florence recipe that I enhanced by adding blueberries. Had it for breakfast this morning!"


Peach Blueberry 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!).


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