Homemade strawberry peach cobbler made in a cast-iron skillet is a classic American recipe. Fresh fruit and a biscuit topping make the perfect old-fashioned dessert. I mean just look at it - it's gorgeous.
Cobbler is a southern staple and baking it in cast iron is the traditional method; therefore, that is why I love making it from scratch this way. It gives an even bake & a pretty presentation. It's a great summer dessert like my Southern Peach Pound Cake.
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Ingredients for Peach & Strawberry Cobbler
Cobblers are a quick and easy dessert that includes a bottom layer of fruit filling and has a biscuit topping. You will need all-purpose flour, baking powder, butter, and milk for the dough. Since cobbler dough is typically not very sweet, I have finished it with a dusting of cinnamon and sugar.
The best fresh peaches for cobblers or crisps are white or yellow freestone or cling-free peaches. They are easy to cut and separate from the pits. To find out which are freestone, read more about PEACH VARIETIES.
Unlike my recipe for Blueberry Cobbler, this version has two fruits. Yeah, twice the yumminess similar to my Berry Crisp with Steel Cut Oats.
How to Make a Cast Iron Skillet Cobbler
To make an old-fashioned cobbler in the skillet a good quality cast iron skillet is a must. It will ensure even baking and the cooking times will be accurate. Once all your ingredients are ready, including having the fruit sliced and diced, you are ready to begin making the cobbler.
This recipe includes stovetop steps for the fruit filling and then is finished off in the oven to bake with the buttery biscuit topping. I am using a 10.25" Lodge brand cast-iron skillet. One that goes from stovetop to oven is important for this recipe.
Begin by preheating the oven to 375° and prepping the cinnamon sugar. In a small bowl mix together 1 TB granulated sugar & ¼ teaspoon cinnamon; set aside for later.
1 - Brown the Butter
Brown butter adds so much rich nutty flavor to desserts and is really a step that should not be skipped. Add the butter to a 10 or 12-inch oven-safe skillet set over medium heat.
Allow the butter to brown and is a deep golden brown, stirring often and watching carefully so it does not burn. Once it has reached the desired color, as seen below, remove it from the heat and turn off the burner.
2 - Make the Cobbler Filling
Add the sliced peaches, quartered strawberries, vanilla, ½ cup brown sugar, and 2 TB of flour, tossing to combine. (if adding bourbon do so at this time)
Transfer to the oven and bake for 10 minutes. This will soften the fruit before adding the topping.
3 - Make the Biscuit Topping
While the fruit is baking in the oven, make the dough for the biscuit topping. In a medium-sized bowl, mix the remaining ingredients starting with 1 & ⅓ C of flour through the milk (not including optional sea salt). Stir to combine.
4 - Assemble & Bake the Peach & Strawberry Cobbler
When the fruit is done cooking, remove it from the oven. Drop large tablespoons full of the batter in evenly distributed dollops over the entire top of the filling. I prefer a thin layer of dough so I grab some dough with my hands and flatten it and then lay circles on the top.
For a final touch, sprinkle with the cinnamon-sugar mixture over the top. If you want a salted crust, sprinkle on the sea salt at this time.
5 - Bake the Cobbler
Place in the oven and bake for 25 minutes, until golden brown and the batter is cooked through. Remove carefully from the oven and let cool. To enjoy it warm, serve after about 15 minutes of cooling.
Variations & Substitutions
This simple recipe is tried & true. A classic like this is best enjoyed without any changes. Or fun a fun twist try my recipe for Cinnamon Roll Peach Cobbler made with canned cinnamon rolls.
- Fresh Fruit - use frozen instead: be sure to defrost and drain them first before adding to the skillet. Drained canned peaches may work but I have not tried that.
- Brown Sugar - try one of my substitutes for brown sugar if your pantry is missing this key ingredient.
This recipe is not dairy or gluten-free. If you have an allergy or dietary restriction, try my Gluten-Free Apple Cobbler for a wonderful dessert option.
How to Serve
Serve warm from the oven. Top with whipped cream or ice cream. To elevate it, making it a la mode is always a great idea.
Add caramel drizzle or a bourbon sauce to take it to a whole extra insane level. For a fantastic bourbon brown sugar peach cobbler recipe, try this recipe.
