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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.

Overhead view of fresh cherry cobbler

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!
A white bowl of cherry cobbler with a scoop of ice cream

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.

Pitted and halved dark red cherries in a glass bowl

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.

Freshly baked cherry cobbler in a white baking dish

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.

Serving Suggestions

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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Overhead view of fresh cherry cobbler

Fresh Cherry Cobbler

Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

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.

Ingredients

For the filling

  • 5 cups (770 g) pitted and halved sweet red cherries, about 1.7 pounds
  • ⅔ cup (133 g) granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

For the topping

  • 1 cup (130 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cold, cut into pieces
  • ⅓ - ½ cup (80-120 ml) whole milk, cold

Instructions

Make the filling

  1. In a large saucepan, combine the cherries, sugar, cornstarch, and salt. Stir in the lemon juice, vanilla extract, and almond extract.
  2. Bring to a boil over medium heat and cook for 5 minutes, or until cherries are tender and juices have thickened. 
  3. 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.
  3. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
  4. Gradually add enough milk to moisten the dough. Drop by the spoonfuls over the top of the cherries.
  5. Bake for 10-15 minutes, until the top is golden brown and the biscuit is cooked through.

Notes

Cherries: 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 ¼ to ½ cup more sugar depending on taste.

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.
  2. The baked cobbler can also be frozen for up to 1 month. Allow it to cool completely. Cover tightly and freeze. Before serving, thaw in the refrigerator overnight and let stand at room temperature for 1 hour. then warm in a 350°F oven for about 20 minutes. Keep in mind that the topping will be a little soggy after reheating.

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Nutrition Information:
Yield: 8 Serving Size: ⅛ of the recipe
Amount Per Serving: Calories: 274Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 242mgCarbohydrates: 59gFiber: 2gSugar: 41gProtein: 3g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

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More cherry recipes you’ll love

  1. Chocolate Cherry Cupcakes
  2. Chocolate Cherry Brownies
  3. Cherry Almond Cookies

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38 Comments

  1. I was using sour cherries so I added 1/4 cup extra sugar. Too sweet. Would have been tastier without it

  2. Can this be frozen after baking?

    1. Yes. You can freeze it for up to 1 month. I’ll update the recipe with notes on how to do this.

  3. This is the second time I made this cobbler with 3 weeks. Delicious!!

  4. Teresa Page says:

    One of the best recipes I’ve tasted.
    When making this again, I will increase the top breading by 1/2.
    Thank you.

  5. Scrumptious isn’t adequate to describe this dish! 10 stars for us! Easy to make and any upscale restaurant would receive raves if included on their menu. I followed the recipe exactly and wouldn’t change a thing! The addition of the almond extract gives this cherry cobbler a depth of flavors. You have to try this!!! Thanks for a most wonderful dessert!

  6. Megan O’Rourke says:

    I just made this and I love it! I’ve never baked with fresh cherries, primarily because I always thought putting them would be the “pits”! So it was not a big deal at all, I used a paring knife per the suggestion and it was super simple.
    The almond extract makes all the difference. I tasted the cherries before I added it and the flavor with it is so yummy. I’m a convert! Fresh vs canned from now on.

    1. That’s fantastic, Megan! So glad you enjoyed one of my favorite summer recipes.

  7. Lisa A Langston says:

    This looks delicious!!!! Is the topping crunchy or soft?

    1. The topping is biscuit so it’s soft in the middle but crisp on top where it’s browned.

  8. Brian Fisher says:

    Yesterday I went cherry picking and today I made my very first Fresh Cherry Cobbler (your recipe).

    It isn’t every day that I have the opportunity to pick something fresh from the tree and prepare something so delicious from start to finish.

  9. I just made this this afternoon, and wow, it’s so good! I’ve never made any cobbler that turned out well, but this one did great. Thank you for posting this recipe.
    Next time I’ll use more cherries, too, because there doesn’t seem to be enough. I didn’t use full pound.
    The cornstarch does a nice job of thickening up the juice, too.

  10. Terri Wick says:

    I just discovered your website and am very impressed with all of the great looking recipes. I’m especially excited to try this cobbler recipe, however I am making it for several people. Would this recipe easily double in a 9 by 13 pan or would it be better to just make two batches in 8 x 10 pans? if I made in an 9:x 13 pan, how much extra baking time do you think it will take?

    1. It should be fine to double the recipe. I’m not sure exactly how long to bake it though. I’ve not made the recipe any larger than as written. I’d just keep an eye on it and remove it once the topping is golden brown and cooked through. Use a toothpick to test the doneness of the biscuits.

      1. Terri Wick says:

        Thanks for the reply. I made it yesterday for a Mother’s Day gathering. It was delicious. And a big hit. I went ahead and made two pans of cobbler. I wasn’t sure there was enough topping on the first one so I made 1 and half times crust for the second, which was not necessary. It was actually a little too much, as it’s pretty thick. I was leery about putting too much milk in the topping so it was harder to spread. Next time I’ll be a little more liberal with the milk, as I saw you indicated you can use as much as a half cup. Thanks for the great recipe. It was right on., and I shouldn’t have second guessed the topping amount.