Cherry Cobbler Recipe

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This easy cherry cobbler recipe is made from scratch with fresh summer cherries and a sweet, buttery biscuit topping.

Prep Time15

Cook Time50

Total Time1 5

Course: Desserts

Cuisine: American

Servings: servings

Calories: 324kcal

Author: Cheryl Bennett

1.5 lbs. fresh cherries, pitted and halved *I used sweet Bing cherries, weighed AFTER pitted and halved
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
⅔ cup sugar 134g
2 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon ground cardamom

Preheat oven to 350°F / 180°C.
Wash cherries, then remove stems and pits. Slice cherries in half, and place in a square baking dish.
Add remaining ingredients for cherry filling to the sliced cherries and stir to combine. Set aside.
In a medium mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, and salt) for the biscuit topping.
Cut cold, diced butter into flour mixture using a pastry blender or a fork until there are no pieces of butter larger than a pea.
Pour in buttermilk, and stir gently with a fork until the mixture comes together to form a sticky dough. *Make sure to scrape the bottom of the bowl to incorporate all of the flour.
Give the cherries a quick stir in the baking dish before dropping spoonfuls of biscuit dough over the filling, leaving a bit of space between the dough for steam to escape.
*This is optional: If you want a shiny biscuit topping, LIGHTLY brush the top of the dough with buttermilk, cream, or an egg whisked with a tablespoon of buttermilk. Do not get the biscuit topping too wet. Sprinkle coarse sugar over the top.
Bake for 45 - 50 minutes, or until the biscuits are baked through and the topping is bubbling. Let the cobbler cool slightly before serving.

A friendly piece of advice - wear dark clothing or a dark apron while pitting cherries. They will stain! Also, your cutting board.
I experimented with increasing the biscuit topping by 1.5 times the recipe. It was TOO MUCH. Don't be tempted, you'll be disappointed. It soaked up too much of the juicy filling.
The egg wash on the biscuit is optional, but I highly recommend the coarse sugar - it gives great crunch.
I used a square baking dish because I don't like a thin cobbler. A 9x13 pan can also be used if you don't have a square baking dish, but you'll need to keep an eye on the filling. Because there is more surface area, it will cook faster, risking overcooking.
If you don't have a square baking dish, but you do have cake pans - use them. It will be fine.