5.0 from 42 votes
Easy Skillet Blueberry Peach Cobbler
My Easy Skillet Blueberry Peach Cobbler is a rustic dish that’s brimming with sweet fruit and baked with a fluffy, biscuit topping. Top it off with a scoop of ice cream, and you've got the perfect finale to any summer meal!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 252 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Filling:
- 6 peaches (about 6 ½ cups), thinly sliced
- 2 cups fresh blueberries
- ⅓ cup light brown sugar or coconut sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla
Topping:
- 1 cup flour (I use a mixture of half all purpose flour and half white whole wheat flour)
- 2 tablespoons + 1 teaspoon light brown sugar or coconut sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoons cold butter cut into small cubes
- ½ cup whole milk
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
- You can fresh or frozen fruit to make this cobbler. Defrost frozen fruit and drain any water before proceeding with the recipe.
- Slice the peaches thinly (⅛ to ¼ inch thick) so that they'll cook faster. You want the peaches to cook in the same amount of time as the blueberries. I also like to cut the peaches into bite-sized pieces for easy scooping and eating.
- I like to use a 50:50 mix of all purpose flour and white whole wheat flour to incorporate some whole grains into the dish.
- Don't over-mix the dough for the biscuit topping otherwise it will be tough. Stop when the ingredients are just combined.
- Leave some space between dollops of biscuit dough to allow steam to escape as it bakes. This will prevent a gummy filling and create more crevices with yummy caramelized fruit.
- If the biscuit topping is getting too dark, cover the skillet loosely with aluminum foil until the filling is cooked through.
Nutrition Information
Calories
252kcal
(13%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
154mg
(6%)
Potassium
279mg
(8%)
Fiber
4g
(16%)
Sugar
26g
(52%)
Vitamin A
630IU
(13%)
Vitamin C
10mg
(11%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
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.