Description
This comforting strawberry peach cobbler is the perfect celebration of summer fruit. With its juicy, jammy base of sun-ripened peaches and sweet strawberries topped by a buttery, golden cake-like crust, it is a foolproof dessert for any occasion. Baked in a skillet for a rustic finish, this soul-warming treat offers maximum flavor with minimum effort, making it an ideal choice for cozy dinners and casual gatherings alike.
Ingredients
2 large peaches, unpeeled and sliced
1 pint strawberries, halved or quartered
1/2 cup brown sugar, packed
1/4 cup cornstarch
1 large egg
1 tablespoon lemon juice
1/5 teaspoon kosher salt
1 cup butter, melted (plus 1 tablespoon for greasing)
15.25 ounces yellow cake mix
1/3 cup roasted pecans, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 10-inch or 12-inch cast iron skillet with 1 tablespoon of butter.
In a large bowl, combine the sliced peaches and strawberries with the brown sugar, cornstarch, lemon juice, and salt, tossing to coat evenly.
Transfer the fruit mixture into the prepared skillet.
In a separate mixing bowl, combine the yellow cake mix, melted butter, and egg until just combined.
Spread the batter over the fruit layer in the skillet, ensuring it covers the fruit evenly.
If using, sprinkle the chopped pecans over the top of the batter.
Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
Remove from the oven and let cool for 10 minutes before serving warm with vanilla ice cream.
Notes
Ensure your fruit is ripe for the best flavor profile. If the cobbler browns too quickly, cover it loosely with foil for the final ten minutes of baking. Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice (1/8th of cobbler)
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg