Description
This soul-warming Strawberry Peach Cobbler captures the essence of summer in every bite. By pairing juicy, sun-ripened orchard peaches with vibrant strawberries, this rustic dessert is thickened into a luscious, syrupy base and topped with a tender, buttery biscuit-like crust. Designed for simplicity and ease, this recipe relies on pantry staples and a cast-iron skillet to achieve perfectly caramelized edges and a bubbling, fruit-forward center that pairs beautifully with a scoop of vanilla bean ice cream.
Ingredients
2 large peaches, sliced
1 pint strawberries, halved
1/2 cup packed brown sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/5 teaspoon kosher salt
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 cup unsalted butter, melted
1 large egg
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, gently toss the sliced peaches and strawberries with brown sugar, cornstarch, lemon juice, and salt until well coated.
Transfer the fruit mixture into a 9-inch cast iron skillet or baking dish.
In a separate medium bowl, whisk together the flour, granulated sugar, and baking powder.
Add the melted butter and egg to the dry mixture and stir until a thick batter forms.
Drop spoonfuls of the batter over the fruit mixture, spreading slightly if desired, though a rustic finish is encouraged.
Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit filling is bubbling thick.
Notes
Using unpeeled peaches adds a heartier, more rustic texture to the cobbler. If you prefer a thinner skin, feel free to peel your peaches before slicing. Serving this warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream is highly recommended.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg