Have you ever wondered why your fruit cobbler turns soggy instead of golden and crisp? The secret might lie in the topping. Our Cherry Cobbler recipe defies the norm with a sugar cookie-style crust that perfectly complements juicy cherries. Whether you use fresh or frozen cherries, this cobbler is a year-round crowd-pleaser that balances tart fruitiness with buttery sweetness. Plus, it comes together in under an hour, making it ideal for both spontaneous cravings and planned gatherings.
Why You’ll Love This Recipe
- Perfect balance of tart and sweet flavors
- Versatile: works with fresh or frozen cherries
- Unique topping: sugar cookie-inspired for added indulgence
- Quick and easy: only 15 minutes of prep time
- Customizable for dietary preferences and ingredient availability
Ingredients
For the Filling:
- 5 to 6 cups sweet cherries, pitted (fresh or thawed frozen)
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons all-purpose flour (or 3 tablespoons if using frozen cherries)
For the Topping:
- 2/3 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 6 tablespoons melted unsalted butter
- Vanilla ice cream (optional, for serving)
How to Make Cherry Cobbler
- Preheat your oven to 350°F (175°C).
- Prepare the filling: In a large mixing bowl, gently combine cherries, sugar, lemon juice, vanilla, almond extract, and flour. Mix until the cherries are evenly coated. Pour the mixture into an 8×8-inch baking dish.
- Make the topping: In another bowl, mix the sugar, flour, baking powder, and salt. Add in the vanilla, almond extract, and melted butter. Stir until the mixture forms a crumbly dough similar to sugar cookie batter.
- Assemble: Press small portions of the topping between your fingers to form irregular shapes. Scatter these over the cherry filling.
- Bake for 30 to 45 minutes, or until the topping turns golden and the cherry juices bubble around the edges.
- Cool on a wire rack for 20 minutes to allow the juices to thicken.
Helpful Tips
- Use just under 2 lbs of fresh cherries for best texture.
- If opting for frozen cherries, be sure to thaw them completely and drain off any excess juice to prevent a watery filling.
- For a crispier topping, let the cobbler sit uncovered as it cools.
- Serve with vanilla ice cream to elevate the flavor profile.
Substitutions And Variations
- Fruit alternatives: Swap cherries for berries, peaches, or plums.
- Flavor enhancements: Add cinnamon or nutmeg to the filling.
- Vegan option: Use plant-based butter for the topping.
- Gluten-free: Substitute all-purpose flour with a gluten-free blend.
Frequently Asked Questions
Can I use canned cherries? Yes, but choose cherries packed in juice, not syrup, and drain them well.
How do I pit cherries quickly? Use a cherry pitter or press them gently with a bottle and straw method.
Why is my cobbler runny? It likely didn’t cool long enough. The juices need time to thicken.
Storage Instructions
- Refrigerate in an airtight container for up to 4 days.
- Reheat in the oven at 350°F for 10-15 minutes to revive the texture.
- Freeze for up to 2 months; thaw in the fridge before reheating.
Conclusion
This Cherry Cobbler brings together simplicity and indulgence in every bite. With a gooey cherry base and a melt-in-your-mouth cookie topping, it’s no wonder this dessert earns rave reviews. Whether you’re serving it warm with ice cream or enjoying leftovers straight from the fridge, it’s guaranteed to satisfy. Try it today, leave a comment with your twist on the recipe, and explore our other fruit-filled desserts!
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Cherry Cobbler Recipe: A Juicy Dessert with a Sweet Cookie Twist
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Cherry Cobbler Recipe with a juicy cherry filling and sugar cookie-inspired crust. Use fresh or frozen cherries. Try it today and share your results!
Ingredients
Filling:
5–6 cups sweet cherries, pitted (fresh or thawed frozen)
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons all-purpose flour (or 3 if using frozen cherries)
Topping:
2/3 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
6 tablespoons unsalted butter, melted
Vanilla ice cream (optional, for serving)
Instructions
-
Preheat oven to 350°F (175°C).
-
Mix cherries, sugar, lemon juice, vanilla, almond extract, and flour. Transfer to an 8×8-inch dish.
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In another bowl, mix sugar, flour, baking powder, and salt. Add extracts and melted butter. Stir into a dough.
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Flatten pieces of the topping dough and place over the cherries.
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Bake 30–45 minutes until bubbly and golden.
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Cool 20 minutes before serving.
Notes
Use just under 2 lbs of fresh cherries for best texture.
If using frozen cherries, thaw and drain thoroughly.
Let cool to allow juices to thicken.
Serve with vanilla ice cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes