Name: Strawberry Peach Cobbler
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: American

From the Cook

1/4

Strawberry Peach Cobbler

atsloanestable.com

Instructions

This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat the oven to 400 degrees F.

In a medium bowl, combine the flour, sugar, salt, and baking powder.

Add in the cubed butter and toss to coat.

Cut the butter into the dry ingredients by squishing the cubes between your fingers until they are pea-sized.

Pour the heavy cream in a little at a time, gently mixing the dough with your hands until it sticks together, but it is not overly wet. (You may have a small amount of heavy cream leftover.)

Shape the dough into a disk and wrap tightly with plastic wrap. Chill in the fridge for about 30 minutes.

Once the dough has rested in the fridge, roll it out on a lightly floured surface to about ½" thick.

Cut the dough into quarters, then layer them on top of each other.

Roll the dough out one more time to about ½" thick.

Use a 1" cookie cutter to cut out as many biscuits as you can.

Place the cutout biscuit dough onto a plate or small baking tray and place in the freezer for at least 15 minutes.

Meanwhile, make the filling.

In a large bowl, toss together the strawberries, peaches, sugar, cornstarch, salt, and vanilla until well combined.

Pour the filling into a 9" oval dish (with 2" sides).

Place the frozen cream biscuits on top and brush each with heavy cream & sprinkle with turbinado sugar.

Bake the cobbler for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for about 40-45 minutes until the biscuits are golden and the filling is bubbling.*

Allow to cool for a few minutes before topping with vanilla ice cream and digging in!

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Macerate Your Fruit 🍓
Toss fresh strawberries and peaches with turbinado sugar 30 minutes before baking to draw out natural juices and intensify flavor, creating a more flavorful filling with better texture.
Keep Biscuit Ingredients Ice-Cold ❄️
Chill your flour, butter, and heavy cream before mixing to ensure maximum flakiness in the cream biscuits—the cold fat creates steam pockets for tender, layered results.
Use Cornstarch Strategically 🌽
Mix cornstarch with a small amount of the macerated fruit juice before adding to the filling to prevent lumps and achieve a glossy, thickened filling without a starchy taste.
Don't Overwork the Dough 🙌
Mix biscuit dough just until combined—overworking develops gluten and results in tough, dense biscuits instead of the tender, flaky texture you're aiming for.
Serve Immediately with Ice Cream 🍦
Top the cobbler with vanilla ice cream right when it comes out of the oven while still hot and bubbling; the contrast of temperatures and the melting ice cream elevate the entire dessert experience.

Intelligent Tags

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

Recipe Facts

Diet at a Glance

Vegetarian

My Calorie Intake

Smart Nutrition

Nutrition Per Serving

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

More Recipes by Sloan’s Table

Check out more Sloan’s Table content!Browse Sloan’s Table recipes!

View All

Complete The Meal! 🔎

Quick Explore Recipes by Category

See All Dessert

No Recipes Available