The Pioneer Woman Tasty Kitchen
Profile Photo

Peach and Strawberry Cobbler

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Peaches and strawberries are meant to go together. I used roughly 2 cups (1 pint) of cut strawberries and 6 peaches. When it came out of the oven, it looked so pretty with its golden brown crust and red juice around the edges.

Ingredients

  • FOR THE FRUIT:
  • 2 cups Sliced Strawberries
  • 6 whole Peaches, Skinned And Sliced Thinly
  • 1 cup Sugar (or Less Depending On How Sweet The Peaches Are)
  • 1 Tablespoon Flour
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • FOR THE CRUMBLE:
  • 2 cups Quick Cooking Rolled Oats
  • 2 cups Flour
  • 1-½ cup Packed Brown Sugar
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • 1 cup Butter, Melted
  • Vanilla Ice Cream, To Serve

Preparation

Preheat oven to 350ºF. Place the sliced fruit in a bowl. In a small bowl, mix the granulated sugar, flour, the ground cinnamon, and the nutmeg. Sprinkle over the fruit.Set aside.

For the crumble, in a large bowl, combine oats, flour, brown sugar, baking powder, baking soda, and melted butter. Stir to combine, then place half of the mixture on the bottom of a 9×13 inch pan. Spread the fruit over the top, and then crumble the rest of the topping evenly over the fruit mixture. Bake for 45 minutes, until the top is golden brown and the fruit is tender.

This MUST be served warm with vanilla ice cream!

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of Marie

Marie on 6.10.2013

Delicious! I did tweak a few things to make it a little more figure friendly. For the fruit, I cut the sugar out completely and added about 1/4 cup agave nectar and 1/4 cup honey as sweetener. It was plenty sweet. For the topping, I cut the amount of butter and brown sugar in half and used whole wheat flour instead.

Related Recipes

Salted Caramel Apple Pie
Profile Photo by Anita at Hungry Couple in Desserts
Serving apple pie with caramel sauce is great but baking the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Gingersnap Fudge Bars
Profile Photo by Annie in Desserts
These insanely fudgy bars combine a homemade gingersnap cookie base with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Easy


Pumpkin Cheesecake with Gingersnap Pecan Crust
Profile Photo by Fanny | Oh Sweet Day! in Desserts
A perfect combination of ginger cookies, pecans and pumpkin, in cheesecake...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Strawberry Semolina Tart
Profile Photo by Eating with Alice in Desserts
The strawberry-picking excursion to Mr Knightley’s home, Donwell Abbey, is one...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Cranberry Pear Sorbet
Profile Photo by Sarah | Real Food and Ice Cream in Desserts
Sweet, tart, fresh and light cranberry pear sorbet.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Intermediate