The best summer fruit recipes use what’s already in the pantry, like this Cast Iron Peach And Blueberry Cobbler With Ginger Biscuits.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Cast Iron Peach And Blueberry Cobbler With Ginger Biscuits
Todays cast iron peach and blueberry cobbler recipe is a sweet tradition marking the beginning of summer cooking and baking for me. Also known in the American South as a sonker, cobbler is a dish consisting of a fresh fruit filling baked in a large dish or cast iron skillet and covered with a batter, biscuit, or dumpling before being baked. Grunts, crisps, crumbles, pandowdies, buckles, Betty’s or Brown Betty’s, and slumps are all references to a form of cobbler, though the bake that they’re covered with may vary.
In terms of fruits used for cobblers, really anything goes. I am presenting a Peach And Blueberry Cobbler herein, however any fruit or combination thereof may be used. The focus of this dessert is the ginger shortcake biscuit. It’s wildly delicious, boasting notes of sweet and pungent crystalized ginger. The ribbons of candied ginger dotted throughout the biscuits complement the fruits I am using.
Cobblers are similar to pie in that the makeup of both are largely the same. BUT, cobblers are much easier to assemble, bake in less time, and are entirely adaptable. A cobbler may be made with almost any fruit. Focus on what is in season that you can find fresh, and what is being offered at your local farmers market.
Sometimes, the best summer fruit recipes are the ones you throw together using exactly what you already have in the pantry, kinda like this cast iron peach and blueberry cobbler…
June peaches mark the start of summer for me. I think this is true because the peaches emerge at the same time my little kitchen garden begins to put forth LOTS of summer veggies to cook with, and my fruit trees begin to produce beautiful and HEAVY fruits to bake with. The start of summer is the start of cooking and baking with fresh flavors, and todays cast iron peach and blueberry cobbler recipe is a sweet example!
In the beginning when I first realized how much I enjoyed cooking and baking, summer fruits and veggies filled my every weekend with delicious experimentation. I would choose a few recipes to make each week and was mastering new skills by Labor Day weekend.
Then, when I began thinking about how much I loved to eat and to share my summertime spoils, I started to think of how best to “stretch the season.” Canning and freezing are the answer here, and teaching myself to prepare pickles, pickled vegetables, relishes, and marmalades were among my first seasonal achievements.
What To Do With Those Overages Of Summer Fruits?
Fast forward to today. I have a much larger yield of fresh produce of all sorts because as my culinary skills sharpened, I increased what I now grow. Today, I bake the most beautiful breads using my fresh herbs, and can tasty jars of marmalade using my citrus. I preserve cucumbers and peppers by flash pickling and refrigerating. And making casseroles using my zucchini, summer squash, and tomatoes and freezing them whole helps me to get that much needed ‘dose of summer’ right when I’m looking for it in January.
This easy peach cobbler recipe with biscuit topping probably won’t make it to your freezer before you and yours are diving into it with forks in hand! But if you do have a bounty of fruits and want to extend your summer by freezing a few additional fully baked cobblers or other summer food recipes by freezing them, it can easily be done. No wasting any of that beautiful fruit! And HELLO!!! Biscuits with ginger? Um…YES PLEASE!
Do You Have What’s Needed To Make Cast Iron Peach And Blueberry Cobbler With Ginger Biscuits? Check The List!
ingredients for peach blueberry cobbler
firm ripe peaches
fresh lemon zest
ingredients for ginger biscuits
all purpose flour
How This Recipe Came About…
My fondness for crystalized ginger was the inspiration behind this clever ginger biscuit recipe, giving an already delicious peach and blueberry cobbler a spicy sweet and pungent lift! Well, that and I’d enjoyed years worth of blackberry cobbler with biscuits every summer while visiting New England.
One year, I broke down and asked the owner of my favorite café what she was using in her biscuits. She handed me a photocopy of her method for easy ginger biscuits, clearly a recipe she’d been queried about before given the thick stack of copies she had! For me, it’s the best ginger biscuit recipe ever. I’ve modified them slightly by adding buttermilk for a tangier flavor making these more like ginger cream biscuits.
I’ve done biscuit-style cobblers before, always with a seasonal combination of fruits, and a single element to elevate the biscuits. Apples and cranberries with candied orange peel, strawberries and clementines with mini chocolate chips, and a pear, ginger and walnut with savory Bleu cheese crumbles in the biscuits. All it takes is a stroll through your home garden or a walk around your local market to see what’s available fresh, and manipulate the ingredients to suit your taste.
How Do You Make Cast Iron Peach And Blueberry Cobbler With Ginger Biscuits?
To make a cobbler, you’ll simply combine the peaches and the blueberries and the sugar in a bowl along with some cornstarch to thicken it, and stir to combine. Then, the easy to make ginger biscuits are made by combining the dry ingredients together with fresh cold buttermilk. Once you’ve achieved a lumpy biscuit batter, you’re basically just left to marry the fruit and the gingered biscuit batter together and bake the lot off until it’s bubbly and fragrant.
Despite this dessert being made entirely from scratch, it’s very easy and very quick to assemble which makes it perfect for busy weekdays and last-minute cookout invitations. You likely have everything in your pantry to get the process underway. Best yet, you don’t need a mixer or any sort of special equipment.
Modifying The Norm To Make It Not Entirely Average…
Cannot get your hands on fresh fruit? Use frozen. If you use frozen fruit, you’ll partially defrost it on the counter in a bowl before mixing with the sugar. The methods for fresh and frozen are a little different, but still very, very delicious. See the notes in the recipe card for both methods.
Cannot find candied ginger for how to bake ginger biscuits? Easily substitute candied orange peel, fresh orange zest, candied lemon peel, or fresh grapefruit zest and make this ginger biscuits recipe an orange or lemon or grapefruit biscuits recipe instead.
