This Cherry Cobbler is loaded with juicy cherries and a unique topping that tastes like a buttery biscuit and a vanilla sugar cookie! This recipe can be made with fresh cherries or frozen cherries, making it accessible all year long.
Check out my tested and perfected techniques for the perfect cobbler. Try my other cobbler recipes, too: peach cobbler, apple cobbler, mixed berry cobbler.
So delicious, the extra topping brings this to a whole new level. Can’t wait to try it with all kinds of fruit. ★★★★★
– Sue
What sets this recipe apart
Fresh or frozen cherries: You can bake this cobbler with frozen cherries year round or fresh cherries in the summer.
Unique topping: Unlike a typical biscuit or cake-like cobbler topping this one tastes similar to a buttery sugar cookie! It adds great flavor and texture.
Almond and vanilla extract: Vanilla is a natural flavor pairing in most cobbler recipes, but this recipe also includes a touch of almond extract. It elevates the flavor of the cherries!
How to make cherry cobbler : 3 steps
See recipe card for detailed recipe.
Step 1
Combine filling ingredients: cherries, flour, sugar, lemon juice, vanilla. Place in a baking dish.
Step 2
Combine topping ingredients: flour, sugar, baking powder, salt, extracts, and melted butter.
Step 3
Place the topping over the fruit and bake!
Fresh cherries or frozen cherries
Fresh cherries: I like this recipe best when made with fresh cherries because they hold their shape better after baking. Adjust the sugar in the filling depending on how sweet your cherries are. You will need about 5 cups of fresh cherries, just under 2 pounds.
Frozen cherries: If using frozen cherries you will want to thaw the cherries in the refrigerator for several hours before assembly. Drain off the excess liquid before combining the filling ingredients. I recommend adding about 1 cup more of frozen cherries than you would fresh cherries, because the frozen cherries will slump down a bit when baking.
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Recipe
Cherry Cobbler (Fresh or Frozen Cherries)
Ingredients
Filling:
- 5-6 cups sweet cherries, pitted, fresh or frozen thawed (see note)
- 2-4 tablespoons granulated sugar, adjust based on the sweetness of your cherries
- 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!
Chelsea says
Would I be able to use fresh strawberries instead of the cherries?
Allison Mattina says
Sure! I’d use the filling from this recipe: strawberry crisp. Enjoy!
Kris Overmann says
This looks so good! Could strawberry rhubarb be used instead of the cherries?
Allison Mattina says
Sure! I’d probably use this filling along with the cobbler topping. Be sure to prebake the filling, as the rhubarb needs extra time in the oven.
Pepper says
I made cherry cobbler with extra topping this morning and I couldn’t be happier! Hubs LOVED this cobbler, with ice cream on top, of course! I plan to make it again with fresh peaches, which are just now starting to come in. Thanks so much for sharing this recipe with us! I’d have given it 10 stars if I could. Perfection!!
Allison Mattina says
That’s great to hear! Thanks for taking the time to share your experience. 🙂
shelly says
Simple and delicious! Love the way the topping comes together and I used the heavier topping option. So good!
Allison Mattina says
I’m so glad you enjoyed it! Thanks for taking the time to share your experience. 🙂
Stacie Osborne says
I have lots and LOTS of peaches available to me at the moment. Would you change anything to sub in peaches? I’m so glad this popped up on my IG feed! New follower here!
Allison Mattina says
Hi, Stacie! Welcome. I’m so glad you’re here! I have a peach version which is here: peach cobbler. The notes section of the recipe card has instructions for using fresh peaches. Enjoy!