Cherry-Berry Peanut Butter Cobbler


Child or adult, who doesn’t love the combination of peanut butter and jelly? It’s estimated that the average American eats more than 1, 500 PB&J sandwiches before graduating from high school, and I can only imagine how many more there are to come in the following years. Taking a more sophisticated approach to this classic duo, whole fruits are combined to form a sweet yet balanced base for peanut-butter-enriched cobbler dough to rest upon. Forget about the white bread and unctuous jelly; this cobbler elevates the PB&J to a whole new level.


Fruit Filling

  • 3 Cups Sweet Dark Cherries, Pitted
  • 2 Cups Blueberries
  • Cup Granulated Sugar
  • 4 Teaspoons Cornstarch

Peanut Butter Topping

  • ¾ Cup All-Purpose Flour
  • 1 Tablespoon Granulated Sugar
  • ¼ Teaspoon Baking Powder
  • Pinch Salt
  • 2 Tablespoons Crunchy Peanut Butter
  • 1 Tablespoon Non-Dairy Margarine
  • 2–4 Tablespoons Cold Water


Preheat your oven to 400ºF and make sure that the racks in your oven are centered.

Combine all of the ingredients for the filling together in a medium saucepan and gently heat, just until the sugar dissolves and the berries begin to release their juices. This should take only 5–10 minutes over medium heat. Spoon the fruit into an 8-inch round cake pan and set aside.

For the topping, sift together the flour, sugar, baking powder, and salt into your food processor or a large bowl. If using a food processor, drop in the margarine and peanut butter and pulse a few times until you get coarse crumbs, much like you would want for a piecrust. Slowly pulse in the water, 1 tablespoon at a time, until the dough comes together into a ball. If you choose to do this step by hand, simply use a pastry cutter or two forks to achieve the same effect. Dump your dough out onto a lightly floured surface, either roll or pat out to about 1 cm thick, and cut into rounds using a biscuit cutter. Drop the biscuits over the top of your cobbler so that none overlap before moving the whole thing into the oven.

Bake for 25–30 minutes, until the topping is golden brown and the fruit is bubbling up around the edges. Let sit for at least 10 minutes before serving so you don’t burn your mouth!