Easy Cherry Cobbler

The final dish
As seen on
Sally’s
Total Time
1 hour, 10 minutes
Prep Time
15 minutes
Cook Time
55 minutes
Rating
4.9 out of 5 stars
(11)

Ingredients

serves 8
  • 4 cups (560–660g) fresh sweet cherries, pitted and halved
  • 6 Tablespoons (85g) unsalted butter, cut into 6 pieces
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (240ml) whole milk (nondairy is fine)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • optional: 1–2 Tablespoons coarse sugar for sprinkling
How would you rate this recipe?

Preparation

Chef’s notes

Make Ahead & Freezing Instructions:
I do not recommend preparing and refrigerating the cobbler, unbaked, because the butter will solidify, the cherries may begin to soften too much, and the batter can become watery/thinner the longer it sits. You also do not want to prepare the batter in advance as the baking powder is initially activated once mixed with wet ingredients. The only way to prepare ahead of time is to have the cherries pitted and ready to go. Baked cobbler freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 300°F (149°C) oven, covered with aluminum foil, for 20 minutes or until heated through.
Special Tools:
Cherry Pitter or this Mega Cherry Pitter | Mixing Bowl (preferably with pour spout) | Whisk | 9-inch Square Baking Dish or 10-inch Cast Iron Skillet (or similar size) | Cooling Rack
Cherries:
I use fresh dark sweet cherries in the pictured cobbler, but you can also use Rainier cherries or a 50/50 combination of dark sweet and Rainier cherries. If using sour cherries, increase sugar to 1 cup (200g). You can also use frozen cherries; do not thaw. Halve them while they’re frozen, or you can simply keep them whole. If using frozen, bake time will be 5–10 minutes longer. Allow to cool for 15–20 minutes before serving; cobbler made with frozen cherries needs a little extra time to set after baking. It also doesn’t look quite as pretty on top, but tastes just as delicious!
Other Fruits:
You can make this with berries instead. (But for more tart berries like boysenberries/marionberries, increase sugar to 1 cup.) If you want to use raspberries, I recommend mixing them with another berry because they’re so fragile and delicate. I’m sure you could use sliced peaches, apricots, or plums; we just haven’t tested it yet.
Flour:
If preferred, you can use self-rising flour in this recipe. If you do, omit the added baking powder and salt.
Milk:
I recommend whole milk for the best taste and texture, but you can use buttermilk, reduced-fat or nondairy milk in a pinch. Avoid using nonfat milk.
Almond Extract:
If you omit the almond extract, I recommend adding about 1 teaspoon of lemon zest for some extra flavor.
Looking for an ad free version of your favorite recipe?
Thank you for requesting a recipe!
We will send you an email when it's ready.

More recipes by Sally’s