Peach-Cherry Cobbler

Peach-Cherry Cobbler | ChopChop


This is a dessert for the juicy, fruit-filled season of summer. It's loaded with bubbling, beautiful fruit and covered with a biscuit-like topping that's a little crunchy because of the cornmeal. If you've got other fruit-blueberries instead of cherries, or nectarines instead of peaches- go ahead and use them instead. If you like, reduce the amount of maple syrup or honey in the filling-or skip it altogehter-to let the natural seweetness of the berries shine through.

Hands-on time: 20 minutes
Total time: 50 minutes
Makes: 8 Servings

Kitchen Gear: 

Mixing bowl
Rubber spatula
Mixing spoon
Measuring cup
Measuring spoons
Cutting board
Sharp knife (adult needed)
8 x 8-inch baking pan or pie plate
Pot holder


1⁄3 cup
whole wheat flour
1⁄3 cup
3⁄4 teaspoons
baking powder
1⁄4 teaspoon
baking soda
1⁄4 teaspoon
1⁄3 cup
plain yogurt
3 tablespoons
olive oil or vegetable oil
2 tablespoons
real maple syrup or honey
peaches, pitted and chopped (about 4 cups)
cherries (about 1/2 pound) pitted and halved
1 tablespoon
fresh lemon juice
2 tablespoons
real maple syrup or honey (or less)
1 tablespoon
whole wheat flour


  1. Turn the oven on and set it to 350 degrees

To make the topping:

  1. Put the flour, cornmeal, baking powder, baking soda, and salt in a bowl and mix well with the spatula.
  2. Add the yogurt, oil, and maple syrup and stir well. This will form a wet, batter-like dough. Set it aside

To make the filling:

  1. Put the peaches and cherries in the baking pan and rizzle with lemon juive and maple syrup or honey. Mix well. Sprinkle with the flour and mix well again.
  2. Use a large spoon to top the filling with blobs of the toopping, about 8 altogether. Don't worry: the topping won't cover the filling completley. There should be fruite showing.
  3. Put the pan in the oven and bake until the fruite is bubbling and the dough is lightly browned, 25-30 minutes. Serve hot, warm, at room temperature, or cold.