Description
This Homemade Strawberry Peach Cobbler combines juicy peaches and fresh strawberries with warm spices and a crunchy oat-almond topping. Baked to golden perfection, this dessert offers a delightful balance of sweet and tart flavors, finished with a flaky crumble and the aroma of cinnamon, cardamom, and citrus zest. Perfect for a comforting treat served warm with ice cream or whipped cream.
Ingredients
Scale
Fruit Filling
- 3 cups peeled peaches, sliced
- 3 cups hulled strawberries, halved
- ½ cup granulated sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- ½ tsp ground cardamom
- 1 tsp orange zest
- Pinch salt
Crumble Topping
- 1 cup all-purpose flour
- ¾ cup rolled oats
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tbsp almond flour
- ¼ cup sliced almonds
- ½ cup unsalted butter (cold, cut into ½-inch cubes)
Instructions
- Prepare the Fruit: In a large bowl, toss the sliced peaches and halved strawberries with granulated sugar, fresh lemon juice, vanilla extract, cardamom, orange zest, and a pinch of salt. Let the mixture rest for 10 minutes to macerate, which enhances the fruit’s natural juices and flavor.
- Thicken the Filling: Sprinkle the cornstarch evenly over the fruit mixture and gently stir to coat all the fruit pieces. Allow this to rest for an additional 5 minutes so the cornstarch can absorb excess juices and thicken the filling, preventing it from becoming runny.
- Mix the Crumble Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, brown sugar, salt, ground cinnamon, baking powder, baking soda, and almond flour until well combined. This creates a flavorful base for the crumble topping.
- Incorporate Butter and Nuts: Add the cold butter cubes to the dry mixture. Use a pastry cutter or your fingertips to cut the butter into the mixture until you get pea-sized crumbs. Stir in the sliced almonds to add texture and crunch.
- Preheat and Assemble: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish. Pour the fruit filling along with its juices into the dish. Evenly sprinkle the crumble topping over the fruit to cover it completely. Place the baking dish on a baking sheet to catch any drips during baking.
- Bake the Cobbler: Bake for 35–40 minutes or until the crumble topping is golden brown and the filling is bubbling at the edges. If the topping browns too quickly, loosely tent the dish with foil halfway through baking to prevent burning.
- Cool and Serve: Remove the cobbler from the oven and let it cool for 20 minutes to allow the filling to set. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.
Notes
- Ensure butter is cold when incorporating into the crumble to achieve a flaky texture.
- Macerating the fruit helps release natural juices and boost flavor intensity.
- If fresh peaches or strawberries are not in season, frozen (thawed and drained) can be substituted.
- For gluten-free version, substitute all-purpose flour with a gluten-free flour blend and verify oats are certified gluten-free.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
