I always have an abundance of peaches in the summer – either peaches from a neighboring fruit tree that someone has given me or from my usual purchase of Colorado peaches, sometimes by the case full. Regardless, I LOVE all things peaches: peach ice cream topping with basil, peach pie, peach and tomato salad, peach crisp with cream sauce, and now Peach and Blueberry Skillet Cobbler. Enjoy!
5-6 nicely ripened large peaches, sliced
2 cups fresh or frozen blueberries
zest of 1 lemon
juice of 1/2 lemon
1/2 cup pure maple syrup
1/4 – 1/2 tsp. red pepper flakes
a bit of sugar, if peaches happen to especially tart (Colorado peaches are readily available each summer and they are typically very sweet, but that can vary – use your own judgement on the addition of the sugar.)
1/4 tsp. ground nutmeg
1/2 tsp. kosher salt
1 Rabbit Creek Products Fruit Topping Mix (the only ingredient needed is water)
Grease a large cast iron skillet with a bit of butter or nonstick spray. In a small bowl, combine maple syrup with red pepper flakes, nutmeg, and salt. Place sliced peaches into skillet and top with blueberries; pour maple syrup mixture over fruit. If adding sugar, sprinkle over top of fruit, as well. In a small bowl, combine topping mix with water as directed to create topping batter; pour batter over prepared fruit in skillet, letting fruit peek through as desired. Bake, uncovered, in preheated 325 degree F. oven for approx. 45-50 minutes, or until fruit is nicely fork-tender and topping is cooked throughout and golden brown on top. Topping is done when knife inserted into thickest part comes out clean. Let cobbler set for 10 minutes, then invert onto a large serving platter, if desired. Serve cobbler warm topped with your favorite ice cream.
Now You’re Cookin’,
This recipe was created on behalf of From the Land of Kansas, as seen on WIBW 13 News This Morning, September 2014.