Fresh cherries hit their peak in early summer. When that happens, you have one mission: make this cherry cobbler recipe. Sweet-tart fruit bakes into a glossy, jammy filling beneath a blanket of tender lemon-scented cream biscuits inspired by strawberry shortcake pastry.
You’ll need two full pounds of sweet cherries. While we rarely recommend single-use kitchen gadgets, a cherry pitter is your best friend here (it also works on olives). There are ways to pit cherries without one, but a tool makes quick work of it.
Don’t skip the almond extract—a small splash deepens the cherry flavor and gives the filling its bakery-style aroma.
Tips for making cherry cobbler
What types of cherries are best for cobbler?
This cherry cobbler recipe works best with fresh sweet cherries, such as Bing or Rainier. Frozen cherries also work well and can go straight into the filling—no need to thaw.
If you want to use sour cherries, reduce the lemon juice in the filling by half since they bring more natural acidity. You can also mix cherry varieties for a more complex flavor.
This cobbler is highly adaptable and works with peaches, berries, or mixed stone fruit depending on the season. If using frozen or especially juicy fruit, you may need slightly more cornstarch to help the filling set properly.
Swap cinnamon for ground cardamom or coriander if you want a different direction. Almond extract can be reduced or omitted when using other fruits, or replaced with a splash of whiskey or liqueur.
Why is my cobbler filling too runny or too thick?
This cherry cobbler is designed to produce soft fruit in a juicy, thick syrup. But juiciness can vary—frozen cherries (or even very ripe fresh ones) may release more liquid as they bake. If you prefer a thicker, more set filling, increase the cornstarch by 1 Tbsp.
Note that the filling will look loose straight from the oven and will thicken as it cools. Let the cobbler rest for at least 10 minutes to give the juices time to settle.
How do I know when cherry cobbler is done baking?
Don’t rely on time alone. The cobbler is done when the filling is actively bubbling through the center of the dish (not just at the edges), and the biscuits are deeply golden brown.
Should I serve cherry cobbler hot or cold?
Let the cobbler cool slightly before serving so the filling can thicken and no one burns their tongue. It’s best warm, spooned into bowls with vanilla ice cream or softly whipped cream.
Watch Claire make the cobbler here →
Recipe information
Total Time
1½ hours
Yield
8 servings
Ingredients
Biscuits
2
¼
1
2
1
½
1⅓
Filling and assembly
2
½
¼
3
1
½
¼
¼
3
2
Special Equipment
Need to make a substitution?
Preparation
Biscuits
Step 1
Whisk 2 cups (250 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 1 Tbsp. baking powder, 2 tsp. finely grated lemon zest, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Add ½ cup (1 stick) chilled unsalted butter, cut into pieces, and toss to coat. Quickly smash butter into flour mixture with your fingers, working until largest pieces are about the size of a pea.
Step 2
Gradually stream 1⅓ cups chilled heavy cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of bowl, to bring together into a mass (dough will feel very wet and sticky).
Step 3
Turn out dough onto a generously floured surface. Pat into a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other (this ensures the flakiest biscuits). Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to ½" thick, dusting with more flour as needed.
Step 4
Using 1½" cutter and dipping in flour often, punch out biscuits as closely as possible. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use (cover if chilling for longer than 30 minutes).
Do ahead: Dough can be made and/or biscuits punched out 1 day ahead; wrap tightly and chill.
Filling and assembly
Step 5
Place a rack in middle of oven; preheat to 400°. Mix 2 lb. fresh (or frozen) sweet cherries (if using frozen cherries, do not thaw before baking ), pitted, ½ cup (100 g) granulated sugar, ¼ cup fresh lemon juice, 3 Tbsp. cornstarch, 1 tsp. vanilla extract, ½ tsp. ground cinnamon, ¼ tsp. almond extract, and ¼ tsp. Diamond Crystal or Morton kosher salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined rimmed baking sheet (this prevents the juices from bubbling over and smoking up your oven).
Step 6
Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps (some overlap is fine; reserve any remaining biscuit to bake at a later time). Brush generously with 3 Tbsp. unsalted butter, melted, slightly cooled; sprinkle with 2 Tbsp. raw sugar.
Step 7
Bake cobbler 10 minutes. Reduce heat to 350° and continue to bake until filling is actively bubbling through the center and biscuits are deep golden brown, 50–65 minutes more. Let cool slightly. Let cobbler rest at least 20–30 minutes; the filling will thicken as it cools. Serve with vanilla ice cream or softly whipped cream.
Do ahead: Cobbler can be baked 1 day ahead. Store tightly covered at room temperature.
Editor’s note: This recipe was first printed in our June 2019 issue as ‘Cherry Biscuit Cobbler’; it has been adapted for style. Head this way for more of our favorite cherry recipes →
