Strawberry peach cobbler brings juicy peaches and ripe strawberries in a sugar-spiced, citrus-bright filling tucked under a golden oat and almond crumble. You’ll get a warm dish with crisp topping and sweet-tart flavor that calls for ice cream.
This recipe solves issues of runny fruit filling and soggy crust to ensure a satisfying, flavorful strawberry peach cobbler dessert.
I kept ending up with soggy fruit and crumbly crust in my easy peach cobbler after a busy weeknight (even when I rushed) and almost quit. But by fixing runny filling, I get a juicy tasty dessert with nutty crunch.
I learned that letting fruit rest for 10 minutes helps juices thicken and taste better. Then you pop it in the oven for 35 minutes until the top is golden and bubbling. A 20-minute cool-down makes the filling stand firm.
If you want another fresh berry dessert, try my Rhubarb and Strawberry Tart for a flaky, jammy option that’s ready in under 45 minutes.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour included in the cobbler crust and also rolled oats present there.
- This recipe suits dairy-free diets only when using 1/2 cup coconut oil instead of unsalted butter in the topping layer.
- This recipe is not vegan due to unsalted butter present in the cobbler topping, preventing compliance with vegan dietary guidelines.
- This recipe is vegetarian as it contains no meat ingredients, gelatin, or animal derived products, aligning with vegetarian dietary requirements.
- This recipe does not meet low-carb diet requirements due to granulated sugar and all-purpose flour content in the cobbler topping.
Why You Will Love This Recipe
- Easy strawberry peach cobbler prep: Toss sliced peaches and strawberries with sugar, lemon juice and spices in under 5 minutes, then pour into a dish so you’re ready to bake fast.
- Layered fruit flavor: Letting the mix rest with orange zest and cardamom pulls extra juices and spice into the fruit over 10 minutes for a fresh, spiced taste.
- Crispy almond-oat topping: Working cold butter into oats, almond flour and sliced almonds creates pea-size crumbs that bake in 35-40 minutes into a satisfying crunch.
- Make-ahead convenience: You can prep the cobbler the night before and refrigerate it, then warm it at 350°F for 10-15 minutes whenever you’re craving a quick strawberry dessert.
Homemade Strawberry Peach Cobbler
- Prep Time: 10 minutes
- Cool Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
A delightful summer dessert that combines juicy peaches and ripe strawberries beneath a golden oat and almond topping.
Ingredients
- 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
- 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
- In a large bowl, toss the sliced peaches and halved strawberries with granulated sugar, lemon juice, vanilla extract, cardamom, orange zest, and salt. Allow this mixture to rest for 10 minutes. This step is crucial for extracting the fruits’ natural juices and enhancing their flavors.
- Sprinkle the cornstarch evenly over the macerated fruit mixture. Stir gently to ensure every piece of fruit is coated. Let this rest for an additional 5 minutes; the cornstarch will absorb some of the juices and create a thicker filling, preventing runniness.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, brown sugar, salt, ground cinnamon, and almond flour until well combined. This mixture provides a tasty crumble topping with speckles of nutty flavor.
- Add the cold butter cubes to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the mixture until you achieve pea-sized crumbs. It’s important to keep the butter cold, as this will create a flaky, crispy texture during baking. Finally, stir in the sliced almonds for an added crunch.
- Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish. Pour the prepared fruit mixture into the dish, including any juices. Evenly sprinkle the crumble topping over the fruit layer. Place the baking dish on a baking sheet to catch any drips. Bake for 35–40 minutes, or until the topping is golden and the filling bubbles at the edges. If the topping browns too quickly, tent it loosely with foil halfway through the baking.
- Once baked, remove the cobbler from the oven and allow it to cool for 20 minutes. This resting period will help the filling set, making for cleaner slices when served. Enjoy the cobbler warm, ideally with a generous scoop of ice cream or a dollop of whipped cream.
Notes
- Choose firm-ripe freestone peaches for easy peeling and good shape retention. For strawberries, opt for bright-red berries with fresh green caps to ensure optimal flavor.
- While granulated sugar is key for macerating the fruit, you can substitute part of it with light brown sugar for a hint of caramel flavor.
- Freshly squeezed lemon juice balances sweetness and elevates the fruit’s natural taste more effectively than bottled versions.
- If you need a substitute, tapioca starch can work well in place of cornstarch for thickening the fruit juices.
- Ensure that your butter is very cold when mixing to guarantee a crisp topping. Vegan butter or coconut oil can be swapped for the unsalted butter for dairy-free options.
- This cobbler can be stored in the refrigerator for up to 3 days. Reheat it at 350°F for 10–15 minutes to warm it back up.
- You can stir in 1 tbsp of chia seeds into the fruit mixture for an added thickening agent without using more cornstarch.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Ingredient Notes
- Peaches: Choose firm-ripe freestone peaches with blush color; they’ll hold shape and release juice. Peel easily after blanching for smooth texture.
- Strawberries: Look for bright-red berries with fresh green caps; hull just before use. Overripe ones add extra sweetness to the filling.
- Granulated sugar: Standard white sugar helps macerate fruit and promote browning. You can swap part for light brown sugar for a hint of molasses.
