A warm-from-the-oven gingerbread cobbler made with peach and cherry pie filling makes holiday parties and get-togethers easier to entertain.
Now that it is November, the holidays are quickly approaching. You need to shop. You need to bake cookies. You need to put up the tree. You need to make dinner for house guests. You need to bring dessert to your friend’s house. Where does all the time go? And with the time going so quickly, you need a no-fuss dessert. That’s why serving cobblers are ideal because you throw everything into a pan, bake, then serve warm. Peach and Cherry Gingerbread Cobbler is perfect for winter because it smells and tastes like Christmas. Plus it’s a nice break from the monotony of cookie trays and fruitcake.
I think this is my first time making cobbler. Ever. The idea of fruit with something that isn’t chocolate on top isn’t my idea of dessert. However, this gingerbread cobbler makes me wonder why I’ve never made one before, especially since it’s so easy to throw together.
What is a cobbler anyway? It is a dish where you cover the filling (savory or fruit) with either a batter or biscuits before baking. It earned its name cobbler because the top resembles a cobbled road (more noticeable when using biscuits) and because the ingredients are cobbled together (thank you Wikipedia). So now that we are both educated, let’s have a bite.
Depending on your style, you can either make homemade pie filling or buy canned filling. I have recipes for both peach and cherry pie filings. If you want to use canned (since it is the middle of winter, after all), I recommend Lucky Leaf.
- Preheat the oven to 350F. Lightly grease an 11x7 pan or 2 quart casserole dish.
- Combine the peach pie filling, cherry pie filling, and walnuts directly in the pan. Bake for 20-30 minutes or until the filling starts to bubble.
- Meanwhile, in a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, clove, nutmeg, and salt. Set aside.
- In a large bowl, beat together the brown sugar and shortening until light and fluffy, about 2 minutes. Beat in the molasses and egg. If needed, scrape down the sides of the bowl. Beat in half of the flour mix until just combined. Beat in buttermilk until combined. Then finish beating in the flour just until combined (do not overbeat).
- Drop spoonfuls of batter on top of the hot fruit filling then spread into an even layer. Bake 40 minutes or until a toothpick comes out clean when inserted into the middle. Cool for a few minutes then serve warm with ice cream.
Source: Adapted from Baking Basics and Beyond (Amazon affiliate link)
If you liked this Peach and Cherry Gingerbread Cobbler, you may also like these recipes from me: