Easy Cherry Cobbler with Fresh Cherries

This fresh cherry cobbler is made from scratch with sweet cherries, a simple buttery topping, and just the right amount of tartness. It’s an easy cherry cobbler with fresh cherries that works great with sour cherries or bing cherries too.

5 from 2 votes

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Prep Time 40

Cook Time 30

Cooling time 15

Total Time 1 25

Course Dessert

Cuisine American

Servings people

Calories 340 kcal

Equipment

Cherry pitter
Citrus juicer
Sifter
2½ quart baking dish or an 8x8 baking dish

Ingredients

Cherry Filling

1½ pounds fresh sweet cherries about 5 cups after pitting and cutting in half
⅓ cup sugar
½ cup water
1 tablespoon lemon juice freshly squeezed, if possible
1 tablespoon cornstarch
2 teaspoons vanilla bean paste
1 teaspoon almond extract

Cobbler Topping

1 cup flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons butter
3 tablespoons milk

For serving

vanilla ice cream

Instructions

Preheat the oven to 375ºF. Rub a 2½ quart pan with butter and set aside.
Remove stems, rinse, and pat the cherries dry. Pit the cherries and cut them in half. If you don't have a cherry pitter, see the notes section below for instructions to remove the seeds without one.
Bring cherries, ⅓ cup sugar, water, lemon juice, cornstarch, and vanilla bean paste to a boil. Reduce the heat and simmer for 5 minutes, stirring often. Remove from the heat and allow to cool slightly while preparing the topping.
Sift together flour, ½ cup sugar, baking powder, and salt. Cut the butter in with a fork until the mixture is uniformly crumbly. Add the milk, and mix until combined.
Pour the cherry filling into the prepared pan. Sprinkle topping crumbles over cherry filling.
Bake in the preheated oven for 30-35 minutes or until cobbler crust is browned and cherries are bubbly around the sides.
Let cool for 15 minutes before serving. Top with whipped topping and vanilla ice cream.

Notes

Remove pits from cherries by slicing with a paring knife all around the center of the cherry. Twist each side of the cherry to open. Using the tip of the knife, carefully pry out the pit from the bottom of the cherry (not near the stem), and the pit will pop out. If the pit is hard to remove, use your thumb instead.

Nutritional information is for the cherry cobbler only and does not include the ice cream or whipped topping.

Nutrition

Keyword cherry, cobbler

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