- 6 peaches, thinly sliced
- 2 cups blueberries
- 1⁄3 cup light brown sugar or coconut sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla
- 1⁄2 cup flour
- 1⁄2 cup whole wheat flour
- 2 tablespoons + 1 teaspoon light brown sugar or coconut sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 5 tablespoons cold butter cut into small cubes
- 1⁄2 cup whole milk
- 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 together both types of 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 8×8-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.
If using frozen blueberries, defrost and drain off excess liquid before adding to filling.
About This Recipe
This Easy Skillet Blueberry Peach Cobbler is a rustic dish that’s brimming with sweet fruit baked with a fluffy, biscuit topping. It’s a simple and delicious dish that can feed a crowd and can be served right out of the skillet! Top it off with a scoop of ice cream, and you’ve got the perfect finale to any summer meal.
Made in partnership with Sonali Ruder, DO, The Foodie Physician.