Description
This Fresh Cherry Cobbler recipe features a luscious homemade cherry filling simmered to perfection and topped with a tender biscuit crust. With a balanced sweetness and a hint of vanilla, this classic dessert is baked until bubbly and golden, making it a perfect treat for any occasion.
Ingredients
Scale
Cherry Filling
- 2 pounds fresh cherries, pitted and halved (5-6 cups)
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 3 tablespoons water (or more as needed)
- 1 teaspoon vanilla extract (or almond)
Topping
- 1 cup all-purpose flour (spooned and levelled)
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter (cold from fridge)
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
Instructions
- Cook cherries: Place 2 pounds fresh cherries in a large pan with 2 tablespoons brown sugar and 2 tablespoons white sugar. Bring to a boil, then immediately reduce heat to a simmer. Cover and simmer for 5 minutes, or until fruit has softened. Remove from heat.
- Thicken filling: Whisk together 2 tablespoons cornstarch with 2 tablespoons lemon juice, 3 tablespoons water and 1 teaspoon vanilla extract in a small bowl. Stir through cherries quickly and thoroughly to avoid lumps. Add another tablespoon water if filling seems too dry. Check for sweetness and adjust sugar to your taste. Set filling aside.
- Prep oven: Heat oven to 350°F (175°C) and line a baking sheet to catch any spills during baking.
- Make topping: In a mixing bowl, whisk together 1 cup all-purpose flour, 2 tablespoons white sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Cut in 1/4 cup cold butter from the fridge until the mixture looks crumbly. Combine 1/2 cup buttermilk and 1/2 teaspoon vanilla extract, then pour over the flour mixture. Stir using a spoon or spatula just until no more dry flour remains; do not overmix. The batter will be thick.
- Assemble: Spread the cherry filling evenly in a 9-inch deep pie plate, 9×9 inch baking dish, or other 2-2.5 quart casserole dish. Drop the biscuit batter over the filling by the tablespoon. Sprinkle with extra sugar if desired.
- Bake: Place the baking sheet under the dish to catch any spills and bake in the preheated oven for 30-40 minutes, until the filling is bubbly and the biscuit topping is fully baked and golden. Loosely cover the cobbler with foil if the top gets too dark after 20-25 minutes. Let the cobbler sit for 5 minutes before serving.
Notes
- To prevent the topping from over-browning, cover loosely with foil if it browns too quickly.
- If filling is too thick, add a tablespoon more water to adjust consistency.
- For a nutty flavor, replace vanilla extract with almond extract in the filling.
- Serve warm with ice cream or whipped cream for best results.
- Ensure cherries are pitted before cooking to avoid bitterness and ease eating.
