Peaches and blueberries are two of our favorite summertime fruits, and this recipe is all about letting them shine. It’s also one of the easiest baked desserts, with little more than a simple batter as its base. We like to bake and serve this dessert in a cast-iron skillet; it crisps the cobbler’s edges perfectly and is great looking too. You can make the cobbler one to two hours ahead of time, but it’s even better if you serve it straight out of the oven. Just prep the dry and wet ingredients ahead of time, mix them together at the last minute and pop the cobbler into the oven right before starting dinner. To help round out the meal, below is the recipe from our book, Host.
Peach And Blueberry Cobbler With Vanilla Ice Creammakes 8 servings
1 stick (½ cup) unsalted butter
1 cup all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 cup whole milk
2 cups ripe peaches peeled and cut into cubes (about 3 peaches)
2 cups fresh blueberries
Vanilla ice cream, for serving
Preheat the oven to 350° F. In a large, deep cast-iron skillet, melt the butter in the preheated oven. Meanwhile, in a bowl, mix the flour, sugar and baking powder. Add the milk and whisk the mixture until just combined. Remove the skillet from the oven, pour the batter into the pan and spread the fruit over the top. Return the skillet to the oven and bake until the batter is cooked through, about 45 minutes. Serve immediately with ice cream.
