Have the cherries in your grocery store been fabulous these last couple of weeks? I have been losing my mind over how amazing they’ve been here! I’m not usually big into cherries; they’re good, I’ll eat some, but I don’t go hog-wild with them. I haven’t been able to resist them lately and have been enjoying a bowlful every couple of days. It didn’t take long for me to realize that I was way overdue on baking with cherries, and I needed to seize this fabulous-cherry-season-opportunity and get in the kitchen.
I absolutely adore biscuits, so cobblers are one of my favorite desserts to make with fruit. While I love pie crust, a cobbler can come together much more quickly and with less fuss. These cherries are briefly cooked down into a homemade pie filling and then topped with light, rustic drop biscuits. I love the combination of the soft, sweet fruit with the crunchy biscuits.
Of course, vanilla ice cream is a must!
One year ago: Pesto Chicken Salad
Two years ago: Salted Espresso Oatmeal Chocolate Chip Cookies
Three years ago: White Bean and Garlic Scape Dip
Four years ago: Anise Cookies
Five years ago: Scallion Pancakes with Ginger Dipping Sauce and Snickerdoodles
Six years ago: Fresh Blueberry Pie
For the Cherry Filling:
- 2 pounds (907.18 g) fresh sweet cherries, pitted
- ¾ cup (150 g) granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- ½ teaspoon (0.5 teaspoon) lemon juice
For the Cobbler Topping:
- 1 cup (125 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1½ teaspoons (1.5 teaspoons) baking powder
- ½ teaspoon (0.5 teaspoon) kosher salt
- 3 tablespoons unsalted butter, chilled and cut into small cubes
- ½ cup (122 ml) whole milk
- Granulated sugar, for sprinkling
- Preheat oven to 400 degrees F. Grease an 8-inch or 9-inch square baking dish; set aside.
- Make the Cherry Filling: Whisk the sugar, cornstarch, and cinnamon in a medium saucepan over medium-high heat. Add the cherries and cook until thickened, 7 to 8 minutes. Remove from the heat and stir in the lemon juice. Pour the filling into the baking dish.
- Make the Cobbler Topping: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the chilled butter and, using a pastry blender or your fingertips, cut the butter into the dry ingredients until there are no pieces of butter larger than the size of a pea. Add the milk and use a fork to gently stir the mixture until a lumpy dough forms (do not over mix).
- Using a medium cookie scoop (or heaping 2 tablespoons), drop 9 portions of the batter spaced evenly over the top of the cherry mixture. Sprinkle the dough with additional granulated sugar. Bake for 35 to 40 minutes, or until the cherry mixture is bubbling and the cobbler topping is golden brown. Allow to sit for at least 10 minutes before serving.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Wonderful recipe! I made this with freshly picked Bing cherries from the state of Washington. Perfect with vanilla ice cream!
I just pitted 5 pounds of sweet cherries and this recipe is what I have in mind. I’m expecting my children’ and my brother’s families this weekend, so I have one quick question: do you think I could freeze the cobblers and reheat them before serving on Saturday? I’m hoping to have most of the meals and desserts ready when everyone gets here on Friday, so that I can spend rime with them and not in my kitchen.
Hi Danielle, I would not bake them, then freeze them. I would assemble them, freeze them, then bake them from frozen (will need to add some additional time) when you’re ready to serve them.
Just made this tonight. As luck would have it, our son and his girlfriend came for a visit, bringing 2 pounds of cherries, and the rest is history. The envelope, please…and the winner is…THIS RECIPE!! The only changes I made were to add some almond extract and more lemon juice after tasting the filling, and that was out of personal taste. It wasn’t tart enough to suit us, so with those minor alterations, the rich, crimson filling made for a spectacular presentation. The cobbler topping was outstanding! It was melt-in-your-mouth tender, lightly sweetened, and presented the perfect foil for those cherries. I will use it for the procession of summer fruits that the next couple of months bring. I had intended to make a Bon Appetit recipe that uses creme fraiche, but bailed on that, opting instead to make this one. I’m glad I made that choice, because nothing could have possibly been better than what’s written right here! The ne plus ultra of cobblers. Look no further.
