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 cherry and peach.
If you need a dessert that screams Summer, whether that be for a gathering or just at home, 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.
Ingredients Needed for Cherry Peach Cobbler
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 for about 20 seconds and remove them to an ice water bath to stop cooking. You will then be able to peel them easily with your fingers. 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
- In a large bowl, mix together the prepared cherries and peaches, cornstarch, vanilla extract, sugar, and lemon juice. Transfer to a greased baking dish and set aside.
- In another bowl, mix together the dry ingredients. Then, cut in the cold butter into the flour mixture. Add the egg and milk and stir until combined.
- 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. Then bake in preheated oven for 45 minutes to 1 hour until golden brown. 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.
Looking for more Summer recipes? Try our Cilantro Lime Chicken Tacos or Lemon Blueberry Mini Cheesecakes or Caribbean Potato Salad (with Beets)
A simple, yet delectable, dessert made with fresh cherries and peaches, topped with a sweet biscuit topping.
- 2 lbs (5 med.) peaches, peeled, pitted & sliced (yellow)
- 325 grams (2 cups) dark cherries, pitted & halved
- 1 1/2 tsp cornstarch
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon, ground
- 1 tsp lemon juice
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 cup + 2 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold (cut into small cubes)
- 1 egg
- 1/2 cup whole milk
- coarse sugar (for sprinkling, optional)
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.
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.
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.
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).
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!
- Oven temperatures may slightly vary, so always keep a close eye on the dessert near to the end of cook time.
