This Cherry Cobbler is the perfect dessert to serve this summer. Layered with sweet and syrupy cherries (fresh or frozen), as well as a flaky golden-brown crust, it’s fresh and scrumptious.
If you love fruit desserts, you should try this Easy Peach Cobbler (VIDEO) and these Mini Fruit Tarts.
Table Of Contents
Recipe Details
I love this summery Cherry Cobbler with its delicious flavor that’s perfect on a warm day. It’s a great addition to any barbecue, picnic, or backyard party.
- TASTE: This cobbler is both sweet and tart from the ripe cherries. And the biscuit topping is buttery and delicious.
- TEXTURE: Flaky topping covers this syrupy, rich fruit dessert. It’s soft and gooey in all the best ways.
- TIME: This recipe will take less than an hour.
- EASE: This Cherry Cobbler is so easy to make. I’ll walk you through how to make it perfect each and every time.
What You’ll Need
Ingredient Notes
- Cherries- Use ripe cherries that have been pitted for this recipe. You can also use frozen if they’ve been thawed and drained, but avoid canned.
- Lemon juice- This adds a sour tang that complements the sweetness of the cobbler filling. Don’t skip this ingredient. Without it, the cobbler will be too sweet and bland.
- Almond extract- This lightly bitter ingredient really enhances the cherries.
- Buttermilk- This adds both a tangy flavor and makes the biscuit dough fluffier when paired with baking powder.
- Cornstarch- This will thicken the natural juices of the strawberries when they’re mixed with sugar.
- Butter- This is essential to a delicious cobbler crust. The flakiness of the biscuit dough is thanks to the cold unsalted butter.
Add-ins and Substitutions
- Substitute other fruit- You can also make this recipe with strawberries, blueberries, peaches, pears, or blackberries.
- Add lime juice- Cherry and lime go so well together. Add lime extract, juice, and/or zest to give this sweet cobbler a citrusy flavor.
- Substitute other toppings- Instead of making the biscuit dough topping, you can use pie crust, store-bought dough, or even cake mix. A gluten-free crust could be used, too.
- Skip the refined sugar- If you prefer, you can also make it without the sugar. Substitute maple syrup or honey as your sweetener.
How to Make Cherry Cobbler
- Mix the cherries with the filling ingredients. Add the pitted sweet cherries to a large bowl along with the brown sugar, salt, cornstarch, vanilla extract, almond extract, and fresh lemon juice. Stir it all together and transfer the mixture to a 9×13 inch baking dish.
Pro Tip: If you can’t get any fresh cherries, you can use frozen ones. Just make sure to thaw them and drain the liquid out beforehand.
- Make the dough. In a separate bowl, combine the flour, baking powder, salt, and granulated sugar, then add the cold cubed butter. Cut through the butter using your hands or a pastry cutter. Then add the buttermilk and mix it all with a wooden spoon.
- Scoop on the dough. Using a medium-sized cookie scoop, dollop scoops of the dough on top of the cherries. Then brush it with melted butter and sprinkle on coarse sugar (optional).
- Bake. Bake at 370°F for about 35 to 40 minutes, or until the top of the biscuit topping is golden brown. Serve warm.
Recipe Tips
- Don’t use canned fruit- While frozen fruit that is fully thawed can be used instead of fresh cherries, canned fruit is too syrupy and soft, and will make the cobbler gummy.
- Use cold butter- Cold butter is a must for the biscuit dough. It will create flaky layers in the dough as it melts during baking.
- Scoop the dough with a cookie scoop- This makes it so much easier to evenly distribute this sticky dough. A medium-sized one works best.
- Brush with melted butter- This step adds a lovely brown color to the top of your Cherry Cobbler. It also helps the coarse sugar stick, which is another nice touch.
FAQs
What’s the difference between a pie and a cobbler?
A cobbler is even easier than a pie! Pies are made with pie crust on both the bottom and often the top. Cobblers are made with fruit that is topped with scoops of biscuit dough.
Can I freeze Cherry Cobbler?
Yes, you can! If you want to enjoy this summer treat all year round, allow it to cool and then wrap it well with foil and plastic wrap. It can be frozen for up to 6 months. Thaw overnight in the fridge and then warm in the oven before serving.
Serving Suggestions
This sweet-tart Cherry Cobbler is a delicious summer treat. It’s the perfect addition to a summer barbecue or as a treat with some coffee or iced tea.
