Delicious skillet fresh blueberry peach cobbler recipe, baked up rustic style in a cast iron skillet, perfect for a great summer dessert.
I think I’m overdue for a skillet dessert, so let me share this delicious summer fruit cobbler I spied in this month’s Fine Cooking magazine and cooked up for dessert tonight.
This one was quick, easy and perfect summer-style comfort food. You can use any kind of fresh fruit you have around. My version features blueberries, peaches (unpeeled, because I’m lazy like that) and raspberries.
The blueberries came courtesy of my Dad, who picked some at Muskoka Blueberries today and picked an extra basket for me, too (thanks Dad!). Apparently it’s a great year for blueberries, so if you’re in or passing through Muskoka (and isn’t everyone?), this is a great place to pick-your-own or buy some fresh from the farm ready-picked.
I loved the fruit to cobbler ratio in this recipe – just enough cobbler to hold the fruit together. This dessert is best served warm from the oven with a scoop of vanilla ice cream on top. If you make it ahead (which is perfectly fine as it keeps well), be sure to warm it up before serving, as it really is best that way.
- 1/2 cup (4 oz. or 8 Tbsp.) unsalted butter, cut into 8 pieces
- 1 cup unbleached all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp. baking powder
- Pinch of kosher salt
- 1 cup whole milk
- 3 cups mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines
- Vanilla ice cream for serving
- With rack in the centre of the oven, pre-heat to 375° F. Put the butter into a 10-inch skillet or 3-quart baking dish and put the skillet or dish in the oven to melt the butter while the oven is heating.
- Meanwhile, whisk together the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir just until combined. A few small lumps are fine.
- When the butter is fully melted, take the skillet out of the oven and pour the batter over the melted butter. Do not mix it together. Scatter the fruit over the batter, keeping most of it in the middle of the dish, rather than the edges. Do not mix it in, either.
- Bake until the top is a rich golden-brown, 30 to 45 minutes (mine took 35 minutes).
- Serve warm with vanilla ice cream.
Adapted from Fine Cooking Magazine – August 2013