This cherry cobbler is the perfect summer dessert. Fresh cherries are at the peak of their season and this cobbler lets them shine in every bite.
Dark cherries combined with a bit of sugar, vanilla and cinnamon cook slightly in the oven while the top pastry gets golden brown, a bit crisp, a bit cakey to give you a perfect taste of summer.
Recipe highlights
This dessert is perfect for hot summer day. It is totally worth turning on your oven.
The cherries are perfectly sweet and ripe and this dessert is the best way to use fresh cherries.
Ingredients
For the cherry filling:
- Fresh cherries: I used dark cherries in this cobbler.
- Granulated sugar.
- Lemon juice.
- Pinch of salt.
For the biscuit top
This recipe for the biscuit top is adapted from King Arthur Baking Peach Cobbler recipe by David Lee.
- All purpose flour.
- Salt.
- Granulated sugar.
- Baking powder.
- Heavy cream.
- Butter.
- Coarse sugar.
Baking instructions
Start by pitting the cherries with a cherry pitter tool. This will take a good 15-20 minutes for a 2 lb. bag of cherries.
Slice the cherries in half, place them on a bowl and combine them with the lemon juice, sugar, pinch of salt, vanilla and cinnamon. Set them aside while you make the cobbler topping.
To make the cobbler topping, in another bowl combine the dry ingredients and whisk to incorporate. Slowly add the cream until a uniform dough is comes together. You might not need the full amount of cream noted in the recipe card depending on how humid or dry the weather is.
Helpful tips
You can prepare the cherries in advance and store them in the fridge until ready to bake the cobbler.
You can make this cobbler with other fruit. It is amazing with peaches and mixed berries.
Serve it with fresh whipped cream or vanilla ice cream.
Storage
To store this cherry cobbler keep it in the original baking sit if possible and cover with plastic wrap. Store in the fridge for up to 2 days.
If you need to transfer it to a smaller container, try to keep the fruit at the bottom and atop.
Cherry Cobbler with Fresh Cherries
Equipment
- 1 cherry pitter
- 1 9x13 baking dish
Ingredients
For the cherry filling
- 2 lbs Cherries fresh, pitted and halved.
- ¾ cup Sugar white
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- ½ teaspoon Cinnamon
- 1 pinch Salt
Cobbler topping
- 2 cups All purpose flour
- 1 teaspoon Salt
- 1 tablespoon Baking powder
- 3 teaspoons Sugar
- 1 cup Heavy cream
- 1 tablespoon Coarse sugar for sprinkling the top
Instructions
Make the cherry filling
- Preheat oven to 350°F.
- In a bowl combine the pitted and halved cherries with the sugar, cornstarch, lemon juice, vanilla extract, cinnamon and a pinch of salt.2 lbs Cherries, ¾ cup Sugar, 3 tablespoons Cornstarch, 1 tablespoon Lemon juice, 1 teaspoon Vanilla extract, ½ teaspoon Cinnamon, 1 pinch Salt
- Mix them well and set them aside.
Make the cobbler topping
- In another bowl combine the flour, salt, baking powder and sugar. Whisk them well until incorporated.2 cups All purpose flour, 1 teaspoon Salt, 1 tablespoon Baking powder, 3 teaspoons Sugar
- Stir the cream until a the dry ingredients are hydrated and a shaggy dough comes together.1 cup Heavy cream
- Place the cherries in a 9X13 baking dish. Top with dollops of the biscuit topping using a cookie scoop.
- Sprinkle coarse sugar on top of the biscuits and bake the cobbler for 45 minutes or until the top is golden brown.1 tablespoon Coarse sugar
- Remove from the oven and allow it to cool and set for about 20 minutes.
- Serve with vanilla ice cream and garnish with mint
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