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Peach And Blueberry Cobbler With Ginger Biscuits in a bowl

Cast Iron Peach And Blueberry Cobbler With Ginger Biscuits

The best summer fruit recipes use what's already in the pantry, like this Cast Iron Peach And Blueberry Cobbler With Ginger Biscuits.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Keyword: bake, baking, betty, blueberry, blueberry cobbler, brown betty, buckle, cobbler, crisp, crumble, dessert, drop biscuits, ginger, ginger biscuits, ginger shortcake biscuits, pandowdy, peach, peach and blueberry cobbler, peach cobbler, shortcake, sonker, summer fruit
Servings: 6 servings
Calories: 278kcal
Cost: $0.67 per serving

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Ingredients

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

    Instructions

    The Method

      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.

      Notes

      If using frozen fruit, combine the peaches and berries in a bowl and let sit for 20 to 30 minutes, until the fruit is partially thawed. Drain then return the fruit to the bowl. Stir in 1/4 cup of sugar, lemon zest, and the cornstarch and allow another 10 or 20 minutes for the sugar to fully dissolve. The fruit will generate additional liquid however, this liquid will be necessary for the bake.

      Nutrition

      Serving: 1serving | Calories: 278kcal | Carbohydrates: 57g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 376mg | Potassium: 300mg | Fiber: 4g | Sugar: 34g | Vitamin A: 519IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 2mg

      Please note that the nutrition information provided above is approximate and meant as a guideline only.