Bubbling with sticky sweet cherries in their juices and topped with a buttery, flaky, cinnamon sugar crust, this cherry cobbler is a cherry lover’s dream come true.
Easy Cherry Cobbler
Oh, how I LOVE homemade cobblers and there is no end to the ways I will happily fill them with fruit all summer long. From strawberries to rhubarb, blueberries to peaches and pears, I love them all.
With little more than a handle of dry ingredients, a stick of butter, and a bag of frozen cherries, you can have this easy cherry cobbler pulled together and tucked into the oven. I keep frozen fruits on hand specifically for making easy cobblers and crisps when we have company.
Did you know you can bake a cobbler in the crockpot? Juicy peaches, cinnamon, and brown sugar bubble merrily beneath an irresistible fluffy crust in this crockpot peach cobbler.
For a decadent treat, try a chocolate cobbler too. It’s a fabulous dessert that layers fudgy, chocolate cake over the gooey chocolate filling within. If you’ve ever had a molten lava cake, then the experience is deliciously similar.
Pecan pie cobbler is another dessert that gets absolute raves every time we serve it. A warm, gooey filling made from pecans, sugar, and butter rests beneath this golden-brown, flaky crust. Served with a scoop of ice cream, pecan cobbler is the epitome of Southern comfort.
Cherry Cobbler
You’ll need the following ingredients to make this recipe:
Filling Ingredients
- fresh or frozen cherries
- sugar
- cornstarch
- ground cinnamon
- almond extract
Crust Ingredients
- all purpose flour
- white sugar
- light brown sugar
- baking powder
- kosher salt
- COLD butter
- boiling hot water
Topping Ingredients
- white sugar
- cinnamon
Cherry Cobbler Recipe
To make the filling, combine the sugar and the cornstarch in a heavy, medium-sized saucepan.
Whisk them together until there are no cornstarch lumps. Add the cherries, water, and almond extract.
Bring to a boil and then reduce to a simmer for 2-4 minutes, stirring frequently, until thickened. Remove from heat.
When ready to assemble the cobbler, preheat the oven to 400°F. Grease an 8″ square baking dish with butter and pour the prepared filling into the baking dish.
Combine the flour, white sugar, brown sugar, baking powder, and salt in a mixing bowl and whisk to combine.
Grate the COLD butter and immediately toss it into the flour mixture. Cut the butter into the flour mixture with a fork.
Stir in the boiling water, just until combined, leaving plenty of little lumps of butter. Drop the topping over the cherries in spoonfuls. (I like to use my smallest cookie scoop to do this.)
Stir together the sugar and cinnamon for the topping and sprinkle it over the cobbler topping.
Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28-30 minutes. Serve warm or at room temperature.
We like to top bowls of cherry cobbler with a scoop of ice cream most of the time, but it’s also lovely on its own or with a drizzle of cream or a spoonful of whipped topping on top. However you serve it, it is always enjoyed.
Lots of cherries on hand? Homemade cherry pie filling tastes infinitely better than store-bought! And best of all, it’s one of the easiest fruit desserts you can make. Top a classic no-bake cheesecake with that pie filling for a potluck favorite.
Sweet, tart cherry filling and a crisp almond topping combine to make an easy and delicious summertime dessert. Whether topped with a scoop of ice cream or served alone, this cherry crisp is a treat that will have you coming back for more.
Simple and rustic cherry tarts make the most of the season’s beautiful, fresh cherries. The simplicity of this dessert allows the flaky texture of the crust and the juicy flavor of the cherries to shine.
Cherry Cobbler
Ingredients
Cherry Filling
- ¼ cup sugar
- 2 tablespoons cornstarch
- 24 ounces fresh or frozen cherries, pitted and rinsed about 4 cups worth
- ½ cup water
- 1 teaspoon almond extract
Cobbler Crust
- 1 cup all purpose flour
- ¼ cup white sugar
- ¼ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons COLD butter grated
- ¼ cup boiling hot water
Cinnamon Sugar Topping
- 3 tablespoons white sugar
- 1 teaspoon cinnamon
Instructions
Filling Instructions
- Combine the sugar and the cornstarch in a heavy, medium-sized saucepan. Whisk them together until there are no cornstarch lumps. Add the cherries, water, and almond extract.
- Bring to a boil and then reduce to a simmer for 2-4 minutes, stirring frequently, until thickened. Remove from heat.
Cobbler Instructions
- Preheat oven to 400°F. Grease an 8" square baking dish with butter. Pour the filling into the baking dish.
- Combine the flour, white sugar, brown sugar, baking powder, and salt in a mixing bowl and whisk to combine. Grate the COLD butter and immediately toss it into the flour mixture. Cut the butter into the flour mixture with a fork.
- Stir in the boiling water, just until combined, leaving plenty of little lumps of butter. Drop the topping over the cherries in spoonfuls. (I like to use my smallest cookie scoop to do this.)
- Stir together the sugar and cinnamon for the topping and sprinkle it over the cobbler topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28-30 minutes. Serve warm or at room temperature.
Nutrition
Connie says
Getting ready to make this beautiful cobbler. How much water and lemon juice do I use? I love your blog with so many gorgeous and tasty recipes. Hope you and your family have a wonderful Memorial weekend.
Susan says
There seems to be some errors in the instructions shown in the step by step with pictures and the recipe instructions. (Lemon juice, water and almost d extract seem to be missing from the recipe instructions).
Mary says
Good grief! I’m sorry about that. There is NOT lemon juice in this recipe. While I typically do use it in fruit cobblers, I chose the use almond extract here instead. Unfortunately, my fingers typed the usual directions for a cobbler while changing the ingredient list to almond extract. The recipe has been corrected. Thank you so much for taking the time to ask about it!