Can I use frozen peaches or blueberries?

Yes! Use frozen fruit straight from the freezer—don’t thaw first.

Can I make this cobbler with just peaches or just blueberries?

Absolutely. It’s just as delicious with a single fruit, or you can swap in other berries like raspberries or blackberries.

Can I make this cobbler ahead of time?

You can but I don't recommend it. The cake won't be as tender and crisp. However, if you must, store it covered in the fridge overnight and then follow the reheating directions provided above.

What toppings go best with this cobbler?

Vanilla ice cream, a dollop of whipped cream, or even a drizzle of heavy cream make it extra indulgent.

Blueberry Peach Cobbler - Alaskan Skillet

Description

This Blueberry Peach Cobbler combines sweet, tender peaches and juicy blueberries with caramelized browned butter, warm fall spices, and a hint of brown sugar. Baked with a tender, golden topping that soaks up the fruity juices and cinnamon spice, it’s a cozy, irresistible dessert you’ll love in summer or fall.

Ingredients

Scale

For the Fruit:

1/4 cup (2 ounces) unsalted butter browned

3 peaches (about 375 grams) peeled and sliced

1 1/2 cups (195 grams) blueberries preferably wild

1/4 cup (45 grams) brown sugar

1/4 cup (55 grams) granulated sugar

1 tablespoon (10 grams) cornstarch*

1 teaspoon (4 grams) cinnamon

1/8 teaspoon nutmeg

For the Batter:

1/4 cup (2 ounces) unsalted butter browned

3/4 cup (160 grams) granulated sugar (plus a little more for garnish)

1/2 cup (118 milliliters) buttermilk*

1 cup (150 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1/2 (2 grams) teaspoon salt

1/2 (2 grams) teaspoon cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F.
In a 10” oven safe skillet* over medium heat, melt ½ cup of butter. Stir occasionally and continue cooking until it turns golden brown, with small browned bits on the bottom and a rich, caramel-like aroma. Carefully measure out ¼ cup (it will be hot!) and set aside to use in the batter.
Add the peaches (peeled and sliced) to the remaining browned butter in the skillet and cook on medium for 5 minutes, stirring occasionally. Remove from heat. Optional: using a slotted spoon remove about 1/2 cup of the peaches (with as little juice as possible) and set aside to put on top of the batter at the end.
Add the blueberries, sugars, spices and cornstarch* for the fruit to the skillet. Gently stir to combine.
For the batter: In a mixing bowl, combine the sugar with the reserved browned butter. Add the buttermilk and gently mix to combine. Stir in the remaining dry ingredients until just incorporated—avoid overmixing.
Pour or spread the batter over the fruit in the skillet, then scatter the (optional) reserved fruit evenly on top. For a finishing touch of sweetness and crunch, sprinkle 1/2-1 tablespoon of granulated sugar over the cobbler.
Bake at 350°F for 40–45 minutes, until the cobbler is golden brown and bubbling. To check doneness, insert a toothpick near the center—avoid the fruit on the bottom, which can make it appear wet.
Allow the cobbler to cool at least 20 minutes. Serve alone, with a drizzle of heavy cream or a scoop of ice cream! Enjoy!

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

Cornstarch - if using frozen fruit do not thaw ahead of time and double the amount of cornstarch used.

Buttermilk - you can make your own buttermilk by adding a teaspoon of vinegar to your cream, milk or dairy free alternative. Let it stand 5 minutes before adding to the batter.

1. If you do not have an oven safe skillet you can brown the butter and saute the peaches in any skillet and then transfer the fruit and juices to a glass 9x9 pan or 9 cup casserole dish. Finish assembling the cobbler from there.

3. If using frozen fruit, double the cornstarch.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Bake
Cuisine: American