cherry cobbler recipe

This easy cherry cobbler recipe makes the most of fresh cherries with just a little sugar and lemon. A sweet drop biscuit topping makes this an easy Summer dessert that is in the oven in under 30 minutes! 

Look no further for an easy and elegant dessert using fresh, in-season cherries! The cherries are the star of the show, only heightened by sugar and a bit of lemon juice. The filling is then topped with a drop biscuit that comes together in minutes and doesn’t need any chilling! The biscuit is perfectly sweetened with granulated and light brown sugar to complement the cherry filling. 

The wonderful thing about this and many other cobblers is that you can mix and match! Try my cherry blueberry cobbler if you have extra cherries, blueberry cobbler, peach cobbler, or my delicious rhubarb cobbler. You can also top this cherry filling with the oat streusel topping from my peach crisp or use the shortcake from my blueberry shortcakes!

Professional Tips for Making Cherry Cobbler

• Use a cherry pitter.  A cherry pitter will make quick work of pitting the cherries. If you don’t have a cherry pitter, use a paring knife, cut the cherries in half, and remove the pit with your fingers. I would wear gloves if you don’t want some red-tipped fingers. 
• Taste the cherry filling before baking. Taste your cherries mixed with the sugar and lemon juice before you add them to your skillet. Your cherries can vary in ripeness, affecting how sweet or tart they are. Adjust to your desired sweetness! 
• If using frozen cherries, defrost them and strain the liquid. If you don’t defrost the cherries before baking, the drop biscuit will be done baking before your filling. You don’t want an undercooked filling or overcooked biscuit topping. 
• For best results, bake the cobbler in a cast iron skillet. The filling and drop biscuit will bake perfectly together in a skillet. If you don’t have a skillet, this cobber can be baked in a pie dish or round or square cake pan. Glass, metal, or ceramic work as well.

Ingredients

• Fresh Cherries: You can make this cherry cobbler with sweet cherries, tart cherries, or a mix of both. They can be fresh or frozen. .Just be sure to defrost the frozen cherries before baking. You can also use cherry pie filling like I did in this easy cherry pie.
• Granulated Sugar: The sugar plays many roles in this recipe. It adds sweetness to the filling and drop biscuit and aids in the thickening process of the fruit filling.
• Lemon Juice 
• All-purpose Flour: All-purpose flour has just the right amount of gluten to make a tender drop biscuit that is not tough. You could also use pastry flour for extra cheap insurance.
• Light Brown Sugar: Using light brown sugar adds sweetness along with a little moisture. It also adds a light flavor to the drop biscuit that complements the cherries. 
• Baking Soda & Baking Powder: Just like in my peach cobbler recipe, using both baking soda and baking powder helps give this drop biscuit dough a more even rise in the oven. 
• Kosher Salt
• Unsalted Butter: The butter is integral to shortening the gluten strands, which get coated during the mixing process. This ensures a tender drop biscuit. 
• Heavy Cream: Heavy cream adds just enough liquid to make a moist, tender drop biscuit topping. It also has fat that will add to the flavor and texture.

See the recipe card for full information on ingredients and quantities.

Variations

• Make a thicker filling. After you taste your cherries, add 1 tablespoon cornstarch or tapioca starch. If using a thickening agent, allow the filling to bubble in the oven for 1 minute to ensure the cornstarch or tapioca starch is activated, and the flavor is fully cooked out. 
• Add some zest. Add lemon, orange, or lime zest to the filling and/or to the drop biscuit dough. I always prefer to zest my citrus directly into the sugar for optimal flavor infusion. 
• Change the topping. Make this cherry filling with an oat streusel topping (like on this plum blackberry cream cheese bread) or flaky tender shortcake (such as this blueberry shortcake!)
• Infuse the filling with vanilla beans or other spices. Precook the filling with a spent vanilla bean, cinnamon sticks, or ginger! Once the filling has boiled, allow it to cool, remove the spices, and proceed with baking. You can also add almond extract or vanilla extract to the filling before baking.

How to Make Cherry Cobbler with Homemade Cherry Pie Filling

Use these instructions to make a perfect cherry cobbler every time! Further details and measurements can be found in the recipe card below.

Prepare the Cobbler: 

Step 1:  Preheat the oven to 350°F convection and butter a 12-inch skillet. 

Step 2: Combine the pitted and halved cherries with the sugar and lemon juice. Mix and set aside. 

Taste the cherries with the sugar and lemon juice. You may want to add more sugar or lemon juice depending on how ripe the cherries are. 

Step 3: Combine the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and kosher salt together in a bowl of a stand mixer. 

Step 4: With a paddle attachment, mix the dry ingredients from above on low to evenly distribute the leavening agents, sugar, and salt throughout the dough. You can also whisk them together in a bowl. 

Step 5: Add the cold and cubed butter to the mixer and mix on low. Cut in the butter until only pea-sized pieces remain. You can also do this with a pastry blender by hand. 

For the cut-in method, to ensure there aren’t any large pieces of butter left, use your hand to feel around in the flour mixture. If there are any very large pieces of butter left, you can break them up with your fingers. 

Step 6: Once the butter is cut in, pour the cream in slowly with the mixer on low or stir with a wooden spoon until just combined. Over-mixing can lead to gluten development and cause the drop biscuit to be chewy. 

Assemble and Bake the Cobbler: 

Step 7: Place the cherry mixture in the prepared skillet or baking dish. 

Step 8: Using a cookie scoop or tablespoon, top the cherry filling with small scoops of the drop biscuit dough. Brush the dough with heavy cream and sprinkle it with sugar. 

Granulated or turbinado sugar would both be perfect here. 

Step 9: Place the cobbler on a parchment-lined sheet tray to prevent it from spilling into your oven. Bake at 350°F for 30-35 minutes, or until the filling is bubbling in the center and the drop biscuits are golden brown. 

Frequently Asked Questions

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Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious cobbler recipes or dive into another American classic, easy apple crisp!