How does an easy Blueberry Peach Skillet Cobbler sound for a quick summer dessert? This tasty treat has juicy peaches and blueberries with a crunchy oatmeal topping. You can kick it up with some vanilla ice cream too!
I’ve really been craving peaches this year and glad to see they are starting to make an appearance in the stores. Eating a peach is just so summery and the juicier they are the better! Even if that means the juice is running down my arm like when I was a kid. Really, that happened more than once! I’m sure my mom didn’t like that sticky mess but she never turned us down when we wanted them.
I bought a big-o-box of peaches from Trader Joe’s earlier in the week with the plan of making peach cobbler. Well, I forgot to mention it to the DIY Guy and he had almost polished them off. So when I went to start baking today, I found that I didn’t have enough. And since I really did not want to jump in the car and buy some more, I noticed I had some blueberries leftover from when I made my last recipe of Blueberry Hand Pies. Whew – crisis averted!
The blueberries and the peaches make a great combination. A couple years ago, I made a puffed pastry tart with these ingredients that has a yummy vanilla glaze. It is also a great summer dessert especially if you are having company or need to bring a dessert to a party.
If you want to use your skillet for other recipes besides this Blueberry Peach Skillet Cobbler, be sure to check out other ways I have used mine:
- No Knead Skillet bread
- Cast Iron Skillet Pizza (a very popular recipe on the blog)
- Pizza Skillet Casserole
- Lemon Pull Apart Rolls (my fav!)
When your photo shoot goes too long!
- 6 peaches, peeled and sliced into wedges
- 1 cup fresh blueberries
- 2 T white sugar
- 2 T packed brown sugar
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1 T lemon juice
- 1 ½ tsp cornstarch
- 3/4 cup flour
- 2 T sugar
- 1/2 cup quick oats
- dash salt
- 1 tsp baking powder
- 4 T cold butter cut into small pieces
- 2 T boiling water
- 1 T sugar combined with 1 tsp cinnamon
1.Preheat oven to 400
2. In a bowl combine the peaches, blueberries, both sugars, cinnamon, nutmeg, lemon juice and cornstarch
3. Spray with PAM either an 8" cast iron skillet or 8×8 square baking dish or small quiche dishes (4) (above). Divide peaches into the dishes (or dish). Bake for 5 minutes.
4. Make the topping while the peaches/blueberries are cooking by combining the all dry ingredients and mix well, add butter and use a pastry cutter until it resembles medium crumbs. Add boiling water and mix until combined well.
5. Remove skillet from oven and drop chunks of dough onto peaches and then sprinkle with a cinnamon and sugar mixture.
6. Place on a cookie sheet and bake in oven for 20 minutes until top is golden brown….
7. Cool and serve with ice cream if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 278mgCarbohydrates: 77gFiber: 7gSugar: 47gProtein: 6g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.