Peach Blackberry Cobbler in a Cast Iron Skillet

When I was fifteen, my parents moved out to the edge of the city in which they lived. They bought a house with a stretching yard and massive hydrangea bushes. They planted rows of blueberry bushes and waited for them to grow. Other produce graced the garden, but the blueberries were the real crowd pleaser. In the middle of the summer they produce more than a gallon a day and they freeze like a dream providing fruit all year round.

Sunday lunch almost always took place around my parents table, and more often than not a piping blueberry cobbler sat waiting for us in the kitchen. A scoop of vanilla ice cream dropped on a bowl of warm cobbler was the sweetest ending to our time together.

Once I moved away, I had a rule against ordering cobbler in any restaurant because it was never the same.
Over the years, I made my own tweaks to my Mom’s recipe, but she definitely gets all the credit. Same thing here. And also here. This Peach Blackberry Cobbler is a classic southern dessert. It is the perfect last minute summer addition to a meal and it feeds a crowd. The cobbler batter is quite liquid, but it bakes into a cake-like topping that gets in all the grooves of the fruit. Let it bake until it’s golden brown and serve it with spoons and ice cream. Yum!