Cherry and Peach Cobbler
This Cherry and Peach Cobbler recipe is a burst of summer in every bite! It features juicy peaches and dark, sweet cherries in a soft, cake-like batter. Easy to make and delicious to taste, serve warm with a scoop of vanilla ice cream!
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While the classic image of a cobbler often involves juicy fruit beneath a biscuit topping, like this Cast Iron Peach Cobbler, this cobbler resembles more of a fruit-laden snack cake. A thick batter is spread into a greased, preheated baking dish and topped with fruit. As it bakes, the batter rises around the fruit, creating delightful pockets of cake mingled among the fruit creating a chewy, buttery edge. I’m not choosing a favorite when it comes to styles, but this version has definitely become a standout in my baking collection!
We adore this dish during the summer, and it’s perfect for the 4th of July, BBQs, Father’s Day, and family reunions, but thanks to the option of using frozen fruit, it’s a fantastic treat for any season!
What is a Cobbler?
Cobblers, crumbles, crisps: what’s the difference? Don’t worry, they’re all delicious! Think of them as pies without the bottom crust.
- Cobblers: Cobblers have a fluffy biscuit or cake-like topping.
- Crisps: These have a crunchy oat streusel topping for a delightful textural contrast. Want to try one? Check out my delicious Peach Cherry Crisp.
- Crumbles: Similar to crisps, but without the oats in the topping.
The terms are sometimes used interchangeably, but cobblers are the classic version with a biscuit topping or cake-like. Whichever you choose, they’re all perfect for pie lovers!
What you’ll love about this recipe:
Ingredients you’ll need
Best Stone Fruit for Cobbler
- Peaches: a quintessential summer stone fruit, are perfect for a fresh fruit cobbler. You can also use frozen sliced peaches. I used frozen peaches that I had previously sliced, peeled, and frozen after picking them from our local farm. If your peaches need to be ripened, here is an article from Serious Eats on the best way to pick and ripen peaches.
- Cherries: You can use fresh or frozen cherries. I used dark frozen cherries because the season for fresh cherries is short. If using fresh cherries, be sure to pit them. You can also slice them in half but I left them whole.
- Frozen: If you opt for frozen like me, make sure the fruit is thawed and thoroughly drained to remove excess moisture, ensuring a concentrated flavor without making the cobbler soggy.
You will also need
- Granulated Sugar is divided into parts; some will sweeten the fruit mixture, while the rest will be used in the batter to achieve the perfect sweetness throughout.
- Unsalted Butter – Start with butter that is softened to room temperature. This allows it to melt evenly in the oven, creating a rich base for the cobbler. I always use unsalted butter in baking so I can control the salt levels.
- All-Purpose Flour – A staple for the cobbler topping, providing the necessary structure to support the juicy fruit filling.
- Baking Powder – A leavening agent that causes the cobbler crust to rise, giving it a light and fluffy texture.
- Milk – Combines with the dry ingredients to form a smooth batter; it adds moisture and creaminess to the cobbler topping. I recommend using whole milk to provide the best flavor.
How to make Cherry and Peach Cobbler
Preheat Oven and Prepare Fruit: Set oven to 350°F. Mix peaches and cherries with ⅓ cup sugar; set aside.
Melt Butter in Dish: Place butter in a 13×9-inch baking dish and melt in the preheated oven, for about 10 minutes.
Mix the Batter: Whisk the flour, baking powder, salt, and sugar in a medium bowl. Stir in the milk and vanilla just until combined.
Assemble and Bake: Pour batter over melted butter and top with the fruit. Bake for 55-60 minutes until golden.
Tips to make the best Cherry and Peach Cobbler!
Tips
- Adjust Sweetness – Taste your fruit before adding sugar. If the peaches and cherries are particularly sweet, you might want to reduce the sugar in the recipe. Conversely, if they are tart, feel free to add a bit more.
- Baking Dish Size – Use the recommended size for the baking dish, typically 13×9 inches. A dish too large will spread the fruit too thin, while a smaller dish might cause overflowing during baking.
- Check for Doneness – Since oven temperatures can vary, check your cobbler for doneness about 10 minutes before the recipe’s suggested baking time ends. The topping should be golden brown, and the fruit mixture should be bubbly.
