Skillet Peach and Blueberry Cobbler

With its buttery biscuit topping, this sweet and juicy peach and blueberry cobbler is the perfect summer dessert.

We love cobblers, crisps, and buckles–especially with delicious summer fruit or berries. I had a few peaches that were getting ripe and some farmer’s market blueberries on the counter and decided to make a skillet peach and blueberry cobbler.  I served this delicious and decadent cobbler with vanilla ice cream but it’s also tasty with whipped cream.

How to Make a Skillet Peach and Blueberry Cobbler

Preheat the oven to 375 degrees. Coat a 10-inch cast iron skillet with cooking spray.

Combine the sugar, cornstarch, and cinnamon together in a large bowl. Add the prepared peaches, blueberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a large cast iron skillet.

Place into the oven and bake for 25 minutes.

Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl.

In a separate bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside.

In a small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.

One minute before the peaches & blueberries come out of the oven, add the buttermilk mixture to the flour mixture; stir with a rubber spatula until just combined and no dry pockets remain.

To assemble and bake, remove the peaches and blueberries from the oven; increase the oven temperature to 425 degrees.

Divide the biscuit dough into eight equal pieces and place them on top of the hot fruit filling, spacing them 1/2 inch apart (they should not be touching).

Sprinkle the top of each biscuit with the sugar/cinnamon mixture.

Return to the oven and bake for 15-18 minutes. Remove from the oven and place on a wire rack to cool for 20 minutes. Serve with vanilla ice cream or whipped cream. Enjoy.