This easy cherry cobbler features a sweet, juicy cherry filling beneath a soft, buttery biscuit topping. It’s a simple way to highlight fresh summer cherries and is delicious served warm with vanilla ice cream. 
Summertime means cherry season, and this cherry cobbler recipe is one of the best ways to enjoy fresh, sweet, dark red cherries. The fruit cooks into a bubbling, jammy layer, topped with a fluffy, cakey biscuit that browns nicely in the oven. It’s much simpler to make than a traditional pie and highlights the cherries perfectly.
Cherry Cobbler
A cobbler is an uncomplicated fruit dessert made with a fruit base and a biscuit-style topping. This version is similar to a cherry crisp in flavor, but instead of a crunchy oat topping you get a tender biscuit that soaks up some of the cherry juices for a delicious contrast of textures.
The cherry filling uses:
- 6 cups pitted cherries (about 1.5–2 lbs)
- 2/3 cup white sugar
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon almond extract
- 2 tablespoons cornstarch
The lemon juice brightens the cherries and helps release their juices, while a touch of almond extract enhances the cherry flavor. If needed, omit the almond extract, but don’t skip the lemon juice.
Combine all the cherry filling ingredients in a large bowl so the fruit is evenly coated, then transfer the mixture to the bottom of a 9×9-inch baking dish. I prefer a generous fruit layer to keep the cobbler juicy. 
The biscuit topping is a quick, stir-together dough with just enough sugar to balance the fruit. For a light, cakey topping you’ll need:
- 1 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1 large egg yolk (discard the white)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Mix the dry ingredients, then whisk the melted butter, egg yolk, vanilla, and buttermilk together. Gently stir the wet into the dry until just combined — the dough should remain slightly lumpy. Avoid overmixing to keep the topping tender rather than dense.
Break the biscuit dough into small portions, flatten them slightly, and place the pieces over the cherry layer with a little space between each. You don’t need to cover every berry — the biscuits will expand and you want the fruit to bubble through.
Using frozen cherries: Thaw first, then drain and pat the cherries dry before using so the filling doesn’t become too watery.
Using canned cherry pie filling: If you prefer convenience, two 21-ounce cans of cherry pie filling can be used in place of fresh cherries. Pour the filling into the baking dish, top with the biscuit dough, and bake as directed. The final result depends on the quality and flavor of the cherries or filling you choose.
Buttery biscuit topping, plump cherries, and a scoop of vanilla ice cream make a classic summer dessert. Serve warm for the best experience.
For more cherry treats, consider trying cherry crisp, cherry almond bars, or black forest brownies.
Cherry Cobbler
Ingredients
Cherry Layer
- 6 cups pitted cherries (about 1.5 – 2 lbs)
- 2/3 cup white sugar
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon almond extract
- 2 tablespoons cornstarch*
Biscuit Topping
- 1 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1 large egg yolk (discard the white)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk**
Instructions
-
Preheat the oven to 400°F (200°C).
Cherry Layer
-
Add the pitted cherries, sugar, lemon juice, almond extract, and cornstarch to a large bowl.
-
Gently stir until the cherries are evenly coated.
Biscuit Layer
-
Whisk the flour, sugar, baking powder, and salt in a medium bowl.
-
In a liquid measuring cup, whisk the melted butter, egg yolk, vanilla, and buttermilk.
-
Pour the wet ingredients into the dry and stir until just combined. Be careful not to overmix; the batter should look lumpy.
Assemble & Bake
-
Use a slotted spoon to transfer the cherry mixture into a 9×9-inch pan, leaving any excess juice in the bowl if desired.
-
Break the biscuit dough into 8–9 pieces, flatten slightly, and arrange them over the cherries with small gaps between pieces.
-
Lightly cover the pan with foil and bake for 20 minutes.
-
Remove the foil and bake 25–30 more minutes, until the topping is golden and the cherries are bubbling.
-
Allow to cool 10–15 minutes before serving. Optionally sprinkle 1 tablespoon granulated sugar over the topping before baking for extra sparkle. Serve warm with vanilla ice cream.
Notes
**To make a buttermilk substitute, combine 1/2 cup milk with 1 teaspoon fresh lemon juice and let sit for a few minutes.
Store leftovers covered in the refrigerator. To reheat, warm in a 250°F oven covered with foil until heated through.