Looking for a fabulous end-of-summer fruit dessert? This fresh strawberry peach cobbler recipe is tart and colorful, all the things you want before the weather starts to turn cold again. A warm dish for the darkening evenings. Don't worry about peeling the peaches. Serves 8.
To the bowl of a food processor add flour, salt, cinnamon, baking powder, and butter. Pulse a few times until the mixture resembles breadcrumbs. (Image above.) Pour the dough into a medium-sized bowl. Add sour cream and mix with your hands, if you're willing - otherwise a wooden spoon will work fine. Do not over-mix. You should have a nice soft dough by the end. Place dough in the refrigerator while preparing the filling, but don't let it chill to the point of getting hard.
For the cobbler filling:
Preheat oven to 400°F (204°C).
In a large bowl combine peaches, strawberries, lemon zest, and lemon juice. Toss well to coat the fruit with lemon. Add sugar and flour, stirring well to make sure the fruit is well coated. Pour the fruit into an 8- by 8-inch baking dish or a ~3-quart casserole dish.
Break off walnut sized pieces of dough and flatten them slightly before setting them on top of the fruit. Sprinkle the top with a little more sugar and slide the cobbler into the oven. Bake for 25 to 30 minutes, or until the top is golden brown and the fruit is bubbling heartily. Allow to cool at least 20 minutes - or ideally an hour - before serving. Serve topped with whipped cream.
Nutritional analysis does not include whipped cream for serving.