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!
M E G says
Would it be possible to mix the filling ingredients the day before and make the topping before baking the next day? Or would the cherries break down too much?
Allison says
Hi! You can make the topping the day before and refrigerate it. You’ll need to bring it to room temp to break it up before adding to the filling (the butter will solidify). I’d wait to mix up the filling until you’re ready to bake it. Enjoy!
Meredith Wright says
Soooo good
I love it
Allison says
I’m so glad! 🙂
Sheri says
This was absolutely fantastic delicious!! Thank you!!
Allison says
You’re welcome! I’m glad you enjoyed it.
Terry Anderson says
This turned out so good. Everyone loved it but I’m not that crazy about cherries and wonder if it will work with other fruit? Rhubarb and strawberries or fresh peaches?
Allison says
Yes! I have a few different varieties here. You can definitely play around with it! 🙂
Bill says
Omg you wouldn’t believe it. I tried this with a mix of berries, and it turned out so good.
Jan Clevenger says
My fav cobbler recipe by far!! The “sugar cookie” crust and the almond extract make it perfect and a family favorite. I add blueberries to the cherries to add interest & flavor and always make extra crust as I like a lot!! I use frozen cherries from Costco and didn’t fully defrost in the fridge the first time…I learned my lesson as the berries are too soggy if not fully defrosted in advance. I thought letting them sit out while I baked another dessert would be enough but they were so cold they kept refreezing in the silver bowl I used so they were sitting in a block of ice.
Allison says
Thanks for taking the time to share your experience. I’m glad you enjoyed it!
Carla says
Excellent! The topping is great. My husband raved about the sugar cookie topping! Will definitely make it again.
Allison says
That’s great to hear! Thanks for stopping by. 🙂
Teresa says
Hi, I just wanted to make sure what kind of cherries we’re talking about. If not using the frozen kind, these are the cherries that I would buy in the produce section of the supermarket, right? This looks like a wonderful recipe and I can’t wait to try it out. My granddaughter has requested that I make something with cherries!
Allison says
Yes, that is correct. Make sure they are sweet cherries and be sure to remove the pits. Enjoy!
Kelsey says
This was the most incredible cobbler I have ever had. I had frozen cherries that I had pitted from a local orchard last summer, I only had 5 cups of cherries so I used 1 cup of blackberries and this turned out really nice! We also love almond flavoring in our fam so I added double the amount required in the topping. VERY VERY YUM, thank you for a new family favorite:)
Allison says
That’s great to hear! Thanks for the kind review. 🙂
Debra says
Can you use canned cherries in this recipe??
Allison says
I would assume so but I haven’t tried it.
Maryln says
If using a 9 x 13′ pan would doubling the recipe be the right measurement to use? I always need a bigger portion than 8 x8″ pan provides.
Allison says
Yes, doubling it should work. Enjoy!
Emily R. says
Delicious!! The only change I made was to use 5 cups of fresh tart cherries, and it was perfect!! Will definitely make this again soon! 🍒
Allison says
I’m so glad! Thanks, Emily!
Veronica says
Made this for a graduation party and it was a hit. My husband especially loved it. The “sugar cookie” topping adds just the right amount of crunch. I will definitely try your cobbler recipes for other fruits. Thank you!
Allison says
I’m so glad you enjoyed it! Thanks for taking the time to comment. 🙂
Wanda Wilson says
Love this recipe!
Allison says
That’s great to hear! Thanks for taking the time to comment. 🙂