How to Store & Reheat Homemade Cobbler
Peach and strawberry cobbler can be left out on your counter for 24 hours. If you still have some remaining after a day, transfer itton an air-tight container and store it in your refrigerator for up to 5 days.
Scoop desired servings into a microwave-safe bowl and reheat for 15-30 seconds.
More Fruit Dessert Ideas
Product Recommendations for this Recipe:
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Strawberry Peach Cobbler
Equipment
- 10" Cast-iron Skillet
Ingredients
Cinnamon & Sugar Topping
- 1 TB granulated sugar
- ¼ teaspoon cinnamon
Fruit Filling
- 5 TB salted butter
- 5 C sliced peaches skin on, removed from pit
- 2 C quartered strawberries stems removed
- 1 TB vanilla extract
- ½ C packed brown sugar
- 2 TB all-purpose flour
- 2 teaspoon bourbon Optional
Biscuit Topping
- 1 & ⅓ C all-purpose flour
- ½ teaspoon cinnamon
- 1 TB baking powder
- 1 stick salted butter melted
- ¾ C whole milk
- flaky sea salt Optional - for topping
Instructions
- Oven to 375°
- In a small bowl combine cinnamon & sugar, this will be used later to top the batter before baking.
- Add the butter to a 10-inch oven-safe iron skillet set over medium heat. Allow the butter to brown and is a deep golden brown, stirring often and watching carefully so it does not burn.
- Remove from the heat and add the sliced peaches, quartered strawberries, vanilla, cup brown sugar, and 2 TB of flour, tossing to combine. (if adding bourbon do so at this time) Transfer to the oven and bake for 10 minutes.
- As the fruit is cooking, mix together the remaining ingredients in a mixing bowl from the flour through the milk (not including optional sea salt). Stir to combine.
- When the fruit is done cooking, remove it from the oven. Drop large tablespoons full of the batter in evenly distributed dollops over the entire top of the filling. I prefer a thin layer of dough so I grab some dough with my hands and flatten it and then lay circles on the top. (see images above for how it looks) Sprinkle with the cinnamon-sugar mixture over the top.
- Place in the oven and bake for 25 minutes, until golden brown and the batter is cooked through. Remove carefully from the oven and let cool. To enjoy it warm, enjoy after about 15 minutes of cooling.
- Serve warm with fresh whipped cream or ice cream. See above for my favorite ice cream flavors to pair with peach and strawberry cobbler.
- Peach and strawberry cobbler can be left out on your counter for about 24-hours. If you still have some remaining after a day, transfer it in an air-tight container and store it in your refrigerator for up to 5 days. Scoop desired servings into a microwave-safe bowl and reheat for 15-30 seconds.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 340 |
| % Daily Value* | |
| Total Fat 20g | 26% |
| Saturated Fat 12.3g | 61% |
| Cholesterol 52mg | 17% |
| Sodium 147mg | 6% |
| Total Carbohydrate 38.8g | 14% |
| Dietary Fiber 2.8g | 10% |
| Total Sugars 22.7g | |
| Protein 4g | |
| Vitamin D 22mcg | 110% |
| Calcium 130mg | 10% |
| Iron 1mg | 8% |
| Potassium 494mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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Cindy says
This looks delicious!
Stephanie says
Oh my! This looks amazing! I bet the combo of peaches and strawberries is really yummy. I can't wait to try this!
Heather Jandrue says
Oh my goodness, this all looks and sounds so good. I think I will make it this weekend. Yum!!!!
Marianne G says
Your recipes always look delicious… but I keep forgetting to comment on your amazing food photography! Your photos are always awesome!
Angela says
Marianne, you seriously paid me an amazing compliment. The photography and styling is the hardest part for me and I am very critical of my images. I have come a LONG way in the almost 3 years and so much more to learn so this really motivates me and brings a huge smile to my face that I am getting there!
Diana says
Mmm, that picture of the cobbler with ice cream on top looks amazing!! I really need to get a cast iron skillet!
Sabrina DeWalt says
What a fantastic flavor combination.
Helen at the Lazy Gastronome says
I'm running behind!! Thanks so much for sharing at the What's for Dinner party last week. Hope to see you there this week too!! Enjoy the rest of the weekend.
Cindy Moore says
This cobbler looks so good! I can definitely veganize this recipe.