Cherry Peach Shortbread Cobbler

by Thekissingcrust
8 Servings
1 hr

One of the things I love most about the seasons is the amazing variety of delicious fruits. This Cherry Peach Shortbread Cobbler makes the most of two of my favorite fruits: sweet cherries and aromatic, juicy peaches. The peaches are unpeeled, which makes the prep for this recipe slightly easier, and adds to the fresh peach flavor. The shortbread is quick and easy to stir together and roll out and adds a delightfully different element to the cobbler.

This recipe calls for fresh ginger and I really recommend using the fresh. Ginger is a pretty common ingredient lately, and can usually be found in the refrigerated section of your grocery store.

Delicious, flavorful, juicy!

Cutting peaches and putting cherries

Pouring the filling into a greased oven-proof skillet

Adding the shortbread

Fresh out of the oven!


Cherry Peach Shortbread Cobbler
Recipe details
  • 8  Servings
  • Prep time: 25 Minutes Cook time: 35 Minutes Total time: 1 hr
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For the shortbread
  • 1 cup butter, softened
  • ½ cup light brown sugar
  • ⅛ teaspoon kosher salt
  • 2 ¼ cups plus 3 tablespoons all-purpose flour, divided
For the filling
  • 1 (1/2-inch) piece fresh ginger, peeled
  • ¾ cup turbinado sugar, divided
  • 3 or 4 medium-size peaches, unpeeled and cut in 1/2 inch slices
  • 1 cup sweet cherries, pitted
  • 2 tablespoons fresh lemon juice
  • 1 egg white, lightly beaten
  • 2 teaspoons granulated sugar
For the shortbread
Preheat oven to 400°f. Beat butter, brown sugar, salt and 2 1/4 cups flour at medium speed with a heavy-duty electric stand mixer just until combined. Place dough on a lightly floured surface; roll to 1/4-inch thickness. Cut rounds with a 2 1/2-inch fluted round cutter. Place rounds in a single layer on a baking sheet; cover and chill until ready to use. 
For the filling
Pulse ginger and turbinado sugar in a food processor 5 to 6 times or until well combined.  Pour into large bowl. Add lemon juice, peaches, cherries and remaining 3 tablespoons flour; toss to coat. Pour cobbler filling mixture into in a greased (with butter) 10-inch cast-iron skillet (or any other oven proof vessel) and pour any remaining juice over peaches.
Bake at 400° for 15 minutes. Remove from oven and place shortbread dough over peach and cherry filling. Brush rounds with egg white, and sprinkle with granulated sugar. Bake 17 to 20 minutes more or until golden brown.