Description
This Homemade Strawberry Peach Cobbler is a delightful dessert combining sweet peaches and strawberries with a spiced, crumbly oat topping. The filling is macerated with lemon juice, vanilla, and warm spices, then baked until bubbly and golden. Perfect for showcasing fresh summer fruits, this cobbler offers a perfect balance of juicy fruit and a crisp, buttery crust for a comforting, crowd-pleasing treat.
Ingredients
Fruit Filling
- 3 cups peeled peaches, sliced
- 3 cups hulled strawberries, halved
- ½ cup granulated sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- ½ tsp ground cardamom
- 1 tsp orange zest
- Pinch salt
Crumble Topping
- 1 cup all-purpose flour
- ¾ cup rolled oats
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tbsp almond flour
- ¼ cup sliced almonds
- ½ cup unsalted butter (cold, cut into ½-inch cubes)
Instructions
- Macerate Fruit: In a large bowl, toss the sliced peaches and halved strawberries with granulated sugar, lemon juice, vanilla extract, cardamom, orange zest, and salt. Allow the mixture to rest for 10 minutes to extract the fruits’ natural juices and enhance the flavors.
- Thicken Filling: Sprinkle cornstarch over the macerated fruit mixture and stir gently to coat. Let it rest for an additional 5 minutes so the cornstarch absorbs the juices and thickens the filling, preventing runniness.
- Prepare Topping Dry Mix: In a separate bowl, whisk together all-purpose flour, rolled oats, granulated sugar, brown sugar, salt, ground cinnamon, and almond flour until well combined. This will form the base for the crumble topping.
- Incorporate Butter and Almonds: Add cold butter cubes to the dry topping mixture. Using a pastry cutter or fingertips, work the butter in until pea-sized crumbs form. Stir in sliced almonds for added crunch, ensuring the butter remains cold to achieve a flaky texture upon baking.
- Assemble and Bake: Preheat oven to 375°F and lightly grease an 8×8-inch baking dish. Pour the fruit mixture, including juices, into the dish. Evenly sprinkle the crumble topping over the fruit layer. Place the dish on a baking sheet to catch drips and bake for 35–40 minutes until the topping is golden and the filling bubbles at the edges. Tent with foil if topping browns too quickly.
- Cool and Serve: Remove from oven and cool for 20 minutes to allow the filling to set for cleaner slices. Serve warm, optionally with ice cream or whipped cream.
Notes
- Keeping butter cold when mixing the topping is essential for a flaky, crispy crumble.
- Tenting with foil halfway through baking prevents the topping from burning while allowing the filling to cook through.
- Allowing the cobbler to cool helps the filling set, making serving easier and less messy.
- For added flavor, serve with vanilla ice cream or freshly whipped cream.
