5 from 42 votes
Easy Skillet Blueberry Peach Cobbler
This Easy Skillet Blueberry Peach Cobbler blends fresh peaches and blueberries in a juicy filling thickened with cornstarch and enhanced by lemon juice and vanilla. A biscuit-like topping made from a mix of all-purpose and white whole wheat flour, butter, and milk is dolloped over the fruit and baked until golden brown. The skillet method delivers a warm, bubbling dessert with tender fruit and a lightly crisp, soft topping that combines whole grains and sweetness with a touch of caramelization around the fruit edges.
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
8
Calories:
252 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 252
% 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.