A close up shot showing the strawberry and peach cobbler

The best way to describe this cobbler is basically if strawberry shortcake and a fruit pie had a baby! This Strawberry Peach cobbler has a warm fruit filling topped with a slightly sweet, flakey almond biscuit! I like to serve mine with a large dollop of whipped cream and a few fresh berries!

Cobblers, Crumbles, Pies, Oh My!

This might get a little confusing but there’s a few different types of summer desserts! So let’s break it down the differences and the pros and cons of each! (There’s really no cons, they’re all delicious)

Cobblers: cobblers are a berry dessert that typically has a biscuit or cake on top of berries that’s baked in the oven. There’s no bottom crust just a delicious biscuity topping! I love cobblers because they’re really easy to toss together and they remind me of a strawberry shortcake! With this cobbler, I make the biscuit topping a combination of cake and biscuit so it’s soft and flaky and just soaks up all the berry flavor!!

Crumbles: crumbles are similar to to cobblers in the way that they don’t have a bottom crust; just a topping over fruit that’s baked in the oven! Crumbles are typically made with butter, sugar, flour and oats! Sometimes crumbles can be made a little healthier so some people prefer them to other desserts!

Pies: pies are the most different being made with a pie dough that covers the top and bottom of the fruit! I love pies because you can really decorate the top to make them as fancy, or rustic as you want! If you’re really looking to make a statement, pie is the way to go! They are beautiful show stoppers that look stunning in a table! Especially with a pretty lattice topping!

A picture of a spoon with a bite of the strawberry and peach cobbler on it.

Very Merry Berries

For this cobbler I used strawberries and peaches from the farmers market. But the amazing thing about cobblers is that you can totally customize what berries you use. So, you can use raspberries blackberries, blueberries, or honestly, a combination of all of them! Cobbler‘s can be made with whatever kind of berries you can find so you can use anything that seems fresh and bountiful at your grocery store/farmers market.

If you are going to use frozen fruit, which you definitely can, I would recommend letting the fruit thaw out first before you put it into the cobbler. Any kind of berry is going to let off juice; that's why we have the cornstarch in the recipe. The cornstarch is going to help thicken the juices that the berries release while they’re cooking. The thing with the frozen fruit is that there's also going to be excess water as well and you run the risk of the mixture being too liquidy and not setting up. By letting the fruit thaw a little bit beforehand you can let all of the excess water drain off the fruit and not in the actual cobbler.

A picture of the strawberry and peach cobbler with a spoon resting inside

Go Big? Or Go Mini?

I personally love a mini dessert; I think they look cute and adorable, plus you don’t need to worry about portion sizing. But, with that being said, there’s a lot of charm that comes with making a big casserole or a big cobbler. It kind of has like a more homey-rustic vibe.

When you are making a larger cobbler, you do need to make sure that the cooking time is adjusted as well. It will probably take maybe 10 to 15 minutes longer because you want to make sure that very centerpoint is fully cooked as well. Make sure that you put a toothpick into the center to make sure that the center isn’t doughie or raw.

For this Strawberry and Peach Cobbler, I use a little bit of a larger ramekin so that way each ramekin served two people. Most ramekins are smaller, more like 3 ounces, and they’ll be for the perfect portion for just one person.

a bite shot of the strawberry peach cobbler

Strawberry and Peach Cobbler

A perfectly sweet strawberry and peach mixture topped with a flakey, sweet biscuit topping.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Cooling 10

Total Time 1 5

Course Dessert

Servings 3 Large Ramekins

Ingredients

1 pint Strawberries
3-4 Peaches
½ cup Sugar 1 tablespoon set aside
3 tablespoons Cornstarch

Biscuit Topping:

1 ¼ cup Flour
½ cup Almond Flour
2 tablespoons Sugar
2 teaspoons Baking Powder
½ teaspoon Salt
1 stick Butter cold
1 cup Milk

Instructions

Preheat oven to 375 degrees.
Chop up strawberries and peaches into 1 inch pieces. You can leave the skins on the peaches!
Pour sugar and cornstarch into the bowl with the strawberries and peaches.
Set aside.

To make the biscuit topping:

Mix together flour, almond flour, sugar, baking powder, and salt. Whisk everything together.
Cut up the butter into slices and add to the flour mixture.
Cut the butter into the flour mixture using a pastry cutter, your hands or a knife. The butter should be pea sized when you're done.
Pour the milk into the mixture and stir to combine.
Pour a ⅓ of the strawberry and peach mixture into each ramekin. Using a large cookie scoop, scoop a generous helping of the biscuit mixture onto the top.
Place on a sheet pan and bake in the oven for 45 minutes.
The biscuit should be golden in color and the berry mixture will be bubbling when it's done.
Let cool for a few minutes.
Serve with ice cream or whipped cream!

Notes

For this recipe, I was able to make 3 really large ramekins, and each ramekin was enough for two people. So if you use smaller ramekins you could probably get 6 or 7 servings out of this!

I left the skins on my peaches because I don't mind them, plus I think they add a beautiful color to the mixture! If they bother you, you can peel them!

If you are using frozen fruit, I would let them thaw a little bit first so you don't have too much water in the mixture.

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If you love incorporating fresh fruit into your desserts, then you are going to love this Strawberry and Peach Cobbler! I had so much fun going to my farmer's market to see what fruit I could find.

Originally, I was planning on making this a blueberry and blackberry cobbler, but I couldn't find any! Once I passed the peaches and could smell how fresh and vibrant they were, I immediately changed course. Isn't that funny how that happens?

Cheers!

-Holly Michelle