How To Serve Peach And Blueberry Cobbler?
I like this peach and blueberry cobbler best when it’s served warm. There is something olfactory about the ginger biscuits warm that is hard for me to resist. I do allow the entire cobbler cool for at least 30 minutes for the juices to gel a bit, then I serve it in rustic shallow bowls.
What To Serve With Peach And Blueberry Cobbler?
Plopping this gorgeous bake right down on the table is both beauty and enticement enough, without adding anything extra. I do however believe that a dairy or dairy-esque accoutrement to a still warm sweet dessert just makes our hearts sing! For me, I go straight to ice cream! A healthy scoop of a good quality and ultra rich French vanilla ice cream is my absolute favorite. Alternatively, freshly whipped and lightly sweetened cream is another fantastic option. I also have tried and immensely enjoyed this cobbler with
- a drizzle of Homemade Cinnamon Cream
- a quick vanilla custard
- a spoonful of clotted cream
- a scoop of full-fat frozen yogurt
- a sifting of powdered sugar
How To Store Peach And Blueberry Cobbler?
Uneaten portions of cobbler may be stored covered in the refrigerator for up to 3 days…if it actually lasts that long!
Can You Reheat Leftover Peach And Blueberry Cobbler?
Cobblers taste just as delicious the next day! Enjoy cold or gently re-heat in a 375 degree F oven. Set your oven and place the cold cobbler right in without waiting for it to preheat. Set a timer for 20 minutes. Once your timer chimes, off the heat and crack the door for another 5 minutes. Remove and enjoy! This procedure may be repeated up to one more time.
Also, if you’ve got significantly less cobbler to reheat, transfer it to a smaller oven safe dish to do so, as re-heating in the original baking dish will cause the bare spoon-scraped areas to burn.
Can Peach And Blueberry Cobbler Be Frozen?
Absolutely! If I plan to bake a cobbler to freeze whole, I bake my cobbler in a baking dish which has a convenient rubber lid, making storing leftovers in the fridge or the freezer as easy as popping on that lid. But you may not want to freeze your cobbler in a baking dish that becomes immediately out of circulation in your kitchen for you to be able to use. And, if you are like me and stock your freezers with the fresh vegetables and fruits you cook and bake with in the summertime, you are doing MANY casseroles, cobblers, and breads all at once.
Consider flash freezing these goodies destined for the freezer in the shape of the pan. Once it’s sufficiently frozen, you can easily remove it (in this case, the cobbler) in one large piece and freeze it in giant zipper bags, plastic film, and/or foil. To do this, you MUST use a baking dish in lieu of a cast iron skillet and line that baking dish with parchment paper before assembling the cobbler.
- Take a sheet of parchment that is approximately 6-inches longer and wider than your baking dish and crumble it up several times, opening it up fully and smoothing it out before re-crumbling.
- When the parchment is very wrinkled and almost ‘soft,’ spray the inside of the baking dish with cooking spray and press the parchment down inside of the dish.
- Press lightly to help it stay in place.
- Now spray the top of the parchment paper before assembling your cobbler. Top with the biscuits and bake.
- When the cobbler is fully baked and fully cooled, place the entire baking dish into your freezer and allow the cobbler to freeze for 2 to 3 hours. Plan what you will use to wrap and freeze the cobbler in, and have it at the ready.
- Remove the baking dish from the freezer and lift the cobbler out of the baking dish using the overhanging parchment paper.
- Slowly peel the parchment paper away from the bottom and discard.
- Wrap and or bag your cobbler, write a note on the bag, plastic, foil, etc. to include the recipe title, reheating or cooking instructions, and the date of freezing.
- Peach And Blueberry Cobbler may be frozen for up to 3 months when prepped this way.
- Defrost in the refrigerator overnight.
Alternatively, and if wanting to freeze individual portions, load equal amounts into airtight containers. Secure with a tight-fitting lid and freeze for up to 30 days. Defrost in the refrigerator overnight.
If You Like This Recipe…
…you might also like:
Old Fashioned Glazed Apple Slab Pie
Cast Iron Peach And Blueberry Cobbler With Ginger Biscuits
Ingredients for Cast Iron Peach And Blueberry Cobbler With Ginger Biscuits
for the fruit cobbler
- 4 cups peaches firm, ripe, pitted and sliced
- 3 cups blueberries fresh, washed and dried
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest freshly grated
- 1 tablespoon cornstarch
for the ginger biscuits
- 1 cup all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter COLD; cubed
- 1/3 cup crystallized ginger chopped into fine pieces
- 6 tablespoons + 2 teaspoons buttermilk divided
- 2 teaspoons turbinado sugar
prepare the fruit cobbler
- Place a medium cast iron skillet in the oven; preheat to 425°F.
- Combine peaches, blueberries, 1/4 cup granulated sugar, lemon zest, and cornstarch in a large bowl and stir gently. Carefully remove the hot pan from the oven and coat with cooking spray. Add the fruit mixture. Cover loosely with foil. Bake until the peaches are starting to soften, about 15 minutes.
prepare the ginger biscuit batter
- Whisk all-purpose flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Using your fingertips, rub butter into the dry ingredients until crumbly. This may take several minutes to incorporate entirely.
- Add crystallized ginger and use your fingers to separate the tiny pieces from sticking to one another. Make a well in the center and gradually pour in 6 tablespoons buttermilk, stirring with a fork, until just combined and no streaks of flour remain.
- Using a large spoon, drop 6 equal-sized spoonfuls of biscuit batter on top of the hot fruit mixture. Brush the tops with the remaining 2 teaspoons buttermilk and sprinkle with turbinado sugar.
- Bake, uncovered, until the biscuits are golden brown, about 15 minutes more. Let cool for about 30 minutes before serving.
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