Cherry Cobbler Recipe

Rating 5.0
| 1
| Last Updated on April 23, 2024
This cherry cobbler features an almond biscuit topping that accents the juicy, vanilla-scented cherries beneath it. It is a perfect summer dessert for the few weeks dark cherries are in season. After that, frozen cherries work too for a taste of summer any time of the year.
Utensils Brunch
Globe New American
21
ingredients
13
steps
70
minutes
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.

Ingredients

Servings:
10
For the Biscuit Topping
2 cup(s)
all-purpose flour, see notes 1
1 tbsp
baking powder
1/2 cup(s)
sugar
1 tsp
sea salt or kosher salt, see notes 2
6 oz
cold butter, cubed
3/4 cup(s)
whole milk
1 tbsp
vanilla extract
1 cup(s)
slivered almonds, coarsely chopped
vanilla bean ice cream, to serve
cookies, to serve
For the Cherry Filling
2 lb
fresh or frozen dark cherries, pitted, see notes 3
1
12 oz. can cherry pie filling or cherry jam
1/2 cup(s)
granulated sugar
2 tbsp
corn syrup or golden syrup
1 tbsp
cornstarch or arrowroot powder
1 tbsp
all-purpose flour
1 tbsp
vanilla extract or 1 vanilla bean, scraped and seeded
1 tbsp
lemon juice
2
drops almond extract, optional
For the Egg Wash
1
large egg
1 tbsp
water
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Directions 13 steps | 70 Minutes

Step 1

Measure and prep all ingredients.

Cherry Cobbler Recipe: Measure and prep all ingredients.
Step 2

In a large bowl, combine the flour, baking powder, sugar and salt and mix well.

Cherry Cobbler Recipe: In a large bowl, combine the flour, baking powder, sugar and salt and mix well.
Step 3

Add the cubed butter and work them into the flour mixture using your fingertips or a pastry cutter until the butter is the size of peas.

Cherry Cobbler Recipe: Add the cubed butter and work them into the flour mixture using your fingertips or a pastry cutter until the butter is the size of peas.
Step 4

Add the milk, vanilla and slivered almonds. Knead the dough lightly in the bowl until a rough, shaggy dough forms.

Cherry Cobbler Recipe: Add the milk, vanilla and slivered almonds.
Step 5

Transfer the dough to a floured work surface and divide the dough into 8-10 pieces.

Cherry Cobbler Recipe: Transfer the dough to a floured work surface and divide the dough into 8-10 pieces.
Step 6

Shape each piece of dough into a smooth ball. Place the dough balls back into the bowl, cover with plastic wrap and refrigerate for at least 20 minutes.  

Cherry Cobbler Recipe: 
Shape each piece of dough into a smooth ball.
Step 7

Preheat the oven to 350°F. As the biscuit dough chills, prepare the cherry filling. In a medium bowl, combine the pitted cherries, cherry pie filling, granulated sugar, corn syrup, cornstarch, flour, vanilla extract, lemon juice and almond extract, if using.

Cherry Cobbler Recipe: 
Preheat the oven to 350°F.
Step 8

Transfer the cherry filling into an 8x11-inch baking dish.

Cherry Cobbler Recipe: Transfer the cherry filling into an 8x11-inch baking dish.
Step 9

Remove the dough from the refrigerator and arrange the dough balls over the cherries, flattening them slightly to cover most of the cherries in a “cobbled” pattern.

Cherry Cobbler Recipe: 
Remove the dough from the refrigerator and arrange the dough balls over the cherries, flattening them slightly to cover most of the cherries in a “cobbled” pattern.
Step 10

Make the egg wash by whisking together the egg and water.

Cherry Cobbler Recipe: Make the egg wash by whisking together the egg and water.
Step 11

Use a pastry brush to lightly brush the flattened dough with the egg wash.

Cherry Cobbler Recipe: Use a pastry brush to lightly brush the flattened dough with the egg wash.
Step 12

Bake for 30 minutes until the cherry filling is hot and bubbly and the topping is golden brown. If there is excess cherry juice, carefully pour it out so only a small bit remains with the cherries.

Cherry Cobbler Recipe: Bake for 30 minutes until the cherry filling is hot and bubbly and the topping is golden brown.
Step 13

Serve warm with vanilla ice cream and cookies. Enjoy!

Cherry Cobbler Recipe: Serve warm with vanilla ice cream and cookies.

Notes:

  1. Gluten-free flour can be substituted for all-purpose flour.
  2. This recipe uses Morton’s kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
  3. If using frozen cherries, make sure they are thawed and drained before using.

Nutrition Per Serving
View All
CALORIES
494
FAT
20.7 g
PROTEIN
7.4 g
CARBS
71.8 g
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1 Comments
1 Comments
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Fred M.

Fred

24 Aug 2022

The almond biscuit topping is a game changer!

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