Strawberry Peach Cobbler
This easy, rustic cobbler pairs fresh peaches and strawberries under a soft, golden biscuit topping.
Ingredients
Filling:
- 3 lb (1.5 kg) fresh peaches, pitted and sliced
- ½ lb (225g) strawberries, hulled and halved
- ¼ cup (50g) granulated sugar
- ½ lemon, juiced
- 2 tbsp cornstarch
Topping:
- 1½ cups (180g) all-purpose flour
- 4 tbsp (50g) granulated sugar
- 2 tsp baking powder
- ½ tsp fine sea salt
- ¼ tsp baking soda
- ¾ cup (180 ml) cold heavy cream
- ½ cup (120 ml) cold buttermilk
For Finishing:
- Heavy cream, for brushing
- Demerara or granulated sugar, for sprinkling
- Vanilla ice cream or whipped cream, optional, for serving
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the filling: Slice the peaches and hull and halve the strawberries. Place the sliced fruit in a 9-inch pie dish (or combine it in a large bowl and transfer it to the pie dish). Add the sugar, lemon juice, and cornstarch. Toss until evenly coated. Set aside.
- Make the topping: Whisk together the flour, sugar, baking powder, salt, and baking soda in a medium bowl. Set aside.
- In a separate bowl or measuring cup, whisk together the heavy cream and buttermilk. Pour the wet ingredients into the dry ingredients, stirring with a fork just until a shaggy dough forms and no pockets of dry flour remain.
- Drop heaping tablespoons of batter over the fruit, leaving a little space between each mound. Brush the tops with heavy cream and sprinkle generously with demerara or granulated sugar.
- Bake for 45-55 minutes, or until the topping is golden brown and the filling is bubbling around the edges and between the biscuits.
- Let cool for at least 15 minutes. Serve with ice cream or a dollop of whipped cream.