Fresh Peach and Cherry Cobbler
This Fresh Peach and Cherry Cobbler takes full advantage of ripe summer fruit and turns it into the best dessert. Juicy peaches and sweet cherries are cooked with sugar and cinnamon until tender and syrupy. It’s baked with an upside-down, cake-like, buttery, and crisp cobbler topping that’s sooo good, then served with a scoop of vanilla ice cream.
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Why This Recipe is So Good
Nothing says southern comfort food like peach cobbler, and this cherry peach cobbler is just as delicious and comforting. This recipe is a great way to use up fresh summer fruit during peach season, or use frozen if they’re not in season.
Old-fashioned peach cherry cobbler is quick and easy to make for a crowd during the summer or the holidays. After peeling and slicing the peaches and pitting the cherries, this recipe comes together pretty easily.
Peaches and cherries are such a delicious combination. The juicy fruit filling is rich and sweet with a hint of ground cinnamon and vanilla, so it’s extra comforting.
Recipe Ingredients
- Peaches – We went peach picking and used Contender Peaches, but any soft ripe yellow peach will work here. Make sure they aren’t mushy with brown soft spots. The best peaches to use are ones that are soft when pressed but not overly firm; we don’t want the peaches to break down too much when baking.
- Cherries – Fresh ripe cherries. I used this cherry pitter to make quick work of pitting them. You can substitute with frozen cherries if you like!
- Flour – Just a little bit of flour thickens the filling just the right amount. The peach and cherry juices make a delicious syrupy filling, but it’s not too watery because of the flour. Can substitute with 1 teaspoon of cornstarch.
- Cobbler topping – This upside-down cobbler topping is buttery and crisp because we are melting the butter in the pan, then pouring the cobbler topping into the hot pan so the edges get crispy. It’s made with flour, baking powder, sugar, milk, and salt.
How to Make Fresh Peach Cherry Cobbler
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Make cherry peach filling
Preheat oven to 350 degrees Fahrenheit.
Prep the fruit: Peel peaches with a vegetable peeler, then slice each one into ¼ inch slices. Use a cherry pitter to remove the pits, then slice each cherry in half. Add peaches and cherries to a large skillet with cane sugar, salt, ground cinnamon, vanilla bean paste, flour, and water. Use a spoon to gently stir everything together.
Pre-cook the peaches: Cook on medium-low heat for 7 minutes or until the peaches are juicy but still firm.
Making cobbler topping
Melt the butter: Add butter to your 2-quart baking dish (8.5×8.5-inches) or deep dish pie pan. Place the pan inside the oven to melt. Keep an eye on the butter so it doesn’t burn, just leave it in there until the butter melts.
Whisk dry ingredients: In a medium-sized mixing bowl, whisk together flour, sugar, baking powder, and salt until combined. Whisk in milk until smooth.
Combine topping and filling: Remove the pan from the oven, then pour over the cobbler topping. Use a spoon or silicone spatula to spread the topping out evenly on the bottom of the pan. Top with the cherry peach filling, spreading it out evenly.
Bake for 25 – 35 minutes or until the cobbler topping is golden brown and it’s not gooey in the middle.
Looking For More Recipes?
- Old Fashioned Peach Cobbler with Fresh or Frozen Peaches
- Gluten Free Blueberry Peach Crisp with Fresh or Frozen Fruit
- The Best Homemade Cherry Cobbler Recipe
- Fresh Cherry Crisp
- Easy Peach Crisp with Frozen Peaches
- Apple Crisp with Oat Topping
- Iced Peach Sweet Tea
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Fresh Peach and Cherry Cobbler
Equipment
- Vegetable peeler
- Medium bowl
- 2-quart baking dish mine was 8.5×8.5 inches or use a deep dish pie pan
- whisk
- Large skillet
Ingredients
Cherry peach filling
- 2 lb fresh yellow peaches, about 4 – 5 or 4 cups(20 ounces) frozen organic peaches*
- 1 cup fresh cherries pitted and sliced in half
- ½ cup cane sugar or white granulated sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla bean paste or pure vanilla extract
- 1 tablespoon flour
- 1 tablespoon water
Cobbler topping
- 4 tablespoons unsalted butter
- ½ cup all-purpose flour
- ½ cup cane sugar or white granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup + 2 tablespoons whole milk
Instructions
Make cherry peach filling
- Preheat oven to 350 degrees Fahrenheit.
- Peel peaches with a vegetable peeler, remove the pits, then slice each one into ¼ inch slices. Use a cherry pitter to remove the pits, then slice each cherry in half. Add peaches and cherries to a large skillet with cane sugar, salt, ground cinnamon, vanilla bean paste, flour, and water. Use a spoon to gently stir everything together.2 lb fresh yellow peaches, about 4 – 5, 1 cup fresh cherries, ½ cup cane sugar or white granulated sugar, ¼ teaspoon salt, ½ teaspoon ground cinnamon, ½ teaspoon vanilla bean paste or pure vanilla extract, 1 tablespoon flour, 1 tablespoon water
- Cook on medium-low heat for 7 minutes or until the peaches are juicy but still firm.
Making cobbler topping
- Add butter to your 3-qt baking dish or pie dish. Place the pan inside the oven to melt. Keep an eye on the butter so it doesn’t burn, just leave it in there until the butter melts.4 tablespoons unsalted butter
- In a medium-sized mixing bowl, whisk together flour, sugar, baking powder, and salt until combined. Whisk in milk until smooth.½ cup all-purpose flour, ½ cup cane sugar, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ cup + 2 tablespoons whole milk
- Remove the pan from the oven, then pour over the cobbler topping. Use a spoon or silicone spatula to spread the topping out evenly on the bottom of the pan. Top with the cherry peach filling, spreading it out evenly.
- Bake for 25 – 35 minutes or until the cobbler topping is golden brown and it’s not gooey in the middle. Allow the cobber to cool slightly, then serve warm with a scoop of vanilla ice cream or whipped cream.
Notes
How To Store/ Make Ahead
Store leftovers in an airtight container for up to 5 days. Reheat: Warm in the oven before serving.Tips and Tricks
- Peaches: Frozen organic peaches really taste better than non-organic peaches.
- Pre-cooking the peaches is an important step: Cook the peaches on the stove to release most of their juices. If you add the peaches straight into the oven, they will be very hard and take too long to bake in the be oven and the cobbler topping will most likely burn.
- Cherry pitter: This cherry pitter (affiliate link)is so quick and easy to use, and it pits 6 cherries at once. It only took me 3 minutes to pit all the cherries.
