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Fresh Fruit Cobbler

This fruit cobbler features ripe peaches and strawberries baked with a simple batter, resulting in a bubbling, syrupy topping with tender, juicy fruit inside. The dish is assembled with minimal fuss, allowing the natural flavors and textures of the fruit to shine through in a warm, rustic dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh peaches, sliced pitted and sliced
  • 1 cup strawberries, hulled and halved
  • 1/2 cup granulated sugar divided with the filling and topping
  • 2 tablespoons all-purpose flour for mixing with the fruit
  • 1 cup all-purpose flour for the batter
  • 1/2 cup granulated sugar for the batter
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk

Equipment

  • Mixing bowls
  • Baking dish
  • Measuring cups and spoons
  • Rubber spatula
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine sliced peaches, halved strawberries, 2 tablespoons of sugar, and 2 tablespoons of flour. Toss gently until the fruit is evenly coated and set aside to let the juices start to release and thicken slightly.
    2 cups fresh peaches, sliced, 1 cup strawberries, hulled and halved, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour
  2. In another bowl, whisk together the flour, remaining sugar, baking powder, and salt to create the dry batter mix.
    1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt
  3. Add the melted butter and milk to the dry ingredients, stirring gently with a spatula until just combined. The batter should be slightly lumpy but without dry pockets.
    1/2 cup unsalted butter, melted, 1/2 cup milk
  4. Pour the batter into a greased baking dish, spreading it out evenly so it covers the bottom in a thick layer.
  5. Spoon the prepared fruit mixture evenly over the batter. Don't worry if the fruit sinks in slightly; this will create a lovely layered effect as it bakes.
  6. Bake uncovered in the preheated oven for about 40 minutes, or until the top is golden and bubbly, and the fruit juices have thickened into a syrup.
  7. Remove the cobbler from the oven and let it cool for a few minutes. The topping should be slightly crisp around the edges, with the juicy fruit underneath.
  8. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Notes

For a more rustic look, use mixed seasonal fruits. Adjust sugar to taste depending on the sweetness of your fruit.