Skillet Peach and Blueberry Cobbler with Ginger Biscuits

Yes, there is a difference between these two desserts! A cobbler is a beloved American fruit dessert—especially in the South—where it’s sometimes called a “sonker.” It features sweetened fresh fruit (like peaches and blueberries) baked under a biscuit, dumpling, or batter-style topping. Unlike pie, cobblers have no bottom crust, and they’re much easier to prepare—no rolling, chilling, or crimping required.
The main difference between a cobbler and a crisp lies in the topping. Cobblers are topped with a soft, doughy layer—like the tender ginger-studded shortcake biscuits in this version—while crisps have a crumbly topping made from oats, butter, sugar, and flour that bakes into a golden, crunchy layer. Both are cozy and fruit-forward, but cobblers are all about that comforting, cakey or biscuit-like topping paired with warm, juicy fruit.

The most common mistakes when making peach and blueberry cobbler come down to fruit, timing, and texture. Using underripe peaches can result in tough, flavorless bites, while overly soft fruit can turn the filling mushy. Always aim for ripe but firm peaches, or drain frozen or canned peaches well. Another pitfall? Skipping the thickener. Without a little cornstarch or flour, the filling can end up runny instead of luscious and jammy.
Baking issues can also trip up your cobbler. Overbaking or underbaking can also affect the final texture, so keep an eye on the oven and test with a toothpick if needed. And whatever you do, don’t skip the rest time. Give your cobbler at least 30 minutes after baking to set.

Uneaten portions of cobbler may be stored covered in the refrigerator for up to 3 days…if it actually lasts that long!
Cobblers taste just as delicious the next day! Enjoy cold, or gently reheat in a 375°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.

Absolutely! Peach and blueberry cobbler can be frozen either whole or in individual portions. If freezing the whole cobbler, bake it in a parchment-lined baking dish (not cast iron), let it cool completely, then flash freeze it in the dish for a few hours. Once solid, lift it out using the parchment, remove the paper, and wrap it tightly in foil, plastic wrap, or a large zipper bag. Be sure to label it with the recipe name, date, and reheating instructions. This method keeps your baking dishes free and ready for the next recipe—perfect if you’re stocking up on summer casseroles and cobblers!
If you’d rather freeze single servings, spoon cooled cobbler into airtight containers, secure the lids, and freeze for up to 30 days. For both methods, thaw overnight in the fridge before reheating. This cobbler freezes beautifully for up to 3 months, making it a convenient, make-ahead dessert for busy days or last-minute guests!