Strawberry Peach Cobbler Recipes

PEACH & STRAWBERRY COBBLER

Steps:

• 1. Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Whisk cornstarch, cinnamon, nutmeg, 1/2 cup sugar and 1/4 teaspoon salt in a large bowl. Add strawberries and peaches; stir until thoroughly coated. Spread the mixture in the prepared dish. Bake for 15 minutes.
• Meanwhile, whisk all-purpose flour, whole-wheat flour, baking powder and the remaining 3 tablespoons sugar and 1/2 teaspoon salt in a medium bowl. Add buttermilk and melted butter; stir until well combined.
• Remove the fruit mixture from the oven. Drop 12 rounded spoonfuls (about 2 tablespoons each) of batter evenly over the top. Bake until the biscuits are golden brown and the fruit mixture is bubbly, about 40 minutes. Let cool for 20 minutes before serving.

PEACH AND STRAWBERRY CRUMBLE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
• For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
• For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
• Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

EASY BATTER FRUIT COBBLER

Steps:

• Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
• Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
• Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
• Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

STRAWBERRY - PEACH COBBLER

Steps:

• 1. Preheat oven to 350 . Spray 9 x 13 pan with pam spray .
• 2. Remove crust from bread , slice each slice into 5 pieces. Set aside .
• 3. Put peaches on one end and strawberries on other end of pan . ( I let my fruit thaw a little ).
• 4. Mix sugar, flour ,salt, melted butter and eggs .this mixture will be a little thick.
• 5. Lay bread on top of fruit as close to each other as possible. Spread sugar mixture on top of this , slightly working it in between the bread pieces.
• 6. Bake at 350 for about 45 minutes. I usually have to cook a little longer . So it will be a little shakey in the center. After resting for a few minutes it will thicken . Just make sure it is a nice golden brown on top.

FRESH STRAWBERRY AND PEACH COBBLER

Steps:

• Preheat oven to 350°F
• To prepare the filling, combine strawberries and next 5 ingredients in a medium bowl; stir well. Spoon strawberry mixture into a 10-inch deep-dish pie plate or 11 x 7-inch baking dish coated with cooking spray.
• To prepare the biscuit topping, combine flour, 2 tablespoons sugar, baking powder and salt. Add butter, working with your fingers until mixture resembles coarse meal. Stir in buttermilk. Drop dough by tablespoons over strawberry mixture. Sprinkle with remaining sugar.
• Bake 25 minutes or until strawberry mixture is bubbly and biscuits are browned.

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375°F.
• Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.