Description
A delightful summer dessert that combines juicy peaches and ripe strawberries beneath a golden oat and almond topping.
Ingredients
Scale
- 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