Name: Strawberry Peach Cobbler
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 0.06 cup granulated sugar; 0.5 tsp kosher salt; 2.25 teaspoons baking powder; 0.75 cup unsalted butter; 1 cup heavy cream; 0.5 cup granulated sugar; 1 tbsp cornstarch; 1 tsp vanilla paste or extract; 0.5 lb fresh strawberries; 1 lb fresh peaches; Turbinado sugar

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Strawberry Peach Cobbler

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Ingredients

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Instructions

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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!

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Tips & Tricks (5)

Macerate Your Fruit 🍓
Toss your strawberries and peaches with granulated sugar 30 minutes before baking to draw out their juices and intensify the filling's flavor, creating a more syrupy, concentrated base.
Keep Your Biscuit Dough Cold ❄️
Use ice-cold butter and heavy cream, and work quickly with chilled hands to prevent gluten development—this ensures the most tender, flaky biscuit topping rather than tough, dense results.
Use Cornstarch Strategically 🌾
Mix cornstarch with the fruit filling only (not the biscuit dough) to thicken the juices without making the topping soggy, and dust the bottom of your baking dish to prevent a wet crust.
Turbinado Sugar for Sparkle ✨
Sprinkle turbinado sugar on top of your biscuits before baking to create a beautiful, crunchy, caramelized crust that adds textural contrast and visual appeal.
Ice Cream Timing is Everything 🍦
Add vanilla ice cream immediately when the cobbler emerges hot from the oven so it melts slightly into the warm fruit filling, creating a luscious sauce throughout the dish.