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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 426kcal

Author Dina

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 9x13 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.

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.