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.
Free Baking Guide!
Join thousands of other bakers and subscribe to our newsletter!
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!
Sherry Avison says
One of my family’s favourite desserts. Absolutely love it!
Allison says
I’m so glad! Thanks for taking the time to leave a comment. 🙂
Ashley says
This was so yummy!! First time making it and it was so easy! I used the frozen cherries. I can’t wait to make it again using the tweaked topping version 🙂
Allison says
I’m glad you enjoyed it! Thanks for the kind review. 🙂
Sue says
So delicious, the extra topping brings this to a whole new level. Can’t wait to try it with all kinds of fruit💕
Allison says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Heather says
made this with fresh cherries and added fresh blueberries as well. I had both on hand and what I had totalled about 4ish cups worth. I did add a pinch more sugar to the filling because the cherries were tart….turned out great!!! my husband barely waited for it to come out of the oven before he dug into it
Allison says
Thanks for the kind review, Heather. I’m glad you enjoyed it!
JoAnn Idle says
i would love to try this recipe. what could I substitute the almond extract with. No nut allergies.
Allison Mattina says
You can just leave it out. Feel free to ad an extra 1/4 teaspoon of vanilla to the filling and the topping. Enjoy!
Mrs.Hilt says
i used frozen tart cherries, and this turned out amazing!
Allison Mattina says
Yay! I’m so glad! Thanks for stopping by. 🙂
Shanna says
I made this with frozen mixed sweet and tart cherries. I cut the lemon juice in half and added a little more sugar to the cherries. It was absolutely delicious! Everyone loved it. This recipe is definitely going into my recipe box!
Allison Mattina says
I’m so glad! Thanks for stopping by. 🙂
dee dee Brooks says
Can I use can red tart cherries?
Allison Mattina says
Hi! I would recommend using half sweet cherries and half tart cherries. Use 3-4 tablespoons of sugar in the filling to offset the tartness. Enjoy!
Tina Cipolla says
Baking this now and on the bottom is one can of cherry pie filling mixed with two cans of tart cherries packed in water and drained.
Terri says
Just made this with frozen black cherries. YUM! We really like the crust. It’s different than the cake, biscuit or pie crusts. We also like that it only makes an 8 X 8″ cobbler. My hubby and I can’t eat a whole 9 X 13″ cobbler before we would need to throw it out. Lastly, I am looking forward to using other fruit options in this recipe, as it would be very adaptable.
Allison Mattina says
That’s great to hear! Thanks for sharing your experience with this recipe. 🙂