Speedy Peach and Blueberry Skillet Cobbler

I love a dessert that feels special but doesn't require hours in the kitchen, and this Speedy Peach and Blueberry Skillet Cobbler is exactly that. It’s bursting with sweet fruit and topped with a crumbly biscuit-like topping that gets perfectly golden in the cast iron skillet. Even if you're new to baking, this recipe is incredibly forgiving and comes together so fast, making it my go-to for a weeknight treat or an impromptu gathering.

Ingredients

• 4 cups sliced fresh or frozen peaches (about 4-5 medium)
• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar, divided
• 1/4 cup all-purpose flour, divided
• 1 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes
• 1/3 cup milk

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a 10-inch cast iron skillet, combine the peaches, blueberries, 1/4 cup of the granulated sugar, 2 tablespoons of the flour, lemon juice, cinnamon, and nutmeg. Stir gently to combine.
3. In a medium bowl, whisk together the remaining 1/4 cup granulated sugar, the remaining 2 tablespoons of flour, baking powder, and salt.
4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
5. Stir in the milk until just combined, forming a slightly sticky dough.
6. Drop spoonfuls of the dough evenly over the fruit mixture in the skillet.
7. Bake for 30-35 minutes, or until the fruit is bubbly and the topping is golden brown.
8. Let cool slightly before serving. Serve warm, perhaps with a scoop of vanilla ice cream.