Easy Skillet Blueberry Peach Cobbler

Blueberry peach cobbler in a cast iron skillet with two spoons.

5 from 14 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 Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 252kcal

Author: Dr. Sonali Ruder

Equipment

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.

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