Skillet Peach and Blueberry Cobbler with Ginger Biscuits

5 from 1 vote

The best summer fruit recipes use what's already in the pantry, like this skillet peach and blueberry cobbler with ginger biscuits.

Prep Time25

Cook Time30

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Cost: $0.67 per serving

Place a medium cast iron skillet in the oven and preheat to 425°F.
Combine the sliced peaches, blueberries, 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, and bake until the peaches are starting to soften, about 15 minutes.

Whisk the all-purpose flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Using your fingertips, rub the 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 of the mixture and gradually pour in the ⅓ cup of 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.
Enjoy warm with vanilla ice cream, a dusting of powdered sugar, or a drizzle of custard or Homemade Cinnamon Syrup.

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.
Heat the skillet before adding fruit to help the fruit bake more quickly.
Don’t overmix the biscuit dough. Stir the biscuit batter just until the flour is moistened; it should remain slightly lumpy. Overmixing will give a dense, tough result.
Space biscuit dollops generously. This gives each biscuit room to rise and bake evenly and ensures that each bite has a good mixture of fruit and biscuit.
Let it rest for 30 minutes before serving. This gives the juices time to thicken slightly, making scooping easier.