Pies & Tarts

Cherry Cobbler

The biscuits on top of this cherry cobbler are buttery and sweet. I love using fresh cherries, but any kind of berry will work to make a berry cobbler.

Cherries were finally on sale, so I used fresh cherries for this recipe. I do not have a cherry pitter, so the thought of pitting 8 cups of cherries seemed like an impossible task! I halved this recipe, and used 4 cups of cherries and baked it in a square brownie pan. If you plan on baking with cherries a lot, I recommend getting a cherry pitter.

If you want to make a cherry cobbler in a 9 x 13 pan, just double the ingredients. Any type of berry or cherry will work for this recipe.

close up of baked cherry cobbler with cherries on the stems in the background.
fresh cherries on the stems in the bag they came in.
sliced cherries in a bowl for the cherry cobbler.
Start off by pitting and slicing in half 4 c. of cherries. If you don’t have a cherry pitter, this can take a little time!
close up of the chopped cherries in a bowl for the cherry cobbler.
The time you have to pit the cherries will pay off!
sugar, vanilla, lemon juice, and cornstarch in a bowl.
Mix together granulated sugar, vanilla extract, lemon juice, and cornstarch.
sugar, vanilla, lemon juice, and cornstarch mixed together in a bowl.
sliced cherries in a bowl with the sugar, lemon juice, vanilla, and cornstarch mixed together.
Mix the sugar, lemon juice, cornstarch, vanilla extract mixture in with the sliced cherries.
close up of the sliced cherries for the cherry cobbler.
sliced cherries in a square pan for the bottom layer of the cherry cobbler dessert.
Spray a 8 x 8 pan with cooking spray and place cherries in the pan.
dry ingredients in a bowl for the cherry cobbler recipe.
In a separate bowl, add the cobbler biscuit dry ingredients and mix.
cold cubed butter added to the bowl of dry ingredients.
Add cold cubed butter in with the dry ingredients.
cold butter cut into pea size amounts mixed in with the dry ingredients.
With a fork or pastry cutter, cut the butter into small pea size amounts. Mix together.
cold buttermilk added to the butter flour mixture for the cherry cobbler.
Mix in the cold buttermilk.
scoops of the biscuit mixture on top of the pan of sliced cherries for the cherry cobbler dessert.
Take scoops of the biscuit mixture and try to flatten it on top of the cherries.
image of baked cherry cobbler dessert.
Sprinkle some course sugar on top of the biscuits, and bake for 45-55 minutes at 350 degrees until golden brown.
close up of cherry cobbler dessert.
Baked cherry cobbler
two scoops of cherry cobbler on a plate with fresh cherries behind it.
Print

Cherry Cobbler


Description

The bisquits on top of this cherry cobbler are buttery and sweet. I love using fresh cherries, but any kind of berry will work to make a berry cobbler.


Scale

Ingredients

  • 4 cups of pitted and chopped cherries (I only chopped the cherries in half)
  • 1/8 c. granulated white sugar (half a 1/4 cup)
  • 1 tbsp cornstarch
  • 1/4 tsp. vanilla extract
  • 1/2 tsp. lemon juice

Cobber Biscuit Topping-

  • 3/4 c. unbleached all purpose flour
  • 1/6 c. granulated sugar (half a 1/3 cup)
  • 3/4 tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 c. cold buttermilk
  • 3 tbsp. cold, unsalted, cubed butter (keep in the fridge until ready to use)
  • 1/2 tbsp. buttermilk + coarse sugar (this is to brush on top of the biscuit dough)

Instructions

  1. Preheat oven to 350. Spray or line with parchment paper on 8 x 8 or 9 x 9 square pan.
  2. In a bowl, mix the cherries, cornstarch, sugar, lemon juice, and vanilla together. Pour in the square pan.
  3. In a separate bowl, mix the flour, sugar, baking powder, and salt together. Then, add the cold cubed butter. Use a pastry cutter or two forks and blend until the butter turns to the size of peas.
  4. Slowly add in the 1/4 c. buttermilk and mix all together.
  5. Take scoops of biscuit mixture and try to flatten out on the cherries. This will not look perfect, just try to cover as much cherries as you can.
  6. Brush the top of the biscuit dough with the 1/2 tbsp of buttermilk.
  7. Sprinkle some coarse sugar on top of the dough.
  8. Bake for 45-55 minutes or until the dough is golden brown in color. When a toothpick is placed in the biscuit dough and comes out clean, the cobbler is done baking. Cool on a wire rack for at least 5 minutes before eating.

Notes

If you want to make a cherry cobbler in a 9 x 13 pan, just double the ingredients. Any type of berry or cherry will work for this recipe.

If you love this cherry recipe, try my cherry muffins.

Recipe adapted from Sally’s Baking Addiction.

Leave a Reply

Your email address will not be published. Required fields are marked *