• Recipe by
  • Prep time
    30 minutes
  • Cook Time
    1 hour
  • Yield
    10-inch cobbler

Equipment: The Ultimate Skillet


For the filling

500g fresh peaches

100g fresh blueberries

5 tablespoons unsalted butter

½ cup sugar

3 tablespoons all-purpose flour

For the cobbler

1 cup granulated sugar

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 cup milk

5 tablespoons unsalted butter


To make the filling, peel, pit and slice the peaches. Melt 5 tablespoons of butter in a medium saucepan. Add the sliced peaches, blueberries and ½ cup sugar. Stir in 3 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.

Meanwhile, in a medium bowl, combine 1 cup sugar, 1 cup flour, baking powder and salt. Stir in the milk until combined and a batter forms.

Add 5 tablespoons of butter to your 10” Ultimate skillet and place it in the oven. When the butter is melted, reserve ⅓ cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan, so don’t worry.

Spoon the peach and blueberry mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches and spread around. Use an offset spatula to swirl the mixture together.

Bake for about 50 minutes to 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.

Blueberry cobbler recipe

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Spencer Lawson