It’s Sunday morning and I’m making skillet cobbler for breakfast. Peaches and huckleberries are in season here in the Northwest and that’s just what I happen to have on hand, so there you go. The weekend was filled with wedding catering, and to tell you the truth, physically, I’m exhausted, but in a good way. There is something very satisfying about good old-fashioned hard work – it makes me grateful for my health and for my bed! Lately, the second my head hits the pillow, I’m out. But today marks the halfway point of our wedding catering season, and I feel like celebrating…
Brian, had the good sense to schedule us out little breaks throughout the summer and in a few days we’re off to Whidbey and Lummi Island for a little island time and rest.
But back to cobbler. For a wedding over the weekend, I made these mini peach and huckleberry cobblers (see below taken on my iPhone) baked in little mason jars. At home when it’s just the two of us, cobbler comes together much more quickly and easily in a cast iron skillet.
I loved how this turned out. I’m a stickler about cobbler topping, to me it must be more biscuit like, rather than cakey. This one came out perfectly crispy, crumbly and golden. The recipe can be made in mason jars, in a baking dish or in a skillet, but know that baking times will vary.
To get the biscuit topping crispy, golden and cooked all the through, make sure to add it after the fruit is heated and bubbly ( either stove top or in the oven.) Bigger dollops of topping may require you to cook longer and cover the cobblers with foil for part of the baking time, to prevent the cobblers from getting too dark.
Huckleberries are in full swing here, but other berries can be substituted – blueberries and blackberries loved to be paired with peaches. Or use only peaches.
When I’m feeling lazy, I don’t bother peeling peaches. Shusssssh. The skins melt into the cobbler and disappear. But for a proper peach cobbler, peeling peaches really is not that time-consuming… and the easiest way is to dip them into boiling water for 30 seconds then into an ice bath. The skins easily rub off.
Slice or cut into chunks.
The dough comes together very easily. Mix flour sugar and salt in a bowl.Then add melted butter and combine.
The fruit filling is heated up on the stove-top before going in the oven, cutting down on the overall oven time. Use what ever fruit you like, adjusting the sugar as needed, remembering that as the fruit cooks down, its flavor and sweetness will intensify. And when adding berries, like huckleberries or blackberries, you may need to add a little more sweetness. Make sure to taste the filling before baking it to get the balance right, don’t just measure. Every fruit is different! The degree of ripeness of the peaches will alter the outcome. So taste!
Place the filling in a greased skillet and heat it up on the stove, over medium heat, until the middle is hot and bubbling, about 7-9 minutes.
Double check the center of the filling is hot. Then cover with small disks of biscuit dough. Press ping pong sized balls of dough in your palms to create a flat disk about ½ inch thick.Then place on the warm cobbler. You can over lap if you like. Any left over dough can be crumbled around the disks. Then place in a hot oven.
Serve with ice cream. I found this amazing cardamom ice-cream by Three Sisters…it’s delicious with the cobbler, definitely worth seeking out!
- 7-8 fresh peaches - peeled (optional) sliced into chunks or slices ( about 4 Cups total peaches and berries combined)
- 1 cup fresh berries (optional) - huckleberries, blackberries
- ¼ cup white sugar, plus more to taste
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamon
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla
- pinch salt
- 3 teaspoons cornstarch
- For Biscuit topping :
- For the cobbler topping:
- 1½ cups all-purpose flour
- 1½ cups sugar
- ¼ teaspoon salt
- 1½ sticks (12 tablespoons) butter, melted, and then cooled slightly
- FOR SPRINKLING:
- turbanado sugar ( optional)
- reheat oven to 350°
- In a large bowl, combine peaches, sugar, spices, salt, lemon juice,vanilla and cornstarch. Toss to coat evenly, and gently fold in berries. Taste and adjust sugar, adding more, if berries are particularly tart.
- Place the fruit only, in a greased 10 inch cast iron skillet, and heat over the stove over medium heat, until just bubbling and hot in the center about 7-9 minutes.
- While this is heating, make the topping. Combine flour, sugar and salt in a mixing bowl.
- Mix the melted butter into the flour and sugar and combine to form a crumbly dough.
- Pat handfuls of dough into palm-sized disks ¼- to ½-inch thick.
- Add disks of the topping all over the top, overlapping a bit if you like, sprinkle crumbles of the remaining dough, into all the nooks and crannies, and place in the hot oven and bake until golden and crispy, about 45 minutes. ( Check at 20-30 minutes to see if it's getting too dark and if so, foil for a bit).