Skillet Blueberry Peach Cobbler: Recipe

Too hot to turn on the oven? This easy recipe can be baked with blueberries and peaches on the grill instead. And you can use any summer fruit at its best. Just don’t forget the ice cream.

You don’t choose summer fruits as much as you choose you.

I had every intention of making a simple blueberry cobbler, then call me peaches. I’m not sure what happened, but the next thing I knew, I was home with bags of these summertime ripe fuzzy jewels and had no choice but to use them for this summertime dessert.

If single fruit cobbler is your thing, just double your preferred amount (for 6 cups in total) and keep going. I understand. Sometimes we are powerless to resist, so give up and have fun!

Related reading: How to Make Fruit Cobbler, Potato Chips, and Crumbs Without a Recipe

I prefer to keep the amount of sugar in the filling to a minimum to allow the summer fruit to shine through, but I think a sprinkle of Triple sec or Grand Mariner (or orange juice if you prefer) and a little vanilla adds just enough moisture and enhances the natural sweetness of the fruit.

I use a cast iron skillet filled with oil with a high smoke point such as grapeseed oil or avocado oil for easier cleanup. I also like to sprinkle the cobbler dough with a little turbinado sugar for extra crunch on the soft biscuit layer.

You can bake it on the hot grill after dinner is over, which keeps your kitchen cool on hot summer days, but you can also make it in the oven without changing the recipe. In either case, it is best to bake it immediately after assembly and serve it warm. Enjoy!

Pan blueberry peach cobbler

  • fruit filling:
  • 3 cups (400 g) fresh or frozen blueberries
  • 4 medium peaches (about 400g), sliced ​​and cut into 1-inch pieces
  • 3 tablespoons (30 g) all-purpose flour
  • 1 teaspoon grated orange peel
  • 2 teaspoons (8 g) vanilla
  • 1 tablespoon (13 g) light or dark brown sugar
  • 1 tablespoon (9 g) three times the juice of Grand Marnier or orange juice
  • To top the cobbler:
  • ½ cup (113 g) butter, at room temperature
  • ½ cup (100 g) white sugar
  • 1 teaspoon grated orange peel
  • a pinch of salt
  • 1 teaspoon (4 g) vanilla
  • 1 egg, room temperature
  • 2/3 cup (100 g) all-purpose flour
  • ½ teaspoon baking powder
  • 1 tablespoon turbine sugar (or extra white sugar)
  • 1-2 tablespoons of grapeseed oil or avocado oil (or any oil you prefer with a high smoke point)
  1. Preheat the grill to about 400°F, using an indirect heat source, or preheat the oven to 375°F with a rack in the middle.
  2. Pour blueberries and peaches (or double the amount if you prefer a single fruit cobbler) into a large bowl. Add the flour, orange peel, vanilla, brown sugar, and triple or orange juice. Gently stir to combine and keep at room temperature to allow the fruit to soak (season and release juice) while mixing the garnishing mixture.
  3. To make the cobbler, whisk together the butter, sugar, and orange peel until the mixture is light and fluffy. Scrape the bowl with a flexible spoon and add the salt, vanilla, and eggs and mix until smooth. Add flour and baking powder and stir.
  4. Lightly grease a 10-inch cast iron skillet and fill it with the fruit mixture, scraping all juices into the skillet. Put the cobbler mixture on top and try to cover the entire fruit. Sprinkle turbinado sugar over the cobbler just before baking.
  5. Place the pan on the grill over indirect heat. Try to keep the heat at a constant temperature close to 400 degrees Fahrenheit or just under 400 degrees Fahrenheit. If you’re using the oven, place it on a center rack. Cook for 20 minutes, flipping if it turns unevenly brown, then continue baking for another 15-20 minutes or until the top crust is medium golden brown and crunchy and fruit bubbles around the edges.
  6. Leave to cool for 15 minutes before serving. Serve warm or at room temperature with ice cream or whipped cream.
  7. Keep leftovers in the refrigerator for up to two days.

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