Cherry Cobbler – simply homemade

The Cherry pudding is the perfect dessert for this summer. Topped with sweet and syrupy cherries (fresh or frozen) and a flaky golden-brown crust, it’s fresh and delicious.

If you love fruit desserts, you should try this Easy Peach Cobbler (VIDEO) and these mini fruit tarts.

recipe details

I love this summery Cherry Cobbler with its delicious flavor that is perfect on a warm day. It’s a great addition to any BBQ, picnic or garden party.

• TASTE GOOD: This cobbler is both sweet and tart from the ripe cherries. And the cookie topping is buttery and delicious.
• TEXTURE: A flaky topping covers this syrupy, rich fruity dessert. It’s soft and sticky in every way.
• TIME: This recipe takes less than an hour.
• EASE: This Cherry Cobbler is so easy to make. I’ll show you how to make it perfect every time.

what you will need

Ingredient Notes

• cherry For this recipe, use ripe cherries that have been pitted. You can also use them frozen once thawed and drained. However, avoid canned ones.
• lemon juice This creates a tart note that complements the sweetness of the cobbler filling. Don’t skip this ingredient. Without them, the Cobbler becomes too cute and boring.
• almond extract This slightly bitter ingredient really brings out the best in the cherries.
• buttermilk This provides a tangy flavor and when combined with baking powder, makes the cookie dough fluffy.
• cornstarch This thickens the strawberries’ natural juice when mixed with sugar.
• Butter- This is essential for a delicious cobbler crust. The flaky nature of the cookie dough comes from the cold, unsalted butter.

Add-Ins and Substitutions

• Substitute other fruits- You can also make this recipe with strawberries, blueberries, peaches, pears or blackberries.
• add lime juice- Cherry and lime go so well together. Add lime extract, juice and/or zest to give this sweet cobbler a lemony flavor.
• Replace other pads – Instead of preparing the cookie dough topping, you can use pie crust, store-bought batter, or even cake mix. A gluten-free base could also be used.
• Avoid refined sugar. If you want, you can also make it without sugar. Substitute maple syrup or honey as a sweetener.

How to make Cherry Cobbler

• Mix the cherries with the filling ingredients. Place the pitted sweet cherries in a large bowl along with the brown sugar, salt, cornstarch, vanilla extract, almond extract and fresh lemon juice. Mix everything together and pour the mixture into a 9×13 inch casserole dish.

Pro Tip: If you can’t get fresh cherries, you can use frozen ones. Just thaw them beforehand and drain the liquid.

• Make the dough. In a separate bowl, mix together the flour, baking powder, salt, and granulated sugar, then add the cold, diced butter. Cut the butter in half with your hands or a pastry cutter. Then add the buttermilk and mix everything together with a wooden spoon.

• Scoop onto the dough. Using a medium cookie spoon, scoop small balls of batter onto the cherries. Brush with melted butter and sprinkle with coarse sugar (optional).
• Bake. Bake at 370F for about 35 to 40 minutes or until the top of the cookie topping is golden brown. Serve warm.

recipe tips

• Do not use canned fruit. Fully thawed frozen fruit can be used in place of fresh cherries, but canned fruit is too syrupy and soft, making the cobbler gummy.
• Use cold butter. For the cookie dough, cold butter is a must. This creates flaky layers in the batter as it melts during baking.
• Scoop out the dough with a cookie spoon. This makes it much easier to spread that sticky dough evenly. A medium sized one works best.
• Spread with melted butter. This step will give the top of your Cherry Cobbler a nice brown color. It also helps the coarse sugar stick, which is another nice touch.

FAQs

serving suggestions

This sweet and tart Cherry Cobbler is a delicious summer treat. It’s the perfect addition to a summer barbecue or as a treat with coffee or iced tea.

• toppings: Top your cobbler with whipped cream, fresh fruit, Chantilly cream, or some fresh mint leaves.
• ice cream: Scoop up some vanilla ice cream on this Cherry Cobbler or try other flavors like strawberry, cherry chocolate or this Easy Ube ice cream.
• Kitchen cake: Pair this dessert with Easy Peach Cobbler (VIDEO), Blueberry Pie (Video), Lemon Pound Cake (VIDEO), or Chocolate Cheesecake Bars.
• Beverages: Treat yourself to a piece of Cobbler and a caramel frappuccino (Starbucks Copycat), a tangerine banana smoothie or an iced caramel macchiato.

Make this recipe ahead of time

Go on: This Cherry Cobbler can be kept at room temperature for a few hours with plastic wrap over it. Otherwise, keep it in the fridge until ready to serve.

storageNote: You can keep this dessert covered in the refrigerator for up to 3 days. However, the cookie crust gets mushy on standing, so try to eat it the next day or freeze it.

Freeze: Once cool, cover the cobbler with foil and place in an airtight container or freezer bag. It can be frozen for about 6 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven before serving.

More delicious desserts!

Watch the recipe video here

Full Recipe Guide

Cherry pudding

This easy Cherry Cobbler is sweet, tart, and covered in a flaky, golden brown crust. It’s the perfect dessert for this season.

Press Pen rate

Course: Dessert

Kitchen: American

Preparation time: 15 protocol protocol

Cooking time: 40 protocol protocol

Total time: 55 protocol protocol

Servings: 8th

Calories: 426kcal

instructions

• Place 8 cups of pitted sweet cherries in a large bowl. If using frozen cherries, be sure to thaw them and drain the liquid.

• Now, in the bowl with the cherries, combine 1/4 cup brown sugar, 1/4 tsp salt, 1 1/2 tsp cornstarch, 1 tsp vanilla extract, 1/4 tsp almond extract, and 4 tbsp fresh lemon juice. Mix everything together and pour into a 9×13 inch casserole dish.
• In a separate bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup caster sugar, then add 1/2 cup cold, diced unsalted butter.

• Cut the butter in half with your hands or a pastry cutter.

• Now pour in 1 cup of buttermilk and mix with a wooden spoon.

• Using a medium cookie spoon, scoop small balls of batter onto the cherries.
• Brush the Cobbler dough with 2 tablespoons melted unsalted butter and sprinkle with caster sugar (optional). Bake at 370F for about 35 to 40 minutes or until the top of the cookie topping is golden brown. Serve warm with vanilla ice cream.

Remarks

• Do not use canned fruit. Fully thawed frozen fruit can be used in place of fresh cherries, but canned fruit is too syrupy and soft, making the cobbler gummy.
• Use cold butter. For the cookie dough, cold butter is a must. This creates flaky layers in the batter as it melts during baking.
• Scoop out the dough with a cookie spoon. This makes it much easier to spread that sticky dough evenly. A medium sized one works best.
• Brush with melted butter. This step will give the top of your Cherry Cobbler a nice brown color. It also helps the coarse sugar stick, which is another nice touch.

Nourishment

Calories: 426kcal | Carbohydrates: 68G | Protein: 6G | Fat: 16G | Saturated Fatty Acids: 10G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 4G | trans fats: 1G | Cholesterol: 41mg | Sodium: 255mg | Potassium: 504mg | Fiber: 4G | Sugar: 39G | Vitamin A: 580IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 2mg

Hello, I’m Dina, I’m so glad you stopped by! I think life is too short for bad coffee and boring food. With my easy-to-follow, step-by-step recipes, you’ll be amazed at how quickly a healthy and delicious meal can be prepared. I hope you find something you enjoy!