SKILLET Peach and Blueberry Cobbler with Ginger-Oat Biscuits

Serves 8

This recipe works equally well with fresh or frozen peaches. If using fresh peaches, you can keep the skin on if you like. You can chop the peaches into ¾ inch chunks or sliced into ¾ inch wedges. If using frozen peaches, you can use them straight from the freezer, but you will need to add an additional 5-7  minutes cooking time to the first stage of cooking. 

Filling:

• 1¼ pound ripe peaches pitted and cut into ¾ inch wedges or chunks  (or 1 pound bag of frozen peaches, thawed)

• ¼ cup sugar

• pinch salt

• 1 pound blueberries

• 1 tablespoon cornstarch 

• Ginger Oat Scones:
  3/4 cup old fashioned oats

• ¾ cup all-purpose flour (or gluten-free flour)
  ¼ cup sugar
  1¼ teaspoons baking powder

• ¼  teaspoon baking soda
  ¼ teaspoon salt

• ¼ cup chopped candied ginger

• 5 tablespoons cold, unsalted butter, cut in 1/4″ dice

• 1/2 cup Greek yogurt (non-fat or 2%)

• 1 tablespoon coarse (turbinado) sugar for sprinkling (optional)

Position a rack in the center of the oven and preheat to 425ºF.

Combine the peaches, sugar, and salt in a 10-inch oven-safe skillet, and toss until combined. 

Cook on medium-high heat, covered until peaches releaser their juices, about 3-4 minutes. Remove cover and continue to cook until the peaches softened about 3-4 minutes. (If using frozen peaches, increase cooking time). 

Toss blueberries with the cornstarch. Add them to the skillet and bring to a simmer, about 2-3 minutes. 

Meanwhile, process the oatmeal in a food processor until fine, about 30-60 seconds. Add the flour,  sugar, baking powder, baking soda, and salt and pulse to combine. Add the butter and pulse until the mixture looks like gravel with some pea-size pieces of butter, about 5 pulses. with some pea-sized butter bits. Add the yogurt and pulse until the dough begins to come together, about 7 pulses. Add the ginger and pulse once or twice to incorporate the ginger. 

Break the biscuit dough into rough pieces about an inch in diameter, and place them evenly over the hot fruit. Sprinkle the tops with coarse sugar (if using.)  Bake the cobbler until the biscuits are golden on top and the fruit is bubbling thickly for 15-20 more minutes. Let the cobbler cool for at least 20 minutes to allow the fruit to thicken up. Serve the cobbler warm or at room temperature.