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Cobbler scooped out with ice cream and two spoons.
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5 from 3 votes

Skillet Blueberry Cobbler with Cinnamon Biscuits

This Skillet Blueberry Cobbler with Cinnamon Biscuits recipe is an old fashioned way to whipping together this timeless dessert often enjoyed with a few scoops of ice cream for a real treat for the entire family!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Keyword: baked, blueberries, blueberry, cobbler, dairy-free, dessert, easy, fall recipe, family-friendly, gluten-free, kid-friendly, skillet, southern, summer, sweet, vegan
Servings: 6 servings
Calories: 432kcal
Author: Shanika

Ingredients

CINNAMON BISCUITS (TOPPING):

  • 2 cups organic all-purpose flour
  • 1 cup organic brown sugar
  • 2 tsps baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup Almond milk, VERY COLD + 2 Tbsps (You can use whole milk or your fave plant-based milk)
  • 1 tablespoon freshly-squeezed lemon juice
  • 6 Tbsps COLD unsalted butter, cut into pieces
  • ½ teaspoon sea salt

FILLING:

  • 4 cups organic blueberries, fresh or frozen (See Notes for using frozen blueberries)
  • ½ cup organic cane sugar
  • ½ cup organic brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • Pinch of ground allspice
  • 1 teaspoon vanilla extract
  • 6 Tbsps unsalted butter, cut into pieces
  • ½ lemon, freshly-squeezed
  • 1 teaspoon lemon zest

EGG WASH:

  • 1 large organic egg
  • 1 tablespoon Almond milk (You can use whole milk or your fave plant-based milk)
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and lightly grease a medium 10-inch deep skillet with butter or oil.

TO MAKE THE BLUEBERRY FILLING:

  • In a large bowl, add the blueberries and toss them together the lemon juice, lemon zest, cane sugar, brown sugar, cinnamon, nutmeg, allspice, salt, and vanilla, mixing until combined and blueberries are fully coated. Place the blueberries mixture into the prepared skillet, tuck in the pieces of butter in between the blueberries, and set aside.

TO MAKE THE CINNAMON BISCUITS (TOPPING):

  • In a bowl or measuring cup, mix together the milk and lemon juice until combined and allow it to sit for a few minutes to thicken slightly. This acts as the "buttermilk". NOTE: If using whole milk or heavy milk, the thickening should happen more quickly.
  • In a bowl, add together the flour, baking powder, sugar, cinnamon, nutmeg, and salt, whisking everything until combined.
  • Add in the COLD butter and using a pastry blender (or two forks), blend in the butter into the dry ingredients until everything looks 'peas-like'.
  • Add the 'buttermilk' and stir everything together using a rubber spatula until just combined and wet enough. The batter should look a little thick, but wet like biscuit dough. NOTE: DON'T OVER-MIX!

ASSEMBLE + BAKE:

  • Using a spoon (or large ice cream scoop), scoop 2 Tbsps of biscuit dough at a time and place them unto blueberries, about 1-inch apart. Repeat until all dough is scooped on top.
  • In a bowl, whisk together the egg and milk to create the egg wash.
  • Lightly brush biscuits with a bit of egg wash and bake for 35-40 minutes or until biscuits are deep golden brown (or a more amber-like color), crisp on the outside but cooked through (comes out clean) when tested with a toothpick or knife, and blueberry filling is bubbling through. NOTE: Your filling should be 'thickened' and not too watery.
  • Remove the cobbler from the oven, slightly cool, and serve immediately with a scoop of your favorite ice cream or whipped cream!
  • Bon Appetit!

Notes

  • STORAGE: Store any leftovers in a tightly covered container or glass dish covered and refrigerated for 2-3 days before the topping begins to get mushy. To reheat, simply add leftover blueberry cobbler to a preheated oven of 375 degrees until warmed through.
  • GLUTEN-FREE OPTION: To make the biscuit topping GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.).
  • GRATED + CUBED BUTTER: To create a beautifully crumbly and flaky biscuit topping, I suggest grating your butter instead of cutting them into cubes. To grate your butter, add the butter to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces. 
  • SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, you can omit the salt as an ingredient.
  • FROZEN BLUEBERRIES: If you’re using frozen blueberries, lightly toss them in 1 tablespoon of flour or arrowroot starch before adding them to the batter. This helps absorb excess water.
  • VEGAN OPTION: To make this blueberry cobbler vegan, simply substitute the butter with vegan butter, and ensure that you use a plant-based milk.

Nutrition

Calories: 432kcal | Carbohydrates: 105g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 409mg | Potassium: 144mg | Fiber: 2g | Sugar: 71g | Vitamin A: 5IU | Vitamin C: 6mg | Calcium: 194mg | Iron: 3mg