Classic Cherry Cobbler

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Buttery, crisp biscuits top a fresh and sweet cherry filling in this easy, classic Cherry Cobbler!

Recipe and photos by Katie Olsen of Katiebird Bakes!

Yield: 6 servings

classic cherry cobbler with vanilla ice cream


Cherry Filling

  • 2 lbs fresh sweet cherries, pitted
  • 1/3 c granulated sugar
  • 1 Tbsp cornstarch
  • 2 Tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • Pinch of salt

Biscuit Topping

  • 1 c all-purpose flour
  • 1 Tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 Tbsp unsalted Vital Farms butter, cold and cubed
  • ½ c milk of choice (use half & half for even richer biscuits)
  • 1 Tbsp unsalted butter, melted, for brushing over the top
  • 1 Tbsp turbinado or granulated sugar, for sprinkling


Cherry filling

  1. Preheat your oven to 375 degrees F. Slice about half of the cherries. Place all cherries in a 12-inch oven-safe skillet (or a medium saucepan) with the remaining filling ingredients.
  2. Cook, stirring frequently, over medium heat until mixture is bubbling and becomes syrupy about 5-7 minutes. Remove from heat and set aside while making biscuit topping. If not using an oven-safe skillet, transfer the cherry mixture to a 2 qt baking dish and set aside.

Biscuit topping

  1. In a medium bowl, whisk flour, sugar, baking powder, and salt until thoroughly combined. Using your hands, massage the cold butter into the flour mixture until it resembles wet sand. There may be some larger pea-sized butter pieces remaining and that’s ok.
  2. Stir in the milk until a cohesive dough is formed. Drop dough by tablespoons over the cherry mixture. Brush tops of biscuit dough with melted butter, then sprinkle with the turbinado sugar.
  3. Bake for 25-30 minutes, or until the biscuits are golden brown and you can see the cherries bubbling up the sides.
  4. Let your cherry cobbler cool for a few minutes before serving warm with vanilla ice cream. See how long it lasts.

Recipe Notes and Variations

  • Store any leftover cherry cobbler in the fridge for a few days, and reheat individual servings in the microwave.
  • For a sour, tart cherry cobbler try using Montmorency cherries which are bright red when harvested, and retain their bold color when dried, frozen, or juiced.
  • If you’re using sweet cherries but still want tartness, reduce the amount of sugar and add a little more lemon juice to taste.

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