Blueberry & Peach Cobbler
Submitted by happyzhangbo
Whole wheat batter bakes up around juicy peaches and plump blueberries in this cast-iron skillet cobbler with golden edges and fruit bubbling through tender cake.
YIELD
10 servingsPREP
10 minCOOK
70 minREADY
1½ hrsThis cobbler flips the script on traditional fruit desserts.
Instead of topping fruit with batter, you pour vanilla-scented whole wheat batter into a hot, buttery skillet, then spoon fresh peaches and blueberries right on top. As it bakes, the batter rises up and around the fruit, creating pockets of jammy sweetness surrounded by golden cake. The cast iron gives you crisp edges while keeping the center soft and pudding-like.
Serve it warm from the pan with vanilla ice cream melting into the crevices.
Pro Tips
- Use a hot skillet with melted butter for the crispiest bottom crust
- Fresh or frozen fruit both work (no need to thaw frozen)
- Let it cool for 20 minutes so the batter sets completely
- Whole wheat flour adds nutty flavor but all-purpose works too
Ingredients
ripe and firm, about 3 peaches, pitted and sliced into eighths, or 3 1/2 cups frozen
Directions
Preheat oven to 350°F.
Place oil and butter in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan.
Heat in the oven until melted and fragrant, about 6 minutes.
Meanwhile, combine flour, baking powder and salt in a large bowl.
Stir in sugar, milk and vanilla, combine well.
Add the melted butter oil mixture to the batter and stir to combine.
Pour the batter into the hot pan.
Spoon peaches and blueberries evenly over the batter.
Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 to 60 minutes.
Remove and transfer the pan to a wire rack to cool for at least 20 minutes.
Serve warm.
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