When I think of summertime, a few specific food items almost immediately come to mind… hamburgers and hotdogs on the grill, fresh watermelon, boiled peanuts and fruit cobblers. Growing up, my grandparents lived next door and always had an abundant supply of peaches and blueberries from their yard. When the trees and vines were exploding with fruit in the dead of summer, Memaw put them to good use in delicious cobblers that we’d gobble up on Sunday afternoons.
I was feeling nostalgic for those cobblers recently, when I stumbled on a recipe in Katie Lee’s Endless Summer Cookbook… the Peach Blueberry Skillet Cobbler. I was immediately sold because I love a one-dish meal (you make and serve it in a cast iron skillet), but my Lord is it delicious too! Especially with a big scoop of vanilla ice cream on top.
While I definitely love desserts, I do like to make healthier adjustments to recipes when I can. That’s why I’m thrilled to partner with Purecane™ to create a Guilt-Free, Peach Blueberry Skillet Cobbler that you can enjoy all summer long. Purecane™ is a great alternative to regular sugar because it is derived naturally from sugarcane, making it diabetes-friendly, zero calorie, gluten-free and non-GMO. And the best part – no funky aftertaste. You truly cannot tell the difference between Purecane™ and sugar, but you can certainly reap the benefits.
I did want to share that I purchased fresh Georgia peaches from The Peach Truck, a lovely small biz here in East Nashville. They sell peaches at a few different places around town, and can even ship them directly to your door.
So, let’s get to the recipe… and make sure to read all the way to the end for an exclusive discount code on Purecane™!
Guilt-Free Peach Blueberry Skillet Cobbler
- 4 cups sliced peaches You can leave the skins on or remove them.
- 1 cup blueberries
- 1 1/2 tsp. fresh lemon juice
- 1 cup Purecane™
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 cup milk
- 4 tbsp. unsalted butter melted
- 1 tbsp. cornstarch
- 1/2 cup boiling water
Preheat oven to 325 degrees.
Put the peaches and blueberries in a 10-inch cast-iron skillet and toss with lemon juice (note: if you don’t have a cast iron skillet, a regular baking dish will do).
In a medium bowl, whisk together 3/4 cup of Purecane™, the flour, baking powder and salt. Add the milk and melted butter and mix with a rubber spatula until the ingredients are just blended. Pour the batter evenly over top of the peaches and blueberries.
In a small bowl, whisk together the remaining 1/4 cup of Purecane™ and the cornstarch. Sprinkle the mixture across the batter, then pour the boiling water evenly over the top of the batter, moistening everything. Bake for 55-60 minutes or until golden brown and bubbling. Remove from the oven and place on a cooling rack to set for 10 minutes. Serve warm, with a scoop of vanilla ice cream on top if desired.
*Recipe courtesy of Katie Lee’s Endless Summer Cookbook
A lot of us are using this extra time at home to flex our muscles in the kitchen – if you’ve been baking up a storm and want to make some healthier substitutions to your recipes, definitely check out Purecane™! Visit purecane.com and take advantage of exclusive discount code SWEET20 to get 20% off. You can also find Purecane™ on Amazon.
Let me know if you try it! And as always, thanks for being here.