This amazing Cherry Cobbler is loaded with juicy cherries and a melt-in-your-mouth sugar cookie topping. A combination of vanilla and almond extracts complement the cherries wonderfully. Use fresh or frozen cherries and make this delicious dessert year round.
Oh, hi. Yes, I’m here with another cobbler. This is cobbler number five (see: Apple Cobbler, Peach Cobbler, Blueberry Cobbler, and Blackberry Cobbler). There are very few things that I love more than a warm fruit dessert topped with vanilla ice cream. So, the cobbler obsession continues. Let’s make Cherry Cobbler!
Recipe overview
Cherry filling: A combination of cherries (fresh or frozen), sugar, flour, lemon juice, vanilla, and almond extracts.
Cobbler topping: This is our favorite cobbler topping. It’s a cross between a sugar cookie and a buttery biscuit. Stir together flour, sugar, salt, and baking powder. Add melted butter and vanilla and stir until well combined. No need for a mixer; this topping comes together in one bowl in just about a minute.
Assembly: Scoop the cherry filling into an 8×8 baking dish. Press pieces of the topping between your fingers and scatter the pieces on top of the cherries.
Bake: Bake the cobbler for about 35-40 minutes, until the cherries are bubbling around the edges and the topping is beginning to turn light golden brown.
Why you’ll love this recipe
Flavor: Juicy cherries with a hint of vanilla and almond are complemented by a buttery sugar cookie topping.
Ease: This recipe comes together quickly and easily. Stir up the cherries in one bowl, the topping in another, and add them to the baking dish. You don’t need an electric mixer or any fancy equipment.
The BEST cobbler topping: This topping bakes up sweet and buttery and it practically melts in your mouth. It adds a bit of crunch that contrasts wonderfully with the soft fruit.
Make it year round: This recipe is equally delicious with fresh or frozen cherries. I still love serving it in the summer (because cherries are so “summery”), but feel free to enjoy it any time.
Recipe tips
- If using frozen cherries you will want to thaw them. If you try to bake the cobbler with cherries that are still frozen, the topping will get dark before the fruit gets soft and bubbly. I recommend thawing the cherries in the refrigerator for several hours before assembly.
- Drain the excess liquid from thawed frozen cherries.
- Allow the cobbler to cool on a wire rack for 20 minutes. The juices will thicken up a bit as it cools.
- Serve the cobbler warm with vanilla ice cream.
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Recipe
Cherry Cobbler
Ingredients
Filling:
- 5-6 cups sweet cherries, pitted, fresh or frozen thawed (see note)
- ¼ cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons all purpose flour OR 3 tablespoons if using frozen cherries
Topping (see note):
- ⅔ cup granulated sugar
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 6 tablespoons unsalted butter, melted
- vanilla ice cream, for serving
Instructions
Filling:
- Preheat oven to 350°F.
- In a large bowl, gently stir together all filling ingredients (make sure you read the notes regarding fresh vs frozen cherries). Transfer to an 8×8 baking pan and spread into an even layer.
Topping:
- In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract, almond extract, and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
- Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the cherries. Bake for 30-45 minutes, until the cherries are bubbling around the edges and the topping is light golden brown. Place the pan on a wire rack to cool for about 20 minutes. The juices will thicken up a bit as it cools.
Notes
- ¾ cup granulated sugar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 8 tablespoons unsalted butter, melted
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Kristy
Great recipe if you’re looking for something fast and easy. I appreciated the different instructions for using fresh vs frozen cherries (I ended up using a mix of both). I’ve never made a cobbler with this hand-cobbled sugar cookie topping, and while it was fun to make, I think I still prefer more of a pie-crust type topping. I found the cookie topping too sweet and it didn’t get pleasantly soggy in places the way pie crust topping does. Worth a try!
Lauren
This is SO good! Made it exactly as written (with fresh rainier cherries) and it was perfect. Thanks for the great recipe!!
Allison
You’re welcome! I’m glad you enjoyed it. 🙂
Michelle
Delicious and super easy!!
Allison
I’m glad you enjoyed it! 🙂
Carla
Great! Easy and taste so good!
Jo
Made this for a quick dessert and my family loved it. I broiled it for a few minutes at the end and got a nice crisp on top. Yum!
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
LC
Good cobble recipe. I like the fact that it isn’t as sweet as most. I used frozen cherries (probably a few more than recipe called for but I just used the whole bag) and the larger topping measurements. It was a hit at my neighborhood potluck so I’m making it again tonight
Allison
Thanks for sharing your experience. 🙂
Belana dax
I just made this exactly as written, using the heavier topping recipe except used just a little less sugar in the topping. I still found the topping to be way too sweet. But otherwise, it was delicious! Next time, I’ll put half the sugar in the topping.
Allison
Thanks for sharing your experience. 🙂
Wendy B
Ohmygoodness!!! So delicious!
Erin
Do you think you can make this several hours before it is baked or will the topping get soggy?
Allison
You likely can, but I wouldn’t add the topping to the fruit until right before baking.
Louise Torohoff
I used 2 12OZ packages pitted frozen cherries, monk fruit classic for the sugars, and 4 tbs flour. Absolutely delicious. And my diabetic family can have it! Thank you.
Allison
You’re welcome! I’m glad you enjoyed it. 🙂