Cherry Cobbler (Fresh or Frozen Cherries)

Cherry cobbler and two scoops of vanilla ice cream in a white bowl.

Cherry Cobbler (Fresh or Frozen Cherries)

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.

Course Dessert

Cuisine American, Dessert

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 272kcal

Author Allison Mattina

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 8x8 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

FRESH CHERRIES: If using fresh cherries (my preference) I recommend using around 5 cups; just under 2 lbs. The fresh cherries will hold their shape better while baking.

FROZEN CHERRIES: If using frozen cherries I recommend measuring them out while frozen and using around 6 cups. They will slump down quite a bit while baking. Thaw them in a large bowl in the refrigerator for several hours. IMPORTANT: After thawing, drain off the excess juice before proceeding with the recipe.

TOPPING: If you prefer your cobbler a little heavier on the topping, use the following measurements for the topping portion of the recipe. Preparation and bake time will be about the same.

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

SERVING AND STORAGE: Serve warm or room temperature with vanilla ice cream. Leftovers can be stored in the refrigerator for up to 3 days. Note: The topping will soften over time.

Adapted from Blackberry Cobbler.

Nutrition