• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Index
  • About
  • Contact
  • Privacy Policy
Celebrating Sweets
  • All Recipes
  • Dessert
    • Brownies & Bars
    • Cake & Cupcakes
    • Cookies
    • Ice Cream/Frozen Desserts
    • Pies & Tarts
  • Drinks & Cocktails
  • Main Dishes
  • Breakfast
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Fall Favorites
  • Holiday Recipes
  • Drinks & Cocktails
  • About
  • Privacy Policy
×

Home » Crisps, Crumbles & Cobblers » Cherry Cobbler

Cherry Cobbler

Published: Aug 12, 2021 by Allison · 47 Comments

  • Share
  • Email
Jump to Recipe

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

SUBSCRIBE to our free NEWSLETTER – LIKE us on FACEBOOK – Follow on INSTAGRAM

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.
4.91 from 51 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American, Dessert
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 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.

Tried this recipe?Leave a comment and rating below!
« Skillet Cookie
Blueberry Banana Muffins »

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Linda

    February 02, 2023 at 7:02 pm

    Could I use canned dark sweet pitted cherries?

    Reply
    • Allison

      February 21, 2023 at 1:37 pm

      I’m not sure, I’ve only made the recipe as written. I’d assume so but you’d have to play around with it.

      Reply
  2. Amy

    March 13, 2023 at 6:04 pm

    5 stars
    I followed the recipe exactly as written using frozen thawed cherries (6 cups). I thought this dish was delicious and so did my husband. I will definitely make again.

    Reply
    • Allison

      March 15, 2023 at 9:28 am

      I’m glad you enjoyed it!

      Reply
  3. Michelle Perrine

    March 14, 2023 at 4:02 pm

    3 stars
    I started making this about 8 months ago. It’s a favorite in our house, and we’ve tried it with every berry you can think of. The almond extract just gives it a nice oomph in flavor. I’ve substituted fresh clementine and orange juice for the lemon when I don’t have lemons on hand.

    Reply
    • Michelle Perrine

      March 14, 2023 at 4:03 pm

      5 stars
      I meant to give it 5 stars, lol!

      Reply
« Older Comments

Primary Sidebar

About

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....

Dessert Recipes

Scoops of strawberry shortcake ice cream in a white bowl.

Strawberry Shortcake Ice Cream

Three molasses cookies topped with frosting.

Brown Sugar Molasses Cookies

Three glass jars filled with buttermilk sitting on a wood board.

How To Make Buttermilk Substitute (5 options)

Closeup of an apple turnover with a bite taken out of it.

Apple Turnovers

Sour cream in a white bowl with a wooden spoon.

Sour Cream Substitute

Stack of Chocolate Chip Cookie Brittle

Chocolate Chip Cookie Brittle

More Dessert Recipes...

Popular Recipes:

Stack of three peanut butter bars.

Peanut Butter Bars

Stack of almond croissants on a white plate.

Almond Croissants (shortcut recipe)

Stack of carrot cake cookies on a white plate.

Carrot Cake Cookies

Baked french toast on a plate

Cinnamon Vanilla Baked French Toast

Closeup of sweet potato casserole on a white plate.

Sweet Potato Casserole with Marshmallows & Streusel

Slice of strawberry shortcake cake on a white plate.

Strawberry Shortcake Sheet Cake

More Popular Recipes...

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

.
Logo for country living, food network, buzzfeed, msn, delish, good housekeeping

Footer

Connect With Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright 2013-2023 Celebrating Sweets

All images and content are copyright protected. Please contact me for permission to use my original images. If you want to republish a recipe, please re-write it in your own words, or link back to my post for the recipe.