Topped with vanilla ice cream, this skillet peach and blackberry cobbler is the best summer dessert! It is simple to make and easily adaptable, perfect for last minute company, or if you decide on a whim that you want a tasty treat. Learn how to make traditional skillet cobbler, a delicious fruit dessert!
Blackberries for Homemade Cobbler
It’s blackberry season! You know what that means, right? It’s cobbler time!
I love simple and rustic fruit based desserts. The fruit brings natural sweetness, so minimal sugar is needed, plus you get the natural health benefits and antioxidants from the berries.
These blackberries were amazing! We went foraging for blackberries recently in an area where we know they aren’t sprayed, and they were big, sweet, and delicious!
Right at the same time, we got beautiful peaches in our CSA veggie box, so I knew what I had to do… make a skillet peach and blackberry cobbler!
Related: Fresh Peach Pie: Homemade Recipe for Peach Season
Skillet Peach and Blackberry Cobbler Recipe
This is a very adaptable recipe, as pretty much any fruit that you have around can be used. I must admit that this is probably my favorite combo, though!
I keep this recipe very low sugar as both the peaches and blackberries are very sweet on their own, but feel free to up the sugar a bit if you’d like.
The process for making this peach and blackberry skillet cobbler is fairly easy!
First, mix together the fruit, honey, and sugar and set it aside while you prepare the biscuits dough.
The biscuits are made in a food processor by combining the flour, baking powder, salt, and remaining ¼ cup sugar.
Pulse it once or twice. Add the butter and process for 10 seconds, until the mixture is well blended. By hand, beat in the egg and vanilla.
Alternatively, you can mix it all by hand if you do not have a food processor, just be sure to cut the butter into the dry ingredients first.
Pour the fruit into a buttered cast iron skillet the place the biscuit dough in dollops on top of the fruit before baking in a 375°F oven for 35-45 minutes.
This recipe is so good! This skillet cobbler the perfect summer dessert. It’s easily adaptable for whatever fruit you may have on had as well.
It is quick and easy to make and will please almost everyone! It’s definitely one I will make again and again.
I hope you enjoy!
More Summer Dessert Recipes:
As I said before, I love fruit desserts! You may have noticed that theme recently, and most of them are cooked in a cast iron skillet as well. Here are some of the other fruit based desserts I have made:
- Skillet Pear and Blackberry Crisp
- Blueberry Cornmeal Skillet Cake
- Rhubarb Upside Down Cake
- Skillet Strawberry Cobbler
- Plum and Lemon Upside Down Cake with Lavender Whipped Cream
- Wild Berry and Nectarine Galette with Goat Cheese and Fresh Thyme
- Rhubarb Strawberry Crisp
- Strawberry Cobbler
Skillet Peach and Blackberry Cobbler Recipe
Ingredients
- 3 cups peaches sliced
- 3 cups blackberries sliced
- 2 Tbsp honey
- 1/2 cup sugar divided
- 1/2 cup unsalted butter cold, cut into small pieces, plus more for greasing
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- pinch salt
- 1 egg
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375°F.
- Combine the peaches, blackberries, honey, and 1/4 cup sugar in a bowl and set aside.
- In a food processor, combine the flour, baking powder, salt, and remaining 1/4 cup sugar and pulse once or twice. Add the butter and process for 10 seconds, until the mixture is well blended. By hand, beat in the egg and vanilla. (Alternatively, you can mix it all by hand if you do not have a food processor, just be sure to cut the butter into the dry ingredients first).
- Pour the fruit into a buttered 10 inch cast iron skillet, then top with spoonfuls of the dough. Do not spread it out.
- Bake for 35-45 minutes, or until it is just starting to brown. Carefully pull it out of the oven and serve hot or at room temperature.
Thank you for posting this. My oven decided to stop working a while back, and I’ve been tinkering with Dutch oven baking and baking on my gas grill. This will work perfect with the last of my Peachapalozza peaches, and the blackberries in my chicken garden. Perhaps I’ll throw in some apples and plums just because. Fruit salad cobbler….
I love this dessert! I am ready to try the low sugar and honey version. Thanks Colleen!