Blueberry Peach Skillet Cobbler
August 8, 2018
The End of Summer Dessert
One of the best things about summer coming to a close is that peach cobbler always makes an appearance in my kitchen during the month of August. I love it so much that I might even argue that it should be mandatory for any home cook! It only feels appropriate as peaches feel like the finale of summer fruit and it kicks of cobbler and crisp season. It’s like peach cobbler paves the way for apple cobbler or crisp in September which then leads on to pie season in November. Maybe I’m overanalyzing this…but one thing is for sure – I LOVE peach cobbler!
What to bake cobbler in?
For the past few years, I’ve been making a lot of my cobblers in a cast iron skillet. In addition to the cast iron conducting heat so well, I love how the rustic look and feel pairs with this classic dessert so well. It’s not that you must use a cast iron skillet for the success of this dish…honestly, I just love the way it looks when it comes out of the oven bubbling away! This past week I decided to try baking my favorite cobbler recipe in my outdoor Ooni oven. It’s obvious that you can make pizza in this oven, but it’s incredible that I can use it for baking other dishes as well! We had a lot of fun making my Blueberry Peach Cobbler in the outdoor oven – it turned out beautifully and I’m thrilled with the versatility of the Ooni.
What’s the difference between cobbler and crisp?
This is a question I always end up asking myself as summer comes to a close and we kick off fall. Cobbler and crisp might as well be considered siblings – cousins seems too distant. What they both have in common is that they’re a baked dessert with fresh fruit topped with pastry. The biggest difference is that cobblers are known for having a biscuit topping that’s dropped on top of the fruit (resembling a cobbled road) while crisps are topped with a streusel topping. These rustic desserts are one of the best ways to showcase ripe summer fruit. Warm cobbler or crisp served with vanilla ice cream is unmatched – in my opinion!
Find my recipe for Blueberry Peach Cobbler below. Thanks to the versatility of my Ooni oven I’m able to bake it just the same as if I were baking it in an oven indoors. I can’t get enough of this outdoor oven!Print
Blueberry Peach Skillet Cobbler
- Yield: 6 servings 1x
My Blueberry Peach Cobbler is the perfect way to celebrate end-of-summer fruit! It’s sweet and hearty with just enough tang from the blueberries. This easy yet classic dessert is something everyone should try – you’ll be glad you did!
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 3 large peaches, peeled, pitted, and cut into 1/2-inch thick wedges
- 2 1/2 cups blueberries
- 1 tablespoon fresh lemon juice
- Lemon zest, optional
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons sugar
- 3/4 teaspoons salt
- 6 tablespoons cold unsalted butter, cut into small pieces or grated
- 1/2 cup buttermilk
Preheat the oven to 400 degrees F.
For the filling: In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes.
In the meantime, make the biscuit dough.
For the topping: Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart. Bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Allow to cool for 15 minutes before serving.
- Category: dessert
This sounds delicious. I don’t have a cast iron skillet. What would be the best second choice?