Recipe of the Month: Blueberry Peach Cobbler

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.