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Home » Crisps, Crumbles & Cobblers » Cherry Cobbler

Cherry Cobbler

Published: Aug 12, 2021 by Allison · 90 Comments

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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.

Cherry cobbler in a white bowl topped with vanilla ice cream.

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!

Jump to:
  • Recipe overview
  • Why you’ll love this recipe
  • Recipe tips
  • More fruit desserts
  • Recipe
Cherry cobbler in a white baking dish with a gold spoon.

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.

Cherry cobbler step by step recipe photo collage: cobbler topping in a bowl, cherry filling in a bowl, uncooked cobbler in a baking dish.

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.

Cherry cobbler in a white bowl topped with vanilla ice cream.

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.

More fruit desserts

  • Almond Cherry Streusel Bars
  • Peach Crumb Bars
  • Apple Crisp
  • Blueberry Crisp
  • Cranberry Cake

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Recipe

Cherry cobbler in a white bowl topped with vanilla ice cream.

Cherry Cobbler

This amazing Cherry Cobbler is loaded with juicy fruit and a melt-in-your-mouth sugar cookie topping. Use fresh or frozen cherries and make this delicious dessert year round.
4.95 from 92 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American, Dessert
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 8
Calories: 272kcal
Author: Allison – Celebrating Sweets

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:

  • 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

FRESH CHERRIES: If using fresh cherries (my preference) I recommend using around 5 cups; just under 2 lbs. The fresh cherries will hold their shape better while baking.
FROZEN CHERRIES: If using frozen cherries I recommend measuring them out while frozen and using around 6 cups. They will slump down quite a bit while baking. Thaw them in a large bowl in the refrigerator for several hours. IMPORTANT: After thawing, drain off the excess juice before proceeding with the recipe.
Adapted from Blackberry Cobbler.

Nutrition

Calories: 272kcal | Carbohydrates: 48g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 76mg | Potassium: 143mg | Fiber: 3g | Sugar: 32g | Vitamin A: 312IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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Comments

  1. M E G

    August 31, 2023 at 2:40 am

    Would it be possible to mix the filling ingredients the day before and make the topping before baking the next day? Or would the cherries break down too much?

    Reply
    • Allison

      August 31, 2023 at 12:43 pm

      Hi! You can make the topping the day before and refrigerate it. You’ll need to bring it to room temp to break it up before adding to the filling (the butter will solidify). I’d wait to mix up the filling until you’re ready to bake it. Enjoy!

      Reply
  2. Sheri

    September 04, 2023 at 1:15 pm

    5 stars
    This was absolutely fantastic delicious!! Thank you!!

    Reply
    • Allison

      September 06, 2023 at 12:15 pm

      You’re welcome! I’m glad you enjoyed it.

      Reply
  3. Terry Anderson

    September 08, 2023 at 4:57 pm

    5 stars
    This turned out so good. Everyone loved it but I’m not that crazy about cherries and wonder if it will work with other fruit? Rhubarb and strawberries or fresh peaches?

    Reply
    • Allison

      September 11, 2023 at 11:17 am

      Yes! I have a few different varieties here. You can definitely play around with it! 🙂

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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