Peach and blueberry cobbler must be one of the greatest things ever. Not too sweet and the blueberries turn the filling a lovely ruby red. Oh, and with a little bit of vanilla bean ice cream... it's heaven I tell you!
Peach and blueberry cobbler
8 peaches, peeled and sliced, about 6 cups
1 pint of blueberries
1/4 cup water
3/4 cup sugar, divided, plus more for dusting
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, plus 2 tablespoons for skillet
1/4 cup of heavy cream, plus more for brushing
Directions
Heat the oven to 375 degrees F.
In a large bowl add the peaches, blueberries, water, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches and blueberries evenly; set aside.
Prepare the dumplings: Into food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. Mix just until the dough comes together. Add the 1/4 cup of cream. Don't overwork; the dough should be slightly sticky but manageable.
In a 10-inch cast iron skillet over medium-low heat, melt the remaining 2 tablespoons butter. Add the peach and blueberry mixture and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peach mixture. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
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