Peach & strawberry slumpy cobbler — a simple American-style fruit bake

# What this is

Peach & strawberry slumpy cobbler is an American-style, fruit-forward bake where juicy fruit sits beneath a floppy, cake-like topping. The recipe yields a rustic pudding that's spoonable rather than neat slices — ideal for casual family desserts or gatherings.

# Why this works

# Ingredients at a glance

• For the filling: golden caster sugar (150g total with a sprinkling for the top), vanilla extract optional, 4 peaches (quartered), 200g strawberries (hulled and quartered).
• For the topping: 100g softened butter, 100g self-raising flour, 2 eggs, 1 tbsp cream or milk, 1 tsp vanilla extract, a handful of flaked almonds or 2 tbsp chopped hazelnuts optional.
• Lightly butter a 20 x 30cm (oval or round) baking dish.

# Step-by-step method (condensed)

1. 1Make a syrup: put 50g of sugar and 100ml water into a pan with a splash of vanilla if using. Simmer and add the quartered peaches. Cover and cook gently for about 5 minutes.
2. 2Slip the skins off the peaches once slightly cooked. Use tongs — the syrup is sticky and can burn.
3. 3Make the batter: whizz butter, remaining sugar, flour, eggs, cream or milk and 1 tsp vanilla in a food processor until smooth. If butter is very soft, mix by hand. Adjust flour for a thinner or thicker topping.
4. 4Preheat oven to 180C/160C fan/gas 4 and butter the dish. Arrange the peaches and strawberries in the dish.
5. 5Dollop the batter over the fruit in floppy mounds. Leave gaps for bubbling fruit, or smooth over to cover if you prefer. Scatter nuts and a sprinkling of caster sugar on top if using.
6. 6Bake for about 45 minutes or until the fruit is hot and the topping is cooked through. Let cool 10 minutes before serving.

# Serving and pairing

# Nutrition snapshot (per serving as provided)

# Quick tips

• If peaches are very ripe, reduce the initial simmer time so they don't break down entirely.
• For a nuttier crunch, use the suggested flaked almonds or chopped hazelnuts on top.
• To change texture: add more flour to the batter for a thicker topping, or less for a thinner, more cake-like layer.

# Where this recipe sits

This cobbler is a straightforward variation within the broader family of fruit bakes (crumbles, cobblers, crumbles and bumbleberry-style pies). It requires less handling than a pie and produces a looser, more homely presentation suited to scooping.