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Peach and Sweet Cherry Cobler

Makes: 10  servings Prep 30 mins Bake 425°F 20 mins Stand 10 mins


  • 6 cups  peeled, sliced fresh peaches (3-1/2 pounds)
  • 4 cups  pitted sweet cherries (2 pounds)
  • 3/4 cup  sugar
  • 1/4 cup  cornstarch
  • 3 tablespoons  fresh lemon juice
  • 2 cups  all-purpose flour
  • 1/3 cup  plus 2 tablespoons sugar, divided
  • 2 1/2 teaspoons  baking powder
  • 1/2 teaspoon  salt
  • 1/2 cup  butter (no substitutions), cut up
  • 3/4 cup  plus 2 tablespoons heavy or whipping cream
  • 1/4 teaspoon  ground cinnamon
  • Vanilla ice cream (optional)


1. Heat oven to 425 degrees F. Grease a 13x9-inch glass or ceramic baking dish; set aside.

2. Combine peaches, cherries, the 3/4 cup sugar, and cornstarch in large saucepan. Bring to boil, stirring gently, over high heat; boil 1 minute. Remove from heat; stir in lemon juice. Spoon into prepared pan.

3. Combine flour, 1/3 cup of the sugar, the baking powder, and salt in large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of the cream. Knead 2 or 3 times, just until dough holds together. On floured surface with floured rolling pin, roll dough 1/2 inch thick. Cut with 2-1/2- or 3-inch decorative cookie cutters, re-rolling scraps. Place biscuits over fruit.

4. Combine the remaining 2 tablespoons each sugar and cream and the cinnamon in cup; brush over biscuits. Bake 20 minutes, until fruit is bubbly. Let stand 10 minutes. Serve with vanilla ice cream, if desired.

Make Ahead Tip

  • Prepare cobbler. Let stand up to 2 hours.

Nutrition Facts

  • Servings Per Recipe 10
  • cal.(kcal)465,
  • Fat, total(g)18,
  • chol.(mg)53,
  • sat. fat(g)11,
  • carb.(g)74,
  • pro.(g)5,
  • sodium(mg)334,
  • Percent Daily Values are based on a 2,000 calorie diet