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This fresh cherry cobbler is made with dark sweet cherries that are baked in their own juices and topped with a sweet, cinnamon biscuit dough. Enjoy warm with a scoop of ice cream.
An Easy Cherry Dessert
I love making cobblers and crisps. Fruit-laden desserts are my ultimate weakness and my go-to dessert if I’m not sure what to make.
Cobblers, like this fresh cherry cobbler, are simple to make and ready in almost no time at all. I’m all for easy desserts that taste like a million bucks!
This easy cherry cobbler is one of my favorites because there’s absolutely no canned filling or store-bought biscuit dough. It’s made entirely from scratch and still comes together easily!
Unlike my peach cobbler, where the fruits are simply added to the filling and baked, this fresh cherry cobbler starts by cooking the cherries on the stovetop. This helps the juices thicken and softens the cherries without burning the top.
Enjoy this dessert warm, fresh from the oven if you can, when the biscuit topping is freshly baked and the cherry filling still warm, for the ultimate cobbler experience.
Why this recipe works
- The cakey biscuit topping pairs perfectly with the the sweet, gooey filling.
- A hint of almond extract adds depth of flavor to the filling.
- Fresh cherries that are in season give the cobbler the best flavor!
What You’ll Need
Like most cobblers, this fresh cherry cobbler is made with a handful of simple ingredients in both the filling and topping.
- Cherries – Sweet red cherries are ideal, if you choose a more tart variety you may want to add more sugar.
- Granulated sugar – Balances the tart flavor of the cherries.
- Cornstarch – Thickens the cherry filling.
- Salt – Just a pinch to taste.
- Lemon juice – Fresh lemon juice is best.
- Vanilla & almond extracts – Add a hint of sweet, warm flavor to the filling.
- Flour – All-purpose flour works fine for this recipe.
- Baking powder – Allows the cobbler topping to rise.
- Cinnamon – Adds a warm flavor.
- Butter – Cold butter, cut into pieces for making the crumble topping.
- Milk – Use cold milk to avoid softening the butter.
What are the best cherries for 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.
How to Pit Cherries
You will need to pit the cherries before making this fresh cherry cobbler. 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.
How to Make Cherry Cobbler
There’s fresh cherry cobbler is as easy as 1-2-3! The ease of making cobbler is one of the main reasons they’re one of my favorite desserts to make.
Make the cherry filling. Combine cherries, sugar, cornstarch, and salt then stir in lemon juice and extracts. Bring to a boil and cook for 5 minutes. The cherries should be tender and the juices thickened somewhat. Transfer to an ungreased baking pan.
Make the biscuit topping. Preheat the oven to 450°F. Combine the dry ingredients in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add enough milk to moisten the dough. Drop spoonfuls over the top of the cherries.
Bake. Bake for 10-15 minutes, until the top is golden brown and the biscuit is fully cooked.
Tips for Success
If this is your first time making cobbler, here are a few things you’ll want to keep in mind!
- Don’t forget to pit the cherries. It’s important to pit the cherries before cooking them. If you’ve never done so, see the section above for a how-to guide.
- No canned cherries! While there are varieties of cobblers you can make with canned cherries, this isn’t one. Fresh cherries only for this one!
- Adjust the sweetness. Dark red cherries naturally have a sweeter taste and are what I based the amount of sugar needed in this recipe on. If you swap them for a sour cherry variety, you may want to add up to ½ cup more sugar.
One of the many great things about this fresh cherry cobbler is that it’s meant to be eaten warm. There’s no need to wait around for it to cool completely. In fact, it’s best when still warm from the oven.
Spoon some of the cobbler into a bowl and top with a scoop of vanilla ice cream.
How to Store & Freeze
Leftover cobbler should be stored in the fridge. It will last for up to 3 days. If you’re reheating a large portion, it’s best to warm it in the oven at 350°F for 20 minutes or so. Individual portions can be popped into the microwave.
Baked cherry cobbler can be frozen for up to a month. Allow it to cool completely then cover tightly and freeze. Thaw in the fridge overnight, bring to room temperature, and reheat in the oven at 350°F.
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