Cherry and Peach Cobbler
This Cherry and Peach Cobbler screams ‘Hello Summer’!
When late July hits, I eagerly await the arrival of local peaches at my grocery store. They are so beautifully sweet and juicy that I look forward to using them in anything and everything. One of my family’s favorite ways to enjoy this late summer fruit is baked into jammy goodness, like in this Cherry and Peach Cobbler.
This unfussy dessert is to put together and it is always popular at backyard parties or barbecues with a large crowd. (I usually end up making two because it’s that good and disappears within minutes). Serve it warm from the oven with ice cream, or at room temperature au naturel – either way it is delicious!
This recipe has been kitchen-tested to ensure consistent, reliable results.
Good to Know
Prep Time: 15 minutes | Cook Time: 55 minutes | Serves: 8
Use fresh or frozen fruit if peaches and cherries are not in season.
Equipment Needed: Heavy bottomed pot, 9×13-inch baking dish
Quick Tip: Easy entertaining dish, can be made up to 1 day in advance.
Flavor Profile: Fresh, sweet, juicy with a jammy peach texture.
Why You’ll Love This Cherry Peach Cobbler
- In-Season Summer Fruit: This recipe takes advantage of peaches and cherries when they are at their best: juicy, flavorful, and usually more reasonably priced.
- No Need to Peel Peaches: The peaches do not need to be peeled, which keeps the prep work simple. The skins soften as the cobbler bakes and blend right into the jammy filling.
- Great for Sharing: This recipe bakes in a 9×13-inch baking dish, making it perfect for backyard parties, potlucks, or family dinners.
- Easy Make-Ahead Dessert: Ideal for entertaining when there are hundreds of last-minute things to do; this can be made the day before
Table of Contents
Ingredients
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
- Peaches: Choose ripe but firm in-season peaches, as they will hold their shape better during cooking. Frozen peaches can be used straight from the freezer if fresh peaches aren’t available. Avoid canned peaches, as they will not give you the same bright flavor.
- Cherries: Bing cherries or other sweet fresh cherries work well here. Sour cherries can also be used if you prefer a tarter filling. Frozen cherries can be used straight from the freezer when fresh cherries are not in season.
- Brown Sugar: Cooked with the peaches to create a syrup-like base.
- All-Purpose Flour: Used to help thicken the peach base and also added to the cobbler topping for structure.
- Heavy Cream: Gives the cobbler topping a richer, more tender texture. You can substitute an equal amount of milk for a lighter texture, if preferred
- Baking Powder: Helps the cobbler topping rise.
- Salt: I use Diamond Crystal kosher salt as it is less intense, but any salt will work. If using regular table salt reduce the amount to a rounded 1/4 teaspoon. Salt helps balance the sweetness and enhance the flavor of the cobbler.
How To Make Cherry and Peach Cobbler
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
1. Melt butter, then add the peaches, and brown sugar. Stir until coated.
2. Sprinkle the flour over the peaches and stir to combine.
3. Cook until the peach mixture is glossy, thick and syrupy.
4. Transfer cooked peaches to a greased baking dish and spread out into an even layer.
5. Scatter the cherries evenly over the peaches.
6. Set aside while you make the cobbler batter.
7. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt.
8. Add the melted butter and heavy cream.
9. Stir until just combined (the batter will be thick).
10. Dollop the batter over the fruit, spreading it out slightly but not completely covering the fruit beneath. Bake for 55 minutes, or until the fruit is bubbling and the cobbler topping is golden brown.
Substitutions & Variations
- Try a Crisp Topping: For a peach cherry crisp, use the same fruit filling but replace the cobbler batter with a mixture of 1 cup old fashioned rolled oats, 1/2 cup each of flour and brown sugar, 1/2 teaspoon each of cinnamon, and salt and 6 tablespoons melted butter. Sprinkle over the fruit, and bake at 350°F until the filling is bubbling and the topping brown.
- Use Frozen Fruit: If peaches or cherries are not in season, use the same quantity of frozen fruit. There is no need to thaw first; follow the recipe as written and add a few extra minutes to the bake time if needed.
- Replace the fruit: Choose other fruits that are in season near you, make a strawberry rhubarb cobbler to take advantage of early summer, in-season fruit. Or if you like you can substitute an equal amount of apricots for the peaches and make an apricot cobbler.
- Use Milk Instead of Heavy Cream: For a lighter cobbler topping, substitute an equal amount of whole milk for the heavy cream.
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Expert Tips
- Choose ripe but firm peaches: Avoid overly soft, mushy peaches. The slices should have some structure so they do not turn to mush when cooked with the butter and brown sugar.
