Bake fresh peaches and blueberries into a sweet delight with this easy one-pan recipe!
They've done it again! Lodge Cast Iron Cookware continues to be one of my favourite cookware brands when it comes to cast iron cookware. I love the versatility of my Lodge Logic 20cm Cast Iron Skillet. The skillet comes pre-seasoned and I keep it in good shape by hand washing, then lightly oiling it after each use. The skillet can be used on all cooktops and is also oven safe. So not only does it cook a perfect steak, it can also be used to make desserts.
With peaches at their best during this time, I wanted to make a dessert that used peaches and could be made in a skillet. After doing a bit of research, it looked like a peach cobbler fitted the bill. I’ve not made one before but I discovered a cobbler is like fruit crumble with a scone topping instead of a crumble topping.
I found this recipe from Curtis Stone which looked promising. I played around a bit with the recipe, reducing the sugar, swapping out the cream for buttermilk and adding some blueberries.
Here's the recipe for you which makes 4 generous servings. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.
Peach and Blueberry Cobbler in the Lodge Logic Cast Iron Skillet
Ingredients
- 650g ripe yellow peaches (about 5) pitted and cut into eighths
- ¼ cup caster sugar
- 150g/1 cup blueberries
- 1 tbsp plain flour
- 1 tbsp lemon juice
- Pinch ground cinnamon
- ½ tsp vanilla extract
- ¼ tsp sea salt flakes
Cobbler topping
- 125 gm plain flour
- ½ cup yellow cornmeal (fine polenta)
- 55 gm (1/4 cup) caster sugar
- 1¾ tsp baking powder
- ¼ tsp sea salt flakes
- 60 gm chilled unsalted butter, cut into 1cm cubes
- 125 ml (1/2 cup) buttermilk
Method
1. Place a 20cm cast iron skillet or oven proof frying pan on a rimmed baking tray lined with baking paper. Gently toss the peaches and sugar in a mixing bowl and set aside until the peaches release some juice (25-30 minutes). Drain, reserving the juice. Add the blueberries to the sliced peaches and gently mix. In a small bowl, combine the peach juice with flour, lemon juice, cinnamon, vanilla and sea salt. Add to the fruit and toss to coat, then spread in the skillet and set aside.
2. Preheat the oven to 180°C, conventional. For the cobbler topping, combine flour, cornmeal, sugar, baking powder and sea salt in a large bowl, add butter and rub in until it resembles a coarse meal with a few pea-sized pieces of butter remaining. Stir in buttermilk until the dough comes together and no dry bits are left on the bottom of the bowl (be careful not to overwork the dough).
3. Using a large spoon or ice-cream scoop, divide the dough into 14 rounds, arrange them on top of the peaches, leaving a little room between each. Using a basting brush, lightly brush the tops with buttermilk and bake until filling is bubbling all over and topping is a deep golden brown (35-40 minutes).
4. Cool cobbler for 5-10 minutes and then spoon into shallow bowls and serve with a generous scoop of ice-cream.
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