Homemade Cherry and Peach Cobbler Recipe

My fresh cherry and peach cobbler is a classic summer dessert: juicy peaches and sweet cherries baked beneath a buttery cinnamon-brown-sugar biscuit topping. It’s easy to make and perfect served warm with vanilla ice cream or whipped cream.

If you enjoy this dessert, try my other cobbler and crisp recipes listed below in the “More Delicious Dessert Recipes” section.

Peach Cherry Cobbler

This simple dessert belongs on every summer menu once peaches are in season. Combining sweet Bing cherries with ripe peaches creates a bright, juicy filling. The cinnamon-brown-sugar biscuit topping bakes to a golden, slightly crisp crust that contrasts beautifully with the tender fruit beneath.

Removing cherry pits takes a bit of time, but the fresh flavor is worth it. If you prefer convenience, peeled or thawed canned fruit can be used—see the notes and tips below for adjustments.

Ingredients You’ll Need

For the filling:

• 3 cups fresh cherries, pitted
• 3 cups peaches, sliced
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch

For the topping:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

How to Make Cherry and Peach Cobbler

Below are clear, step-by-step instructions to make this cobbler. For best results, use ripe peaches and sweet cherries when available. The recipe yields an 8-serving cobbler baked in a 9×13-inch dish or large cast-iron pan.

Step 1: Remove the Cherry Pits

Preheat the oven to 350°F (175°C). Rinse the cherries under cold water and drain. To pit, use a cherry pitter or cut each cherry into quarters with a paring knife and remove the pit. Transfer the pitted cherries to a large mixing bowl.

I used dark, sweet cherries for this version. If you use tart cherries, taste the filling and add a little extra sugar to balance the acidity.

Step 2: Prepare the Filling

Add the sliced peaches to the bowl with the cherries. Sprinkle in the granulated sugar, pour in the lemon juice and vanilla, then add the cornstarch. Toss the fruit gently until everything is evenly coated and the cornstarch is distributed.

Pour the fruit mixture into a greased 9×13-inch baking dish or large cast-iron skillet and spread it into an even layer.

Step 3: Make the Cobbler Topping

In a medium bowl, whisk together the flour, baking powder and salt. Make a well in the center and add the milk, melted butter, brown sugar and cinnamon. Stir until the mixture becomes a thick batter.

Drop spoonfuls of the batter over the fruit, spacing them evenly. Use the back of a spoon or spatula to gently spread and merge the dollops so the topping covers the fruit as much as possible—the topping won’t need to be perfectly smooth.

Step 4: Bake, Cool, and Serve

Bake at 350°F for 45–50 minutes, until the topping turns golden brown and a toothpick inserted into the thickest part of the topping comes out clean. Let the cobbler cool for at least 30 minutes; the filling will thicken as it cools. Serve warm with vanilla ice cream or whipped cream.

Variations to Try

• Gluten-free: Substitute a 1-to-1 gluten-free flour in the topping.
• Vegan: Use plant-based milk and a vegan butter or margarine in place of dairy butter.
• Lower sugar: Replace part or all of the sugar with a preferred sugar substitute; adjust to taste.
• Mixed berries: Mix in blueberries, raspberries, or sliced strawberries with the peaches and cherries for a berry-forward cobbler.

How to Store, Freeze, and Reheat

To store: Cover the baking dish with plastic wrap or aluminum foil and refrigerate for 2–3 days.

To freeze: Wrap the cooled cobbler tightly with plastic wrap and a layer of foil, or place portions in airtight containers. Freeze up to 2 months. For single servings, freeze in individual airtight containers for easier reheating.

To reheat: Thaw overnight in the refrigerator if frozen. Reheat covered with foil in a 350°F oven for 20–30 minutes until warmed through. Individual portions can be reheated in the microwave or air fryer for convenience, though oven reheating helps maintain texture.

Jeri’s Helpful Tips

• Fresh fruit gives the best texture and flavor, but well-drained canned fruit or thawed frozen fruit will work in a pinch.
• If using canned or frozen fruit, add an extra tablespoon of cornstarch to help thicken extra juices released during baking.
• To peel peaches: cut an ‘X’ in the bottom, blanch in boiling water for 30–60 seconds, then transfer to an ice bath; the skins should slip off.
• For individual portions, bake in ramekins for 25–35 minutes at the same temperature.

More Delicious Dessert Recipes

• Strawberry Rhubarb Crisp
• Air Fryer Strawberry Shortcake with Bisquick
• Easy Peach Crisp
• Easy Peach Cobbler
• Strawberry Shortcake Parfaits in a Jar
• Strawberry Rhubarb Cake from Cake Mix
• Sugar Cookie Fruit Pizza with Cream Cheese Frosting

Fresh Cherry and Peach Cobbler