1 1/3cupsbuttermilkI used skim with a dash of vinegar
cinnamonfor sprinkling
Peach Filling Ingredients
1 1/4cupsbrown sugar
1/4cupbourbon
2tablespoonsmaple syrup
1teaspoonvanilla
2tablespoonsflour
2teaspoonscinnamon
1tablespoonlemon juice
6cupspeachescut into one-inch pieces
Blueberry Filling Ingredients
18ouncesblueberries
1cupbrown sugar
1/8teaspoonsalt
1tablespoonlemon juice
2teaspoonsvanilla
Instructions
Preheat your grill, smoker or oven to 350 degrees. If you're using a grill, you'll want to bake over indirect heat.
For the grill or smoker, prepare a cast iron skillet or Dutch oven and for the oven, a 9x13-inch baking dish, by coating the inside with butter and set it aside.
For the topping, combine the flour, baking powder, baking soda, sugar and salt in a bowl and then cut in the butter with a fork until the mixture is crumbly. Stir in the buttermilk and set the topping aside.
In another bowl, combine all the ingredients for the peach filling, except the peaches. Once they are all incorporated, fold in the peaches.
Finally, for the blueberry filling, combine all the ingredients in a bowl and stir gently until the blueberries are well coated in the mixture.
To assemble the cobbler, start with about half of the peach filling, layer in the blueberries and then finish off with the rest of the peaches. Using a spoon or ice cream scoop, drop the topping by the spoonful evenly over the top of the fruit. Don't worry if there's still some fruit visible. Sprinkle cinnamon over the top of the cobbler.
Bake on your smoker/grill/oven for 30 to 40 minutes or until a toothpick inserted into the topping comes out clean. Ours ended up going quite a bit longer on our smoker, so be ready for the time to vary.