Fresh Cherry Cobbler 


Cobblers are easily one of my favorite desserts, especially if they’re topped with ice cream. But I always find myself sad before I reach the end and I’ve lost all self control and eaten all of the topping before I finish the fruit, so then I’m just left with warm fruit and melted ice cream for dessert. Still delicious but definitely not as fun or satisfying.

Then, I had a revelation. I realized – hey, there are no rules in a cobbler! If I want more topping, I’ll just add more topping.

So I did. And it was so deliciously worth the extra five minutes that I will probably never make a cobbler the boring one topping traditional way again.

Give it a try, and I bet you won’t either!

To begin – cherries. I like to use the dark ones, but really any kind will do. Make sure to taste them before cooking with them, so you make sure you’ve got good ones!

Using fresh cherries is worth the extra time it takes to take out the pit. They really have such a different flavor than canned or even frozen. Although, if you can’t find fresh, I would definitely pick frozen as a substitute. Just make sure they’re completely thawed and drained before use, or your cobbler will have too much liquid and it will become like cherry soup. No one wants soggy cherry soup.

To pit them, you can do it a number of ways. I sliced mine down the center vertically all the way around and scooped out the pit with my fingers. Another way is to push a straw through the center and pop out the pit. Either way, you’ll need about 3 cups of halved, pitted cherries.

Here is another reason why it is so important to taste your cherries before hand. You can adjust the sugar accordingly. Obviously if you have sweeter cherries, you’ll want to add less sugar, and more sugar for tart cherries. These ones were pretty tart so I went with 1 cup of sugar. I also added 2 heaping tbsps. of corn starch and the zest and juice of 1 lemon.

Then I gave it a thorough mix to make sure everything was nice and saturated with no dry sugar or corn starch left over. After I was happy with the mixture, I set it aside and began on topping number one.

I really like a biscuit type of cobbler topping, so thats what I went with for the first topping. In a medium size mixing bowl I whisked together 1 1/2 cups of flour with 1 cup of sugar, 2 tsps. of baking powder, and 1/4 tsp. of salt


Then, I added in 1 stick of cold cubed butter. Its important for the butter to be as cold as possible at this point so it doesn’t melt before you add it to the cobbler.



Using a fork (a pastry cutter would work fine also) I cut the butter into the flour mixture until it was broken down into almost pea sized lumps.

Next, I added 3/4 cup of heavy cream and gave it a good stir. The dough at this point should be fairly sticky.

After I got the first topping together, I started to assemble the cobbler. I placed the cherry mixture in an even layer on the bottom and then layered the dough in large dollops over the top. Do not spread or even out. You want the cracks and crevices in the dough.

When the first topping was on the cobbler, I set it aside and started on the second. An easy and simple streusel.

For the second topping, I mixed together 1 cup of flour with 1/2 cup of brown sugar and 1/4 tsp. of salt. It’s always important to put a small amount of salt into sweet dishes because it really helps to balance out the flavors.

Once the dry ingredients were mixed, I then stirred in 6 tbsps. of melted butter and mixed until the texture was similar to wet sand.

Then, I sprinkled the streusel topping over the first topping and put the cobbler in a preheated oven at 375° F for about 45 minutes.


The hardest part about making this cobbler was telling the whole family to wait while I photographed it. It filled the whole house with the smell of sweet cherries the entire time it was baking, so by the time it was done we were more than ready to dig in. I like to serve this with vanilla ice cream or fresh whipped cream.



Fresh Cherry Cobbler 

Prep time: 30 Minutes    Cook time: 45 Minutes

Yield: 6 servings



3 cups pitted, halved cherries

1 cup sugar

2 tbsp. corn starch

zest and juice of 1 lemon

Biscuit topping: 

1 1/2 cups all-purpose flour

1 cup sugar

2 tsp.  baking powder

1/4 tsp. salt

3/4 cup heavy cream

Streusel topping:

1 cup flour

1/2 cup light brown sugar

1/4 tsp. salt

6 tbsp. butter, melted


Preheat oven to 375° F.

For the filling, begin by removing the pit from the cherries and slice them in half. In a large mixing bowl add the cherries, sugar, lemon juice, lemon zest, and corn starch. Mix throughly until completely saturated. Place the cherries into baking dish and set aside.

For the biscuit topping, in a large mixing bowl whisk together the flour, sugar, salt, and baking powder. Next cut in 1 stick of butter until it has broken down into pea sized lumps. next fold in heavy cream. Dough should be slightly sticky. Cover the cherry layer with the biscuit dough layer but placing dollops over the top. Do not spread of even out. Set aside.

For the streusel topping, in a medium size mixing bowl whisk together the flour, brown sugar, and salt. Next add the melted butter and stir until the mixture is similar to wet sand. Sprinkle the streusel over the cobbler and bake for 45 minutes or until done. Serve with ice cream or fresh whipped cream. Enjoy!

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