Ingredients:

  • 4 large ripe peaches, peeled, pitted, and sliced ¼-inch thick
  • 1 ½ cups fresh or frozen pitted cherries
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar (for topping)
  • ½ teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cubed
  • ¾ cup cold buttermilk
  • 1 large egg, lightly beaten (for egg wash)
  • Extra granulated sugar for sprinkling

Instructions:

  1. Preheat oven to 375°F (190°C). In a large bowl, gently combine the sliced peaches, cherries, ½ cup sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg. Pour this fruit mixture evenly into a 9-inch deep-dish pie plate or 8x8-inch baking dish.
  2. In a separate bowl, whisk together the flour, baking powder, 2 tbsp topping sugar, and salt.
  3. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs, ensuring some pea-sized butter pieces remain. This is crucial for a flaky topping.
  4. Pour in the cold buttermilk all at once. Stir just until a shaggy dough forms. Do not overmix.
  5. Turn the dough onto a lightly floured surface. Gently pat or roll it to about ½-inch thickness. Use a biscuit cutter or glass rim to cut out 8-10 rounds.
  6. Arrange the biscuit rounds over the fruit filling, slightly overlapping if necessary. Brush the tops lightly with the beaten egg wash and sprinkle generously with extra sugar.
  7. Bake for 40–45 minutes, or until the topping is deep golden brown and the fruit filling is thick and vigorously bubbling around the edges.
  8. If the biscuit tops brown too quickly (around 30 minutes), loosely tent the dish with aluminum foil for the remaining bake time.
  9. Let the Peach and Cherry Cobbler rest on a wire rack for at least 15 minutes before serving to allow the juices to settle.