Make good use of fresh summer cherries and bake a cherry cobbler from scratch! The tart fruit becomes sweet when baked and pairs well with the fluffy biscuit topping. This summer dessert is super easy to make from scratch too!

Cherry cobbler with biscuit topping in a square baking dish next to a few fresh cherries.


 

Who else loves when cherries come into season? I can’t help but pick up a pint or two when I see them at the farmers market. They’re perfect for baking because the heat brings out their sweet flavor! This cherry cobbler is the perfect dessert to share with friends this summer. Next, try these cherry muffins.

Why You’ll Love This Recipe

  • Tart and sweet. The natural tartness of cherries is sweetened with some sugar. After baking, the juicy fruit filling is simply irresistible (just like my cherry crumb pie).
  • Easy to make. No special equipment needed! Just a baking dish and a mixing bowl to prepare the ingredients and you’re all set.
  • Delicious summer dessert. The fluffy cobbler topping tastes delicious with the juicy cherries. Serve warm with vanilla ice cream and you’re in for a treat!

Ingredient Notes

bowls of ingredients to make cherry cobbler.
  • Cherries: Choose dark sweet cherries that are fresh. Remove the stems and pits.
  • Buttermilk: This works with the leavening agents to help the biscuit topping rise and create a tender crumb.
  • Baking soda and baking powder: These leavening agents makes the biscuit dough rise. Check that they are fresh and not expired.
  • Cornmeal: For a slight crunchy texture, use a couple tablespoons of cornmeal in the dough. It also adds a nice golden color.
  • Butter: Use unsalted butter that is unsalted and slightly cooled.

Refer to the recipe cards for the full list of ingredients and measurements.

Recipe Variations

Add a variety of fruit. Cherry cobblers pair well with other stone fruits, such as plums or peaches. I suggest using about 5 cups of fruit.

Double the recipe. Serving a crowd? Use a larger baking dish and double the recipe to serve 12.

Serve with toppings. A scoop of vanilla ice cream or dollop of whipped cream goes well with a warm dessert. Cherries also go well with chocolate ice cream or hot fudge sauce.

How to Make Cherry Cobbler

photo collage demonstrating how to make cherry cobbler in a baking dish and mixing bowl.
  1. Prepare the cherries. Remove the stems and pits, then toss the cherries in sugar. Place in the baking dish, then bake for 10 minutes at 425 F.
  2. Make the topping. Whisk together the dry ingredients in one bowl and the wet ingredients in a separate bowl. Combine the wet and dry ingredients, then mix just until combined.
  3. Scoop a large tablespoonful of dough and pat it into a disc. Place on top of the cherry filling. Repeat with remaining dough. Add a sprinkle of cinnamon sugar on top.
  4. Bake the cobbler for 20 more minutes or until fruit is bubbling and topping is golden. Cool slightly before serving.

Expert Tips

Bake the fruit before adding the biscuit topping. This heats up the cherries so when the dough is added on top there is heat to help bake the bottom. As a result, the topping will not be soggy or doughy. I learned this trick while baking my blueberry cobbler.

Don’t over-mix the dough. This will make the biscuits dense instead of fluffy. Mix the dry and wet ingredients just until combined.

Serve the same day it’s baked. Cobblers taste best when eaten soon after it comes out of the oven. As it cools and sits, the biscuits will absorb the juices in the fruit and get soggy.

Make Ahead and Storage Tips

Make ahead the topping and filling separately. Store separately in the refrigerator for up to 24 hours. Assemble and bake before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Fruit cobblers are served best the day they are baked.

Freeze for up to 3 months. After the cobbler has cooled, wrap the entire dish in aluminum foil and store in the freezer. Reheat in the oven at 350 F for 15 minutes or until cooked through.

Recipe FAQ

Can I use canned cherry pie filling for cherry cobbler?

Yes, you can use canned cherry pie filling as a quick substitute. However, there are added sugars so I suggest skipping adding more sugar to the fruit filling.

Why is my cobbler topping soggy?

Most likely the cobbler was not baked long enough. You know it’s done baking when the topping is golden brown and the filling is bubbling.

How do I make the cherry filling less runny?

When making the filling, add 1 tablespoon cornstarch or flour to help thicken the juices.

Can I use frozen cherries?

Yes, but they tend to be less flavorful. Defrost the cherries and discard any juices before using in the recipe.

bowl of cherry cobbler serving with a scoop of vanilla ice cream.

Did you love this recipe? Please leave a 5-star ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

Cherry cobbler with biscuit topping in a square baking dish next to a few fresh cherries.

Get the Recipe: Easy Cherry Cobbler from Scratch

Use fresh summer cherries to bake a homemade cherry cobbler! The tart, yet sweet fruit pairs well with the fluffy biscuit topping.
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Ingredients

Filling

  • 5 cups fresh cherries, stems and pits removed
  • ยผ cup (50 g) granulated sugar

Cobbler Topping

  • 1 cup (125 g) all purpose flour
  • 2 Tablespoons cornmeal
  • ยผ cup (50 g) granulated sugar, plus 2 teaspoons for sprinkling
  • 1 ยพ teaspoon baking powder
  • ยผ teaspoon baking soda
  • ยผ teaspoon salt
  • ยผ cup (56 g) unsalted butter, melted and slightly cooled
  • โ…“ cup (80 ml) buttermilk, room temperature
  • ยฝ teaspoon pure vanilla extract
  • ยผ teaspoon ground cinnamon
  • Vanilla ice cream for serving

Instructions 

Fruit Filling

  • Preheat oven to 425ยฐ F. Grease a square ceramic baking pan or casserole dish. Set aside.
  • Place cherries in prepared baking pan. Sprinkle 1/4 cup granulated sugar over the cherries and toss to coat.
  • Bake for 10 minutes. Start the cobbler topping while the cherries are baking.

Cobbler Topping

  • In a large bowl, whisk together flour, cornmeal, ยผ cup sugar, baking powder, baking soda and salt. Set aside.
  • In a separate bowl, whisk together the melted butter, buttermilk and vanilla. Two minutes before the cherries come out of the oven, add the wet ingredients to the dry ingredients and mix just until combined.
  • Remove the cherries from the oven (they need to be hot when cobbler topping is added). Use a spoon to scoop a heaping tablespoon of dough, roll into a ball and lightly press it into a disc. Place on top of hot cherries and repeat with remaining dough. Remember this doesnโ€™t have to be exact. Fruit cobblers are meant to mimic a cobbled road! Sprinkle 2 teaspoons sugar (mixed with cinnamon?) on top of dough.
  • Bake cobbler at 425ยฐ F for 20 minutes or until the dough is golden brown and the fruit is bubbling. Let the cobbler cool for 15 minutes before serving warm with vanilla ice cream.

Notes

Fresh cherries are best. I suggest a dark, sweet variety, but you can also use tart if that’s your preference. If using frozen cherries, defrost them before using in the recipe.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Fruit cobblers are best when eaten the same day they are baked.
Serving: 1serving, Calories: 304kcal, Carbohydrates: 55g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 159mg, Potassium: 428mg, Fiber: 3g, Sugar: 32g, Vitamin A: 332IU, Vitamin C: 8mg, Calcium: 88mg, Iron: 2mg

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