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Skillet blueberry-peach cobbler

SERVINGS
Yield: 6 servings. Total time: 1 hour and 20 minutes. Prep time: 30 minutes. Cook time: 50 minutes. Level: easy.
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SERVINGS
Yield: 6 servings. Total time: 1 hour and 20 minutes. Prep time: 30 minutes. Cook time: 50 minutes. Level: easy.
RATE THIS RECIPE
(0)

Ingredients

For the filling:
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 3 tablespoon large peaches, peeled, pitted and cut into 1/2-inch-thick wedges
  • 2 1/2 cup blueberries
  • 1 tablespoon fresh lemon juice
  • For the biscuit topping:
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 3 tablespoon large peaches, peeled, pitted and cut into 1/2-inch-thick wedges
  • 2 1/2 cup blueberries
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cup flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 tablespoon sugar
  • 3/4 teaspoon salt
  • 6 tablespoon cold unsalted butter, cut into small pieces or grated
  • 1/2 cup buttermilk
  • Preparation

    Baking Directions:

    Preheat the oven to 400 degrees F.

    To prepare the filling: In a large mixing bowl, combine the sugar, cinnamon, salt and cornstarch.

    Add the peaches and blueberries and mix, coating the fruit evenly with the sugar mixture.

    Toss with the lemon juice and zest, if desired.

    Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes.

    In the meantime, make the biscuit dough.

    To make the topping: Whisk the flour, baking powder, baking soda, sugar and salt in a large mixing bowl.

    Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal.

    Add the buttermilk and stir just until moistened.

    Carefully remove the skillet from the oven, and drop 6 to 8 (1/2-cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2 inch apart.

    Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling.