Made with fresh peaches and sweet Bing cherries, Peach Cherry Cobbler with Sweet Biscuit Topping is the perfect homemade Summer dessert. Best served warm with a scoop of vanilla ice cream, this easy made-from-scratch cobbler recipe is another delicious cherry dessert to enjoy when fresh stone fruits are in season.
The crust for this Peach Cherry Cobbler recipe, however, is a drop biscuit topping sweetened with a little sugar and vanilla flavoring in the dough.
Peach Cherry Cobbler with Sweet Biscuit Topping
Every Summer, I can hardly wait until fresh cherries and peaches are available at our local produce market. It’s a little early in the season right now, so imagine how excited I was to find dark sweet cherries and Georgia fuzzies (peaches) at Trader Joe’s this week!
My hubby absolutely loves peach cobbler, but I’m a cherry fan myself. Combining the two was a wonderful way to satisfy both our cravings. I started with a recipe in an old Better Homes and Gardens Cookbook and adapted it to incorporate both kinds of fruit.
The beauty of this simple dessert is that you can substitute any combination of stone fruit — like plums or apricots — with tasty results.
How to peel peaches FAST
I learned this new-to-me kitchen hack for peeling peaches that’s amazingly fast and easy. You can thank me later… you’re welcome, by the way. 😉
- Wash and dry the peaches with paper towels.
- Cut a small X on the pointed end of the peach opposite the stem. The cut should be about 1/8-inch deep.
- Place the whole peaches in a pot of boiling water for 60 seconds.
- Remove the peaches with a slotted spoon and let them cool until you can easily handle the fruit.
- From the pointed side, grab the skin and pull away from the peach to peel it. If it doesn’t slide off easily, return the peach to the boiling water for another 30 seconds.
How to ripen peaches
If the peaches you purchased are still firm and crunchy, you can easily ripen them overnight by placing them in a paper bag on the kitchen counter. Close the bag and let nature take its course.
The fruit will emit ethylene gas that gets trapped in the bag, speeding up the ripening process. Usually, the peaches will soften within 24 hours.
How to make Peach Cherry Cobbler
- Layer the sliced peaches and pitted cherries in a baking dish that has been lightly coated with cooking spray.
- Combine sugar, cornstarch, and ground cinnamon and sprinkle evenly over the fruit in the dish. Make sure all the fruit is coated (use a rubber spatula to stir it around, if needed).
- Make the biscuit topping by whisking together all-purpose flour, sugar, baking powder, and salt.
- Add small cubes of cold butter or use a box grater to grate the butter right into bowl. Use a fork to cut the butter into the flour until the mixture is crumbly.
- In a small bowl or glass measuring cup, stir together an egg, milk, and vanilla. Pour this mixture over the dry ingredients all at once and stir just until everything is moistened.
- Drop the biscuit dough by heaping tablespoons on top of the fruit. If you like, add a sprinkle of sugar on top.
- Bake for 40 to 45 minutes at 350 degrees until the biscuits are golden brown and the filling bubbles.
- Cool for a few minutes, then serve warm with a scoop of vanilla ice cream.
To make this recipe, you may need…
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- Cherry Cake with Buttermilk Powdered Sugar Glaze — Fresh cherries and a sweet glaze make this cake suitable to serve as dessert or as a brunch coffee cake.
- Blackberry Blueberry Shortcakes — Fresh berries are served on a sweet biscuit with a dollop of whipped cream.
- Peach Streusel Muffins — These moist and delicious muffins are full of chopped peaches and are topped off with a cinnamon crumble and creamy glaze.
- Blueberry Pie Bars — These bars have a shortbread crust, fruity filling, and crumble topping, and don’t necessarily require a fork!
I prefer using fresh fruit in this Peach Cherry Cobbler recipe, but you can also use frozen. If you do use frozen, choose plain peach slices that are not frozen with juices. Allow the peaches and cherries to thaw first, then drain off any liquid before proceeding with the recipe.
- 2 cups fresh sliced peaches
- 2 cups fresh cherries, pitted
- 3/4 cup sugar
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter (very cold)
- 1 egg, slightly beaten
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Preheat the oven to 375 degrees. Spray a 1 1/2 quart baking dish with cooking spray.
For the filling:
- Layer the sliced peaches and pitted cherries in the baking dish.
- Combine the sugar, cornstarch, and cinnamon, then sprinkle evenly over the fruit.
For the topping:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Use a box grater and grate the butter into the same bowl. Cut the butter into the flour with a fork until the mixture is crumbly.
- Combine the beaten egg, milk, and vanilla. Add it all at once to the dry ingredients, stirring just until moistened.
- Drop heaping tablespoons of the dough over the fruit. Sprinkle the tops with more sugar, if desired.
- Bake for 40 to 45 minutes or until the biscuits are golden brown and the filling is bubbling. Let cool for at least 30 minutes before serving.
I prefer using fresh fruit in this cobbler recipe, but you can also use frozen. If you do use frozen, choose plain peach slices that are not frozen with juices. Allow the peaches and cherries to thaw first, then drain off any liquid before proceeding with the recipe.
Amount Per Serving: Calories: 327Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 229mgCarbohydrates: 59gFiber: 2gSugar: 37gProtein: 5g