The other day I had a craving for a blueberry and peach cobbler which is odd for me considering I’ve never been a fan of mushy fruit. Until a few weeks ago, I had never eaten a natural peach that was not out of a can. (gasp!) When I was a kid, I didn’t like the way fruit looked and thought it was strange that you had to peel the skin off. Well, I had no idea what I was missing because they are truly delightful. I didn’t like cobblers or pies either because I didn’t like “manipulated” fruit. That’s fruit that has been made mushy! Again, I had no idea what I was missing. I still don’t like mushy food but ever since I have made this cobbler and Apple Crisp, I can get past the manipulated fruit thing.
My blueberry and peach cobbler was sensational and one of the best desserts I have made in my cast iron skillet so far. I think I have fallen in love with my mini cast iron skillet It makes the most tempting and decedent desserts in one perfectly sized pan. I received it for a Christmas present and since then I have made some scrumptious desserts which include my Apple Crisp, Peanut Butter Cookie Sundae, and a divine Chocolate Chip Cookie Sundae. I only see more yummy desserts in the future for my cast iron skillet and many will include manipulated fruit. 🙂
- 1/2 stick of unsalted butter, melted (and a little extra not melted to grease skillet)
- 1/2 cup of all purpose flour
- 1/2 cup of sugar
- 1 teaspoons of baking powder
- 1/2 teaspoon of vanilla
- a pinch of salt
- 1 large peach
- 3/4 cups blueberries
1. Preheat the oven to 350 degrees. Coat skillet with butter.
2. In a large bowl combine butter with sugar, flour, vanilla, salt, and baking powder.
3. Press this mixture into the skillet, making sure to press against the sides.
4. Peel the peach, remove the pit and slice.
5. Place the sliced peaches and blueberries on top of the mixture in the skillet.
6. Bake for 35-40 minutes, or until the crust begins to brown and pull away from the sides of the skillet.
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