Fresh Cherry Cobbler

Fresh Cherry Cobbler made with dark sweet cherries that get baked in their own juices and topped with a sweet, cinnamon biscuit dough. The dough is tender and turns a gorgeous golden brown during baking. This cobbler starts by cooking the cherries on the stove top until the juices have thickened. Then, it gets transferred to a baking pan and layered with the delight topping. After a few minutes in the oven, the cobbler is ready to be enjoyed warm with a scoop of vanilla ice cream.

Fresh Cherry Cobbler made with dark sweet cherries that get baked in their own juices and topped with a sweet, cinnamon biscuit dough.

Remeber those fresh cherries I shared with you on Instagram? I ended up using them in the most amazing cherry cobbler I’ve ever had. It’s been weeks and I’m just getting around to sharing the recipe.

I love this cobbler so much because there’s absolutely no canned filling or store-bought biscuit dough. It’s made entirely from scratch and comes together easily.

I love making cobblers and crisps. Fruit laden desserts are my ultimate weakness. But, I realized I don’t share enough of them on the blog.

I’m not sure why. I mean, they are so simple and take no time at all to make. I’m all for easy desserts that taste like a million bucks!

Fresh cherries pitted and sliced.

WHICH CHERRIES TO USE FOR FRESH CHERRY COBBLER

The cherry filling can be made with any cherry variety. But, the sweeter the cherry, the better the cobbler will be. I used dark red Bing cherries as they tend to be sweeter than other varieties. If you have access to Balaton cherries, those are great as well.

If you like sour cherries and prefer to use those, you certainly can as well. However, you may need to add more sugar to the filling depending on your tastes.

Unfortunately, you’ll need to pit the cherries. A cherry pitter works great but if you don’t have one, you can still easily pit the cherries with a knife. Use a small paring knife and cut the cherry in half, circling all the way around the pit. Gently twist and the cherry should separate with the pit still attached one half. Slip the knife under the pit and pop it out.

It will take some practice but once you get the hang of it, pitting cherries without a pitter won’t take you very long at all. It took me 15-20 minutes to pit 5 cups of cherries this way.

Fresh cherry jam filling for cobbler.

CHERRY COBBLER FILLING MADE WITH 5 INGREDIENTS

The filling doesn’t contain a lot of extravagant ingredients. You need just a handful of basic items that are probably already in your pantry – cherries, sugar, salt, lemon juice, vanilla extract, almond extract, and cornstarch.

The cornstarch is used in conjunction with the sugar to help thicken the juices. It also offers stability so the cobbler doesn’t turn into a soupy mess. There’s still plenty of juices in the bottom of the cobbler but the entire thing won’t be swimming in juice.

Vanilla and almond extracts are included for added flavor. I love cherry and almond together. The two compliment each other so well. I’ve used this combo to make cherry almond biscotti and almond cherry sugar cookie cake and I’m certain you will love it too!

Cook the filling on the stovetop until it has thickened. This will ensure the filling is sturdy and the cherries are tender after baking.

Fresh Cherry Cobbler made with dark sweet cherries that get baked in their own juices and topped with a sweet, cinnamon biscuit dough.

TOPPING FOR CHERRY COBBLER

The topping is a standard biscuit dough that bakes up tender and crisp. It’s made with flour, sugar, baking powder, salt, cinnamon, butter, and milk. The cinnamon is optional but I completely adore it. I used only 1/4 teaspoon because I didn’t want it to overpower the flavors in the filling.

Mix all the dry ingredients together and cut the butter in with a pastry cutter until the mixture resembles coarse crumbs. Then slowly add the milk, adding just enough to moisten the dough. You don’t want it to be too wet or it’ll never bake all the way through. It should be moist enough to hold together but not runny.

Drop the topping by the spoonfuls over the top of the cherries in a baking ban and bake the cobbler until the topping is golden brown and cooked through. That should take around 15 minutes.

The great thing about cobbler is they’re meant to be eaten warm. You don’t have to wait around for it to cool. Spoon some out and top it with vanilla ice cream.

You’re going to love it!

Fresh Cherry Cobbler made with dark sweet cherries that get baked in their own juices and topped with a sweet, cinnamon biscuit dough.

Here are some items I recommend for making this recipe:

Love cobbler as much as I do? Check out this recipe for apple cobbler!

Fresh Cherry Cobbler made with dark sweet cherries that get baked in their own juices and topped with a sweet, cinnamon biscuit dough.
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Fresh Cherry Cobbler

Fresh Cherry Cobbler made with dark sweet cherries that get baked in their own juices and topped with a sweet, cinnamon biscuit dough. The dough is tender and turns a gorgeous golden brown during baking. This cobbler starts by cooking the cherries on the stove top until the juices have thickened. Then, it gets transferred to a baking pan and layered with the delight topping. After a few minutes in the oven, the cobbler is ready to be enjoyed warm with a scoop of vanilla ice cream.

Course Dessert
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Yields 8 servings
Calories 263 kcal
Author Jen Sobjack

Ingredients

  • 5 cups pitted and halved sweet red cherries about 1.7 pounds
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

For the topping

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter cold, cut into pieces
  • 1/3 - 1/2 cup milk cold

Instructions

  1. In a large saucepan, combine the cherries, sugar, cornstarch, and salt. Stir in the lemon juice, vanilla extract, and almond extract. Bring to a boil over medium heat and cook for 5 minutes, or until cherries are tender and juices have thickened. Transfer cherries to an ungreased 8-inch square baking pan.

Make the topping

  1. Preheat the oven to 450°F.

  2. Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Gradually add enough milk to moisten the dough. Drop by the spoonfuls over the top of the cherries. Bake for 10-15 minutes, until the top is golden brown and biscuit is cooked through.

Make ahead tip

  1. The cobbler can be baked up to 6 hours ahead of time and cooled completely. Cover and refrigerate until ready to use. Before serving, let stand at room temperature for 1 hour, then warm in a 350°F oven for about 20 minutes.

Recipe Notes

You'll need about 1.7 pounds of cherries. Use any variety you like. For a sweeter taste, choose dark red cherries such as Bing or Balaton. If you prefer a sour variety, you may need to add 1/4 to 1/2 cup more sugar depending on taste.

All images and text ©Jen Sobjack/Baked by an Introvert.

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Fresh Cherry Cobbler made with dark sweet cherries that get baked in their own juices and topped with a sweet, cinnamon biscuit dough.

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