- Toppings: Top your cobbler with whipped cream, fresh fruit, Chantilly Cream, or some fresh mint leaves.
- Ice Cream: Scoop some vanilla ice cream on this Cherry Cobbler, or try other flavors, such as strawberry, cherry chocolate, or this Easy Ube Ice Cream.
- Pies/Cakes: Pair this dessert with Easy Peach Cobbler (VIDEO), Blueberry Pie (Video), Lemon Pound Cake (VIDEO), or Chocolate Cheesecake Bars.
- Drinks: Treat yourself to a slice of cobbler and a Caramel Frappuccino (Starbucks Copycat), Mandarin Banana Smoothie, or Iced Caramel Macchiato.
Make This Recipe in Advance
Make ahead: This Cherry Cobbler can be kept at room temperature with plastic wrap over it for a few hours. Otherwise, store it in the fridge until you’re ready to serve.
Storing: You can store this dessert covered in the fridge for up to 3 days. However, the biscuit crust will become soggy as it sits, so try to eat it the day of or freeze it.
Freeze: Once it has cooled, cover the cobbler with foil and place it in an airtight container or freezer bag. It can be frozen for about 6 months. When you’re ready to eat it, thaw it in the fridge overnight and warm it in the oven before serving.
More Delicious Desserts!
Watch Recipe Video Here
Full Recipe Instructions
Cherry Cobbler
This easy Cherry Cobbler is sweet, tart, and covered in a flaky, golden-brown crust. It's the perfect dessert to serve this season.
Print
Pin
Rate
Servings: 8
Calories: 426kcal
Ingredients
For the Cherries
- 8 cups pitted sweet cherries thawed and drained if frozen
- 1/4 cup brown sugar
- 1/4 tsp
salt
- 1 1/2 tsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 4 Tbsp fresh lemon juice
Biscuit Topping
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup buttermilk
- 2 Tbsp unsalted butter
- coarse sugar for topping
Instructions
- Add 8 cups of pitted sweet cherries to a large bowl. If you use frozen cherries, make sure to thaw them and drain the liquid out.
- Now, in the bowl of cherries, add 1/4 cup brown sugar, 1/4 tsp salt, 1 1/2 tsp cornstarch, 1 tsp vanilla extract, 1/4 tsp almond extract, and 4 Tbsp fresh lemon juice. Mix it all together and transfer it to a 9×13 inch baking dish.
- In a separate bowl combine 2 cups of all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1/2 cup granulated sugar, then add 1/2 cup of cold cubed unsalted butter.
- Cut through the butter using your hands or a pastry cutter.
- Now pour in 1 cup of buttermilk and mix it with a wooden spoon.
- Using a medium-sized cookie scoop, dollop scoops of the dough on top of the cherries.
- Brush the cobbler dough with 2 tablespoons of melted unsalted butter and sprinkle with coarse sugar (optional). Bake at 370°F for about 35 to 40 minutes or until the top of the biscuit topping is golden brown. Serve warm with vanilla ice cream.
Notes
- Don’t use canned fruit- While frozen fruit that is fully thawed can be used instead of fresh cherries, canned fruit is too syrupy and soft, and will make the cobbler gummy.
- Use cold butter- Cold butter is a must for the biscuit dough. It will create flaky layers in the dough as it melts during baking.
- Scoop the dough with a cookie scoop- This makes it so much easier to evenly distribute this sticky dough. A medium-sized one works best.
- Brush with melted butter- This step adds a lovely brown color to the top of your Cherry Cobbler. It also helps the coarse sugar stick, which is another nice touch.
Nutrition
Calories: 426kcal | Carbohydrates: 68g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 255mg | Potassium: 504mg | Fiber: 4g | Sugar: 39g | Vitamin A: 580IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 2mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
Latest posts by Dina (see all)
- Vanilla Cake Pops- Starbucks Copycat (VIDEO) - November 13, 2024
- Pumpkin Spice Cupcakes - November 11, 2024
- Chicken and Mushroom Pastry - November 9, 2024
Simina says
For a more healthy option, can I skip the butter in the batter? (or can it be substituted for a more healthy fat, like olive oil?)
Dina says
Hi Simina, I have not tried substituting the butter before but if I had to, the first thing I would try is refined coconut oil. I hope that helps! 🙂