CAST IRON SKILLET PEACH AND BLUEBERRY COBBLER - NOT GF

Post date: Jun 29, 2015 2:54:52 AM

CAST IRON SKILLET PEACH AND BLUEBERRY COBBLER

from tastearkansas.com

Serves 10

Total Time 1½ hours

Ingredients:

6 tablespoons unsalted butter

3 tablespoons canola oil

1 cup whole wheat blend or all-purpose flour

1½ teaspoons baking powder

½ teaspoon kosher salt

1 cup milk, soy milk or almond milk

¾ cup granulated sugar plus more for sprinkling on top if desired

1 teaspoon vanilla extract

1 pound ripe peaches, peeled and sliced into eighths

2 cups fresh or frozen blueberries (do not thaw)

Directions:

Preheat oven to 350°F.

In a 12-inch cast iron skillet, place 4 tablespoons unsalted butter and 3 tablespoons canola oil. Heat in the oven until melted.

In a large bowl, whisk together the flour, baking powder and salt; set aside.

In a small bowl, stir together milk, sugar and vanilla; add to the flour mixture, stirring with a spatula to combine.

Pour the melted butter and oil mixture from the skillet into the batter and stir to combine.

Pour the batter into the hot skillet. Spread the peaches evenly over the batter.

Spread the blueberries over the peaches and the batter; top with the remaining 2 tablespoons butter that has been cubed.

Sprinkle granulated sugar over the top and bake for approximately 60-70 minutes until the top is browned and the batter set.

Cool 15-20 minutes on a wire rack before serving.

Serve with vanilla ice cream or whipped cream.