Cherry and Peach Cobbler
This Cherry and Peach Cobbler combines jammy cooked peaches, sweet in-season cherries, and a tender golden cobbler crust. Delicious served warm with vanilla ice cream for an no-fuss summer dessert.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to avoid a soupy cobbler filling or the best way to serve and store this dessert, scroll back up! Everything you need for foolproof results is in the post.
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
- 9x13-inch baking dish
Instructions
Make the Fruit Filling
- Preheat the oven to 350°F and grease a 9x13-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:
Frozen fruit: Frozen peaches or cherries can be used when fresh fruit is out of season. There is no need to thaw first, but the cobbler may need a few extra minutes in the oven.
Let the cobbler rest for 5-10 minutes before serving so the fruit filling can set.
A note on Kosher salt: This recipe uses kosher salt. If you’re using table salt, use half the amount. Kosher salt has larger, airier crystals that take up more space, so a teaspoon of kosher salt actually contains less salt by weight than a teaspoon of table salt.
Baking in grams: I provide both gram measurements and cup equivalents, but weighing ingredients is always the most accurate. Depending on whether you scoop, pack, or level flour, the amount can vary dramatically when using a measuring cup (leading to dry or inconsistent results). A small digital scale removes that guesswork and will give you better bakes every time.
Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice
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