Complete Pork Dinner with Fruit Cobbler

A bacon wrapped pork loin with roasted zucchini and summer squash followed by an easy peach and blackberry cobbler.


  • 1/3 cup sugar
  • 1 tablespoon cornstarch plus 1 teaspoon
  • 2 tablespoons water
  • 6 cups peeled and sliced peaches
  • 1 cup blackberries
  • 6 Pillsbury Grands Buttermilk Biscuits
  • 3 tablespoons butter, melted
  • 2 tablespoons honey
  • Sugar in the raw, for sprinkling
  • Vanilla bean ice cream, for serving


  1. Heat oven to 350 degrees.
  2. Into a 10-inch cast-iron skillet, add sugar, cornstarch, water, sliced peaches and blackberries. Bring to a boil while stirring, and boil for one minute. Top with biscuits.
  3. In a small bowl, combine butter and honey. Brush melted butter mixture over biscuits. Sprinkle lightly with sugar.
  4. Bake for 25 to 27 minutes until biscuits are golden brown. Cool for 25 minutes before serving with ice cream.