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!
Kristy says
Great recipe if you’re looking for something fast and easy. I appreciated the different instructions for using fresh vs frozen cherries (I ended up using a mix of both). I’ve never made a cobbler with this hand-cobbled sugar cookie topping, and while it was fun to make, I think I still prefer more of a pie-crust type topping. I found the cookie topping too sweet and it didn’t get pleasantly soggy in places the way pie crust topping does. Worth a try!
Lauren says
This is SO good! Made it exactly as written (with fresh rainier cherries) and it was perfect. Thanks for the great recipe!!
Allison says
You’re welcome! I’m glad you enjoyed it. 🙂
Michelle says
Delicious and super easy!!
Allison says
I’m glad you enjoyed it! 🙂
Carla says
Great! Easy and taste so good!
Jo says
Made this for a quick dessert and my family loved it. I broiled it for a few minutes at the end and got a nice crisp on top. Yum!
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
LC says
Good cobble recipe. I like the fact that it isn’t as sweet as most. I used frozen cherries (probably a few more than recipe called for but I just used the whole bag) and the larger topping measurements. It was a hit at my neighborhood potluck so I’m making it again tonight
Allison says
Thanks for sharing your experience. 🙂
Belana dax says
I just made this exactly as written, using the heavier topping recipe except used just a little less sugar in the topping. I still found the topping to be way too sweet. But otherwise, it was delicious! Next time, I’ll put half the sugar in the topping.
Allison says
Thanks for sharing your experience. 🙂
Wendy B says
Ohmygoodness!!! So delicious!
Erin says
Do you think you can make this several hours before it is baked or will the topping get soggy?
Allison says
You likely can, but I wouldn’t add the topping to the fruit until right before baking.
Louise Torohoff says
I used 2 12OZ packages pitted frozen cherries, monk fruit classic for the sugars, and 4 tbs flour. Absolutely delicious. And my diabetic family can have it! Thank you.
Allison says
You’re welcome! I’m glad you enjoyed it. 🙂