Sweet Cherry Cobbler
A homestyle Sweet Cherry Cobbler featuring fresh summer cherries nestled beneath a golden, buttery crust that’s simultaneously crisp and tender—the perfect canvas for a scoop of vanilla ice cream.
Ingredients
- 4 cups fresh sweet cherries pitted (about 2 pounds whole cherries)
- ¾ cup granulated sugar divided
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- ¼ teaspoon almond extract optional but enhances cherry flavor beautifully
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 1 cup milk room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar for topping optional
Instructions
- Preheat your oven to 350°F (175°C) and position a rack in the middle. Grease a 9-inch round or square baking dish.
- Prepare the cherry filling by combining pitted cherries, ¼ cup of granulated sugar, cornstarch, lemon juice, and almond extract in a bowl. Toss gently until cherries are evenly coated. Set aside for 10 minutes to allow juices to release.
- Make the cobbler batter by whisking together flour, remaining ½ cup sugar, baking powder, and salt in a medium bowl. In a separate bowl, combine melted butter, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined.
- Pour the batter into your prepared baking dish, spreading it evenly across the bottom. Do not stir after this point.
- Spoon the cherry mixture evenly over the batter, including all the accumulated juices. The fruit will appear to sink, but the batter will rise around and through the cherries during baking.
- Sprinkle the top with coarse sugar if using, for an extra crisp, sparkly crust.
- Bake for 40-45 minutes until the topping is golden brown and a toothpick inserted into the cake portion comes out clean. The filling should be bubbling around the edges.
- Allow the cobbler to cool for at least 15 minutes before serving to let the filling set slightly. Serve warm with vanilla ice cream or lightly whipped cream.
Notes
- If using frozen cherries, do not thaw them first. Add an extra tablespoon of cornstarch to account for additional moisture.
- The cobbler will keep at room temperature for 2 days or refrigerated for up to 5 days. Reheat individual portions in the microwave for 20-30 seconds.
- For a deeper flavor, try using brown sugar instead of granulated sugar in the cherry mixture.
- The almond extract is optional but pairs exceptionally well with cherries, even just a tiny amount elevates the natural cherry flavor.
- This recipe works beautifully with other summer fruits like peaches, blackberries, or a mixed berry blend.