Whoever thought of stuffing cherries and peaches into a cobbler was simply a food genius. As we all know fresh  cherries have somewhat of a tart taste so mixing cherries with peaches for this dish taste superb. Enjoy!

Cherry-peach cobbler (Blondie Cakes)

Cherry and Peach Cobbler
12-oz cherries, pitted
3-4 peaches, peeled and sliced (16-oz peach slices)
1/3 cup brown sugar
2 tbsp cornstarch
1/4 tsp salt
1 tsp vanilla extract

1 cup all purpose flour
1/2 cup sugar
1/4 tsp salt
1 tsp baking powder
1/2 cup buttermilk
3 tbsp butter, melted and cooled
1 tbsp coarse sugar, for topping

Preheat oven to 350F.
Combine cherries, peaches, brown sugar, cornstarch, salt and vanilla in a large bowl.

Toss well and set aside.
In a medium bowl, combine flour, sugar, salt, baking powder, buttermilk and melted butter and whisk to combine.

Pour fruit into a 9×9-inch square baking dish or a deep 9-inch pie plate. Dollop batter, which should be like a thick cake batter, over most of the fruit. Batter will spread during baking.

Bake for 50-60 minutes, until topping is golden brown and filling is thick and bubbling. Frozen fruit in the filling may extend the baking time for an additional 5-10 minutes.


Cool for at least 15 minutes before serving.

Source: Baking Bites

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