You don’t choose summer fruits as much as they choose you.
I had every intention of making a simple blueberry cobbler, and then the peaches called to me. I am not sure what happened, but the next thing I knew, I was home with bags of these fuzzy, summer-ripe jewels, and I had no choice but to use them in this summery dessert.
If single-fruit cobblers are more your thing, simply double the amount of your favorite (for 6 cups in total) and carry on. I understand. Sometimes we’re powerless to resist, so give in and enjoy!
Related Reading: How to Make Fruit Cobblers, Crisps, and Crumbles without a Recipe
I prefer to keep the amount of sugar in the filling to a minimum to allow summer fruit goodness to shine through, but I think a splash of triple sec or Grand Mariner (or orange juice if you prefer) and a little vanilla add just enough moisture and enhance the natural sweetness of the fruit.
I use a cast-iron skillet brushed with oil with a high smoke point like grapeseed or avocado oil for easier cleanup. I also like to sprinkle the cobbler batter with a bit of turbinado sugar for a little extra crunch on the tender biscuit topping.
You can bake this on the hot grill after dinner is done, which keeps your kitchen cool on hot summer days, but you can also make it in the oven with no changes to the recipe. Either way, it’s best baked immediately after assembly and served warm. Enjoy!
Skillet Blueberry Peach Cobbler
- For the fruit filling:
- 3 cups (400 g) blueberries, fresh or frozen
- 4 medium peaches (about 400 g), sliced and cut into 1 inch chunks
- 3 tablespoons (30 g) all-purpose flour
- 1 teaspoon grated orange peel
- 2 teaspoons (8 g) vanilla
- 1 tablespoon (13 g) brown sugar, light or dark
- 1 tablespoon (9 g) triple sec, Grand Marnier, or orange juice
- For the cobbler topping:
- ½ cup butter (113 g), at room temperature
- ½ cup white sugar (100 g)
- 1 teaspoon grated orange peel
- Pinch of salt
- 1 teaspoon (4 g) vanilla
- 1 egg, room temperature
- 2/3 cup (100 g) all-purpose flour
- ½ teaspoon baking powder
- Scant tablespoon turbinado sugar (or additional white sugar)
- 1-2 tablespoons grapeseed or avocado oil (or any oil you prefer with a high smoke point)
- Preheat grill to about 400° F, using an indirect heat source, or preheat oven to 375° F with a rack in the middle.
- Pour blueberries and peaches (or double the amount of either if you prefer a single-fruit cobbler) into a large bowl. Add flour, orange peel, vanilla, brown sugar, and triple sec or orange juice. Stir gently to combine and keep at room temperature to allow the fruit to macerate (marinate and release their juices) while mixing the topping batter.
- For the cobbler topping, beat butter, sugar, and orange peel until light and fluffy. Scrape bowl with a flexible spatula and add salt, vanilla, and egg, mixing until smooth. Stir in flour and baking powder.
- Lightly brush oil on a 10-inch cast iron pan and fill with fruit mixture, scraping all juices into the pan. Top with cobbler topping batter and try to cover the fruit completely. Sprinkle turbinado sugar on top of the cobbler topping just before baking.
- Place the skillet on the grill over indirect heat. Try to keep the heat at a consistent temperature close to or just under 400° F. If using your oven, place on a center rack. Cook for 20 minutes and turn if it’s browning unevenly, then continue to bake for another 15-20 minutes or until the top crust is medium golden brown and crisp and fruit bubbles up around the edges.
- Allow to cool for 15 minutes before serving. Serve warm or at room temperature with ice cream or whipped cream.
- Store leftovers in the refrigerator for up to two days.