Recipe of the Month: Cast Iron Blueberry-Peach Cobbler

 From the Southern Cast Iron Magazine, Summer 2016, Hoffman Media

 6-8 Cups fresh peaches, peeled and sliced (about 8 medium peaches)

1 1/2 Cups fresh blueberries

1/4 Cup bourbon

2/3 Cup + 1 tsp sugar, divided (1/3cup, 1/3 cup, 1 tsp)

2 1/2 tablespoon cornstarch

1 teaspoon cinnamon

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoon 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 peaches, blueberries, bourbon, 1/3 Cup sugar, cornstarch, and cinnamon.

In another bowl, whisk together flour, 1/3 cup sugar, baking powder, and salt. Cut in cold butter with forks until mixture is crumbly. Add cream, stirring gently just until dough forms. 

Spoon fruit mixture into 10” cast iron skillet; top with crumbled dough. Sprinkle with remaining 1 tsp sugar.

Bake until top is golden brown and filling is bubbly, about 45 minutes. Serve with ice cream.