Bourbon Blueberry Skillet Cobbler


I've been craving blueberry cobbler since we left the Chesapeake Bay.  One of the restaurants we stopped in had individual sized cobblers for dessert that were absolutely delicious. Blueberry dessert always catches my attention right off the bat, even more so when it's served in a little ramekin.  Robert still stands by the fact that what we ate was traditionally more of a crisp, and it's a cardinal sin in his book to mix up the two. Either way, it was swoon worthy and I wanted to make my own.   

We had a busy weekend away visiting family and I was missing my kitchen.  Blueberry season is right around the corner but I couldn't quite wait to bake this. This Bourbon Blueberry Skillet Cobbler is light on the booze and heavy on the flavor.  Robert called it "humble" when it came out of the oven, which is entirely appropriate.  It's a very simple, no-fuss kind of cobbler.  The biscuit topping is super soft, and I found that a little bourbon goes a long way.


Bourbon Blueberry Cobbler
biscuit topping
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, chilled
1 teaspoon lemon zest
3/4 cup fat-free half and half

blueberry mixture
2 pints fresh blueberries
2 tablespoons bourbon
1 teaspoon lemon zest
1/3 cup sugar
1 tablespoon all-purpose flour

Preheat oven to 375°.  In a large bowl combine flours, baking powder, salt and lemon zest.  Using two knives cut the butter into the mixture until crumbs form.  Pour in half and half and stir until dough comes together.  In a separate bowl coat the blueberries with bourbon, lemon zest, sugar and flour.  Prepare a cast iron skillet over medium heat with a small tab of butter, and pour blueberry mixture in.  Continuously stir the berries until they begin to pop and cook down, about 5 minutes.  Remove from heat and spoon biscuit topping over the blueberries.  Bake for 25 minutes, or until the biscuits are golden brown and the blueberries are bubbling. Serve warm, with vanilla ice cream. 

Jillian GuyetteComment