Some would say that cobbler is an American classic. I can’t say I disagree! A sweet, fruity filling topped with sugared biscuits and served a la mode? Hard to pass up. It really makes the perfect end to a summer bbq or backyard dinner! Try putting this out at your Fourth of July celebration and having leftovers. Not gonna happen!
There are so many combinations of fruit you can make for a cobbler! Truly, almost anything will taste good. I’ve always loved both strawberries and peaches so this combo is fabulous. You could do it with just strawberries, just peaches, toss in some blueberries or cherries. Whatever you have on hand. The strawberry peach cobbler may be my favorite combo I’ve tried. I love when you serve it and the biscuits soak up all that juicy goodness. Pure summertime perfection!
Strawberry Peach Cobbler
Strawberry Peach Cobbler
Ingredients
For the biscuits:
- 3 1/2 cups flour
- 2 1/2 tsp baking powder
- 1/4 cup sugar
- 1/4 tsp cinnamon
- pinch of salt
- 2 sticks cold salted butter, cubed
- 1 cup milk
- 2 tbsp melted butter + sugar for dusting
For the filling:
- 4 cups sliced strawberries about 25 medium strawberries
- 2 large peaches, peeled cored and sliced
- 1/3 cup honey
- 1 tbsp corn starch
- 2 tsp fresh lemon juice
- 2 tsp vanilla extract
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper and set aside.
- In a food processor, add the flour, baking powder, sugar, cinnamon and salt. Pulse to combine. Next add the 2 sticks of cubed butter and pulse until a fine meal forms. It will be grainy, not quite forming into little balls like a pie crust. Then slowly add the milk and pulse until a ball starts to form. Turn out onto a lightly floured surface and form into a rectangle shape. Fold the dough over itself (fold in half) once. Rotate the dough and fold again. Once more, rotate and fold over. Then take a rolling pin and roll out dough into a rectangle shape about an inch thick. Cut into 9 biscuits. Place on parchment lined baking sheet and place in the freezer for about 10 minutes.
- While the biscuits are in the freezer, start the filling. In a large cast iron skillet over medium-high heat, add half of the strawberries and peaches. Stir in the honey and bring to a boil. Let cook for about 5-7 minutes until the juices from the fruit have come out a bit and are boiling. Remove from heat and add the remaining fruit. Stir in the cornstarch, lemon juice and vanilla. Tossing to combine.
- Take the biscuits out of the oven and place on top of the fruit filling. Brush with 2 tbsp melted butter and sprinkle with sugar. Bake for about 40 minutes, until the tops of the biscuits are lightly browned. Let cool 5 minutes before serving.
An easy recipe that’s ready for whatever you have going on this summer! I love that it’s cooked and served in a cast iron skillet. Feels rustic and I love it. ❤️ As always, be sure to tag me @HonestDarling.
xx
Tessa
