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Cherry cobbler on a plate topped with a scoop of vanilla ice cream and a sprig of mint.
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Cherry Cobbler Recipe

This Easy Cherry Cobbler is made with fresh cherries, vanilla, almond extract, cinnamon and a buttery homemade cobbler topping. The cherry filling bakes up sweet, juicy and bubbling while the topping turns golden around the edges and soft in the center. Serve warm with vanilla ice cream or whipped cream for the perfect summer dessert.
Prep Time20 minutes
Cook Time45 minutes
Resting Time15 minutes
Total Time1 hour 20 minutes
Course: brunch, Dessert
Cuisine: American, Southern
Servings: 8
Author: Kellie
Cost: $10

Equipment

  • whisk
  • mixing bowl
  • measuring cup
  • measuring spoons
  • 13x9 inch baking dish

Ingredients

  • 5 tablespoons salted butter
  • 1 cup all-purpose flour
  • 1 1/4 cups granulated sugar divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup half and half
  • 5 cups fresh cherries pitted and halved
  • 1/2 cup light brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice

Instructions

  • Place the butter in a 13x9-inch baking dish and transfer the dish to the oven. Let the butter melt while the oven preheats.
  • In a medium bowl, whisk together the flour, 1 cup granulated sugar, baking powder and salt. Slowly whisk in the half and half until the batter is smooth. Set aside.
  • In a separate bowl, toss the cherries with the remaining 1/4 cup granulated sugar, brown sugar, cornstarch, vanilla extract, almond extract, cinnamon and lemon juice until evenly coated.
  • Carefully remove the baking dish from the oven. Pour the batter evenly over the melted butter. Do not stir.
  • Spoon the cherry mixture evenly over the batter. Do not stir.
  • Bake for 40 to 45 minutes, or until the cobbler is golden brown and the cherry filling is bubbling around the edges.
  • Let the cobbler rest for 10 to 15 minutes before serving.
  • Serve warm with vanilla ice cream or whipped cream, if desired.

Notes

  • Do not stir the batter, butter and cherries together after layering. The cobbler bakes best when the layers stay separate.
  • Fresh sweet cherries, such as Bing or Rainier, work best in this recipe.
  • If using tart cherries, add 2 to 3 extra tablespoons of granulated sugar to the cherry filling.
  • Frozen cherries can be used in place of fresh cherries. Do not thaw before using, but add a few extra minutes to the baking time if needed.
  • Cornstarch helps thicken the cherry filling so the cobbler isn’t watery.
  • Let the cobbler rest for 10 to 15 minutes before serving so the filling has time to thicken.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Reheat individual servings in the microwave or warm larger portions in a 350°F oven until heated through.

Nutrition

Calories: 394kcal | Carbohydrates: 74g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 226mg | Potassium: 424mg | Fiber: 2g | Sugar: 57g | Vitamin A: 381IU | Vitamin C: 7mg | Calcium: 126mg | Iron: 1mg