Made with fresh fruits and a homemade topping, this strawberry peach cobbler really hits the spot. Serve it up while it's warm and finish it off with a nice scoop of vanilla ice cream.
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For a fresh taste of summer, you're going to love this peach and strawberry cobbler. From a chewy sweet cobbler topping to a nicely spiced fruit mix underneath, this cobbler recipe is sure to hit the spot.
This strawberry peach cobbler recipe took some effort to get right, but the effort was well worth it. Peaches and strawberries are abundant in our house during the spring/summer months around here so we're always looking for new recipes to feature them in.
We love Pink Chocolate Covered Strawberries and Fresh Strawberry Pie, but seasonal cobblers or crisps are always a welcomed treat. Especially with ice cream like Strawberry Mason Jar Ice Cream. Yum!
Don't forget to check out my Easy Spiced Pear Cobbler for a more seasonal option and if you still have peaches lying around check out my Homemade Peach Pie Filling and Sourdough Peach Cobbler.
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💛 Why You'll Love This Recipe
- Simple ingredients. This recipe uses basic pantry staple ingredients like flour, baking powder, sugar, and milk in combination with fresh strawberries and peaches.
- Easy to follow instructions. The steps for making this recipe are very simple and easy to follow. We just whisk ingredients in bowls, melt butter, and layer ingredients in a baking dish.
- Fresh or frozen fruits. This recipe is perfect for using fresh in-season produce, but you can just as easily swap them out for frozen peaches and strawberries if desired! Perfect for any time of the year.
🛒 Ingredients
Butter- You will need to use butter to get the richness in the topping just right. You can use salted or unsalted butter, depending on what you have on hand.
Sugars- Using both granulated sugar as well as brown sugar will help us to get a sweet cobbler with chewy edges and great depth of flavor.
Peaches- Fresh peaches are needed for the filling. See notes below if using frozen. If you still have peaches on hand, be sure to check out our Peaches and Cream Bundt Cake.
Strawberries- Use fresh or frozen depending on season and price.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Use frozen fruit. Swap fresh peaches or strawberries for 2 cups each of frozen. No thawing needed, just toss with the sugar mixture and bake.
Fruit swaps. Try replacing one fruit with blueberries, blackberries, or raspberries for a different flavor combo.
Spice options. Add an extra pinch of cinnamon or a little nutmeg for a warmer, cozier filling.
💰 Budget-Friendly Tips
Choose in-season fruit. Peaches and strawberries are cheapest in spring and summer; frozen fruit is the most economical option year-round.
Stretch servings. Serve warm cobbler over vanilla ice cream or yogurt to make each portion go further.
Buy "imperfect" produce. Slightly soft or cosmetically imperfect peaches/strawberries work perfectly for cobblers.
Smaller batch. Halve the recipe and bake in an 8×8-inch dish for a smaller crowd.
🥄 Instructions for Strawberry Peach Cobbler
Step 1: Preheat the oven to 350 degrees F.
Step 2: Spray 9x13 inch pan with nonstick spray.
Step 3: Add butter to the pan and place it into the oven until the butter has melted (Images 1&2). Be careful to not let it burn. Remove pan from oven. Set aside
Step 4: Combine all of the dry batter topping ingredients in a mixing bowl (Image 3).
Step 5: Whisk until combined.
Step 6: Add in the milk (Image 4).
Step 7: Whisk until combined (Image 5).
Step 8: Pour into the butter filled pan (Image 6).
Step 9: In a large mixing bowl, combine sugar, flour, cinnamon, and salt (Image 7).
Step 10: Add the peaches and strawberries to the bowl.
Step 11: Toss to coat (Image 8).
Step 12: Add fruits to the batter-filled pan (Image 9).
Step 13: Bake for 50-60 minutes (Image 10). You'll know that it is ready when a toothpick can be inserted into the breading and it comes out clean.
Serve with a scoop of vanilla ice cream. Enjoy!
