Strawberry Peach Cobbler

Hoppy Easter Everyone!

Yesterday I spent the day with my family hunting easter eggs and cooking a storm in the kitchen. The youngest child in my family is turning 19 soon, but that didn’t stop the mayhem which endured as we were let free to search for eggs. My brother slipped on the tile floor as plastic eggs rolled out of his basket. The cats flew in all directions when we came stampeding through the living room.  In the morning, we had discovered an empty dish washer detergent box, and a pile of dishes from the night before. The kitchen was a mess, and I added to the mountain in the sink with various dishes for our supper. Fortunately, this dish requires only 1 bowl, and the cooking vessel, making this dish super easy.



This recipe was inspired by “Entertaining 101” by Linda West Ekhardt and Katherine West DeFoyd. I picked this book up in Powell’s bookstore ( A book lover’s mecca in Portland, Oregon) for only $1, which is a steal compared to the jacket price of $27.50. Written in 1997, Entertaining 101 is full of party menus ranging from warm winter celebrations, to some like it hot summer menus. I personally could not find a number of recipes from the book. It seems to be “semi-homemade” and thats a big no-no in my book. The recipe I originally used was a strawberry rhubarb cobbler. I went to three different grocery stores and they all replied with the same answer, “What is rhubarb?” I shook my head.

The recipe called for a bisquik type mix to make the top crunchy layer of the crumble. I made a modified from scratch alteration to the recipe.



Strawberry Peach Cobbler

  • Servings: 10
  • Difficulty: Easy
  • Print


1 Cup sliced frozen peaches
2 Cups fresh strawberries, sliced
1 3/4 Cups All-purpose Flour
3/4 Cup Sugar
1/4 teaspoon Baking powder
1/4 teaspoon Salt
1/3 Cup Butter
1/3 Cup Milk
2 teaspoons Vanilla Extract
1 Cup Heavy Whipping Cream
3 Tablespoons Sugar
1 teaspoon vanilla

Preheat oven to 375 degrees F.

Combine strawberries and peaches in 9 in square pan

In bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or two knifes, cut in cold butter. The dough should resemble small peas.

With fork, add milk and vanilla and mix until dough comes together. Break large chunks into smaller pieces. Distribute over fruit equally.

Bake in oven for 45 minutes, or until bubbly and golden brown.

Using a cold bowl, whip cream until soft peaks form. Add vanilla and sugar and continue to beat until stiff peaks are achieved. Serve over Cobbler.

Recipe inspired by “Entertaining 101”




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