- Let it Set – Allow the cobbler to cool for at least 15 minutes before serving. This rest period helps the fruit juices thicken and the cobbler set up properly, making serving easier.
- Serving Suggestions: Serve your cobbler warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of powdered sugar.
Storage Tips
- Cool Completely: Before storing the cobbler, allow it to cool completely at room temperature. This helps prevent condensation inside the storage container, which could make the topping soggy.
- Refrigerate: Cover the cobbler with plastic wrap or aluminum foil, or transfer it to an airtight container. Refrigerate for up to 5 days.
- Freeze for Longer Storage:
- Prep for Freezing: If you won’t consume the cobbler within a few days, freezing is a great option. First, ensure the cobbler is completely cool.
- Freeze in Portions: Cut the cobbler into portions and wrap each piece tightly in plastic wrap, then place them in a heavy-duty freezer bag or an airtight container. This method makes it easy to thaw only as much as you need at a time.
- Duration: Properly stored, the cobbler can be frozen for up to 3 months.
- Reheating:
- From the Refrigerator: Reheat refrigerated cobbler in the oven at 350°F until it’s heated through. This usually takes about 15-20 minutes.
- From the Freezer: Thaw frozen cobbler in the refrigerator overnight before reheating. Then, warm it in the oven as you would with refrigerated cobbler.
FAQ’S
Peach pie typically features a flaky pastry crust both below and atop its spiced, thickened peach filling, offering a structured slice. In contrast, peach cobbler is topped with a biscuit or cake-like dough that bakes into a soft, rustic crust over a juicier, less structured peach mixture.
Frozen peaches, which are picked and frozen at peak ripeness, offer a fresher flavor and firmer texture for cobbler but require thawing and draining to reduce excess moisture. Canned peaches provide convenience and consistent sweetness, making them a good choice if you value ease of use and don’t mind adjusting the sugar in your recipe to balance their syrupy sweetness.
A mushy peach cobbler often results from excess juice from overly ripe or improperly drained peaches, or from an under-baked or overly wet batter. Ensure your peaches are well-drained, use the right amount of thickener for the fruit’s juiciness, bake the cobbler until it’s golden and bubbly, and let it set before serving to improve texture.
Let me know if you try this Cherry and Peach Cobbler. Leave a comment, and if your family loves it as much as mine, give it a five-star ⭐️ rating! Join our mailing list to receive more delicious recipes delivered to your inbox.
Cherry and Peach Cobbler
Equipment
- 9×13 inch ceramic baking dish or large cast iron skillet
Ingredients
- 2 cups fresh or frozen peaches thawed and drained, if frozen
- 2 cups fresh or frozen cherries thawed and drained, if frozen
- 1 cup (200g) granulated sugar, divided
- 9 tablespoons (127g) unsalted butter
- 1½ cup (213g) all-purpose flour
- 2½ teaspoons baking powder
- 1¼ cup (300ml) whole milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
Instructions
- Set your oven to 350°F (177°C).
- In a large bowl, combine the peaches and cherries with 1/3 cup (67g) of granulated sugar. Allow the mixture to sit and macerate.
- Place the 9 tablespoons of butter in a 9×13-inch baking dish. Put the dish in the preheated oven and let it melt for about 10 minutes.
- While the butter is melting, in a medium mixing bowl, whisk together all-purpose flour, baking powder, salt, and the rest of the sugar (2/3 cup (134g)).
- Add milk and vanilla extract to the dry ingredients, stirring until just combined.
- Carefully remove the hot baking dish with melted butter from the oven. Pour the batter evenly over the melted butter.
- Using a slotted spoon, layer the macerated peaches and cherries over the batter. Discard any remaining liquid in the bowl.
- Place the dish back in the oven and bake for 55 to 60 minutes, until the batter is golden brown and the fruit juices are bubbling.
Notes
Optional – Serve with Ice Cream: Serve warm, with a scoop of vanilla ice cream on top. Butter Appearance: If you see butter floating on top during the baking process, do not worry. It will reabsorb into the cobbler towards the end of baking. Baking Dish Alternative: A large cast-iron skillet can be used if you lack a traditional baking dish. Make Ahead? I don’t typically recommend mixing the batter ahead, as that can affect its hydration and rise. This recipe was adapted from Preppy Kitchen
