Blueberry Peach Cobbler
Makes 10 servings
8 medium peaches, peeled, cored and sliced (about 8 cups)
½ cup light brown sugar, packed
¼ cup bourbon
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
¼ teaspoon kosher salt
1 cup blueberries
1½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon kosher salt
16 tablespoons (2 sticks) cold unsalted butter
¾ cup heavy cream, plus more for brushing
Turbinado sugar, for sprinkling
Heat the oven to 375 degrees F. Grease a 9-inch by 13-inch baking dish with butter. Line a baking sheet with aluminum foil.
Toss the peaches, brown sugar, bourbon, cornstarch, cinnamon, nutmeg, and salt in a large bowl until coated; set aside.
Whisk the flour, sugar, baking powder, and salt until combined. Cut 12 tablespoons butter into small pieces and add to the flour mixture. Cut the butter in with a pastry blender or your hands until the mixture looks like coarse breadcrumbs. 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 4 tablespoons butter in a large skillet over medium-low heat. Add the peaches and cook gently until heated through, about 5 minutes. Gently toss the blueberries into the peach mixture to coat. Pour the peaches into the prepared baking dish and drop the dough by tablespoonfuls over the warm peaches. There can be gaps between the dough mounds. The dough will puff up and spread out as it bakes. Brush the top of the dough with heavy cream and sprinkle with turbinado sugar.
Place the baking dish on the sheet pan and bake until the top is browned and the fruit is bubbling, about 45 minutes. Cool 10 minutes before serving.