- Lemon juice: Freshly squeezed juice brightens fruit notes and balances sweetness. Bottled juice works in a pinch but won’t pack the same zing.
- Vanilla extract: Pure extract adds a warm background flavor. Check labels for no artificial additives—nothing matches its true aroma depth.
- Cornstarch: Thickens fruit juices clearly. Stir it into sugar first for even coating. Tapioca starch swaps well if you’re out of cornstarch.
- Cardamom: A pinch adds a subtle, citrusy warmth. Freshly ground pods give the best aroma; preground works when you’re in a hurry.
- Orange zest: Finely grate orange peel to lift the filling with bright notes. Zest before juicing to avoid any bitter white pith.
- Salt: A dash rounds flavors and cuts sweetness. Table salt blends evenly; avoid kosher salt flakes so you don’t get uneven pockets of salt.
- All-purpose flour: Provides structure for the crumble topping; look for a trusted brand. Swap a 1-to-1 gluten-free flour blend if needed.
- Rolled oats: Old-fashioned oats add chew and soak up excess juice. Pick certified gluten-free oats for allergy-friendly baking; quick oats turn too soft.
- Brown sugar: Packs in moisture and molasses flavor for the topping. Light or dark works; press out any lumps before measuring for even texture.
- Baking powder: Gives crumbs a light lift. Check the date on the can to make sure it’s active—no substitute matches its gentle rise.
- Baking soda: Reacts with fruit acids to encourage gentle browning. Level it off in your scoop for consistent topping spread; can’t swap it out.
- Almond flour: Adds nutty structure and crisp to the topping. Choose blanched, superfine grind; it won’t work the same as regular flour here.
- Sliced almonds: Offer extra crunch and toastiness. Buy whole almonds and slice them yourself for freshness, then toast lightly before folding into the topping.
- Unsalted butter: Cold cubes blend into crumbs for a tender, flaky topping. Grab a full-fat block; vegan cooks can swap in vegan butter or coconut oil.
Recipe Baking Tips
- If topping browns too fast 20 minutes into baking, tent with foil and bake 15 minutes to avoid burnt oats and almonds.
- For runny filling after resting, stir in 1 tablespoon extra cornstarch into fruit mix before baking so juices thicken during 35-minute cook.
- When topping feels greasy after mixing, chill crumb mixture 10 minutes in fridge to solidify butter before sprinkling over fruit at assembly.
- If fruit juices bubble over edges 15 minutes into baking, place dish on rimmed sheet to catch drips during final 20 minutes.
- For soft nuts after baking, toast 1/4 cup sliced almonds 5 minutes at 350°F then fold into topping during 20-minute rest.
Serving Suggestions
Serve strawberry peach cobbler alongside homemade whipped cream or gluten-free vanilla ice cream and roasted almond brittle for crumb texture. Pair strawberry peach cobbler with a side of ginger almond scone or oatmeal biscuit for contrasting crumb and nut flavors.
Add strawberry peach cobbler filling to homemade crepe roll-ups with ricotta spread, mint garnish, and lemon zest for brunch service. Use leftover cobbler topping as mix-in for breakfast muffins or oatmeal cookies and fold in chopped almonds just before baking.
Top strawberry peach cobbler with dollops of coconut cream cheese icing and drizzle leftover fruit juices over crust before serving. Top each strawberry peach cobbler slice with spoonfuls of lime curd or orange marmalade and scatter slivered almonds over surface.
Recipe variations
- You can use raspberries instead of strawberries for a tangy twist in this cobbler, maintaining 3 cups fruit while keeping other original recipe proportions intact.
- Add 1 teaspoon ground ginger and 1 tablespoon fresh mint to the macerated fruit mixture so flavors deepen before baking, following the resting step precisely.
- Either coconut oil or vegan butter can replace cold butter in the almond-oat topping to accommodate dairy-free diets while preserving the original nutty crumbly texture.
- If using a 9×13-inch dish, double filling to 6 cups fruit, 1 cup sugar, 2 tablespoons cornstarch and 1¼ cups topping per 3-Ingredient Peach Cobbler.
Save This Recipe!
How to Store?
To keep your strawberry peach cobbler fresh and delicious, follow these storage tips:
Room Temperature: Store cobbler in an airtight container at room temperature up to 2 days. Cover loosely to retain crisp topping texture.
Refrigeration: Place cobbler in an airtight container in the refrigerator up to 3 days. Reheat at 350°F 12 minutes until warm.
Freezing: Wrap cooled cobbler in plastic wrap, place in a freezer container sealed tightly. Freeze up to 3 months. Thaw overnight.
Other Recipes You’ll Love
Yes. Ripe strawberries’ jammy sweetness and hint of acidity pair well with yellow peaches’ slight tartness.
The difference between a peach cobbler and a crumble is cobbler’s soft biscuit-like topping, while crumble has a crisp streusel of flour, butter, and sugar.
Yes. Strawberries are good in a cobbler, baking into a tender, buttery crust with sweet filling and simple ingredients for a quick, warm dessert.
The difference between a peach pie and a peach cobbler is pie’s double pastry crust enclosing fruit, while cobbler features fruit topped with biscuit-style dough.
If you enjoyed this Homemade strawberry peach cobbler or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
