Fresh Cherry and Peach Cobbler Recipe

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!

A serving of peach cherry cobbler on a dessert plate with a scoop of vanilla ice cream on top.

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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

All of the ingredients for the peach cherry cobbler placed on a wooden table and labeled.

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.

A paring knife cutting into a whole fresh cherry on a cutting board.

A hand holding a cherry cut into quarters.

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.

A large bowl filled with cherries, peaches, sugar, lemon juice, vanilla, and cornstarch.

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.

A hand adding the melted butter to a mixing bowl with the cobbler topping ingredients.

The prepared topping spread on top of the fruit mixture in a baking dish.

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!

The baked peach cherry cobbler cooling in a baking dish.

The baked cobbler in a baking dish garnished with vanilla ice cream, cherries, and peach slices.

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.

The peach cherry cobbler in a baking dish after it is done baking, topped with ice cream and fresh cherries and peaches for garnish.

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.

A small plate with a serving of cobbler on it, beside the baking dish.

Frequently Asked Questions (FAQ's)

Can you make this cherry peach cobbler recipe the night before?

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.

Do you refrigerate peach cobbler after baking?

Yes, cover and refrigerate the peach cobbler after baking.

Why is my cobbler gummy?

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.

The cobbler in a dish, garnished with ice cream and fresh fruit.

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