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Want to make cherry cobbler with fresh cherries? This recipe combines a jammy cherry filling with a golden sugar cookie topping for the perfect summer dessert.
Is there anything more quintessential summer than fresh fruit that is super ripe and juicy? We always look forward to fresh cherry season so we can keep bags of fresh cherries in our refrigerator at all times. It is even better when you find them on sale, and you can make a homemade cherry cobbler or cherry jam.
I just created the BEST CHERRY COBBLER Recipe! It is perfectly sweet with a touch of sugar added to the freshly pitted cherries and then the cherries are tossed with a sprinkle of almond and vanilla extract, which pulls out the flavor.
The Fresh Cherry Cobbler Topping is what dreams are made of. The cobbler topping is made with butter, sugar, flour, baking powder, and a pinch of salt. The ratio of butter, sugar, and flour makes it taste like the most perfect sugar cookie topping. You could even call this SUGAR COOKIE CHERRY COBBLER.
Since cherries are in season now, I suggest using fresh cherries. I bought this fresh cherry pitter to make removing the pits super easy!
Why you will love this Cherry Cobbler Recipe:
- Fresh cherries! Unlike canned cherries, fresh cherries cook down into a jammy, glossy filling without turning to mush.
- Cornstarch creates the perfect thickness. No runny filling here — just a perfectly sweet spoonable cherry sauce.
- Almond extract is the secret ingredient. Paired with vanilla, it deepens the cherry flavor. Almond and cherry are a perfect match.
- The topping bakes like a sugar cookie. Made with melted butter, sugar, flour, baking powder, and salt, it turns golden and slightly crackly on top while staying tender underneath.
Ingredients:
Here is what you need to make fresh cherry cobbler made with fresh cherries and topped with a butter sugar cookie crust.
Cherry Filling:
- Fresh Cherries (pitted)
- Sugar
- Cornstarch *
- Vanilla Extract
- Almond Extract
Cherry Cobbler Topping:
- Butter (melted)
- Sugar
- Flour
- Baking Powder
- Salt
- Sparkling Sugar (to sprinkle on the top)
If you want to use frozen cherries in this Cherry Cobbler recipe, I suggest adding additional cornstarch since there will be additional liquid as the cherries defrost.
If you use frozen cherries, I suggest using 1 1/2-2 Tablespoons of cornstarch instead of 2 teaspoons.
How to make an Easy Cherry Cobbler:
- Remove the pits from the fresh cherries. Once all of the pits have been removed, toss the fresh cherries with sugar, cornstarch, vanilla and almond extract. Pour into a 8-inch baking dish.
- Make the Cherry Cobbler Topping by mixing together melted butter, sugar, flour, baking powder, and salt. Roll into balls and then slightly flatten with your hands and place on top of the sugared cherries.
- If you have sparkling sugar, sprinkle on top of the cobbler topping. If you don’t have sparkling or pearl sugar, sprinkle a tough of granulated sugar over the top.
- Bake until the cherries are bubbling and the crust is a light golden color. Let it cool slightly and then top with vanilla bean ice cream.
This Old Fashioned Cherry Cobbler with Fresh Cherries is best served with a big scoop of vanilla ice cream. It pairs perfectly with the homemade cherry cobbler. This cherry dessert made with fresh cherries will be the annual summer dessert! If you have extra fresh cherries, I also love to make my homemade cherry pie or cherry galette.
Tips for making the Best Cherry Cobbler:
- Pit your cherries efficiently. A cherry pitter makes this process much faster, but if you don’t have one, a clean paper clip or the tip of a chopstick works in a pinch.
- Don’t skip the resting time. Cutting into the cobbler too soon will give you a runnier filling — a short rest lets the cornstarch fully set.
- Adjust sugar to your cherries. If your cherries are very sweet, you can reduce the sugar in the filling slightly. If they’re more tart, keep it as written.
Frequently Asked Questions:
- Can I use frozen cherries instead of fresh cherries?
Yes! Frozen cherries work well when fresh aren’t in season. Just thaw and drain them first so the filling doesn’t become too watery. If you use frozen cherries, I suggest using 1 1/2 – 2 Tablespoons of cornstarch instead of 2 teaspoons of cornstarch. - Can I use canned cherries? It’s not recommended. Canned cherries carry too much liquid and won’t hold up as well in the cobbler, resulting in a soggier filling.
- Why is my cobbler filling too runny?
This usually happens if the cherries release too much juice or if there isn’t enough thickener. Adding more cornstarch helps the filling set properly. - Can I make cherry cobbler ahead of time?
Yes, you can assemble it a few hours ahead and bake when ready. For best texture, it’s best served fresh out of the oven. - What’s the difference between cobbler and crisp?
A cobbler has a biscuit, sugar cookie, or cake-like topping, while a crisp typically uses an oat-based, crunchy topping. - How do I store leftover cherry cobbler? Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or warm the whole dish in a 300°F oven until heated through.
Popular Fruit Dessert Recipes:
PEACH COBBLER
BLACKBERRY COBBLER
TEXAS-STYLE BLUEBERRY COBBLER
PEACH CRISP
STRAWBERRY CRISP
More Cobbler and Crisp Recipes:
Here is a collection of all of my fruit crisp and cobbler recipes.
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Cherry Cobbler
Equipment
- 8 inch square cake pan
- mixing bowl set
- measuring cups and spoons
Ingredients
Cherry Filling:
- 5 cups Fresh Cherries (pitted)
- 2 Tablespoons Sugar
- 2 teaspoons Cornstarch *
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Almond Extract
Cherry Cobbler Topping:
- 1/2 cup Butter (melted)
- 3/4 cup Sugar
- 1 cup Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- Sparkling Sugar (to sprinkle on the top)
Instructions
- Preheat the oven to 350 degrees. Pit the cherries, by removing the pits. Place the pitted cherries into a bowl and toss with sugar, cornstarch, vanilla, and almond extracts.
- In a medium bowl, add melted butter, sugar, flour, baking powder, and salt. Stir together until all of the ingredients are combined.
- Pour the cherries into a 8-inch baking pan. Roll the cobbler topping into balls and then flatten the balls with the palm of your hand. Place on top of the cherries, trying to cover most of the cherries. Sprinkle with a touch of sugar.
- Bake for 30-35 minutes or until the cherry juices are bubbling and the cobbler topping is a light golden color.
- Remove from the oven and let sit for 15 minutes to allow the juices to set up. Serve with vanilla bean ice cream.
Notes
- I suggest using fresh pitted cherries but if you would like to use frozen cherries, I suggest increasing the cornstarch to 1 1/2 – 2 Tablespoons.
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was delicious! I didn’t have the almond extract so I sprinkled a little cinnamon for some more depth of flavor. We served it with eggnog ice cream. I found the dough needs to be worked a little to get the sugar to dissolve in your dough… man advice is, If you use frozen cherries, thaw them and be careful for pits
This turned out so perfectly! I cant wait to make it again!
Thank you so much for making this recipe Judith!