This recipe is from Katie Lee's Endless Summer cookbook and I am dying to add the actual book to my collection. It's the ultimate Summer dessert! Peaches and blueberries covered in a sweet and creamy batter and cooked until warm, juicy and bubbly. It comes together quickly and just so delicious when all of this fresh fruit is in season. Blackberries, raspberries, strawberries...I think you could add just about any fruit to this recipe and it would be just as delicious. Peaches and blueberries though? A timeless combo.
A little (or large) scoop of vanilla ice cream on top of this while it's warm and you are golden.
Peach + Blueberry Skillet Cobbler
recipe from Katie Lee's Endless Summer
4 cups sliced peaches (I use 4-5 peaches and leave the skin on)
1 cup blueberries
1.5 tsp. fresh lemon juice
1 cup sugar
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 cup milk
4 TBSP. unsalted butter, melted
1 TBSP. cornstarch
1/2 cup boiling water
Preheat oven to 325 degrees.
Put the peaches and blueberries in a 10" cast iron skillet and toss with the lemon juice.
In a medium bowl, whisk together 3/4 cup of the sugar, the flour, baking powder and salt. Add the milk and melted butter and mix with a rubber spatula until the ingredients are just blended. Pour the batter evenly over the peaches and blueberries.
In a small bowl, whisk together the remaining 1/4 cup sugar and the cornstarch. Sprinkle the sugar mixture across the batter, then pour the boiling water evenly over the top of the batter, moistening all of the sugar mixture. Bake for 55-60 minutes, until golden brown and bubbling. Remove from the oven and set on a cooling rack for 10-15 minutes before serving.