Sometimes I daydream about all the things I could possibly cook in my cast iron skillet. The one dish that I’ve battled with and lost a cast iron skillet to is cast iron Peach Berry Cobbler. It’s the one dessert that I love to eat, but have feared trying to make, that I haven’t revisted this recipe in over 3 years. This time around I’m bringing my brand new recipe and my grandmother’s guaranteed nonstick cast iron skillet, to finally conquer a Bourbon Soaked Peach Berry Cobbler with a Molasses Biscuit Crust.
Cobbler is the original american dessert. Its history is derived from the classic european pie recipes brought over from early settlers. Lacking the correct tools or ingredients to make pie, cobbler was born. The first cobblers were commonly cooked in cast iron dutch ovens over open wood fires using biscuit dough for the topping and filled with peaches, black berries, raspberries or blue berries in some combination. Cobbler is especially poppular historically in the south because of the warm summers and abundance of fruits and berries used such as peaches and blue berries. The modern cobbler hasn’t changed much, just cooked a little different, but still tastes best in a well worn cast iron pan.
Understanding where the cobbler came from helped me figure out where I went wrong originally. Cast iron is perfect for cobbler, because it conducts heat really well and will hold that heat while you remove the pan from the oven to add the dough. The mistake I made, one that ultimately cost me my first cast iron skillet, was not allowing my cast iron pan and fruit come to a piping hot temp in the oven before adding the dough. This time around I made sure that my fruit was thickened well with corn starch, and bubbling hot before I added my crust. Back in the oven and 30 minutes later, I was enjoying warm sweet Southern success. The peaches melded perfectly with the black berries and the hint of molasses in the crust was like icing on the cake. It never felt so easy. Stay Hungry Y’all!
-The Hungry Southerner
Bourbon Soaked Peach Berry Cobbler with a Molasses Biscuit Crust
- 5 large peaches wedged and soaked for 24 hours in Bourbon
- 1 1/2 cups black berries
- 1/3 cup sugar
- 1/2 lime juice and zest
- 1 1/2 tbs cornstarch
Molasses Biscuit Dough Crust
- 1 cup all-purpose flour
- 1/2 cup sugar
- 3 tablespoons good molasses
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 stick unsalted butter cold and cubed
- 1/3 cup warm water
- pinch of cinnamon & sugar
In a large bowl mix the fruit, sugar, lime juice/zest and cornstarch and gently fold together to evenly combine. Move the bowl’s contents into a medium sized cast iron pan, and place in a 425 degree oven and cook till bubbling hot, about 15 minutes. While the fruit is warming, build the dough. In a food processor combine the flour, sugar, molasses, baking powder, salt, and butter. Pulse until the consistency is like lumpy coarse sand. Then pulse, adding the water just until the dough comes together, it may take more or less than a 1/3 cup, so add slowly. Once the the fruit is bubbling in the oven remove and spoon portions of the dough and roughly cover the fruit. Sprinkle cinnamon and sugar over the top of dough and fruit and place back into the oven until dough is gold brown and crispy, between 25 and 35 minutes. Serve warm with homemade ice cream. Enjoy!