Skillet Blueberry-Peach Cobbler

TOTAL TIME: 1 hr 20 min
Prep: 30 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • Filling
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 3 large peaches, peeled, pitted, and cut into 1/2-inch thick wedges
  • 2 1/2 cups blueberries
  • 1 tablespoon fresh lemon juice
  • Lemon zest, optional
    • Biscuit Topping
    • 1 1/2 cups flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 1/2 tablespoons sugar
    • 3/4 teaspoons salt
    • 6 tablespoons cold unsalted butter, cut into small pieces or grated
    • 1/2 cup buttermilk
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Preheat the oven to 400 degrees F.

    For 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.

    For 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, about 30 minutes. Allow to cool for 15 minutes before serving.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 6 reviews

    • on March 04, 2014

      Flag

      I saw this recipe on tv and I had to try it. It turned out so amazing! It was also my first time cooking with a cast iron skillet and I had no problems at all. I think that any one could handle this recipe.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on January 05, 2014

      Flag

      Winter here in Cali so I made this cobbler with strawberries on sale at the local farmers market, and it came out amazing. Going to have to find a way to recreate this while camping. More later on success with that.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on September 02, 2013

      Flag

      Recipe was very nice but I had to tweak it a little. There was no butter in the skillet so I melted 1/2 stick (1/4 C in the iron skillet first. I baked the fruit for 20 minutes then tasted. I felt the fruit needed more sweetening so I sprinkled about one/third cup of sugar and a little cinnamon on top before adding the biscuit mixture. I then used a temperature of 400 degrees (425 seemed too hot for the biscuits and baked the biscuits for only 15 minutes, till they were golden brown.
      Delicious and simple, I will do this one again. Also a beautiful presentation!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    MasterChef Canada

    Get Cooking Channel on your TV.