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.
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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!
Shannon
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
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
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
Thanks for the kind review. I’m glad you enjoyed it!
Kelly
This was really good. I used pineapple juice instead of lemon and it was delicious.
Allison
I’m glad you enjoyed it!
Cathy
Can you freeze this?
Allison
I haven’t tried freezing it. I think the topping would get really soft.
Jessica Wisnieski
I have tart cherries – would you recommend adding more sugar to the recipe?
Allison
Yes! Just play around with it. Enjoy!
Lorna Bangam
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
Thanks for the kind review! I’m glad you enjoyed it!
Suzie
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
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Marguerite
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
Thanks for taking the time to share your experience. I’m glad you enjoyed it!
Marguerite
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
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
Thanks for the kind review, Heather! Enjoy!