For this Texas Hill Country peach and strawberry cobbler, juicy unpeeled (yay for no peeling!) peaches are combined with luscious in-season strawberries and set atop layers of browned butter and cobbler batter. Summer dessert heaven!
When the air is dripping with humidity and we’re too naïve to turn on the air conditioning thinking that, at some point, there’s got to be a breeze, there’s nothing I like more than throwing together a dessert in 10 minutes of prep time.
Well, I guess there’s one thing better than that: a dessert with gorgeous summer fruit plus browned butter and a hefty sprinkle of brown sugar.
All baked together, a little magic happens in the oven. And yes, the downfall of desserts like this one on the hottest nights of the summer is that you need to turn the oven on.
I get it. But sometimes you just NEED cobbler with ice cream!
Take this classic peach cobbler with sugared biscuit topping, for instance. When peaches are at their peak ripeness, it’s the middle of August here in New England and it’s nothing but HOT. Rest assured, that doesn’t stop me from cranking up the oven for that cobbler!
The Magic Cobbler
Since this Hill Country peach and strawberry cobbler recipe is made backwards with the fruit on top and the batter on the bottom, you’d never think this recipe would work correctly. But it does!
You’ll spread a cobbler batter over a layer of brown butter and then watch it rise to the top of the baking dish with the help of some baking powder and heat from the oven. The batter will nestle the fruit underneath it. It’s such a fun way to make cobbler!
Quite possibly the best part of the process is when the batter mixes with the brown sugar-coated fruit and browns up with crunchy sugar edges. The result is an utterly divine and not overly sweet dessert.
Cobbler with Ice Cream is a Must!
If you really want push it to the next level, add a scoop of ice cream. I mean, can you really eat fruit cobbler without ice cream??
The ice cream we scooped alongside this cobbler was homemade cinnamon-vanilla bean and it almost overshadowed the cobbler. Almost.
This peach and strawberry cobbler is by far the high point of my day when I make it and since I can use virtually any kind of fruit in place of the peaches and strawberries (fresh or frozen!), you can hedge your bets that I’ll be making this cobbler even into the fall after we go apple picking and when pears are back in-season.
More Cobbler Recipes on Smells Like Home:
- Tomato cobbler recipe with gruyere and thyme biscuit topping
- Pear maple cobbler recipe
- Peach cobbler recipe with sugared biscuit topping
- ½ cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- Pinch salt
- ¾ cup milk
- 2 cups sliced fresh peaches
- 1 cup sliced fresh strawberries
- ½ tsp ground cinnamon
- ½ cup firmly packed brown sugar
- Preheat the oven to 350° F. Set an 8-inch square baking dish aside.
- Over medium-high heat, melt the butter in a small sauce pan until it becomes bubbly and turns a nutty-brown color. You're essentially browning the butter here so watch it carefully to prevent it from burning. (And it will burn quickly!) Pour the butter into the baking dish.
- In a medium bowl, stir the granulated sugar, flour, baking powder, salt, and milk together. Gently pour the mixture over the butter, but do not stir it into the butter.
- Carefully arrange the peaches and strawberries evenly on top of the batter - don't bother making them neat but don't press them into the batter either - and sprinkle the fruit with the cinnamon and then the brown sugar.
- Bake the cobbler for 40 to 45 minutes, until the batter has risen to the top to cover the fruit and it is golden brown. Serve warm with ice cream or at room temperature. Keep any leftovers refrigerated.
adapted from The Pastry Queen, by Rebecca Rather
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