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This version uses fresh blueberries with a chopped nectarine, giving the filling a combination of sweet berries and slightly tart stone fruit. It is baked in a 9.5-inch skillet, which is a convenient size for a smaller cobbler that still gives the batter plenty of room to rise around the fruit.
Cobbler is a classic American baked fruit dessert. Unlike a traditional fruit pie, there is no pastry crust to roll or shape. Depending on the recipe, the fruit may be topped with biscuits or surrounded by a simple batter as it bakes.
In this version, the batter goes into the skillet first and the fresh fruit is spooned over it. During baking, the batter rises and cooks around the fruit, creating a golden top with soft fruit throughout.
It is also a good example of why a skillet can be used for more than stovetop cooking. A skillet that can safely go from the stovetop into the oven works well for baked desserts such as cobblers, Dutch babies, skillet cookies, and other simple one-pan recipes.
Blueberries soften quickly when heated and release their juices as the cobbler bakes. The nectarine adds another texture and a little extra acidity to balance the sweetness.
The fruit filling also includes a little sugar and cornstarch. Cornstarch helps thicken the juices released by the fruit during baking so the filling does not become excessively watery.
You can serve the cobbler as it is, but vanilla ice cream or whipped cream makes a particularly good topping. Serve while the cobbler is still warm.
Skillet: 9.5-inch skillet
One of the best things about this cobbler is that it does not require complicated preparation. The batter comes together with everyday baking ingredients, while the blueberries and nectarine provide most of the flavor.
Using a 9.5-inch skillet also makes the recipe easy to bring directly to the table once it has cooled slightly. It is another way to put an everyday skillet to work beyond sautéing, frying, and savory meals.
