Todays cast iron peach and blueberry cobbler recipe is a sweet tradition marking the beginning of summer cooking and baking for me. Also known in the American South as a sonker, cobbler is a dish consisting of a fresh fruit filling baked in a large dish or cast iron skillet and covered with a batter, biscuit, or dumpling before being baked. Grunts, crisps, crumbles, pandowdies, buckles, Betty's or Brown Betty's, and slumps are all references to a form of cobbler, though the bake that they're covered with may vary. In terms of fruits used for cobblers, really anything goes. I am presenting a Peach And Blueberry Cobbler herein, however any fruit or combination thereof may be used. The focus of this dessert is the ginger shortcake biscuit. It's wildly delicious, boasting notes of sweet and pungent crystalized ginger. The ribbons of candied ginger dotted throughout the biscuits complement the fruits I am using. Cobblers are similar to pie in that the makeup of both are largely the same. BUT, cobblers are much easier to assemble, bake in less time, and are entirely adaptable. A cobbler may be made with almost any fruit. Focus on what is in season that you can find fresh, and what is being offered at your local farmers market.