Summer Fruit Skillet Cobbler Recipe
Old Fashioned Peach Cobbler
Sweet peaches baked beneath a buttery cinnamon cobbler topping until golden, bubbling. Perfect for serving warm with vanilla ice cream.
Yield: 8 servings
Ingredients (Peach Filling)
5-6 ripe but firm peaches, thinly sliced (about 6 cups)
1 cup granulated sugar or packed light brown sugar, divided
1 tablespoon bourbon (optional)
2 teaspoons vanilla bean paste or extract
4 tablespoons salted butter, melted
Cobbler Topping
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 stick (8 tablespoons) salted butter, cubed
1/2 cup whole milk
Vanilla ice cream, for serving
Directions
Prepare the Filling: Preheat the oven to 375°F.
In a 12-inch oven-safe skillet, combine the peaches, 1/2 cup sugar (you can use white or brown), bourbon (if using), vanilla, and 4 tablespoons melted butter. Toss until evenly coated and sugar has dissolved. Spread into an even layer.
Make the Cobbler Topping: In a medium bowl, whisk together the remaining 1/2 cup sugar, flour, baking powder, and cinnamon. Cut in the cubed butter until just combined, and mix in milk. Do not overmix.
Spoon the batter over the peaches in rustic mounds, leaving some of the fruit visible around the edges.
Bake for 40-45 minutes, or until the topping is deeply golden and the peach filling is bubbling around the edges. Allow to cool for 10-15 minutes before serving. Serve warm with vanilla ice cream.
Styling Notes
Serve directly from the skillet with generous scoops of vanilla ice cream melting into the warm peaches. Finish with a light dusting of cinnamon sugar just before serving.
Get Creative
Add 1/4 cup finely ground pecans to the cobbler topping.
Swap the bourbon for dark rum.
Add blackberries or raspberries to the peaches.
Drizzle with warm salted caramel before serving.
Use nectarines or apricots when peaches aren’t in season.
Old Fashioned Mixed Berry Cobbler
Sweet berries baked beneath a buttery cinnamon cobbler topping until golden, bubbling. Perfect for serving warm with vanilla ice cream.
Yield: 8 servings
Ingredients (Berry Filling)
2 cups strawberries, hulled and quartered
2 cups blackberries
2 cups raspberries
1 cup granulated sugar or packed light brown sugar, divided
2 teaspoons vanilla bean paste or extract
Cobbler Topping
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 stick (8 tablespoons) salted butter, cubed
1/2 cup whole milk
Vanilla ice cream, for serving
Directions
Prepare the Filling: Preheat the oven to 375°F.
In a 12-inch oven-safe skillet, combine the strawberries, blackberries, raspberries, 1/2 cup sugar (you can use white or brown), and vanilla. Toss until evenly coated and sugar has dissolved. Spread into an even layer.
Make the Cobbler Topping: In a medium bowl, whisk together the remaining 1/2 cup sugar, flour, baking powder, and cinnamon. Cut in the cubed butter until just combined, and mix in milk. Do not overmix.
Spoon the batter over the berries in rustic mounds, leaving some of the fruit visible around the edges.
Bake for 40-45 minutes, or until the topping is deeply golden and the berry filling is bubbling around the edges. Allow to cool for 10-15 minutes before serving. Serve warm with vanilla ice cream.
Styling Notes
Serve directly from the skillet with generous scoops of vanilla ice cream melting into the warm berries. Finish with a light dusting of cinnamon sugar just before serving.
Get Creative
Add 1/4 cup finely ground pecans to the cobbler topping.
Add blueberries to the berry mixture.
Drizzle with warm salted caramel before serving.
Use whatever combination of seasonal berries you have on hand.
