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Cherry Cobbler

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desserts•american•vegetarian
1 hour 15 minutes•8 servings•

Ingredients

  • 2 pounds cherries – pitted (~133.5 n/a cherries)
  • 3/4 cups granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoons lemon juice
  • 1/4 teaspoons almond extract
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoons fine salt
  • 6 tablespoons unsalted butter – cold, cut into small cubes
  • 3/4 cups whole milk – cold
  • 1 tablespoons granulated sugar – for sprinkling
  • vanilla ice cream – for serving
Cherry cobbler

Instructions

1. Heat the oven to 400°F. Set a 2-quart baking dish (or 9-inch square pan) on a rimmed sheet pan to catch drips.

2. In a large bowl, combine the cherries, 0.75 cups granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and 0.25 teaspoon almond extract; toss well. Let stand 10 minutes to release juices.

3. Scrape the cherry mixture and all juices into the baking dish, spreading into an even layer.

4. In another bowl, whisk together 1.25 cups all-purpose flour, 2 tablespoons granulated sugar, 1.5 teaspoons baking powder, and 0.5 teaspoon fine salt.

5. Cut 6 tablespoons cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs with pea-size bits.

6. Add 0.75 cups cold whole milk and stir just until a soft, sticky dough forms; do not overmix.

7. Drop the dough in 8–10 mounds over the cherries, leaving small gaps for steam to escape.

8. Sprinkle the tops with 1 tablespoon granulated sugar.

9. Bake until the biscuits are deep golden and the juices bubble thickly in the center, 35–45 minutes; tent loosely with foil if browning too fast. Cool 15 minutes so the juices thicken.

10. Serve warm; add vanilla ice cream if desired.

Cherry cobbler pairs a jammy, tart-sweet cherry filling with a tender, golden biscuit crust. The contrast of bubbling fruit and soft, slightly crisp-topped biscuits makes it both rustic and comforting. It’s a versatile dessert that welcomes fresh or frozen cherries and shines with a simple scoop of vanilla ice cream.

Cobblers trace their roots to early American cooking, where settlers adapted British steamed puddings to ingredients and equipment available on the frontier. Baked in Dutch ovens or hearths, fruit was topped with a rough “cobbled” dough rather than an enclosed pastry. Regional cousins emerged over time—New England grunts and slumps, North Carolina sonkers, and Western campfire cobblers—while cherry versions became especially beloved in the Midwest and Great Lakes, where sour cherries thrive.