Best 2 Skillet Blueberry Cobbler Recipes

SKILLET BLUEBERRY-PEACH COBBLER

Steps:

• Preheat the oven to 400 degrees F.
• For the filling:
• In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
• For the topping:
• Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
• Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart.
• Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Allow to cool for 15 minutes before serving.

SKILLET BLUEBERRY COBBLER

Steps:

• 1. Preheat oven to 400. Melt butter in large cast iron skillet, 10 to 12 inches is good. add blueberries and 2 Tbsp. of the sugar. Stir gently and cook just til berries begin to soften. if mixture seems at all dry, add water.
• 2. Meanwhile, whisk together flour, remaining 3/4 cup sugar and baking powder and the salt in medium bowl. Add milk and stir to make a thick batter. Spoon batter onto the fruit. drag a spatula or spoon through the batter to make streaks of white and blue. Don't mix thoroughly. Bake til tester inserted in biscuit top comes out clean and fruit is bubbling around the edges, about 20 minutes. Serve warm with whipped cream or ice cream if you wish.
• 3. You can make this dessert with frozen blueberries, blackberries, or peaches. Let the fruit thaw at room temperature first. If you don't have a cast iron skillet, any ovenproof skillet will work. The cobbler is best served warm directly from the pan. if you have leftover, scrape cobbler into a nonreactive container.