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.
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!
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.
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.
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.
SUBSCRIBE to our free NEWSLETTER – Follow on INSTAGRAM
Recipe
Cherry Cobbler
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 (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!
Linda
Could I use canned dark sweet pitted cherries?
Allison
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.
Tina Vickrey
The absolute BEST cherry cobbler I have ever tasted! And soooo easy!
Allison
I’m glad you enjoyed it! 🙂
Danielle
What about fresh cherries picked right from the tree that have been pitted and frozen? Would you still use the additional flour and would you still use 6 cups instead of 5? The cherries have only been frozen for no more than a week.
Allison
The additional flour will depend how much moisture they have after thawing. You can use between 5 and 6 cups, your preference. If you want it heavier on the fruit go with the larger amount. Enjoy!
Amy
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.
Allison
I’m glad you enjoyed it!
Michelle Perrine
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.
Michelle Perrine
I meant to give it 5 stars, lol!
Laura
Easy and delicious! Everyone wanted seconds 🙂 Thanks for posting this delicious recipe.
Allison
You’re welcome! Glad you enjoyed it. 🙂
Sarah
Just finished a lovely dish of this cobbler and am so pleased!! I followed the recipe as is and baked in a deep dish glass round pie pan. The sweet tart balance offset by the almond extract while using easy frozen cherries is amazing. Will keep this recipe on hand for entertaining. Thank you!
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Lisa Q
Really great filling! Added extra cherries of course😆 I think fresh cherries are the key, will use sour cherries in the future. Love the sweet/tart combo thing. The one thing I’d change is backing off the sugar in the topping recipe. The topping flavor was good, but so sweet it was crunchy. Thanks for the recipe!
Allison
You’re welcome! I’m glad you enjoyed it!
Sue
Absolutely delicious!!!!
Allison
I’m glad you enjoyed it! 🙂
Kathy
Made this recipe tonight. With fresh cherries.Was Absolutely Delicious 😋 So easy to put together ❤😋 will definitely add this to my recipe to my collection.
Allison
That’s great to hear. 🙂
Sherry H
This is a delicious cobbler, especially for being so quick and easy to make. I only had about 2 cups of frozen cherries so I divided all of the filling ingredients by three, but I made the full amount of the topping. What I had left over I spread out on a piece of aluminum foil and cooked like a cookie. It was freaking delicious! I am adding this recipe to my go to cookie section.
Allison
Great idea! Thanks for sharing your experience. 🙂
Iris
Delicious and tasty! Will definitely make again😊
Allison
I’m so glad! Thanks for stopping by. 🙂