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Cast Iron Blueberry Peach Cobbler with Bisquick Biscuit Top

Get into this Cast Iron Blueberry Peach Cobbler with Bisquick Biscuit Top. This is my easiest cobbler made all in one skillet, no fuss, bursty with juicy peaches and fresh blueberries mingling under a blanket of buttery, golden-brown Bisquick biscuits. This rustic, homey treat features warm biscuits soft on the inside, crispy on the outside, and the fruit filling bursting with sweetness and perfect for those lazy summer evenings.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 minute
Servings: 10 servings
Calories: 337kcal
Author: Meiko Temple

Ingredients

Bisquick Biscuit Topping

  • 2 cups Bisquick baking mix
  • 2 tbsp brown sugar
  • ½ teaspoon kosher salt
  • ⅓ cup buttermilk or heavy cream
  • 8 tbsp butter melted

Blueberry Peach Filling

  • 3 tablespoons unsalted butter
  • 2 lbs sliced frozen peaches
  • 1 lb 16 oz fresh blueberries
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons lemon juice
  • ¼ cup brown sugar
  • 3 tablespoons honey
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  • Preheat the oven to 375°F.

Prepare biscuit topping

  • In a medium bowl stir together Bisquick mix, brown sugar, salt, milk, and melted butter. The batter will be thick, with a dough-like consistency. Set aside.

Prepare Blueberry Peach Filling

  • In a 12-inch cast iron skillet over medium heat melt the butter. Stir in the peaches, vanilla, and lemon juice then simmer for 5-6 minutes or until almost thawed and peaches warm to touch.
  • Stir in brown sugar, honey, cinnamon, nutmeg and salt. To thicken the syrup, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the peach mixture and cook for 3 minutes.
  • Remove the cast iron skillet from the heat and gently stir in the blueberries. Using a large spoon or ¼ measuring cup, drop rounded biscuit dough on top of the peach blueberry mixture making sure there is plenty of space between each dough ball to allow the biscuits to expand.
  • Transfer the skillet to a preheated oven on the middle rack. For safety, place a baking sheet on the rack directly below the cobbler in case of overflow. Bake until the top is golden brown and the filling is bubbly 30-35 minutes. Cool for 10 minutes before serving. Drizzle with additional honey and top with vanilla ice cream or fresh whipped cream.
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Notes

  1. If using canned peaches, use 2 (29 oz) cans and drain the excess syrup. Reduce overall cook time over the stovetop by 5 minutes. You will also need to decrease the sugar if using the canned peach syrup.
  2. If using fresh peaches, use 6 fresh peaches (1-1/2 lb). Remove the pit, peel skin or keep skin on, remove the pit and slice them.  Just remember to adjust the sugar and syrup levels to suit the natural sweetness of the fresh peaches.
  3. While baking, place a large sheet pan under the peak cobbler to prevent spillage.
  4. Cover foil if you begin to see excessive browning of the biscuits while baking.

Nutrition

Calories: 337kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 610mg | Potassium: 218mg | Fiber: 3g | Sugar: 28g | Vitamin A: 840IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 1mg

*Nutrition information is a rough estimate.

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