Strawberry Peach Cobbler with a Lemon Zest Cookie Crust

Looking for a simply delicious fruit cobbler recipe that lets the fruit shine through in all its ripe glory? A cobbler that combines sweet caramelized fruit and lemon zest shortbread cookies in one? Easy enough that you can prep it, bake it off and enjoy it à la mode in an hour and and half or less?  A recipe you can to bring to any BBQ or get-together this summer? If you said yes to any of the above then this is the recipe for you!

I found this Strawberry Peach Cobbler recipe many years ago and have made it a couple times every summer since then- it is SO good! If you give it a try I’m sure it’ll be added to your list of favorite summer recipes too. A couple weeks ago I picked up a big batch of fresh strawberries at the farmer’s market and thought it was the perfect time to make this Strawberry Peach Cobbler for a BBQ I was going to.  It is the perfect summer dessert because it’s no fuss and is so easy to throw together. Also, can I say I cheated a bit here and used frozen peaches? This little hack made this recipe even easier than it already is and it still turned out perfect – making it an even better recipe in my opinion especially when you need to save a little time. To start the strawberries get washed and the stems get removed. They can be cut into halves or quarters – it’ll turn out great no matter what. Usually the peaches would get peeled, pits removed and sliced. But, since I used frozen peaches this go-around I just let them thaw a bit in the mixing bowl.The fruit gets tossed with sugar, and cornstarch to thicken up the cobbler juices and goes into a buttered baking dish. Then the lemon zest cookie crust topping gets mixed together and is dolloped over the top in spoonfuls. I love to see the glossy and vibrant fruit peeking through. It gets baked up until the fruit is caramelized, the juices are oozing and bubbling and the cookie crust is crisp and golden brown. This cookie crust happens to be my most favorite cobbler topping ever. The lemon zest adds a subtle hint of flavor that goes perfectly with the strawberries and peaches. This recipe inspired me to add lemon zest to the crusts of some of my other favorite desserts like this Peach and Honey Dessert Pizza and this Strawberry Mascarpone Spring Tart.This recipe can be served warm, at room temp or cold if you like it like that! My favorite it warm with a scoop of vanilla ice cream right on top. It couldn’t be a more perfect summer time dessert. This cobbler is going to be my go-to recipe for yet another summer. I can say that it never fails and turns out to be a crowd pleaser every time. It’s simple and delicious – it couldn’t be better. I hope you give it a try and can see exactly what I’m talking about 🙂

Strawberry-Peach Cobbler with Cookie Crust

  • Servings: 6
  • Difficulty: easy
  • Print

A deliciously simple Strawberry Peach Cobbler with Lemon Zest Cookie Crust.


  • 1 1/4 pounds firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges (or 20 ounces frozen sliced peaches – thawed per package directions)
  • 12 ounces strawberries (about 3 cups), hulled
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup salted butter, room temperature, plus more for the baking dish
  • 1/2 cup sugar
  • 1 large egg yolk
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract


Preheat oven to 375ºF.

For the fruit filling, butter a 9×12 inch baking dish and set aside. In a large bowl mix the prepped strawberries and peaches with the sugar and cornstarch. Let sit about 5 minutes until the sugar dissolves then transfer into the buttered baking dish.

Combine the flour, baking powder and salt in a small bowl. In a large mixing bowl beat the butter and sugar with an electric hand mixer. Next beat in the egg yolk, lemon peel and vanilla. Add the flour mixture to the wet ingredients mixture, mix until moist dough forms.  Dollop spoonfuls of the cookie dough on top of the fruit filling, spacing evenly (it won’t cover the entire cobbler, but will spread while it bakes). Bake until the juices bubble thickly and the topping is golden, about 55 minutes.

Let cool slightly, or to room temperature and serve with ice cream.

If you’re in a rush, you can speed up the process by dumping all of the cookie crust ingredients into a bowl and mixing all together at once – I’ve done this many times and it still turns out great!

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xo CB

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