Peach and strawberry cobbler
The perfect weekend treat: a warm, homemade peach and strawberry cobbler that fills your kitchen with the irresistible aroma of sweet, juicy fruit and buttery, cinnamon-scented crust. This easy-to-make dessert is among the best of the best when it comes to comfort food, offering a delicious balance of tangy filling and rich, golden-brown topping. Whether you're hosting friends or enjoying a quiet family dinner, this peach cobbler is sure to impress and satisfy.
Gather your ingredients, preheat your oven, and get ready to create a delectable dessert that will become a beloved weekend tradition. Enjoy a bowl with a scoop of vanilla ice cream for the ultimate indulgence.
Peach filling:
- 1kg fresh peaches, peeled and cut into 1-1.5 inch chunks
- 450g strawberries cored and quartered
- 50g packed light or dark brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
Topping:
- 250g all-purpose flour
- 100g granulated sugar
- 1.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 110g unsalted butter, cold and cubed
- 120ml cold buttermilk
Egg wash:
- 1 large egg beaten with 1 tablespoon milk
For extra crunch on top:
- 2 Tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 180°C and lightly grease a 9×13-inch baking pan.
- For the filling: Mix all of the peach and strawberry filling ingredients together in a large bowl, then spread into the baking pan. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.
- For the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using your fingers rub in the butter until the mixture resembles coarse crumbs. (Hack: You could also "pulse" in a food processor for this step). Pour in the buttermilk, and gently mix until evenly combined. The dough should be thick but slightly sticky once completely combined. If it’s too dry, add 1 more tablespoon of buttermilk.
- Assemble the cobbler: Place dough all over the top of the warm peach and strawberry filling. There’s no special trick to this—just flatten the dough in sections and cover most of the fruit. Brush the top of the dough with egg wash, then sprinkle with cinnamon-sugar, if using.
- Bake for 40-50 minutes, or until the topping is golden brown and peach strawberry filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping and if it comes out clean, it’s done.
- Remove cobbler from the oven, and set the pan on a wire rack. Cool for 5 minutes before serving. Best served warm with vanilla ice cream.
- Cover and store leftovers in the refrigerator for up to 5 days.
Photo: Jennifer Pallian