Easy Strawberry Peach Cobbler

When peaches are in season, it’s the best time to make an easy peach cobbler. Instead of covering them with lots of sugar or a heavy topping, I like letting the peaches and strawberries be the focus while adding just enough buttery cobbler topping to make it feel like a true summer dessert.

This recipe has become one of my favorite ways to use fresh summer fruit because it’s simple, cozy, and lets those seasonal flavors shine. If you’re expecting a crisp with crunchy oat topping, this is different. Cobbler has a soft, biscuit-like topping that bakes right over the fruit.

For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.

Filling

• Peaches: Fresh, ripe peaches are the star of this recipe. Look for peaches that smell fragrant and give slightly when gently squeezed. For more tips on choosing peaches, see the section below.
• Strawberries: Peak-season strawberries give the best flavor, but frozen strawberries work in a pinch. If using frozen strawberries, expect the filling to be a little juicier since they release more liquid as they bake.
• Lemon juice: A squeeze of lemon juice brightens the fruit and helps balance the sweetness.
• Brown sugar: One of my favorite things about this recipe is that it doesn’t rely on lots of added sugar. Ripe summer fruit does most of the work, and the brown sugar simply enhances its natural sweetness.

Cobbler Topping

• Whole wheat pastry flour: This is my favorite flour for cobblers because it adds a little extra nutrition while still creating a soft, tender topping. If you don’t have it, all-purpose flour works perfectly.
• Butter: I use less butter than many traditional cobbler recipes, but there’s still enough to create that classic buttery flavor and golden topping.
• Milk: Milk keeps the batter moist and helps create a soft, cake-like cobbler topping.
• Vanilla, cinnamon, baking powder, and salt: These pantry staples round out the topping with warm flavor and help it bake up lighter and tender.

Choosing the Best Peaches for Cobbler

The best cobbler starts with great peaches. I’ve found that peaches that are ripe but still firm give the best texture because they soften as they bake without completely falling apart.

If your peaches are rock hard, they’ll stay fairly firm even after baking. On the other hand peaches that are very soft or bruised tend to break down into the filling.

I usually use yellow peaches because I love their bright, sweet flavor, but white peaches work well too if that’s what you have.

If fresh peaches aren’t in season, frozen peaches are a great backup. I prefer fresh when they’re in season, but frozen peaches are surprisingly good in cobblers because baking softens them anyway. Just thaw and drain them first so the filling doesn’t become too watery.

Whether or not to peel the peaches is completely up to you. I usually leave the skins on because they soften during baking and save a little prep time, but peeling gives the filling a smoother texture if that’s your preference.

Variations to Try

• Add more berries. Blueberries, raspberries, or blackberries pair beautifully with the peaches and strawberries. Use them in place of some of the strawberries or add an extra handful for a mixed berry peach cobbler.
• Make it extra lemony. Stir 1 teaspoon of fresh lemon zest into the fruit filling for an even brighter summer flavor. I especially love this when my peaches are extra sweet.
• Add a hint of almond. Stir 1/4 teaspoon almond extract into the filling for a flavor that pairs well with peaches.
• Try a crumble topping instead. If you prefer a crisp, buttery streusel over a soft cobbler topping, use the crumble topping from my Mixed Berry Crumble instead.