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!
Tips: 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!
T says
Hi, I’d like to freeze this to bring later for a family vacation. Is this something I can do? And would you freeze before or after baking?
Allison Mattina says
Hi! I would freeze before baking. The topping can be frozen in its own container; bring it to cool room temperature before baking. I’d probably wait to combine the filling ingredients until right before baking. You can have everything measured out and ready, so all you have to do is stir it up. Use the instructions for frozen cherries. Enjoy!
Jon says
Not enough liquid/syrup after cooking. Was very dry. The almond extract over powers the other flavors. The topping was good and browned up nicely.
Allison Mattina says
Sorry to hear that! Did you use fresh cherries? Perhaps they weren’t very ripe/juicy?
Pete Black says
This recipe is amazing. All but one thing: the fresh cherries should be pre-cooked/mashed on the stove stop before baking. I’m surprised you didn’t include this step.
Allison Mattina says
Hi! I don’t find that step necessary. The cherries usually slump down and release their juices while baking.
Emily says
Really easy and turned out great!
Allison Mattina says
I’m glad you enjoyed it!
Donald (Robert) Kellerman says
By far the best cobbler I have tasted. The almond extract added just the right taste.
Allison Mattina says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Maria says
This was soooo yummy! Fans in our family and this was right up there with one of the best we’ve ever had! I used almond flour instead of regular flour because my daughter needs gluten-free.
Allison Mattina says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Amy says
I never leave reviews but this was superb. Everyone loved it. AND it was so fast (except for having to pit the cherries) and straight-forward to put together. Thank you!
Allison Mattina says
You’re welcome! Thank you for the kind review. 🙂
Wootwoot says
Best cobbler by far. Thank you for posting this recipe!
Allison Mattina says
You’re welcome! I’m glad you enjoyed it. 🙂
Reba says
Absolutely delicious. I added blueberries and doubled the topping. I’ve also tried fresh and frozen cherries. Both methods are wonderful. This is a perfect dessert no matter the season.
Allison Mattina says
Thanks for sharing your experience. I’m glad you enjoyed it!
Shelly says
Can your cobbler topping be used with apple or cherry pie filling rather than fresh fruit when in a hurry? If so would you just mix and add topping?
Allison Mattina says
I haven’t tried it but I assume it would work.
Erin Hayes says
Hi, it’s me, Erin from the artificial almond extract comment. You don’t need to post it or use it to skew your ratings. I simply wanted to tell you baker-to-baker.
Allison Mattina says
Hi, Erin. Thanks for taking the time to share your experience. I am going to update the recipe to read “pure” almond extract since that is what I use and what is preferred. I hope you try again with the real thing. Thanks for stopping by!
Lydia Crow says
LOVED THIS RECIPE!
Followed the recipe exactly with frozen cherries and extra topping.
Everyone loved it. Will be making this regularly!
Thank you for sharing!
Allison Mattina says
I’m so glad! Thanks for taking the time to comment. 🙂
S.B. says
I made this using tart cherries (because that’s what grows on my trees) and a few adjustments:
Filling:
– 6-8 cups frozen tart cherries (thawed and drained)
– 1 cup sugar
– 3/4 tbs lemon juice
– 3/4 cup flour
No adjustments to the topping, and it was delicious – everyone loved it! Simple to make and is a great way to use up my cherries. Thank you so much for sharing the recipe.
Allison Mattina says
You’re welcome! Thanks for sharing your experience. 🙂
Kim says
This is an absolutely amazing recipe, my family love it!
Allison Mattina says
That’s great to hear! Thanks for stopping by. 🙂