Classic Cherry Cobbler

Summer and cherries are a perfect match, and there’s no better way to enjoy the season than with a classic cherry cobbler just like grandma made. Whether you use fresh or frozen cherries, this easy recipe delivers a dessert that’s bursting with flavour, topped with a buttery, golden crust. It’s a family favourite that you’ll want to make each cherry season.

I live in the beautiful Okanagan Valley, where cherries are in abundance each season. I grew up with a cherry tree, and so that’s why I take my cherry recipes seriously! This cherry cobbler is one of those timeless classics that will stay with you and your family for years—simple, yet unforgettable.

How Do You Make Cherry Cobbler from Scratch?

The beauty of this classic cherry cobbler lies in the simplicity. In just a few steps, you’ll combine fresh cherries with sugar and cornstarch, then top them with a rich, buttery biscuit-like topping that turns golden and crispy as it bakes. Here’s how you can do it:

1. Preheat the oven to 375°F.
2. Prepare the cherry filling: In a baking dish, combine pitted cherries, sugar, cornstarch, almond extract, and vanilla extract. Mix to combine and set aside.
3. Make the topping: Mix together flour, sugar, baking powder, and salt. Add cold butter and work it into the mixture until crumbly. Stir in egg, milk, and vanilla until just combined (don’t overmix).
4. Assemble the cobbler: Spoon the topping over the cherries, leaving gaps, and sprinkle with coarse sugar. It does not need to look perfect to taste incredible.
5. Bake for around 45 minutes until golden brown and bubbly.
6. Serve warm with ice cream or whipped cream.

What Are the Best Cherries for Cobbler?

For this recipe, you can use either fresh or frozen cherries, but fresh cherries offer the best texture and flavour during cherry season. Whether you choose sweet Bing cherries (the most common in the Okanagan) or Lapins, both make for a delicious cobbler filling. Learn about the different cherry varieties here. I personally feel like there is no wrong choice!

How to Serve Cherry Cobbler

I’m not here to tell you how to eat, but let me just say—this cherry cobbler is best served warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. I don’t make the rules, but trust me on this one. The mix of warm, juicy cherries and creamy toppings? That’s what makes this dessert a summer favourite.

More Delicious Cherry Recipes

As a an Okanagan girl, I have some other wonderful cherry recipes for you to enjoy:

• Cherry Pop Tarts
• Cherry Oat Bars
• Cherry Ice Cream
• Cherry Amaretto Smoothies

Classic Cherry Cobbler

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Classic Cherry Cobbler

This old-fashioned cherry dessert is the vision of perfection on a summer evening when cherries are ripe and juicy, or any time of the year using frozen cherries.

Course Dessert

Cuisine American

Keyword Baking, Cherry, cherry cobbler, Dessert

Prep Time 10 minutes

Cook Time 45 minutes

Servings 6 to 8

Author Fraîche

Ingredients

Cherry Filling

• 6 cups whole pitted cherries fresh or frozen
• 1/2 cup sugar
• 2 1/2 tablespoons cornstarch
• ½ teaspoon almond extract
• 1 teaspoon vanilla extract

Biscuit Topping

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup cold butter cubed
• 1 egg whisked
• 3/4 cup milk plus more as needed
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar for topping, optional

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Make the filling: In a 9 or 10-inch baking dish, toss together the cherries, sugar, cornstarch, almond extract, and vanilla. Set aside while making the topping.
3. Make the biscuit topping: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and cut it in using your fingers or a pastry cutter until the butter is the size of peas.
4. In a small bowl, whisk together the egg, milk, and vanilla. Pour into the flour mixture and stir until just combined: don’t overmix. The dough should be soft and slightly sticky; add a splash more milk if it feels too dry.
5. Assemble: Drop spoonfuls of the biscuit dough over the cherry filling, leaving some gaps for the juices to bubble through. Sprinkle with coarse sugar if using.

6. Place the dish on the prepared baking sheet (to catch any bubbling cherry juice) and bake for around 45 minutes, or until the top is golden brown and the filling is bubbling. Cover the top lightly with foil part-way through baking if it is getting too brown.

7. Cool slightly before serving warm. Add a scoop of ice cream or a dollop of whipped cream if you like.