This easy recipe is the epitome of comfort food. It is baked in a cast iron skillet and features a fruit filling with sweet, juicy strawberries and ripe, luscious peaches topped with a golden-brown, buttery crust.
10-inch well seasoned cast iron skillet Can use a 2-quart baking dish instead
Ingredients
2large peaches,unpeeled and sliced
1pintstrawberries,stem and leaves removed and cut in half, if huge, cut into quarters
½cuppacked brown sugar
¼cupcornstarch
1large egg
1tablespoonlemon juice
⅕teaspoonkosher salt
1cupmelted butter, plus one tablespoon
15.25ouncesbox yellow cake mix
⅓cupchopped roasted pecans,optional
Instructions
Preheat the oven to 350°F. Liberally grease a 10-inch cast iron skillet or baking pan with one tablespoon of butter.
Slice the peaches, no need to peel them. Hull or remove the leaves and stems from the strawberries. Slice them in half or in quarters if they are very large. Add the peaches and strawberries to the cast iron skillet or baking dish.
Combine the brown sugar, cornstarch, egg, lemon juice, and salt in a small bowl.
Pour the filling mixture over the fruit and toss gently to combine. Set aside.
Combine the melted butter, cake mix, and pecans, if using, in a medium-sized bowl.
Spoon the topping evenly over the fruit and use an offset spatula to spread it out evenly.
Bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly. If the top starts browning too much, loosely cover it with aluminum foil while the cobbler finishes cooking.
Serve warm with a large scoop of vanilla ice cream.
Notes
Use with fresh, ripe strawberries and peaches for the best flavor and texture. Look for firm fruits that yield slightly to pressure and have a sweet aroma. Avoid using overripe or underripe fruit, as they may affect the taste and consistency of the cobbler.Let the cobbler cool for a few minutes after removing it from the oven before serving. This allows the fruit filling to set slightly.