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Skillet Blueberry Cobbler with Cinnamon Biscuits

Skillet Blueberry Cobbler with Cinnamon Biscuits Bliss

Indulge in a delicious Skillet Blueberry Cobbler with Cinnamon Biscuits, a warm dessert that's versatile and perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuit Topping
  • 2 cups Organic All-Purpose Flour Substitute with GF All-Purpose flour for a gluten-free option.
  • 1 cup Organic Brown Sugar Can be replaced with coconut sugar for a different flavor.
  • 2 tsps Baking Powder Ensure it's fresh for best results.
  • 1 tsp Ground Cinnamon Try a pumpkin spice mix for a unique twist.
  • ½ tsp Ground Nutmeg Optional but recommended for richer taste.
  • 1 cup + 2 Almond Milk Use any plant-based or dairy milk.
  • 6 Tbsps COLD Unsalted Butter Vegans can substitute with vegan butter or coconut oil.
  • ½ tsp Sea Salt Kosher salt works well too.
For the Blueberry Filling
  • 4 cups Organic Blueberries Fresh is preferred for flavor, but frozen ones can be used.
  • ½ cup Organic Cane Sugar
  • ½ cup Organic Brown Sugar
  • Ground Nutmeg
  • Sea Salt
  • Ground Allspice Use cinnamon instead of allspice if necessary.
  • 1 tsp Vanilla Extract Not essential but definitely recommended.
  • 6 Tbsps Unsalted Butter Replace with plant-based options for a vegan version.
  • 1 tbsp Freshly-Squeezed Lemon Juice Vinegar can be used in a pinch.
  • 1 tsp Lemon Zest Feel free to skip if it's not available.
For the Egg Wash
  • 1 whole Egg Replace with a flax egg for a vegan adaptation.

Equipment

  • 10-inch deep skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and lightly grease a medium 10-inch deep skillet with butter or non-stick spray.
  2. In a large mixing bowl, combine fresh blueberries, lemon juice, lemon zest, cane sugar, brown sugar, and spices. Gently toss until blueberries are coated. Transfer mixture to the skillet and tuck in small pieces of cold unsalted butter throughout.
  3. For buttermilk, mix 1 cup almond milk with 2 tablespoons lemon juice in a measuring cup and let it sit for about 5 minutes.
  4. In another bowl, whisk together flour, baking powder, brown sugar, cinnamon, nutmeg, and sea salt. Cut in cold unsalted butter to resemble coarse crumbs.
  5. Pour the buttermilk into the dry mix and gently fold until just combined, avoiding over-mixing.
  6. Drop spoonfuls of biscuit dough onto the blueberry filling, spacing them about 1 inch apart.
  7. Whisk together egg and 1 tablespoon almond milk for egg wash. Brush mixture over biscuit dough.
  8. Bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling. Let cool slightly before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh blueberries for the best flavor; avoid over-mixing the biscuit dough.

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