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.
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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!
Shannon says
I’ve made this before and loved it. What I was wondering is if I could make it the day before and warm it up. Have you tried that?
Allison says
I have never reheated the whole thing, just individual leftover servings. I do think the topping softens over the time so keep that in mind. Enjoy!
LaVada D Herman says
This was my very first time making a cherry cobbler. OMG, this recipe’ is perfect! I followed the instructions and didn’t substitute any of the ingredients and my herry cobbler came out superb! It taste as delicious as it looks. It is the perfect dessert for our July 4th celebration! Thanks for sharing! Wish I could add a photo.
Allison says
Thanks for the kind review. I’m glad you enjoyed it!
Kelly says
This was really good. I used pineapple juice instead of lemon and it was delicious.
Allison says
I’m glad you enjoyed it!
Cathy says
Can you freeze this?
Allison says
I haven’t tried freezing it. I think the topping would get really soft.
Jessica Wisnieski says
I have tart cherries – would you recommend adding more sugar to the recipe?
Allison says
Yes! Just play around with it. Enjoy!
Lorna Bangam says
This is my first time making this recipe, absolutely gorgeous.
Cherry 🍒season had to be done.
Stuck to the recipe, fantastic.
Served with vanilla ice cream.
Will definitely make again.
Allison says
Thanks for the kind review! I’m glad you enjoyed it!
Suzie says
Delicious! The almond extract paired well with the cherries. Easy to make. Most difficult part was pitting the cherries but it gave me time to
talk with my husband while I pitted them. I only put in 4 cups all fresh cherries and it seemed enough. I read recipes that called for yellow cake mix for topping but this homemade version was better in my opinion. My husband loved it and so did I.
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Marguerite says
This was soooo delicious and very easy to make. I think it needs a bit more flour in the filling as it was just too loose after baking (but of course if you’re putting it over ice cream, it would be perfect as a thin sauce). Because my cherries were nicely sweet, I cut back just a little on the sugar for the filling. I will cut it in half the next time. The crumb was also delicious. I prefer this type of cobbler to ones that are more like an upside down “cake”. I will definitely make this again.
Allison says
Thanks for taking the time to share your experience. I’m glad you enjoyed it!
Marguerite says
P.S. to my previous comment….I used about 5 C of fresh cherries that I pitted. I might cut them in half the next time as they were very large which made it hard to take an easy bite of.
Heather says
Loved, loved, loved this recipe….it was a huge hit around the house and a great way to use up the last of our summer cherries. The crispy sugar cookie topping was just the right amount of salty/sweet/crunchy to complement the cherries. This is a keeper!!
Allison says
Thanks for the kind review, Heather! Enjoy!