Easy Cherry Cobbler Recipe
There’s nothing like a warm cherry cobbler fresh out of the oven, topped with a scoop of vanilla ice cream. This easy cherry cobbler recipe features juicy, sweet-tart cherries under a golden, fluffy biscuit crust. Whether you use fresh or frozen cherries, this cobbler makes a comforting summer dessert that’s quick to prepare and perfect for using seasonal cherries.
Cherry cobbler is one of those desserts that instantly brings back memories of summer gatherings and family dinners. I started making this recipe when I had a big batch of cherries that needed to be used, and it quickly became a family favorite. It’s simple, comforting, and always a hit, especially when served warm with a scoop of ice cream.
Why you’ll love this cobbler
- Juicy, sweet-tart cherry filling with a fluffy biscuit topping.
- Easy to make with simple ingredients, no special skills needed.
- Works with fresh or frozen cherries.
- Perfect summer dessert for family gatherings or potlucks.
Ingredients and substitutes
- Cherries: The star of the dish, providing natural sweetness, tartness, and juiciness. You can also use any other fruit like peaches, berries (blueberries, raspberries, blackberries), or apples.
- Granulated Sugar: Sweetens the filling and balances the cherries’ tartness. You can substitute with brown sugar, honey, maple syrup, or coconut sugar.
- Lemon Juice: Adds acidity to balance the sweetness and enhance the fruit flavors. You can also substitute with lime juice, orange juice, or a splash of apple cider vinegar.
- Cornstarch: Thickens the cherry filling, giving it a nice, gooey consistency. You can also use arrowroot powder, tapioca starch, or all-purpose flour.
- All-Purpose Flour: The main structure for the biscuit topping. You can also substitute with whole-wheat flour, a gluten-free flour blend, or almond flour (adjusting liquids as needed).
- Granulated Sugar: Sweetens the biscuit topping. You can substitute with brown sugar, coconut sugar, or a low-calorie sweetener.
- Baking Powder: A leavening agent that helps the biscuit rise. You can also use baking soda (use half the amount and add an acid like lemon juice or vinegar).
- Baking Soda: Another leavening agent, especially if using acidic ingredients. You can substitute with more baking powder (triple the amount).
- Unsalted Butter: Adds richness and helps create a tender, flaky texture. You can use margarine, coconut oil, or shortening as substitutes.
- Buttermilk: Adds moisture and a slight tang, reacting with the baking soda for leavening. You can also use regular milk with a teaspoon of vinegar or lemon juice added, or yogurt thinned with milk.
- Vanilla Extract: Adds depth and enhances the flavor of the topping. You can use almond extract or omit it if necessary.
Step-by-step: Cherry cobbler recipe
- Preheat Oven: Preheat your oven to 375°F / 190°C / Gas mark 5.
- Cherry Filling: In a 9-inch baking dish, combine cherries, sugar, lemon juice, cornstarch, vanilla extract, almond extract (if using), and cinnamon. Mix well until the cherries are evenly coated. Bake in the preheated oven for about 10 minutes.
- Biscuit topping: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add the chilled butter pieces to the flour mixture. Then, use a pastry cutter or fingers to work the butter into the flour until the mixture resembles coarse crumbs. Next, pour in the buttermilk and vanilla extract. Stir until just combined. The dough should be thick and slightly sticky.
- Add Topping: Drop spoonfuls of the biscuit dough over the hot cherry filling. Try to cover the cherries as evenly as possible.
- Bake: Return the baking dish to the oven and bake for 25-30 minutes, or until the topping is golden brown and cooked through and the cherry filling is bubbly.
- Cool: Allow the cobbler to cool for at least 10 minutes before serving. This will help the filling set a bit.
- Garnish and Serve: Serve the cherry cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream on top, if desired.
Tips for Success
- Tips for Success (condensed)
- Use ripe, fresh cherries or fully thawed frozen cherries.
- Pre-bake the cherry filling to prevent a soggy topping.
- Keep butter and buttermilk cold for a tender biscuit crust.
- Do not overmix the biscuit dough to keep it fluffy.
- Let the cobbler cool slightly so the filling sets before serving.
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Frequently asked questions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or reheat the entire cobbler in the oven at 350°F (175°C) until heated through.
Yes, bake the cobbler and reheat gently before serving. Best served warm with ice cream.
Yes, you can freeze the baked cobbler. Wrap it tightly in plastic wrap and then in foil. You can also store it in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight and reheat in the oven.
Yes, you can use frozen cherries. Make sure to thaw and drain them well to prevent excess moisture in the filling.
