Skillet Peach and Blueberry Cobbler

Preheat the oven to 400ºF.

For the fruit filling, in a large bowl combine apple pie spice, sugar, salt and cornstarch. Add the blueberries and peaches. Mix, coating the fruit with the sugar mixture. Toss with the orange juice and zest. Put the fruit filling in a cast iron skillet and bake for 15-20 minutes.

For the topping, in a food processor, pulse the baking soda, baking powder, flour, sugar and salt. Just until combined. Add butter and pulse until mixture resembles wet sand. Transfer to a large bowl and add milk, stirring to barely moisten. Carefully remove the hot skillet and crumble dough on top of the cooked fruit, scattering it all over.

Increase the oven temperature to 425ºF and bake another 30 minutes until the top is golden brown and the fruit is bubbling hot.

Try to wait 15 minutes before you dig in.