My fresh cherry and peach cobbler is everything you want in a summer dessert. The combination of sweet, juicy cherries and fresh peaches topped with a buttery cinnamon-sugar biscuit topping is nothing short of delicious.
If you love this recipe, check out my homemade peach cobbler and smoked peach cobbler next!
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Peach Cherry Cobbler
This simple dessert is one you'll want to add to your summer dessert menu as soon as peach season begins. Adding fresh sweet Bing cherries to juicy peaches is a winning combination.
While removing the pits from fresh cherries does require extra work, I promise it's worth it. So the next time you pick up a bag of cherries from the grocery store, you have to try this recipe.
Ingredients You'll Need
For this recipe, you'll make the filling and then the topping. For the peach cherry filling you’ll need:
- Cherries.
- Peaches.
- Granulated sugar
- Lemon juice
- Vanilla extract
- Cornstarch
To make the topping you'll need:
- All-purpose flour
- Baking powder
- Salt
- Milk
- Unsalted butter
- Brown sugar
- Ground cinnamon
How to Make Cherry and Peach Cobbler
I’ve included step-by-step photos below to make this recipe easy to follow. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Remove the Cherry Pits
First, preheat your oven to 350 degrees F. Then rinse the cherries with cold water. Next, remove the pits with a cherry pitter or the old-fashioned way like I did. With a paring knife, cut around each cherry in quarters down to the pit. Just go all the way around. The fruit will come off easily. Place the pitted cherries in a large bowl.
I used dark, sweet cherries. If you use tart cherries, you might want to add a little extra sugar.
Step 2: Prepare the Filling
Place the peach slices in the bowl with the cherries. Add sugar, lemon juice, vanilla extract, and cornstarch. Gently toss until evenly mixed. Pour the mixture into a greased 9x13-inch baking dish (or large cast iron pan) and spread it out evenly.
Step 3: Make the Cobbler Topping
Whisk flour, baking powder, and salt in a medium-sized bowl. Make a well in the center and add milk, melted butter, brown sugar, and cinnamon. Stir until the ingredients are mixed together evenly. Drop the topping batter by spoonfuls on top of the fruit mixture. Spread it out with the back of a spoon or spatula the best that you can.
Step 4: Bake , Cool, and Serve
Bake for 45-50 minutes at 350F, until the topping is golden brown and a toothpick inserted in the thickest part of the topping comes out clean. Cool for at least 30 minutes before serving. The filling will thicken as it cools. Serve with a scoop of vanilla ice cream or whipped cream. Enjoy!
Variations to Try
- Gluten-free: Use gluten-free flour in the topping.
- Vegan: Use margarine instead of butter and use plant-based milk.
- Low-sugar: Use a sugar substitute like Stevia or monk fruit instead.
- Mixed Berries: Substitute half of the cherries and peaches with blueberries, raspberries, and strawberries.
How to Store, Freeze, and Reheat
To Store: Cover the baking dish with plastic wrap or aluminum foil and store in the refrigerator for 2-3 days.
To Freeze: Wrap the baked cobbler in plastic wrap then aluminum foil. Freeze for up to 2 months. You can also freeze it in individual servings in airtight containers. This way you can reheat single portions without thawing the entire dessert.
To Reheat: If frozen, thaw in the refrigerator overnight. Then, remove the plastic wrap and cover it with aluminum foil. Reheat in a 350°F oven for 20-30 minutes until warm. You can also heat individual servings in the microwave or air fryer.
Jeri's Helpful Tips
- As always, fresh fruit will give you the best flavor. However, you can also use canned fruit (drain it well) or frozen fruit (thaw it first and remove as much water as possible).
- If you use canned or frozen fruit, add an extra tablespoon of cornstarch to the filling.
- If you prefer peeled peaches, cut an 'X' in the bottom of each peach, then blanch them in boiling water for 30 seconds to 1 minute, then transfer them to an ice bath. The peaches should peel off easily when cooled.
Frequently Asked Questions (FAQ's)
Reheated peach cobbler may become soggy. To make it ahead, prepare and store the filling and topping separately in the refrigerator, then bake just before serving.
Yes, cover and refrigerate the peach cobbler after baking.
If your cobbler is gummy, it probably means there was too much cornstarch for the amount of juice released during baking, which can happen if your peaches aren't ripe enough.
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- Jeri
Recipe
Fresh Cherry and Peach Cobbler
Ingredients
For the Filling:
- 3 cups fresh cherries pitted
- 3 cups peaches sliced
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup milk
- ¼ cup unsalted butter melted
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat: Preheat your oven to 350℉.
- Make the Filling: Add the peach slices, cherries, sugar, lemon juice, vanilla extract, and cornstarch to a large bowl. Toss gently until evenly mixed. Pour the mixture into a greased 9x13-inch baking dish or a large cast iron pan. Spread it out evenly.
- Make the Topping: Whisk flour, baking powder, and salt in a medium bowl. Make a well in the center and add milk, melted butter, brown sugar, and cinnamon. Stir until evenly combined. Drop the topping batter by spoonfuls on top of the fruit mixture and spread it out with the back of a spoon or spatula.
- Bake, Cool, and Serve: Bake for 45-50 minutes at 350°F until the topping is golden brown and a toothpick inserted into the thickest part comes out clean. Cool for at least 30 minutes before serving so the filling can thicken. Serve with a scoop of vanilla ice cream or whipped cream and enjoy!
Recipe Notes:
- Peeling Peaches: If you want peeled peaches, cut an 'X' in the bottom of each peach and blanch them in boiling water for 30 seconds to 1 minute, then transfer them to an ice bath. The skins should peel off easily.
- Adjust Sweetness: If using tart cherries, increase the sugar a bit to balance the tartness.
- Make Ahead: Prepare the fruit filling and topping separately and store them in the refrigerator. Assemble and bake just before serving.
- Individual Servings: Bake the cobbler in individual ramekins for 25-35 minutes.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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