Description
A delightful homemade strawberry peach cobbler featuring juicy, macerated fruits with a fragrant blend of cardamom and orange zest, topped with a buttery oat and almond crumble. Perfectly baked until golden and bubbly, this dessert offers a comforting balance of sweet, tart, and nutty flavors.
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
- 1 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 Mixture: 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 to draw out the fruits’ natural juices and enhance their flavors.
- Thicken the Filling: Sprinkle the cornstarch evenly over the macerated fruit mixture. Stir gently to coat all pieces evenly. Let it rest for another 5 minutes so the cornstarch absorbs some juices, thickening the filling and preventing it from becoming runny.
- Mix the Crumble Dry Ingredients: In a separate bowl, whisk together all-purpose flour, rolled oats, granulated sugar, brown sugar, salt, cinnamon, baking powder, baking soda, and almond flour until combined. This blend will form the flavorful crumble topping.
- Incorporate the Butter and Almonds: Add the cold butter cubes to the dry mixture. Using a pastry cutter or fingertips, work the butter into the dry ingredients until pea-sized crumbs form. Then stir in the sliced almonds to add crunch to the topping.
- Assemble and Bake: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish. Pour the fruit mixture, including juices, into the dish. Evenly sprinkle the crumble topping over the fruit. Place the baking dish on a baking sheet to catch drips and bake for 35–40 minutes, until the topping is golden and the filling bubbles at the edges. Tent loosely with foil halfway through if the topping browns too quickly.
- Cool and Serve: Remove the cobbler from the oven and let it cool for 20 minutes to allow the filling to set for cleaner slices. Serve warm, optionally with ice cream or whipped cream.
Notes
- Ensure the butter is cold to achieve a flaky and crispy topping texture.
- Allow the fruit to macerate to enhance sweetness and prevent a watery filling.
- Using a baking sheet underneath the dish helps catch any drips and keeps your oven clean.
- The cobbler is best enjoyed warm, freshly baked but still slightly cooled.
- For a nut-free version, omit the almond flour and sliced almonds in the topping.
