Peach Blueberry Skillet Cobbler

By Carolanne

This recipe is from Katie Lee's "Endless Summer Cookbook" (Stewart, Tabori and Chang, 2015, $29.95).

Ingredients

• 4 cups sliced peaches (peels on or off)
• 1 cup blueberries
• 1 1/2 teaspoons fresh lemon juice
• 1 cup sugar (divided)
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 tablespoon cornstarch
• 1/2 cup boiling water

Preparation

Step 1

Preheat oven to 325 degrees.

Put peaches and blueberries in a 10-inch cast-iron skillet and toss with lemon juice.

In a medium bowl, whisk together ¾ cup of the sugar, the flour, baking powder and salt. Add milk and melted butter and mix with a rubber spatula until ingredients are just blended. Pour batter evenly over peaches and blueberries.

In a small bowl, whisk together remaining ¼ cup sugar and the cornstarch. Sprinkle sugar mixture across the batter, then pour boiling water evenly over the top of batter, moistening all of the sugar mixture.

Bake in preheated oven 55 to 60 minutes, until golden brown and bubbling. Remove from oven and place on a cooling rack to set for 10 minutes. Serve warm.