Earlier this year Mr. Steam and I made a skillet rhubarb cobbler from Seasons and Suppers. It. Was. Delicious!
Unfortunately, I couldn’t make it for 4th of July as our rhubarb is done for the season, and we didn’t get a chance to freeze any. I really wanted to use this recipe, but needed to use a different fruit. As a kid we had a ton of peach and blueberry cobbler. So I thought I’d give it a try.
- 2 c blueberries (I used frozen and thawed them 1st)
- 2 c sliced peaches (I used frozen and thawed them 1st)
- 1/2c brown sugar
- 3 t butter melted and cooled
- 2 eggs beaten
- 1/2 c milk
- 1 t vanila
- 1 1/2 c flour
- 2 t baking powder
- 1 c white sugar
- Baking spray
- Preheat the oven to 350 and spray the cast iron skillet
- In a bowl toss the fruit and brown sugar and set aside
- In a separate bowl whisk together the eggs, milk, butter and vanilla.
- Add the remaining ingredients to the milk and egg mixture and stir until just combined. It will be a thick batter.
- Pour the batter into the skillet and spread out to the edges.
- Sprinkle the fruit evenly on top of the batter don’t forget to also include any accumulated juices. It will look like this. Don’t worry, the batter will raise and come up around the fruit.
- Bake the cobbler for 40-45 minutes until the edges are crispy and golden.
- Serve warm or room temperature.
Inspiration for this recipe was from Season and Suppers Rhubarb cobbler.