Cherry Cobbler
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Can you think of any dessert that’s more summery than a cherry cobbler? There’s something nostalgic and warm about tart sweet cherries with a mound of pillowy biscuits on top. This Cherry Cobbler will give you all the familiarity of childhood and summer while being accessible year round.
Why You’ll Love Cherry Cobbler
- Summer in a Dish: This recipe captures the taste of summer with juicy cherries, even if it’s chilly outside!
- Gluten-Free Goodness: The delicious biscuit topping is made with gluten-free flour, so everyone can enjoy a slice.
- Easy Breezy Baking: Ready in under an hour, this cobbler is perfect for weeknight desserts or casual gatherings.
- Simple Ingredients: No fancy ingredients needed! You probably have most of what you need in your pantry already.
- Endless Topping Fun: Top your cobbler with ice cream, whipped cream, or even a drizzle of caramel sauce for an extra special treat!
Ingredients Needed To Make Cherry Cobbler
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Cherries (fresh or frozen)
- Cherry Juice
- Salt
- Sugar
- Cornstarch
- Water
- Flour
- Cinnamon
- Vanilla
- Butter
- Baking Powder
- Buttermilk
Before You Get Started: A couple notes to help you get the best results
How To Make Cherry Cobbler
- Preheat oven to 350°F. Lightly grease a 7x10x2” baking dish.
- In a large pot over medium heat, combine cherries, cherry juice, salt, and sugar. Stir well.
- In a small bowl, whisk together cornstarch and water to form a slurry.
- Once the cherry mixture starts to bubble around the edges, pour in the slurry and stir continuously until thickened. Remove from heat and set aside.
- In a large mixing bowl, whisk together flour, salt, cinnamon, sugar, and baking powder.
- Cut in cold butter using a fork or pastry cutter until pea-sized crumbs form.
- Stir in vanilla and buttermilk gently to keep the butter pockets intact.
- Pour the cherry filling into the prepared baking dish.
- Scoop the cobbler topping over the cherries using an ice cream scoop, spacing evenly.
- Bake for 35–40 minutes or until the top is golden and filling is bubbling.
- Let rest for 5 minutes before serving.
Commonly Asked Questions
Can I use frozen cherries instead of fresh?
Yes! Frozen cherries work well. No need to thaw them—just increase the cooking time slightly when heating the filling to account for the extra moisture.
What can I substitute for the cherry juice?
You can use pomegranate juice, cranberry juice, or black cherry juice. Just make sure it’s 100% juice for the best flavor.
Can I make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free butter alternative and use plant-based buttermilk (¾ cup dairy-free milk + 2 tsp vinegar or lemon juice).
How do I know when the cobbler is done baking?
The topping should be golden brown and the filling should be bubbling around the edges. A toothpick inserted into the biscuit topping should come out clean.
Can I make this cobbler ahead of time?
You can make the filling a day in advance and store it in the fridge. Assemble and bake fresh for best texture, or reheat baked cobbler at 300°F for 15–20 minutes.
What’s the best way to store leftovers?
Store leftover cobbler covered in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I use a different type of fruit?
Absolutely! This cobbler base works great with blueberries, peaches, or mixed berries. Adjust sugar depending on the fruit’s natural sweetness.
What if I don’t have buttermilk?
Make your own by combining ¾ cup milk with 2 teaspoons lemon juice or vinegar. Let it sit for 5 minutes before using.
Can I freeze this cobbler?
You can freeze the baked cobbler for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 325°F until warmed through.
Cherry Cobbler
Equipment
- 10" cast iron pan or baking dish
Ingredients
Cobbler Filling
- 4 cups fresh cherries, pitted and halved
- 1 cup cherry Juice
- Pinch of salt
- ½ cup sugar
- 2 tbsp cornstarch
- ¼ cup water
Cobbler Topping
- 1 ½ cup 1.1 gluten-free flour (or all-purpose flour)
- ½ kosher salt
- ½ ground cinnamon
- 1 tbsp baking powder
- ½ sugar
- 8 tbsp cold butter, cubed
- 1 tsp vanilla extract
- ¾ cup buttermilk
Instructions
- Preheat oven to 350°F. Lightly grease a 7x10x2” baking dish.
- In a large pot over medium heat, combine cherries, cherry juice, salt, and sugar. Stir well.
- In a small bowl, whisk together cornstarch and water to form a slurry.
- Once the cherry mixture starts to bubble around the edges, pour in the slurry and stir continuously until thickened. Remove from heat and set aside.
- In a large mixing bowl, whisk together flour, salt, cinnamon, sugar, and baking powder.
- Cut in cold butter using a fork or pastry cutter until pea-sized crumbs form.
- Stir in vanilla and buttermilk gently to keep the butter pockets intact.
- Pour the cherry filling into the prepared baking dish.
- Scoop the cobbler topping over the cherries using an ice cream scoop, spacing evenly.
- Bake for 35–40 minutes or until the top is golden and filling is bubbling.
- Let rest for 5 minutes before serving.
This Cherry Cobbler is a total winner in my book! It’s easy enough to whip up for a weeknight dessert, but impressive enough to serve to guests. Top it off with a scoop of vanilla ice cream and you’ve got the perfect summer treat, no matter the season!
