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Cherry Peach Cobbler
If you don’t already know, cherry and peach are the pure definition of summer. The combination of fresh, juicy yellow peaches with sweet dark cherries in this Cherry Peach Cobbler is just *chef’s kiss*. Basically, in summer, you absolutely cannot go wrong with a dessert that involves both cherry and peach.
If you need a dessert that screams summer, whether that be for a gathering or just a weekend treat, this Cherry and Peach Cobbler is what you need. It is super simple to whip together and throw in the oven. It is pretty difficult to mess this recipe up, because the fruits are the stars of the show and they are already delicious on their own.
Serve this scrumptious cherry peach dessert with a scoop of vanilla ice cream, a dollop of whipped cream, or just on its own. You can’t go wrong.
Ingredients Needed
The ingredients are simple and it’s very likely you have everything on hand, except the peaches and cherries. The peaches and cherries will only be available in the warmer months (depending on where in the world you live).
- Yellow Peaches: these peaches hold their shape better than white peaches while baking. They also have a brighter flavour.
- Cherries: you can use bing or dark, sweet cherries. In this recipe, I used dark, sweet cherries.
- Cornstarch: helps thicken up the juices of the fruit while baking.
- Sugar: sweetens everything up.
- All-Purpose Flour: this is the base of the biscuit topping.
- Unsalted Butter: allows for a light and flakey cobbler topping.
- Egg: adds structure to the biscuit batter.
- Milk: adds moistness, richness, and flavour to the biscuit.
How to Prep Peaches and Cherries
For this Cherry and Peach Cobbler recipe, you will need to do some fruit prep, which doesn’t take too long. Let’s start with the cherries. You will need to remove the pit from the cherries and also cut them in half. The first option is to cut the cherry in half with a knife then remove the pit. The second option is to use a cherry pitter, which easily removes the pit, then cut the cherry in half with a knife.
For the peaches, you need to peel them, pit them, and then slice them. A super simple way to peel them is to blanch them first. To do this, bring a pot full of water to a boil. With a knife, slice the bottom skin of the peaches in the shape of an X. Place them in the boiling water for 20-30 seconds. Remove the peaches immediately and transfer to an ice bath and leave for 1 minute. After this, you can then remove the peaches from the ice bath and begin peeling and slicing them. The other option is to peel them with a vegetable peeler, but be careful to not peel off too much of the flesh.
How to Make Cherry Peach Cobbler
Follow these simple step-by-step instructions for the most delicious Cherry Peach Cobbler:
Start by preheating the oven to 350F and greasing a 9×9 baking dish.
Start by prepping your fruit. See the section above for more information on how to prep the fruit. Place the cherries and peaches in a large bowl.
To the cherries and peaches, add the cornstarch, vanilla extract, sugar, and lemon juice and mix so that everything is evenly distributed. Transfer to the greased baking dish and set aside.
In another bowl, mix together the all-purpose flour, baking powder, sugar, and salt until thoroughly combined.
Next, cut in the cold butter into the flour mixture. You can use a fork, pastry cutter, or even your fingers for this. Add the egg and milk and stir until combined. It should be really thick. If you find it TOO thick to manage, add in 1 tbsp of milk at a time to thin it out just a bit. You do want the batter to be pretty thick.
Drop spoonfuls of the biscuit batter over top the fruit, spreading it out a bit. It is okay if some of the fruit is peeking through. Optionally, sprinkle coarse sugar over the top of the biscuit batter. Then bake in preheated oven for 45 minutes to 1 hour until golden brown. Let rest 20 minutes. Serve warm with a scoop of vanilla ice-cream and enjoy!
How to Store Leftover Cobbler
You can store leftover cobbler in the fridge in an airtight container for up to 3-4 days. When ready to eat, either reheat in the oven or microwave.
You can also freeze cobblers too. When completely cool, place in an airtight container and store in the freezer for up to 3 months. Thaw cobbler in the fridge overnight and reheat in the oven at 350F, until heated through.
Frequently Asked Questions
Bring a pot of water to a boil. Slice an X into the bottom skin of the peaches. Place peaches in boiling water for 20-30 seconds. Remove immediately and transfer to an ice bath. Leave the peaches in the ice bath for 1 minute. Then you can easily peel the peaches.
Yes you can. You can use an 8×8 pan or a 9 inch round pan. You can use anything that is similar in size and that you know will be able to fit all the ingredients. Any shape is okay, as well. You can even bake this cherry peach cobbler in a cast iron pan.
If you can’t find cherries, you can omit them altogether and replace them with an extra peach. Another option is to replace the cherries with your choice of berries. You can try strawberries, raspberries, blueberries, or a combination of them. Peach Blueberry Cobbler sounds really good to me!
Looking for more Summer recipes? Try our Cilantro Lime Chicken Tacos or Lemon Blueberry Mini Cheesecakes or Caribbean Potato Salad (with Beets) or Peanut Punch or Strawberry Oat Smoothie
Cherry Peach Cobbler
Description
A simple, yet delectable, dessert made with fresh cherries and peaches, topped with a sweet biscuit topping.
Ingredients
Filling
Biscuit Topping
Instructions
Filling
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Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish.
In a medium-sized bowl, mix together the prepared peaches, cherries, cornstarch, vanilla extract, sugar, ground cinnamon, and lemon juice until well combined. Pour this mixture into the prepared baking dish, evenly spread, and set aside.
Biscuit Topping
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In a medium bowl, mix together the all-purpose flour, baking powder, sugar, and salt until thoroughly combined.
To the flour mixture, add the cold + cubed unsalted butter and use either a pastry cutter, fork, or fingertips to cut the butter into the flour mixture. (if using fingertips, try to work fast to avoid melting the butter) The flour mixture should start to resemble wet sand.
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Add the egg and milk into the flour mixture and stir well to combine. The mixture should be on the thicker side. If you find it is way too thick to manage, add 1 tbsp of milk and mix.
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Spoon the biscuit mixture over the prepared fruit, spreading the topping out a bit, until all the biscuit mixture is used. It's okay if it doesn't completely cover the fruit. (see photo in blog post)
Sprinkle coarse sugar over top (optional).
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Place the dish in preheated oven and bake for 45mins-1 hr, until the top is beautifully golden brown and the edges are bubbling.
Let cool for at least 20 minutes before cutting into the cobbler.
Serve warm with a scoop of vanilla ice-cream and enjoy!
Note
- Oven temperatures may slightly vary, so always keep a close eye on the dessert near to the end of cook time.
