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.
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 pure 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 pure 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!
Lisalia says
Bursting with flavor and so easy to make… especially with the fresh cherries from my tree in the back yard. Thanks for such an easy recipe! My family LOVED IT!
Allison says
That’s great to hear! Thanks for stopping by. 🙂
Gina says
This was beyond delicious! It disappeared so fast. Everyone loved it!
Allison says
I’m so glad!
Ann says
This was so great! Used fresh cherries and because I wanted to make this recipe, I bought a cherry pitter! I may have to make double the topping the next time as it was so good. Thanks for such a good recipe!
Allison says
I’m so glad you enjoyed it! Thanks for stopping by. 🙂
Tabitha says
Made this instead of cherry pie for Thanksgiving. Wow!! This is my new go-to cherry dessert.
Allison says
I’m glad you enjoyed it!
Jill Geen says
Can you use sour cherries? If so how much increase in sugar?
Thank you
Jill geen
Allison says
I’m not sure. Maybe double? I haven’t tried it, so I can’t say for sure.
Ruth Harris says
Made this yesterday, it was excellent and so easy! I usually make a desert on Sunday and there are leftovers. Not with this recipe, not a crumb was left!!
Allison says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Chelle says
Oh so good! My family’s favorite cobbler so far…… we did it with cherry. Going to try maybe blueberry or blackberry next. I’ll bet blackberry will be delicious, too!!
Allison says
I’m glad you enjoyed it!
Marcia Lee says
I made this recipe for a family picnic with fresh-picked tart pie cherries. Instead of the 1/4 c sugar in the filling, I used about 1 cup for the 8X8 pan. Everyone raved and wanted seconds! (It’s a good thing I doubled the recipe and put it in a 9X13 pan 🙂
John Amoni says
It is definitely a 5 Star recipe. It is easy, simple, quick and delicious! I made this for dessert on July 4th for a family gathering and it received rave reviews as the family polished off the entire dish. I did use frozen montmorency(Sour) cherries which I prefer.
Allison says
Thanks for sharing your experience. I’m glad you enjoyed it.
Karen says
Made this for my family tonight and it was so amazing! I didn’t have almond extract but it was still delicious. I look forward to making it again – and so does my family!
Allison says
That’s great to hear! Thanks for stopping by. 🙂