Skillet Blueberry Peach Cobbler with Buttermilk Biscuits
Blueberry Peach Cobbler is bursting with juicy blueberries and fresh, sweet peaches, nestled under a golden brown biscuit topping. The biscuits are tall and flaky, and this fruit cobbler is best served warm from the oven with a scoop of vanilla ice cream on top. It's truly the perfect summer dessert!
Course Dessert
Cuisine Dessert
Keyword Easy Summer Dessert
Prep Time 30 minutesminutes
Cook Time 48 minutesminutes
Servings 8servings
Calories 501kcal
Author Stephanie Simmons
Ingredients
For the Blueberry Peach Filling
2 and 1/4cupsblueberriesfresh or frozen, just don't thaw them if using frozen
4 and 1/2cupspeach slices5-6 large peaches
1/3cupgranulated sugar
3tbspbrown sugar, packed
1/4cupall-purpose flour
2tspvanilla extract
1/4tspcinnamon
pinchofnutmeg
1/2tsplemon juice
1/2tsplemon zest
For the Buttermilk Biscuits
3cupsall-purpose flour
3tspbaking powder
3/4tspsalt
1/3cup+ 1 tbsp granulated sugar
1/8tspcinnamon
3/4cupsalted butter, cold(1 and 1/2 sticks, or 170 grams)
1cupbuttermilk, cold
Asplash ofheavy cream, for brushing the biscuits
A sprinkle ofraw sugar, for sprinkling over the biscuits
Instructions
Prep: Heat oven to 400° F. Slice your peaches into slices about 1/2" thick.
Mix up the Fruit Filling: Toss all fruit filling ingredients together in a 10-inch cast-iron skillet (no need to grease it). Any similar size oven-safe baking pan or dish will work. Make sure everything is well combined and that there are no large clumps of the sugar or flour hiding under all the fruit. Set aside.
Mix up the Buttermilk Biscuits: In a large or medium bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon. Cut your Danish Creamery Salted European-Style Butter into large chunks and add to the dry ingredients. Cut the cold butter into the dry ingredients using a pastry cutter, until the butter pieces are the size of blueberries or walnut halves, and are coated in flour. Add the buttermilk, and stir until everything is combined. If the mixture is too dry to form into a ball (see photos above), add more milk, 1 tsp at a time, until it comes together but isn't wet or sticky to the touch. It will still look a little craggly (see photo above). Flour your counter lightly, and gently press out the ball of dough with your hands until it's 1/2" to 3/4" thick. Use a 3" biscuit cutter or anything in your kitchen of the same size to cut out biscuits. You'll get 4-5 from this first go. Gather the scraps and press them back out to the same thickness, adding another light dusting of flour if it's getting a bit sticky. Cut 2 more biscuits. Use whatever scraps are left to make 1-2 more biscuits, which you can bake separately from the cobbler (for snacking).
Assemble the Cobbler: Give the fruit filling one last stir, and place 7 of the biscuits on top of the fruit. Place the skillet in the fridge to chill for 5 minutes. Then, add a bit of heavy cream to a small bowl. Lightly brush the tops of the biscuits with heavy cream and sprinkle on a bit of raw sugar.
Bake: Bake the cobbler for 46 to 50 minutes. The fruit filling should be bubbly all the way into the center of the cobbler, and the biscuits will be a deep golden brown. Let rest for about 10 minutes before serving.
Serve + Store: Serve while nice and hot, with a scoop of vanilla bean ice cream! This is best when it's first out of the oven, but leftovers (once cooled down at room temp) can be stored in an airtight container in the fridge for 2-3 days and gently reheated.