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

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

Summer’s produce never fails to impress and inspire, especially the fleeting availability of stone fruit. When I was in Michigan earlier this month, we had a small cookout and I made a cobbler of peaches and blueberries. And while that was very good, I have to say that I’ve outdone myself with this one.

image collage of pitting dark cherries on a cutting board

Before my trip I had a few fresh peaches and dark sweet cherries that I had to throw in the freezer, since I couldn’t use them in time for my departure. So, when I got back I made it a priority to use them up, and a cobbler was the way to go! As far as desserts go, it’s much easier to make than a tart or pie, in my opinion.

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

Now, I am watching Love on the Spectrum (Australia) for a much-needed serotonin boost, and typing this up for y’all. If there are typos, it’s because I’m crying. And if you’ve watched all seasons, you must let me know in the comments!

Image collage of making biscuit topping for cobbler

Okay, back to this cobbler. I have one kinda similar, but it’s different fruit and made on the grill: Grilled Blackberry Cobbler. This peach-cherry version may be my new fave of the two, to be quite honest!

Substitutions + Tips:

Peaches – I used a combination of white and yellow peaches here, but both with work if you have one or the other on hand! Frozen, then thawed peaches will also work.
Dark sweet cherries – this sounds specific because it is! Some dark cherries are tart, and though they are delish, they’ll change the flavor of this pretty significantly (maybe you’re into that though?). Again, frozen then thawed will work for this recipe.
Pitting cherries – if you do not have a cherry pitter and no desire to buy one, I recommend using a metal straw! I have a video showing how to use it to pit cherries.
Turbinado sugar – cane sugar or light brown sugar will also work in this recipe.
Corn starch – tapioca starch or arrowroot can also be used.
All-purpose flour & whole wheat pastry flour – if you are avoiding gluten, you can substitute the combined amount of flour with 1:1 gluten-free flour. If you don’t have whole wheat pastry flour, do not substitute it with whole wheat flour, just use all-purpose flour instead.
Vegan butter – refined coconut oil (solid) or vegetable shortening will work, as well.

If you’re loving this cobbler, you’ll love these recipes, too!

Yield: 9

Peach Cherry Cobbler

Name: Peach Cherry Cobbler
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 9
Cuisine: American
Ingredients: 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; 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

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 425F. Lightly oil an 8x8-inch baking dish, and place peaches, cherries, sugar, and starch inside, stirring until evenly coated. Smooth fruit into an even layer.
For the biscuit topping: In a large mixing bowl, sift all-purpose flour, whole wheat pastry flour, baking powder, sugar, and salt, together. Using a fork or a pastry cutter, cut vegan butter into flour until the mixture resembles small crumbles.
Next, add non-dairy milk and vanilla to the flour mixture, and fold together until there are no dry spots. No need to mix until smooth. Place 2-tablespoon-sized dollops over the top of the fruit mixture, then sprinkle turbinado sugar over the top.
Place cobbler in the oven and bake for 30-35 minutes, or until the biscuits are lightly browned on top. Once baked, allow cobbler to cool for 5 to 10 minutes before serving. I love it with vegan whip or vanilla ice cream on top!

Notes

Peaches - I used a combination of white and yellow peaches here, but both with work if you have one or the other on hand! Frozen, then thawed peaches will also work.
Dark sweet cherries - Emphasis on sweet, not tart. Again, frozen then thawed will work for this recipe.
Pitting cherries - if you do not have a cherry pitter and no desire to buy one, I recommend using a metal straw!
Turbinado sugar - cane sugar or light brown sugar will also work in this recipe.
Corn starch - tapioca starch or arrowroot can also be used.
All-purpose flour & whole wheat pastry flour - if you are avoiding gluten, you can substitute the combined amount of flour with 1:1 gluten-free flour. If you don't have whole wheat pastry flour, do not substitute it with whole wheat flour, just use all-purpose flour instead.
Vegan butter - refined coconut oil (solid) or vegetable shortening will work, as well.

Nutrition Information:

Yield:

9
Amount Per Serving: Calories: 205Total Fat: 7gSaturated Fat: 5gCarbohydrates: 35gFiber: 2gSugar: 20gProtein: 3g