This peach cherry cobbler captures summer in a dish — juicy fruit beneath tender biscuit topping — and quickly becomes one you’ll return to season after season.

Square baking dish of fruit cobbler on a wire rack, on a white table cloth

Summer stone fruits are fleeting and irresistible. After a recent trip to Michigan I returned with a stash of peaches and dark sweet cherries I’d frozen before leaving. I wanted to use them right away, and a cobbler felt like the easiest, most satisfying way to highlight both fruits. Compared with pies or tarts, cobblers are forgiving and quick to assemble, which makes them ideal for warm-weather baking.

image collage of pitting dark cherries on a cutting board

For this version I paired peaches and dark sweet cherries. The cherries should be the sweeter variety rather than tart to keep the filling balanced; frozen then thawed fruit works well if fresh isn’t available. After combining the fruit with a bit of sugar and starch to thicken the juices, a simple biscuit-style topping is dolloped over the fruit and baked until golden and bubbly.

image collage of mixing cherry peach filling for cobbler in a square pan

While I was writing this I was enjoying a comforting TV show — a nice reminder that dessert and relaxation pair perfectly. If you’re watching the same series, you’ll understand how a little entertainment can make recipe-writing extra cozy.

Image collage of making biscuit topping for cobbler

This cobbler is an evolution of a similar grilled blackberry cobbler I’ve shared before, but the peach-cherry combination might be my favorite. The flavors are bright, the biscuits tender, and the contrast between sweet cherries and juicy peaches is delightful.

Substitutions + Tips:

Peaches – Both white and yellow peaches work; frozen-thawed peaches are fine.
Dark sweet cherries – Use sweet cherries rather than tart for best flavor balance; frozen then thawed also works.
Pitting cherries – No pitter? A sturdy metal straw works well to remove pits.
Turbinado sugar – Cane sugar or light brown sugar can substitute.
Corn starch – Tapioca starch or arrowroot are good alternatives.
Flours – To make this gluten-free, replace the combined flours with a 1:1 gluten-free blend. If you don’t have whole wheat pastry flour, just use all-purpose flour instead of swapping in regular whole wheat.
Vegan butter – Solid refined coconut oil or vegetable shortening can be used in place of vegan butter.

If you enjoy this cobbler, you might also like other fruit-forward recipes that highlight seasonal produce.

Yield: 9

Peach Cherry Cobbler

This peach cherry cobbler is quintessentially summer, and will end up being a dessert that you make again and again.

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Ingredients

Filling

2 cups (365 g) sliced peaches
2 cups (300 g) pitted and halved dark sweet cherries
1/4 cup (50 g) turbinado sugar
1 tablespoon (7 g) cornstarch

Biscuit topping

3/4 cup (95 g) unbleached all-purpose flour
1/2 cup (60 g) whole wheat pastry flour
1/4 cup (50 g) turbinado sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup (72 g) cold vegan butter, cubed
2/3 cup (158 ml) plain, unsweetened non-dairy milk
1/2 teaspoon vanilla extract
2 teaspoons turbinado sugar, or coarse sugar

Instructions

For the filling: Preheat oven to 425°F. Lightly oil an 8×8-inch baking dish. Combine peaches, cherries, turbinado sugar, and cornstarch in a bowl, stirring until the fruit is evenly coated. Spread the fruit into an even layer in the prepared dish.
For the biscuit topping: In a large bowl, whisk together all-purpose flour, whole wheat pastry flour, baking powder, turbinado sugar, and salt. Cut the cold vegan butter into the flour mixture with a fork or pastry cutter until it resembles coarse crumbs.
Add the non-dairy milk and vanilla, folding until there are no dry spots. Do not overmix. Drop 2-tablespoon-sized dollops of the batter over the fruit, spacing them so the filling can bubble through. Sprinkle the remaining turbinado or coarse sugar over the top.
Bake for 30–35 minutes, or until the biscuits are lightly browned and the filling is bubbling. Let cool for 5–10 minutes before serving. Serve warm with vegan whipped cream or vanilla ice cream if desired.

Notes

Peaches: A mix of white and yellow peaches adds nuance, but either type works.
Cherries: Use dark sweet cherries for a balanced sweetness; frozen cherries are fine once thawed.
Pitting: A metal straw can be an easy substitute for a cherry pitter.
Sugars & starches: Cane sugar or light brown sugar can replace turbinado; tapioca or arrowroot can replace cornstarch.
Flour swaps: For gluten-free, use a 1:1 gluten-free flour blend for the combined flour amount.
Fat substitute: Solid refined coconut oil or vegetable shortening can replace vegan butter.

Nutrition Information:

Yield:

9

Amount Per Serving:
Calories: 205Total Fat: 7gSaturated Fat: 5gCarbohydrates: 35gFiber: 2gSugar: 20gProtein: 3g

Did you make this recipe?

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