- Don’t fully cover the fruit with the batter: A cobbler should have some fruit bubbling in and around the baked topping. The batter is thick, so you may need to gently speak it over parts of the fruit.
- Don’t over cook the peaches: When making the syrupy peach base, only cook the peaches briefly once the flour has been added. You want the peaches coated and syrupy (not broken down). The mixture will continue to thicken as it bakes.
- Let the baked cobbler rest: Once the cobbler comes out of the oven, let it rest for 5-10 minutes to let the fruit filling set.
- For a pretty presentation: Reserve a few sliced raw peaches and nestle them in and around the batter before baking.
Cherry and Peach Cobbler Recipe Testing Notes
I kitchen tested two versions of this recipe, both of which my family happily devoured.
- With the first cobbler, I didn’t pre-cook the peaches. Instead, I added the raw fruit to the base of the baking dish along with cold butter and brown sugar. There result was an overly soupy fruit filling after baking.
- For the second version, I cooked the peaches briefly with brown sugar and a little flour before adding them to the baking dish. This created a thicker, jammy filling that held together much better.
Make Ahead and Storage Info
This cherry and peach cobbler is best served warm 5-10 minutes after baking, but you can make it the day before and serve it at room temperature as well.
Room Temperature: Let the cobbler cool completely, then cover and keep at room temperature for up to 1 day.
Refrigerator: Store any leftovers covered in the refrigerator for up to 3 days.
Freezer: I don’t recommend freezing this cobbler once baked. The fruit filling can become watery and the topping soggy after thawing.
Reheating: Warm individual portions in the microwave, or place the cobbler in a loosely covered oven-safe dish and reheat in a 300°F oven until heated through.
Cherry Peach Cobbler FAQs
Yes, frozen fruit works well in cherry and peach cobbler, especially in the fall and winter when fresh peaches and cherries are harder to find. Do not thaw the fruit first. Cook the peaches as directed (they may require a few more minutes to get to the syrupy stage). Add the frozen cherries and bake until the filling is bubbling. Bake time might take an extra few minutes due to the water content of the frozen fruit.
Cooking the peaches with sugar, helps release some of their juices before baking. Adding a small amount of flour to the mixture, creates a thick jammy texture which avoids a soupy fruit cobbler once baked.
The advantage of this recipe is that it requires very little prep work as the peaches don’t need to be peeled. The skins soften as the cobbler bakes and go unnoticed.
The cobbler is ready when the fruit is bubbling around the edges and the topping is golden brown and set. If the top browns too quickly, loosely tent the baking dish with aluminum foil and continue baking until done.
Delicious Starts Here
If you make this recipe, I’d love to hear how it turned out. Please leave a rating and a comment below; your feedback helps other home cooks decide if this recipe is right for them. And if you share it on Instagram, tag me @aspicedlifeblog so I can see your beautiful creations.🧡
Cherry and Peach Cobbler
Ingredients
Fruit Filling
- ¼ cup (57g) unsalted butter
- 6 medium peaches, sliced (about 750–800g sliced)
- 2 cups (315g) pitted cherries halved
- ¾ cup (160g) packed brown sugar
- 2 tablespoons all-purpose flour
Cobbler Topping
- 1 cup (120g) all-purpose flour
- ½ cup (107g) packed brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (120ml) heavy cream
- 6 tablespoons (85g) unsalted butter, melted
Equipment
- 9×13-inch baking dish
Instructions
Make the Fruit Filling
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a large heavy-bottomed pot over medium heat, melt the butter.
- Add the sliced peaches and brown sugar and stir until the peaches are evenly coated.
- Reduce the heat to low and sprinkle the flour over the peaches. Cook (stirring frequently) until the peaches are glossy, and the juices have thickened into a syrup-like consistency, about 3 minutes.
- Transfer the peach mixture to the prepared baking dish and spread it into an even layer.
- Scatter the cherries evenly over the peaches.
Make the Cobbler Topping
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon.
- Add the heavy cream and melted butter and stir until a thick batter forms.
- Dollop spoonfuls of the batter evenly over the fruit. The batter does not need to fully cover the filling.
- Bake uncovered for 50–55 minutes, or until the fruit is bubbling around the edges and the cobbler topping is golden brown and set. If the topping starts to brown too quickly after 20–25 minutes, loosely tent the baking dish with aluminum foil for the remaining bake time.
- Let cool for 5-10 minutes before serving. Serve with vanilla ice cream, if desired.
Notes:
If you’re looking for another way to take advantage of peaches at the height of their season, try my Caramelized Air Fryer Peaches with Cinnamon Butter next. For other fruity desserts, you may also enjoy my Strawberry Mousse or my Coconut Panna Cotta with Fresh Berry Purée.