Pre-baking the filling helps start the thickening process and ensures the fruit is evenly cooked. However, if you’re short on time, you can skip this step and bake the cobbler a bit longer.
Yes, thaw and drain frozen cherries before using to avoid excess moisture.
The topping should be golden and cooked through, and the cherry filling should bubble around the edges.
Cherry Cobbler Recipe
This cherry cobbler features a juicy, sweet-tart cherry filling covered with a golden, fluffy biscuit topping. It's an easy and comforting dessert that perfectly balances textures and flavors. Serve it warm with a scoop of vanilla ice cream for an irresistible treat.
Video
Ingredients
- 500 g (4 cups) Fresh or frozen pitted cherries
- 65 g (⅓ cups) Granulated sugar
- 70 g (⅓ cups) Brown sugar or white sugar
- 1 tbsp Lemon juice
- 2 tbsp Cornstarch
- 1 tsp Vanilla extract
- ¼ tsp Almond extract (optional)
- ¼ tsp Ground cinnamon
- 125 g (1 cups) All-purpose flour
- 2 tbsp Granulated sugar
- 2 tbsp Brown sugar or white sugar
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 113 g (½ cup) Unsalted butter chilled and cut into small pieces
- 120 ml (½ cup) Buttermilk
- 1 tsp Vanilla extract
- Vanilla ice cream or whipped cream optional
Method
- Preheat Oven: Preheat your oven to 375°F /190°C/ Gas make 5.
- Cherry Filling: In a 9-inch baking dish, combine cherries, sugar, lemon juice, cornstarch, vanilla extract, almond extract (if using), and cinnamon. Mix well until the cherries are evenly coated. Bake in the preheated oven for about 10 minutes.500 g Fresh or frozen pitted cherries, 65 g Granulated sugar, 70 g Brown sugar , 1 tbsp Lemon juice, 2 tbsp Cornstarch, 1 tsp Vanilla extract, ¼ tsp Almond extract (optional), ¼ tsp Ground cinnamon
- Biscuit topping: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add the chilled butter pieces to the flour mixture. Use a pastry cutter or fingers to work the butter into the flour until the mixture resembles coarse crumbs. Pour in the buttermilk and vanilla extract. Stir until just combined. The dough should be thick and slightly sticky.125 g All-purpose flour, 2 tbsp Granulated sugar, 2 tbsp Brown sugar, 1 tsp Baking powder, ¼ tsp Baking soda, ¼ tsp Salt, 113 g Unsalted butter, 120 ml Buttermilk, 1 tsp Vanilla extract
- Add Topping: Drop spoonfuls of the biscuit dough over the hot cherry filling. Try to cover the cherries as evenly as possible.
- Bake: Return the baking dish to the oven and bake for an additional 25-30 minutes, or until the topping is golden brown and cooked through and the cherry filling is bubbly.
- Cool: Allow the cobbler to cool for at least 10 minutes before serving. This will help the filling set a bit.
- Garnish and Serve: Serve the cherry cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream on top, if desired.Vanilla ice cream or whipped cream
Notes
Tips for Success
- Use ripe, fresh cherries or fully thawed frozen cherries.
- Pre-bake the cherry filling to prevent a soggy topping.
- Keep butter and buttermilk cold for a tender biscuit crust.
- Do not overmix the biscuit dough to keep it fluffy.
- Let the cobbler cool slightly so the filling sets before serving.
Nutrition
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This is the most comforting dessert! And so easy to make. It is perfect for guests. We are planning a big family get-together soon, and this cherry cobbler will be the star of the evening.
I love a good cobbler for dessert and since I had so many extra cherries, this was perfect! It was so easy to make and just a sweet and delicious treat!
Everyone loved this cobbler recipe! I snagged some fresh cherries that were on sale and this was the perfect way to use them. Loved the hint of almond extract in the filling too!
This cherry cobbler is incredibly tasty! The filling is so tart and sweet and the biscuit topping is just fabulous!
Absolutely delicious cobbler. I made this with peaches since I didn’t have cherries on hand it is so divine. That biscuit topping is my favorite!
Made this cobbler twice in a week with our fresh cherries! It’s so good and can’t get enough, wonderful recipe. thank you!
This is one of those desserts that is always a hit when feeding a crowd! So perfect!!
Mmmm so delicious, and so easy to make too. Cherry cobbler is the ideal dessert to make during cherry season!
We have a ton of cherries on our tree every summer and we always end up either giving most of them out or freezing them. I decided to make more desserts with them this summer to share with family and this is the first recipe on the list! The cobbler was a huge hit!
I love how simple, yet elegant this cherry cobbler is. When served with vanilla ice cream it was perfect for our fourth of July cookout.