I like to think of this Peach and Strawberry Cobbler as my end-of-summer cobbler. This particular batch of cobbler was baked with beautiful fresh strawberries and a mix of perfectly ripe yellow and white peaches. The strawberries are probably some of the last top-notch berries I’ll get this season – hence the end-of-summer feeling to the dessert. It also helps that the colors in the cobbler remind me of the sunset, with the yellow and orange tones of the peaches and the more vivid red of the strawberries.
The cobbler has a lightly sweet, buttery topping above a mix of sweet and very tender fruits. I didn’t add too many extra spices or too much sugar, as I really wanted the peaches and strawberries to be the stars of this dessert and they give plenty of flavor on their own. The topping for this cobbler is a lot like a scone dough, where butter is cut into a flour and sugar mixture and then stirred together with some milk to bind it. Before the milk is added, I set aside a small amount of the flour mixture and tossed it in with the peaches and strawberries. This added a little extra sweetness and just enough flour to help thicken the juices of the fruit as the filling cooked.
I used fresh peaches and fresh strawberries for this cobbler, and I will almost always use fresh berries in a cobbler when I have them available. That said, you can definitely use frozen fruit in this recipe and get excellent results. Frozen sliced peaches can be used without defrosting, as can frozen strawberries. If possible, however, chop any very large strawberries into smaller pieces. You can also mix things up by using frozen raspberries or blackberries alongside the peaches, and nectarines can make a great substitution for the peaches, as well.
Peach and Strawberry Cobbler
4-5 ripe, medium-sized peaches
1 3/4 cups all purpose flour
3/4 cup sugar
1/4 tsp baking powder
1/4 tsp salt
1/3 cup butter, cold
1/3 cup milk
2 tsp vanilla extract
Preheat oven to 375F. Lightly grease an 8 or 9-inch square baking dish.
Slice peaches and remove pits. Hull strawberries and halve or quarter berries. Place a medium bowl and set aside.
In a large bowl, whisk together flour, sugar, baking powder and salt. Rub butter into flour mixture.
Remove 1/3 cup of the flour mixture and sprinkle over the sliced fruit. Toss fruit to coat, the pour into prepared baking dish.
Add milk and vanilla extract to the remaining flour mixture and stir until dough comes together. Breaking dough up into small pieces with your fingers, sprinkle evenly over the fruit.
Bake for about 40 minutes, until fruit is golden brown and berries are bubbling and tender.
Allow to cool slightly before serving.