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Peach and Huckleberry Skillet Cobbler

A crispy crumbly biscuit topped skillet cobbler with fresh summer peaches and optional huckleberries. Use other summer berries, like black berries or blueberries! This can be made gluten-free and or vegan! 

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A crispy crumbly biscuit topped skillet cobbler with fresh summer peaches and optional huckleberries. Use other summer berries, like black berries or blueberries! This can be made gluten-free and or vegan! UPDATED RECIPE.

Scale

Ingredients

Cobbler topping:

FOR SPRINKLING:

Instructions

  1. Preheat oven to 350°
  2. In a large bowl, combine peaches, sugar ( see notes) 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.
  3. 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.
  4. While this is heating, make the topping. Combine flour, sugar and salt in a mixing bowl.
  5. Mix the melted butter into the flour and sugar and combine to form a crumbly dough.
  6. Pat handfuls of dough into palm-sized disks 1/2-inch thick.
  7. Add disks to the top, overlapping a little 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 bubbly, golden and crispy, about 45 minutes – checking at 20-30 minutes to see if it’s getting too dark and if so, lightly cover with foil for a bit.
  8. Let cool 15 minutes before serving.

Notes

Blueberries will most likely need less sugar, start conservatively. Huckleberries are pretty tart and may need more.

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 cobbler with foil for part of the baking time, to prevent them from getting too dark.

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