A crispy crumbly biscuit topped skillet cobbler with fresh summer peaches ( or nectarines) and optional berries ( huckleberries, black berries or blueberries). UPDATED RECIPE.
- 6 cups peaches, cut into chunks or slices ( about 2 lbs or 7 peaches) -substitue nectarines.
- 1 cup fresh berries (huckleberries, blackberries, blueberries) or use frozen.
- 1/2 cup sugar, more to taste
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- pinch salt
- 1 1/2 tablespoons flour, arrowroot powder or cornstarch
Cobbler Biscuit Topping:
- 1 1/2 cups all-purpose flour (or use a GF flour blend)
- 2 tablespoons sugar (or sugar substitute like coconut sugar)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 6 tablespoons cold butter, cut into thin slices ( or vegan butter)
- 3/4 cup half and half ( or vegan cream)
- turbanado sugar ( optional)
- Preheat oven to 375°
- In a large bowl, combine peaches, sugar, spices, salt, lemon juice, vanilla and cornstarch. Toss to coat evenly, and gently fold in the berries. Taste and adjust sugar, adding more to taste, if berries are particularly tart.
- Place in a greased 9-inch skillet or 2-quart baking dish.
- Mix the flour, salt, sugar and baking powder in a bowl (or pulse in a food processor). Cut ( or pulse) in the butter until the mixture resembles coarse sand. Add the half and half and stir (or pulse) just until the dry ingredients clump together, and all the flour is mixed in.
- Pat handfuls of dough into 2-3 inch-wide disks, 1/2-inch thick. They don’t have to look perfect.
- Add disks on top of the fruit mixture, sprinkle with a little turbinado sugar if you like, and bake in the hot oven until bubbly, golden and crispy, about 45-55 minutes.
- Let cool 15 minutes before serving.
- Serving Size: 1 cup- made with real butter
- Calories: 396
- Sugar: 31.6 g
- Sodium: 114.2 mg
- Fat: 23.4 g
- Saturated Fat: 14.4 g
- Carbohydrates: 46.2 g
- Fiber: 2.1 g
- Protein: 2.7 g
- Cholesterol: 61 mg
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