👩🏻🍳 Expert Tips
Peeling peaches easily: Blanch peaches in boiling water for 30-60 seconds, then transfer to ice water. The skins should slip off easily.
Even fruit distribution: Scatter fruit evenly over the batter, don't stir. Cobbler rises around the fruit for that classic layered effect.
❄️ Storage, Reheating & Freezer
Fridge: Store leftover Strawberry Peach Cobbler covered for up to 5 days.
Reheat: Warm in a 350°F oven for 15-20 minutes or microwave single servings for 1-2 minutes.
Freezer: Freeze baked and cooled cobbler for up to 3 months. Thaw in the fridge; note the topping may soften slightly.
🥗 Side Dishes or Pairing Ideas
Serve Strawberry Peach Cobbler with vanilla ice cream, whipped cream, or a dollop of Greek yogurt. It's also delicious with fresh berries or alongside a simple summer meal like grilled chicken, BLTs, or barbecue dishes.
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❓ Strawberry Peach Cobbler FAQs
You can reheat your cobbler in an oven at 350 degrees F for about 20 minutes or until warmed through or you can reheat a single serving on a plate in the microwave for about 1-3 minutes.
Yes, you can freeze the cobbler after it has been baked and cooled completely. To do this I recommend baking it in a disposable pan because it makes life a little easier. After it has been cooled, wrap well in foil and plastic wrap and then freeze for up to 3 months. Note that the topping may become soggy as it thaws.
It can sit out for several hours on the same day that it was made but after it has cooled down completely, you have about 2 hours at room temp before it should be stored in the fridge. Once in the fridge, it can last up to 5 days. Only let it sit at room temperature for 1-2 hours at a time as needed when serving.
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🐝 If you tried this Strawberry Peach Cobbler, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Strawberry Peach Cobbler
Equipment
- 9x13 Baking Dish (use a deep dish if possible)
Ingredients
Batter Topping
- ½ cup unsalted butter - ($0.99)
- 1 cup granulated sugar - ($0.36)
- ½ cup brown sugar, packed - ($0.22)
- 1 cup all-purpose flour - ($0.13)
- 1 tablespoon baking powder - ($0.15)
- 1 teaspoon ground cinnamon - ($0.08)
- 1 pinch salt - ($0.01)
- ¾ cup milk - ($0.15)
Filling
- ¼ cup granulated sugar - ($0.09)
- ¼ cup all-purpose flour - ($0.03)
- ¼ teaspoon ground cinnamon - ($0.02)
- 1 pinch salt - ($0.01)
- 2 cups peaches, sliced, about 4 peaches - ($2.86)
- 2 cups strawberries, sliced, about 16 ounces - ($2.24)
- 1 teaspoon vanilla extract - ($0.03)
Instructions
- Preheat. Preheat the oven to 350°F and spray a 9x13 baking dish with nonstick spray.
- Melt Butter. Add the butter to the baking dish and place in the oven just until melted. Remove and set aside.
- Make Batter. In a bowl, whisk together the granulated sugar, brown sugar, flour, baking powder, cinnamon, salt, and milk until smooth. Carefully pour the batter over the melted butter without stirring.
- Make Filling. In a separate bowl, mix the granulated sugar, flour, cinnamon, and salt. Add the peaches, strawberries, and vanilla extract and toss to coat.
- Assemble. Spoon the fruit mixture evenly over the batter. Do not stir.
- Bake. Bake for 50 to 60 minutes, or until the top is golden and the filling is bubbly.
- Cool. Let cool slightly before serving.
Notes
- Frozen Fruit. Frozen peaches and strawberries can be used. Use 2 cups of each and do not thaw.
- Reheating. Reheat in a 350°F oven for about 20 minutes or microwave individual servings for 1 to 3 minutes.
- Storage. Refrigerate leftovers for up to 5 days.
- Freezing. Freeze baked cobbler for up to 3 months. Texture may soften after thawing.
Nutritional Information
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