Skillet Peach and Blueberry Cobbler

It is the height of berry season.

What better way to enjoy it than a yummy cobbler.

 I made mine in my trusty cast iron skillet.

Maybe its a southern thing but I think it cooks better like that.

 Did you know they call it cobbler because the top is supposed to look like cobblestones?

 Mine does, and it also tastes really good.

Try it, you will be very glad you did.

Skillet Peach and Blueberry Cobbler
For the filling
1/2 teaspoon apple pie spice

1/2 cup sugar

1/2 teaspoon salt

1 tablespoon cornstarch

2 1/2 cups blueberries

4 medium peaches, pitted, peeled and diced

1 tablespoon orange juice

1 tablespoon orange zest

 
For the topping  

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 cups all purpose flour

2 tablespoons sugar

1/2 teaspoon salt

6 tablespoons cold butter

1/2 cup milk

 Directions 

Preheat the oven to 400 degrees

In a large bowl combine apple pie spice, sugar, salt and cornstarch. Add the blueberries and peaches. Mix coating the fruit with the sugar mixture. Toss with the orange juice and zest. Put the fruit filling in a cast iron skillet and bake for 15-20 minutes.

In a food processor pulse the baking soda, baking powder, sugar and salt. Just until combined. Add butter and pulse until mixture resembles wet sand. Transfer to a large bowl and add milk stirring to barely moisten. Carefully remove hot skillet and crumble dough on top of the cooked fruit, scattering it all over. I like how some of those blueberries are peeking through the dough. It is as if they are winking at me. As if they are telling me, I am going to be really good when you are finished.

Increase the oven temperature to 425, and bake another 30 minutes until the top is golden brown and the fruit is bubbling hot.

Try to wait 15 minutes before you dig in.


Peace be with you,
Veronica