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Peach and Cherry Cobbler

Peach and Cherry Cobbler

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Golden, gooey, and just peachy. This Peach & Cherry Cobbler tastes like sunshine in a baking dish—warm, nostalgic, and ridiculously good.
Made with juicy stone fruit, melted vegan butter, and a magic self-rising batter that gets crispy on the edges and gooey underneath. YES PLEASE. Oh, and it’s naturally dairy-free.
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Course Dessert
Cuisine American
Servings 12
Calories 250 kcal
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Equipment

  • 9x13 baking dish
  • medium-sized mixing bowl
  • Large Pot

Ingredients
  

  • 4 med 4 medium peaches or nectarines, peeled and sliced (come out to about 2 cups sliced peaches) Note: If peaches and cherries are not in season you can use frozen, the outcome will still be delicious!
  • 2 cups cherries pitted
  • 1 tsp lemon juice
  • ½ cup vegan butter
  • 1 cup flour
  • 2 cups organic sugar divided
  • 1 cup milk (we use soy milk, but any milk is fine)
  • 1 tsp baking powder

Instructions
 

  • Preheat the oven to 350°F and melt butter in a 9x13 baking dish in the oven for approximately 5-10 minutes until butter is melted.
    ½ cup vegan butter
  • In a medium-sized mixing bowl, combine the dry ingredients: flour, sugar, and baking powder and mix well.
    1 cup flour, 2 cups organic sugar, 1 tsp baking powder
  • Wash and slice peaches and toss with a teaspoon of lemon juice to prevent browning. Remove pits from cherries and set aside in a separate bowl.
    4 med 4 medium peaches or nectarines, peeled and sliced (come out to about 2 cups sliced peaches), 1 tsp lemon juice, 2 cups cherries
  • Add milk to dry ingredients and gently hand mix together, do not overmix.
    1 cup milk
  • Take the baking dish with melted butter out of the oven and spoon batter evenly into the baking dish and set aside. Adjust the oven to 375°F.
  • Using a large pot on medium high heat, add sliced peaches, remaining cup of sugar and gently stir until sugar is melted, approximately 1 minute.
    (Note, sometimes I only use half the amount of sugar in this step just to reduce my sugar intake.)
  • Next, gently fold in the cherries. Then, spoon the fruit mixture over the batter. The batter should begin to puff up around the fruit.
  • Bake at 375°F for 40-45 minutes.
  • Let cool for 5-10 minutes, serve warm with your favorite vegan ice cream. 

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More About This Recipe

Cooking Tips You’ll Love

  • If peaches or cherries aren’t in season, use frozen! Just thaw and drain them first so your cobbler doesn’t get soggy.
  • Don’t overmix the batter. A few lumps are okay—this keeps it fluffy and light.
  • Want more texture? Add a handful of chopped walnuts or pecans into the batter.
  • For a golden crust, sprinkle a little raw sugar over the top before baking.

Kitchen Tools You’ll Want

  • 9x13 baking dish – A must for that perfect cobbler texture: crisp on top, gooey in the middle.
  • Mixing bowls – One for the batter, one for the fruit.
  • Small saucepan or skillet – To warm the fruit with sugar (trust me, this helps soften them just enough).
  • Measuring cups + spoons – Accuracy helps the batter rise beautifully.
  • Cherry pitter (optional) – A lifesaver if you're using fresh cherries.

Nutrition

Calories: 250kcalCarbohydrates: 45gProtein: 2gFat: 9gFiber: 2gSugar: 30g
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