Cherry Cobbler Recipe

Rating 5.0
| 0
This cherry cobbler features an almond biscuit topping that accents the juicy, vanilla-scented cherries beneath it. It is a perfect summer dessert for the few weeks dark cherries are in season. After that, frozen cherries work too for a taste of summer any time of the year.
New American
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.


For the Biscuit Topping
2 cup(s)
all-purpose flour, see notes 1
1 tblsp
baking powder
1/2 cup(s)
1 tsp
sea salt or kosher salt, see notes 2
6 oz
cold butter, cubed
3/4 cup(s)
whole milk
1 tblsp
vanilla extract
1 cup(s)
slivered almonds, coarsely chopped
vanilla bean ice cream, to serve
cookies, to serve
For the Cherry Filling
2 lb
fresh or frozen dark cherries, pitted, see notes 3
can of cherry pie filling or 12 oz cherry jam
1/2 cup(s)
granulated sugar
1 tblsp
corn syrup
1 tblsp
cornstarch or arrowroot powder
1 tblsp
all-purpose flour
1 tblsp
vanilla extract or 1 vanilla bean, scraped and seeded
1 tblsp
lemon juice
1/4 tsp
almond extract, optional
For the Egg Wash
1 tblsp

Directions 13 steps | 70 Minutes

Step 1

Measure and prep all ingredients.

Step 2

In a large bowl, combine the flour, baking powder, sugar and salt and mix well.

Step 3

Add the cubed butter and work them into the flour mixture using your fingertips or a pastry cutter until the butter is the size of peas.

Step 4

Add the milk, vanilla and slivered almonds. Knead the dough lightly in the bowl until a rough, shaggy dough forms.

Step 5

Transfer the dough to a floured work surface and divide the dough into 8-10 pieces.

Step 6

Shape each piece of dough into a smooth ball. Place the dough balls back into the bowl, cover with plastic wrap and refrigerate for at least 20 minutes.  

Step 7

Preheat the oven to 350°F. As the biscuit dough chills, prepare the cherry filling. In a medium bowl, combine the pitted cherries, cherry pie filling, granulated sugar, corn syrup, cornstarch, flour, vanilla extract, lemon juice and almond extract, if using.

Step 8

Transfer the cherry filling into an 8x11-inch baking dish.

Step 9

Remove the dough from the refrigerator and arrange the dough balls over the cherries, flattening them slightly to cover most of the cherries in a “cobbled” pattern.

Step 10

Make the egg wash by whisking together the egg and water.

Step 11

Use a pastry brush to lightly brush the flattened dough with the egg wash.

Step 12

Bake for 30 minutes until the cherry filling is hot and bubbly and the topping is golden brown. If there is excess cherry juice, carefully pour it out so only a small bit remains with the cherries.

Step 13

Serve warm with vanilla ice cream and cookies. Enjoy!


  1. Gluten-free flour can be substituted for all-purpose flour.
  2. This recipe uses Morton’s kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
  3. If using frozen cherries, make sure they are thawed and drained before using.

Nutrition Per Serving
View All
20.7 g
7.4 g
77.2 g


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