Few desserts say summer quite like my Cherry Cobbler. A simple filling made with fresh sweet cherries topped with a fluffy homemade drop biscuits this is one of the best cobbler recipes. Serve warm with a scoop of vanilla ice cream.
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This easy cherry cobbler recipe is definitely grandmother-approved. There are 2 versions of what can be considered a cobbler, either fruit baked with a simple cake-like batter or a fruit filling topped with biscuits (I am firmly in the team biscuit camp). Simple prep (the cherry filling doesn’t need to be pre-cooked before baking) and a handful of ingredients are just a few reasons why I love this cobbler recipe. For other delicious summer desserts take a look at my Strawberry Galette, Blueberry Ricotta Cake or Peach Clafoutis!
I love using fresh summer cherries for this cobbler but if fresh aren’t available or on sale (or you don’t want to deal with pit removal) you can use frozen cherries as long as you completely thaw them first. I use almond extract in both the filling and biscuits as cherries and almonds pair wonderfully together, but if you’d rather use vanilla extract that would work as well.
Ingredients
- Fresh cherries, pitted and halved
- Granulated sugar
- Cornstarch
- Almond extract
- Fresh lemon zest
For the biscuit topping
- All purpose flour
- Granulated sugar
- Baking powder
- Kosher salt
- Unsalted butter
- Buttermilk
- Almond extract
Baking Tips and Variations
- I used fresh cherries in this recipe but you can also use frozen cherries. Just make sure to thaw them completely otherwise it will increase the bake time.
- You can use either sweet cherries or sour cherries (or a mix!)
- If using fresh cherries a cherry pitter will make removing the pits much easier, otherwise you can use a paring knife
- I used almond extract in both the fruit and biscuit topping but vanilla extract works just as well
- For the fluffiest biscuit topping make sure your butter and buttermilk are cold
- I don’t recommend using cherry pie filling. It’s too sweet for my taste and making this cobbler filling is very easy and requires no precooking
- I used a 2 quart baking dish but an 8×8 inch or 9×9 inch baking dish would work as would a 9-inch pie dish or a cast iron skillet.
How to Make Cherry Cobbler
Preheat the oven to 375 degrees F. In a large bowl add the cherries, granulated sugar, cornstarch, lemon zest and almond extract. Stir together and set aside while preparing the biscuit topping.
In a separate mixing bowl whisk together the all purpose flour, baking powder and kosher salt. Add in the butter tossing to coat in flour. Using a pastry blender or your hands cut the butter into the flour mixture until it you’ve got coarse pea-sized pieces. Pour in the buttermilk and almond extract. Using a fork stir together until a loose, shaggy dough forms. Using your hands gently form the dough together until no excess flour remains.
Transfer the cherry mixture into a 2 quart baking dish. Shape the dough into 10 equal-sized pieces and place over the cherry mixture. Sprinkle tops of the biscuits with granulated sugar. Bake for 40-50 minutes or until the biscuits are golden brown and the filling is bubbly. Allow the cobbler to cool for at least 15 minutes before serving.
Storage
Store leftovers in the refrigerator in an airtight container for up to 3 days.
If you like this Cherry Cobbler be sure to take a look at some of my other recipes!
Balsamic Cherries with Burrata
If you make this Cherry Cobbler please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Cherry Cobbler with Biscuit Topping
Ingredients
- 1½ pounds fresh cherries pitted and halved
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon almond extract
- 1 tablespoon fresh lemon zest
For the biscuit topping
- 1½ cups all purpose flour
- 2 tablespoons granulated sugar plus extra to dust on top
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 1/2 cup buttermilk
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl add the cherries, granulated sugar, cornstarch, lemon zest and almond extract. Stir together and set aside while preparing the biscuit topping.
- In a separate mixing bowl whisk together the all purpose flour, baking powder and kosher salt. Add in the butter tossing to coat in flour. Using a pastry blender or your hands cut the butter into the flour mixture until it you've got coarse pea-sized pieces. Pour in the buttermilk and almond extract. Using a fork stir together until a loose, shaggy dough forms. Using your hands gently form the dough together until no excess flour remains.
- Transfer the cherry mixture into a 2 quart baking dish. Shape the dough into 10 equal-sized pieces and place over the cherry mixture. Sprinkle tops of the biscuits with granulated sugar.
- Bake for 40-50 minutes or until the biscuits are golden brown and the filling is bubbly. Allow the cobbler to cool for at least 15 minutes before serving.
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