Easy Skillet Blueberry Peach Cobbler
User Reviews
5
Easy Skillet Blueberry Peach Cobbler
Description
Easy Skillet Blueberry Peach Cobbler uses thinly sliced peaches and fresh blueberries mixed with brown sugar, lemon zest, lemon juice, cornstarch, and vanilla for a richly flavored filling. The topping consists of a biscuit dough made from a blend of all-purpose and white whole wheat flour, cut-in butter, brown sugar, baking powder, salt, and milk. Dollops of this biscuit mixture are placed over the fruit and baked in a cast iron skillet or baking dish until the topping is golden and the filling bubbles, resulting in a warm dessert with contrasting textures.
The cobbler balances the sweetness and slight tartness of the berries and peaches, with the biscuit topping adding a tender crumb that crisps lightly at the edges. This approach also lets steam escape during baking, preventing a gummy texture and creating caramelized pockets around the fruit. It can be served plain or accompanied by Greek yogurt or ice cream.
For best results, slice peaches thinly so they cook evenly with the blueberries. Avoid overmixing the biscuit dough to keep the topping tender. If the topping browns too quickly, loosely cover the skillet with foil to allow the filling to finish cooking without burning the crust.
Ingredients
Filling:
- 6 peach thinly sliced, about 6 ½ cups
- 2 cups blueberries fresh
- ⅓ cup light brown sugar or coconut sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- lemon zest of 1
- 1 teaspoon vanilla
Topping:
- 1 cup all-purpose flour mixture of half all-purpose flour and half white whole wheat flour
- 1 cup white whole wheat flour mixture of half all-purpose flour and half white whole wheat flour
- 2 tablespoons light brown sugar or coconut sugar, 1 teaspoon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoons butter cut into small cubes, cold
- ½ cup milk whole
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine the peaches, blueberries, brown sugar, cornstarch, lemon juice, lemon zest, and vanilla.
- In another large bowl, whisk the flour, brown sugar, baking powder, and salt. Add the butter. Using a fork or pastry blender, cut in the butter until the mixture is crumbly. Add the milk and stir gently until a dough forms. Don’t overmix.
- Pour the fruit mixture into a greased 10-inch cast iron skillet. Alternatively, you can use an 8x8-inch square baking dish. Place dollops of the topping evenly over the surface of the fruit using two spoons or a small cookie scoop. Sprinkle the remaining teaspoon of sugar on top.
- Bake cobbler in the oven until filling is bubbly and topping is golden brown, 45-55 minutes. If topping is getting too dark, cover the skillet loosely with aluminum foil. Serve cobbler plain or with Greek yogurt or ice cream, if desired.
Notes
- Use fresh or thawed drained fruit for the filling to avoid excess moisture.
- Slice peaches thinly, about 1/8 to 1/4 inch, to ensure even cooking with blueberries.
- A 50:50 mix of all-purpose and white whole wheat flour adds some whole grain without sacrificing texture.
- Mix biscuit dough just until combined to prevent a tough topping.
- Leave space between topping dollops to allow steam to escape and fruit to caramelize.
- If the topping darkens too fast, tent with foil to finish baking without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 154mg | 6% |
| Potassium | 279mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 10mg | 11% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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