My kids discovered a bumper crop of black raspberries behind the barn yesterday, so I will be making this cobbler tonight, using the raspberries. I hope it turns out as good as your cherry cobbler looks!
If you live in the vicinity of a Publix supermarket, today will be the last day of sweet cherries being on sale for $1.99/lb. They are very plump and delicious this year!
I agree that cobblers are much easier than pies, and that vanilla ice cream is a must. I do love cherries. I think it is because they are around for such a short time of the year. Thanks for the recipe! Looking forward to trying this as soon as I can get my hands on some cherries.
mmmm, love this! looks delicious!
Perfect timing, M! Picked about 8# of “Lambert” cherries (not unlike a Bing, just juicier) for $0.75/lb :) :)
How long did it take you to pit 2lbs of cherries?
Hi Lynne, About 10-15 minutes.
Wow, Michelle, you’re FAST! Do you have a pitter? It took me nearly an hour to stem and pit the 2 pounds, working by hand. Probably just that as I age, my manual dexterity ain’t what it used to be. Of course, nothing else is, either, but I digress… I cut each one in half, then twist them apart, taking the pit out of whichever half it clings to. Sometimes, they release easily. Other times, not so much. My fingernail beds and the skin on my fingertips were discolored as a result (but the cobbler was well worth the trouble!) If this isn’t the method you use, can you possibly describe how you do it? No doubt there’s a much more efficient way than what I’m doing.
Hi Cat, I do use a pitter, this one from OXO – http://www.amazon.com/gp/product/B000NQ925K/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000NQ925K&linkCode=as2&tag=broeyebak-20&linkId=4MMP2HFNMQGICFCM
Thanks for the pointer, Michelle! Just when I think my kitchen has every possible gadget known to man, I discover the next thing that I absolutely must possess. Thank heavens for Amazon…
I got my pitter, and it’s rocked my cherry world!! LOVE it. So fast, and no stained fingers. I processed about 2 pounds in maybe 10 minutes, as compared to the hour it used to take me by hand. One thing, however. I did find that the “splatter shield” isn’t completely effective. Foolishly trusting it to work, I failed to put on my apron. BIG mistake! Of course, I was wearing a white T-shirt. Dumb, dumb, dumb…I’ve now found that about the only thing that works on cherry juice is the Oxiclean powder, dissolved in hot water. The stains disappeared completely in about a minute flat. Again, many thanks for putting me onto this fabulous little gadget.
I don’t remember tasting fresh cherries in my entire life, until 2 weeks ago my boyfriend’s mother bought 2 pounds, one for her house and one for me :D
Loving to bake, the idea has been in my mind since. Now I have no excuse to try this dessert! Of course I have to buy more cherries since I ate most of them, but that’s fine by me :P
Thank you for the recipe!
How would I reheat this if I make it early in the day? And can I use frozen cherries. If so, I should probably defrost before cooking, right?
Hi Dalia, You could reheat it at 350 degrees until warmed through, maybe 15 minutes or so. If using frozen cherries, yes, defrost and drain first.
Shockingly I have never made a cobbler, I need to get on it!
I love cobblers because they are a fuss-free dessert I can whip together in no time and it always comes out amazingly. I absolutely love cherries and this year, the cherries have been extra good! Pinning
Love cobbler! This looks delicious!
We can’t get enough sweet cherries right now! This looks great!
so glad to be seeing recipes using sweet cherries – usually pie/cobbler recipes call for sour cherries and now realize that’s why I probably never liked cherry pie, but could always eat a bowl of fresh cherries all by myself!
I don’t like sour cherries, either; sweet cherries FTW!
I need to get down to the grocery store ASAP and start baking with cherries! Cobblers are a favorite of mine, too! I just love biscuits!
Looks soooo good! Well done :)
Cobblers just remind me of cozy happiness. Plunk down on the back deck after dinner with a good cherry cobbler and a cup of tea!
I too like cobblers because they seem to come together for me better than pies which I have the potential to totally bomb! Oh well, you win some, you lose some.
Such a great summer fruit dessert! This looks great!