Rustic Skillet Blueberry and Peach Cobbler

This season's most popular fruits take centre stage in a dessert that will easily impress your guests. Serve the dish straight from the skillet it's baked in, and feel free to adorn your servings with a dollop of whipped cream or cool vanilla ice cream.

You’ll Need

  • 1 Tbsp butter
  • 3 cups fresh blueberries
  • 2 cups peaches, sliced
  • ½ cup sugar
  • 1 Tbsp cornstarch
  • 1 ½ cups all-purpose flour
  • 1 cup whole-wheat flour
  • ½ cup sugar
  • ½ cup butter, cold and cut into pieces
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup + 1 Tbsp heavy cream
  • 1 Tbsp coarse sugar

Prep and Cook

  • Preheat oven to 400 degrees F.
  • Melt butter in a cast-iron skillet set over medium-high heat. Add blueberries, peaches, sugar and cornstarch and toss to combine. Cook for approximately 5 minutes, or until filling is bubbling. Remove from heat.
  • While the fruit is cooking, make the topping. In a food processor, combine the flours, sugar, butter, baking powder and salt, and process for 30 seconds or until the mixture is coarse and mealy.
  • Add the cream and pulse until just combined.
  • Remove dough from food processor onto a sheet of parchment paper. Press dough into a disc that is roughly the same size as the skillet.
  • Invert the dough and parchment paper onto the blueberry mixture covering it, and peel away the parchment paper.
  • Brush the top of the dough with remaining cream and sprinkle with coarse sugar.
  • Bake for 20–25 minutes or until pastry is puffy and golden.


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