6 to 8 cups fresh peaches, peeled and sliced (about 8 medium peaches)
1 1/2 cups fresh blueberries
1/4 cup bourbon
2/3 cup plus 1 teaspoon sugar, divided
2 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1/2 cup heavy whipping cream
Vanilla ice cream, to serve
Preheat oven to 375 degrees. In a medium bowl, combine the peaches, blueberries, bourbon, 1/3 cup sugar, cornstarch, and cinnamon. In another medium bowl, whisk together flour, 1/3 cup sugar, baking powder and salt. Using a pastry blender or two forks, cut in butter until mixture is crumbly. Add cream, stirring gently just until dough forms. Spoon fruit mixture into a 10-inch cast iron skillet; top with crumbled dough. Sprinkle remaining 1 teaspoon sugar. Bake until top is golden brown and filling is bubbly, about 45 minutes. Serve with ice cream.
Recipe from Southern Cast Iron cooking magazine.