Cast Iron Blueberry Peach Cobbler

Key Ingredients and Substitutions

This cast iron blueberry peach cobbler recipe is simple to make and perfect for summer. With just a few ingredients and your favorite skillet, you’ll have a warm, fruity dessert that everyone will love.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Peaches: It’s peach season, and we chose to use a combination of fresh Texas that we got on a recent trip to the Texas hill country and South Carolina peaches, which are a little less sweet than Texas peaches. 
• Blueberries: These provide some bursts of flavor and add a perfect tartness to balance the sweet peaches. Fresh blueberries are ideal, but frozen can work too – there’s no need to thaw. Just add them frozen and increase the flour slightly to account for the extra juice they’ll release during baking.
• Granulated sugar: We use granulated, but feel free to experiment with brown sugar for a deeper, caramel-like sweetness. Reduce slightly or substitute with honey or maple syrup for a less sweet version.
• All-purpose flour: We added a little flour to thicken the fruit juices as the cobbler baked, but cornstarch can also be used. The flour is also used in the cobbler topping.
• Butter: We used frozen, unsalted butter cut that we shredded on a box grater. You can also use cold butter that is cut into small cubes. We prefer unsalted butter to control how much salt is added to the recipe.

How to Make Cast Iron Blueberry Peach Cobbler

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: There is no need to skin the peaches, but if you prefer to remove the skin, you can blanch them and then peel the skin off before slicing.

1. Prepare the fruit mixture: In a large bowl, combine the blueberries, peaches, sugar, lemon juice, vanilla extract, and flour. Gently toss to coat the fruit evenly, ensuring each piece is coated well. Transfer the fruit mixture to a 10-inch cast iron skillet, spreading it out evenly to create a uniform base for your cobbler.

2. Create the topping: In a medium bowl, whisk together the flour, sugar, baking powder, and salt for the cobbler topping. Add the cold, cubed butter to the flour mixture. We prefer to freeze the butter and then “shred it” using the large holes of a box grater to make combining it with the flour easier.  Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Pour in the buttermilk and stir until just combined. The dough should be slightly sticky and clumpy – this texture is key for a great cobbler topping.

3. Top the cobbler and bake: Drop spoonfuls of the dough over the blueberry peach filling. Aim for even coverage, but don’t worry if some fruit is still visible. Place the skillet in the preheated oven and bake for 35-40 minutes. You’re looking for a golden brown topping and bubbling fruit underneath.

4. Cool slightly: Allow the cobbler to cool for about 10 minutes before serving. This brief rest lets the juices thicken slightly, enhancing flavor and texture.  Enjoy your cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Make-Ahead and Storage

Make-Ahead: For the best texture and flavor, we recommend making this cobbler just before serving. However, if you need to prepare components in advance, you can make the fruit filling and store it separately from the topping. Prepare the fruit mixture and refrigerate in an airtight container for up to 24 hours. Mix the dry ingredients for the topping and store at room temperature, adding the butter and buttermilk just before baking.

How to Store: This cobbler is best enjoyed fresh, but if you have leftovers, let them cool completely then transfer it to an airtight container. Store in the refrigerator for up to 2 days, keeping in mind that the topping may lose some of its crispness.  It can also be frozen for up to 

How to Reheat: For individual servings, the cobbler can be reheated in the microwave for 30-45 seconds. To reheat the whole cobbler, transfer it to an oven-safe dish, cover with foil, and warm in a 350°F oven for about 20 minutes. Add a scoop of vanilla ice cream before serving for that fresh-baked taste. Allow frozen cobbler to thaw in the refrigerator overnight before reheating.

Recipe Tips and Notes

• Let it rest. The cobbler should rest for 10 minutes to allow the filling to thicken and set up, making it easier to serve.
• No cast iron skillet, no problem. Don’t worry if you don’t have a cast-iron skillet, use a 9×9″ baking dish instead.
• Fresh versus Frozen Berries. If you are using frozen fruit, allow it to thaw and let any excess water drain off. It will be a little mushier than fresh, and you might need to increase the amount of flour used to thicken it.
• Prep the Peaches. We don’t mind the skin on our peaches for cobbler, but if you want to remove the skin, you can easily peel them with a paring knife if your peaches are ripe. For firmer peaches, try the blanching method for easy peeling.
• Customize your topping. For an extra layer of flavor, sprinkle cinnamon or nutmeg on the cobbler topping.
• Add more cobbler topping. We like more fruit and less cobbler topping, but you can double the amount if you prefer.

Frequently Asked Questions