Cast-Iron Blueberry Cobbler

Cast-Iron Blueberry Cobbler
Recipe courtesy of Michael Symon, 2012Show: Symon’s Suppers Episode: Cast Iron

INGREDIENTS

1/2 cup unsalted butter
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon minced dried lavender
1/2 teaspoon salt
1 cup whole milk
1 cup granulated sugar plus
1 tablespoonJuice and zest of 1 lemon
1 scraped vanilla bean
2 cups blueberries

Vanilla bean ice cream or lightly sweetened whipped cream, for serving, optional

DIRECTIONS

Preheat the oven to 350 degrees F. Place the butter in an 8-inch cast-iron skillet and transfer to the preheated oven to melt. Meanwhile, mix together the flour, baking powder, lavender and salt in a bowl. Stir in the milk, 1 cup sugar, the lemon juice, zest and vanilla to combine. Mix together the remaining tablespoon sugar and the blueberries in another bowl. Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries. Bake until brown and the batter has risen up and around the fruit, about 30 minutes. Transfer to a rack to cool slightly. Serve with vanilla bean ice cream or lightly sweetened whipped cream.

I figured while I’m at it I might as well make peach cobbler again too 😉

So…yeah, I did.

So here’s another version 😉
Although I stuck with easy Bisquick version on my previous post 😉

Peach Cobbler

Recipe courtesy Nealey Dozier

INGREDIENTS

FOR THE FILLING:

2 pounds very ripe peaches (about 4 cups, sliced)
4 tablespoons local honey, or to taste
1 tablespoon cornstarch
1 tablespoon unsalted butter
1/4 teaspoon vanilla

FOR THE BISCUIT TOPPING:

1 3/4 cups all-purpose flour
4 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup chilled shortening, cut into cubes
1/3 cup heavy cream
1/3 cup buttermilk

Vanilla ice cream, for serving

DIRECTIONS

Preheat oven to 425 degrees F. Place asheet pan lined with aluminum foil on the bottom rack to catch drips. First you need to peel the peaches. Fill a large stockpot with water and bring to a boil. Cut a small X into the bottom of each peach. Drop the peaches into the boiling water for approximately 1 minute. Using a slotted spoon, remove the peaches and immediately submerge into an ice bath to stop the cooking process. Gently peel the peaches using your hands or a paring knife (the riper the peach, the easier this will be). Cut the peaches into slices or chunks, discarding the pit. For the peach filling, stir together the sliced peaches and honey in a heavy pot or Dutch oven and allow to sit for a few minutes, until a syrup begins to form. (Be sure to adjust the amount of honeyaccording to the sweetness of the peaches. If they aren’t very sweet, add a little more and vice versa.) Add the cornstarch and bring the mixture to a boil over medium heat. Reduce the heat to low and simmer until thickened, about 7 to 10 minutes. Remove from heat and whisk in butter and vanilla. Pour into desired baking dish(approximately 2 to 3 quarts) and set aside.

For the biscuit topping, whisk together flour, sugar, baking powder, and salt. Using your hands or a pastry blender, cut the shortening into the flour mixture until it is crumbly and well combined (it should resemble small pebbles). Stir in the cream and buttermilk until just blended. Using your hands or an ice cream scoop, form round dumplings and drop onto the peach filling. Bake the cobbler uncovered for 25 to 30 minutes, until biscuits are light golden brown and the filling is bubbling. Carefully remove from the oven.
Serve warm with vanilla ice cream.