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Strawberry Peach Cobbler

strawberry peach cobbler

I make peach cobbler every summer and for years this Bon Appetit recipe has been my go-to. This year I thought I’d try a different variation, and this one is adapted from Dorie Greenspan’s Everyday Dorie. I find drop-biscuit cobblers perfect for summer, but I’m not gonna lie; I’m so excited to make a cakey one for Fall! Okay, back to summer…

You can use any soft fruit you like; peaches and strawberries are a great match, but blackberries work great, too. But if those don’t sound interesting to you, there’s always plums, apricots, and berries, so pick whatever’s in season! I just wanted to honor summer’s juicier fruits, so a Strawberry Peach Cobbler sounded perfect. 

strawberry peach cobbler

This is such a classic recipe, the topping is just a matter of stirring the ingredients together with a fork and dropping the batter over the fruit. Very beginner-friendly.

I never peel peaches for cobblers, and they always turn out perfectly fine, so go ahead and skip that part, if you want. It’ll certainly speed up the process. Cut the peaches into slices and halve the strawberries. Toss them into the pie plate. I like finishing it off by brushing the biscuits with cream and sprinkling granulated or demerara sugar on top – I sadly forgot this very important step when making this one, but it adds a lovely crunch and a golden crust, so don’t miss it!

strawberry peach cobbler
strawberry peach cobbler

Cobblers are best the day they’re made and I I like serving mine with ice cream or whipped cream. If you make this Strawberry Peach Cobbler please be sure to leave a comment and tag me on Instagram! I’d love to hear from you and I love responding to every comment.

strawberry peach cobbler
strawberry peach cobbler

Strawberry Peach Cobbler



9-inch pie plate
Prep time


Baking Time




  • 3 pounds (1 1/2kg) peaches

  • 1 pound (454g) strawberries

  • 1/4 cup (50g) sugar, or to taste

  • 1 lemon, juiced

  • 2 tsp cornstarch

  • 1 1/2 cups (240g) all-purpose flour

  • 3 tbsp sugar, plus more for topping

  • 2 tsp baking powder

  • 1/2 tsp fine sea salt

  • 1/4 tsp baking soda

  • 1 cup (240ml) cold heavy cream, plus more for brushing

  • 1/2 cup (120ml) cold buttermilk

  • demerara sugar (optional), for topping

  • ice cream or whipped creaming, for serving


  • Preheat the oven to 350F.

    Cut the peaches into slices. Hull and halve the strawberries. Toss them into the pie plate (or into a large bowl then transfer to pie plate). 

  • Taste and decide how much sugar you want to add. Add the lemon juice and cornstarch. Stir to combine and set aside.

  • Make the biscuit topping: whisk together the flour, sugar, baking powder, salt and baking soda in a medium bowl.

  • In a separate bowl, whisk together the cream and buttermilk.

  • Pour the liquid ingredients over the dry, and using a fork, stir until the flour is evenly dampened and the batter is moist.

  • Using a scoop or a tablespoon, dollop the topping over the fruit, leaving a little space between each pouf of batter. Brush with cream and sprinkle generously with sugar.

  • Bake the cobbler for 45 to 55 minutes, until the topping is golden brown, and the juices are boiling under the biscuits. 

  • Transfer to a rack and let cool for at least 20 minutes, or until it reaches room temperature. Serve with whipped cream or heavy cream.

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