Peach-Blueberry Skillet Cobbler is an amazing summertime dessert that is so easy to make with summer’s fab fresh fruit! Have you made dessert in a cast iron skillet? You have to give this treat a try!
If you think you need a casserole dish or a baking dish to make a fabulous fruit cobbler, you haven’t tried my Peach-Blueberry Skillet Cobbler recipe. No baking dish needed!
Cast iron skillets are great for cooking so many things, including dessert. Check out a few of my recipes that will take you from breakfast to dessert all in a cast iron skillet:
Skillet Pork Migas with Roasted Tomatillo Salsa
Creamy Skillet Veggies with Homemade Drop Biscuits
Skillet Pizza with Sweet Potatoes, Brussels Sprouts, and Ricotta
Oatmeal-Chocolate Chip Skillet Cookie
If you can get your hands on fresh peaches (and blueberries, too, but peaches are my summer favorite!) I’ll bet you’re enjoying them as much as you can, while you can.
I was recently in Ohio, and man the peaches there were good! I used some to make a cobbler and when I returned to Arizona, I wanted to do it again, this time using my cast iron skillet.
Peach-Blueberry Skillet Cobbler
Although this cobbler looks like it’s loaded with blueberries, I promise there are peaches in the mix! I used about three cups of sliced peaches (about three large peaches) and about 12 ounces of blueberries.
The cobbler topping is golden on the outside and fluffy on the inside, and perfect to soak up all the purple juices and fruit underneath.
This is such an easy dessert to make (don’t forget the vanilla ice cream to serve with it) you can have it on the table to enjoy within an hour. It takes about 40 minutes to bake and another 15 or so to cool.
This fruit cobbler is ideal for holiday get togethers or any summer weekend. I love that you simply toss the fruit with a few ingredients, pour it into the skillet, dollop on the easy-to-make topping, and bake!
Like I mentioned, cast iron skillets are great for cooking so many things. Until I jumped in and started cooking with one, cast iron skillets were a bit of a mystery to me. I thought I’d share a few things I learned about them.
What is a seasoned cast iron skillet?
A seasoned skillet is the result of a process that bakes oil into the skillet. It helps to keep your food from sticking and keeps it from rusting. Most skillets are seasoned when you buy them, but if you buy one that’s non-seasoned, you can season it yourself. And if you buy a seasoned skillet, it’s a good idea to season it a few times a year.
How do you season a cast iron skillet?
- Be sure to start with a clean and dry skillet. Coat the inside of the skillet with a very thin layer of vegetable oil.
- Add the skillet to a preheated oven at 375-400 degrees F. and leave in the oven (upside-down with a sheet of foil on the bottom oven rack) for about an hour.
- Let it cool before putting it away.
How do you clean a cast iron skillet?
- Use a soft bush (a vegetable brush was recommended to me) and water (no soap) while the skillet is warm (but not too hot to handle) and gently brush away leftover bits and pieces of what you cooked in it.
- Never soak a cast iron skillet or leave water in it. If the food doesn’t come off easily, add some coarse salt to the skillet with a bit of water and gently scrub it.
- Be sure to always dry your skillet thoroughly. You can add it to the oven on low heat or on the stovetop over low heat to help dry it.
- When it’s dry (and cool to the touch), add a touch of vegetable oil to the inside of the skillet to coat it. Rub off the excess oil with a clean paper towel.
Check out the Lodge Cast Iron site for more tips about cooking with cast iron skillets.
Feeling good about making a fruit cobbler in a cast iron skillet? It’s easy and the results are delicious!
Yields Serves 10-12
5 based on 12 review(s)
- 3 cups peaches, skin peeled and sliced thin (about 3 large peaches)
- 12 ounces blueberries
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoons cinnamon
- 1/8 teaspoon cardamom (optional)
- Juice from 1/2 large lemon
- 2 tablespoons water
- 2 cups flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- pinch salt
- pinch cinnamon
- 6 tablespoons butter
- Just less than 2/3 cup milk
- Preheat the oven to 375 degrees F. Lightly oil the cast iron skillet and set aside.
- Add the peach slices and blueberries to a large bowl.
- Add the sugar, cornstarch, cinnamon, cardamom (if using), lemon juice, and water to the bowl and toss to combine.
- Allow the mixture to sit for about 10 minutes, then add to the cast iron skillet along with any of the remaining liquid.
- Add the flour, sugar, baking powder, salt and cinnamon to a bowl and whisk to combine.
- Add the pieces of butter to the bowl and use your fingers to mix it into the dry ingredients until small pea-sized pieces form.
- Add the milk to the bowl and stir gently to combine. The mixture will be thick.
- Divide the mixture into about 11 rounds. Place 8 rounds around the edge of the skillet, and 3 in the center.
- Bake for about 20 minutes, then reduce the heat to 350 degrees F. and bake for another 15-20 minutes or until the fruit mixture is bubbling and the topping is lightly golden.
- Remove from the oven and allow it to sit for about 10-15 minutes before serving.
- Serve with vanilla ice cream if you’d like.
Sisley White - Sew White says
Heather Perine says