Blueberry Peach Skillet Cobbler
I’m curious if others enjoy this fruit combination as well, but blueberries & peaches are two things my grandma used to bake together frequently, and they compliment each other SO well!
I use a cast iron skillet for this recipe. It bakes so well and is so convenient to prepare everything in one skillet. If you do not have, you can prepare the filling in a medium saucepan and bake in a greased baking dish.
Blueberry Peach Skillet Cobbler
Blueberries & peaches are two things my grandma used to bake together frequently, and they compliment each other so well in this skillet cobbler recipe!
Ingredients
For the filling:
- 5-6 ripe peaches skinned & sliced
- 1-2 cups blueberries fresh, or if using frozen allow to thaw and strain before use
- ¼ cup bourbon (the alcohol cooks off, swap for maple syrup if desired)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
For the cobbler:
- 1¼ cup flour all purpose
- 1½ tsp baking powder
- 12 tbsp cold butter (1½ sticks)
- ⅔ cup whole milk
- 1 tsp vanilla
- cinnamon sugar for dusting
Instructions
- Preheat oven to 375 F. In a 10” cast iron skillet, add your sliced peaches & blueberries. Pour the bourbon over top, followed by both sugars, corn starch and cinnamon. Cook over medium heat until caramelized, about 5-7 mins.
- While that is caramelizing, prepare your cobbler mix. Add the flour & baking powder to a large bowl, whisk until combined. Add your 12 tbsp cold butter, cubed or grated, and combine until fine crumbs with your hands or a pastry cutter. Make a well and your milk + vanilla mixture. Fold in until a wet, sticky dough has formed.
- Dollop the sticky mixture in clumps over the peaches in the skillet, leaving gaps in between each one.
- Bake for 25-35 mins, until golden brown. Allow to cool at least 10 mins before serving. Enjoy warm w a scoop of vanilla ice cream!
Notes
The bourbon aids in caramelizing while also adding depth of delicious flavors!
Made this recipe? Leave a comment!
Leave a Reply