Skillet Blueberry Peach Cobbler Food

BLUEBERRY-CARAMEL SKILLET COBBLER

Steps:

• Preheat the oven to 375 degrees F. Toss the berries with 1 teaspoon vanilla and 3 tablespoons flour; set aside. Combine the brown sugar and 3 tablespoons water in a medium ovenproof skillet. Cook over medium heat, stirring, until thick and caramelized, about 7 minutes. Remove from the heat; stir in the lemon juice then the berry mixture and set aside.
• Whisk the remaining 1 cup flour, the granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until evenly incorporated and the mixture resembles fine meal. Whisk the egg yolks with the buttermilk and the remaining 1 teaspoon vanilla in a small bowl, then gradually whisk into the flour mixture until the batter is smooth. Spread the batter evenly in the skillet so the berries are almost covered.
• Bake until the top is golden, about 35 minutes. Let stand at least 10 minutes before serving.

SKILLET BLUEBERRY-PEACH COBBLER

Steps:

• Preheat the oven to 400 degrees F.
• For the filling:
• In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
• For the topping:
• Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
• Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart. Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes.
• Allow to cool for 15 minutes before serving.

PEACH AND BLUEBERRY COBBLER

Steps:

• For the filling: Mix sugar with cornstarch and toss that with peaches and blueberries. Transfer them to the bottom of a lightly buttered shallow baking dish (9 or 10-inch round pyrex pie plate or 8-inch square one) Preheat the oven to 425 degrees.
• For the dough: In a food processor combine the flour, baking powder and salt; cut in chilled butter and process with cream to make a
• dough. Roll out to about 1/2-inch thick into a shape to fit your baking pan. Or cut into biscuits and set biscuits, touching each other over fruit. Drizzle biscuits with melted butter and sugar and bake for 40 minutes or until biscuits are golden and fruit underneath bubbling. Serve hot, warm or at room temperature with cream or ice cream.

SKILLET BLUEBERRY COBBLER

Steps:

• Preheat oven to 400°F.
• Melt the butter in a 10 or 12-inch cast-iron skillet.
• Add blueberries (if using frozen, let fruit thaw at room temperature first) and 2 tablespoons of the sugar.
• Stir gently and cook just until the berries begin to soften. If mixture seems at all dry, add the water.
• Meanwhile, in a medium bowl, whisk together flour, remaining 3/4 cup sugar, baking powder, and salt.
• Add the milk and stir to make a thick batter.
• Spoon batter onto the fruit.
• Drag a spoon or spatula through batter to make streaks of white and blue. DON'T mix thoroughly.
• Bake until a tester inserted in the biscuit top comes out clean and the fruit is bubbling around the edges, about 20 minutes.
• Serve with whipped cream or ice cream, if desired.
• Note: You can make this with fresh or frozen peaches or other berries as well.
• If you don't have a cast-iron skillet, you can use an ovenproof dish. You can heat the butter and fruit in a skillet and then scrape them into a baking dish to continue.
• The cobbler is best served warm directly from the pan. If you have leftovers or plan to keep for a while, transfer to a nonreactive container.