Strawberry Peach Cobbler
A juicy, fruity filling and sugared biscuits on top. Serve it a la mode as the cherry on top! The perfect end to a summer dinner.
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.