Blueberry Peach Cobbler

Prior to last week, I never even considered plopping a giant dessert down in the middle of the kitchen table, handing each dinner guest a fork and inviting them to collectively "dive in" at the conclusion of a meal.  The idea of serving a communal dessert to dinner guests just sounds completely absurd.  I can't stop my brain from  thinking about how many germs are being transferred from forks to dessert with each bite, how messy and sloppy the dessert becomes and how I really don't like to share my dessert. 

​Even with all those crazy thoughts running through my brain, I decided it was time to try a family dessert when I ran across this recipe for cast iron Blueberry Peach Cobbler last week.  I wish I would have photographed the look on my kids faces when I set this warm dessert in the middle of the table and handed each person a spoon.  "Are you serious, we can just eat it?"  This was pretty much a dream come true for the Davis family.

Okay, even though it's not REQUIRED that you eat this cobbler right out of the pan I do think that it tastes better if you do.  It's kind of like eating ice cream from a cone.  There's really no scientific explanation - ice cream just tastes better when it comes in a cone.  (Don't even try and debate this one.)

​In most cases it completely grosses me out to think about forks going from mouth to dessert and then back again but in this case, I was willing to put aside my germaphobe tendencies in order to fully appreciate this dessert.  It was totally worth it.  So even if you're like and and you have to convince yourself that this warm cobbler has germ fighting properties, you really should experience it - straight from the pan.

Blueberry Peach Cobbler
1 1/2 cups blueberries
1 1/2 pounds peaches, chopped
1/2 cup sugar
3 Tablespoons cornstarch
1/2 teaspoon ginger
1 cup bisquick
1/2 cup buttermilk
1 Tablespoon sugar
​

Toss together blueberries, peaches, 1/2 c. sugar, cornstarch and ginger. 

Transfer to a greased 9" square baking dish.   (I used a cast iron skillet.)

Mix together bisquick, buttermilk and 1 T. sugar.  

Dollop biscuits over fruit. 

Bake 45 minutes at 350. 

Top with a scoop of vanilla ice cream. 

Enjoy! 

I'm still not sure that I could ever serve this dessert to dinner guests in the same way but I would definitely make it again in ramekins to serve as individual portions to each guest.  No matter how you serve it, this recipe is super easy and super delicious.  

Ciao!

Click here for a printable version of this recipe