Cherry Cobbler with fresh or frozen cherries is the ultimate summer dessert for potlucks, family reunions, and cookouts. This nostalgic dessert is a timeless classic that never fails to satisfy. This tantalizing homemade dessert has a layer of sweet and tart cherries that are topped with a buttery cinnamon biscuit crust. It’s simply devine.
Grab a bowl and a spoon, and get ready to learn how to make your this unforgettable cherry cobbler!
Cherry Cobbler with fresh or frozen cherries
Nostalgic = Sentimentality for the past particularly a period or place with happy personal associations.
Oh, what sweet, nostalgic memories I have picking berries and making cobblers with my great-grandmother during the summer when I was little. We also made and tea cakes, apricot nectar cakes, and sock-it-to-cakes. Does anyone remember those classics? Did you cook with a grandparent? I honestly think that’s why I enjoy baking so much now.
I digress.
Cobblers are easy to make, taste wonderful, and a great way to use abundant summer fruit. That’s why they’re classics. They’ve stood the test of time. Although I didn’t grow up eating cherry cobblers, we certain had plenty peach cobblers and blackberry cobblers on the table.
My cherry cobbler recipe is super simple. You can use fresh, frozen, or canned cherry (pie filling). You can be enjoying this deliciousness in 45 minutes.
Cobbler Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
For the filling:
- Cherries, fresh or frozen, pitted. You can also use cherry pie filling.
- Butter. You can use salted or unsalted. If you use unsalted, you may want to add a pinch of salt to your filling.
- Granulated sugar. (for cherries)
- Lemon juice.
- Cornstarch.
- Cold water.
For crust:
- Flour.
- Brown sugar.
- Granulated sugar.
- Baking powder. Use this as a opportunity to check the date on your baking powder. 😉
- Salt.
- Cinnamon. (optional) Or substitute ginger, cardamom, or nutmeg.
- Butter. Your choice either salted or unsalted.
- Heavy cream. You can sub whole or evaporated milk. I haven’t tested it with almond, cashew, or soy milk.
How to store your cherry cobbler
Store this Cherry Blueberry Cobbler in the pan you baked it in covered with foil or plastic wrap in the fridge for 3-5 days. You can reheat in the microwave in 30 second intervals.
Tools and Equipment
- Mixing bowls
- Measuring cups and spoons
- Silicone spatula
- Pastry blender
- Dutch oven or skillet that goes from stovetop to oven OR large pan for stovetop and casserole dish for oven
Recipe Variations and Substitutions
You can use this same recipe with any berry or fruit.
Fresh fruit is best, but frozen will work too. Note that frozen fruit may produce more juice when baked as compared to fresh.
Gluten-free. Make this cobbler gf by using a 1-to-1 gluten-free all-purpose cooking blend.
As well, you can add chopped pecans or walnuts (or any nut) the the pastry dough for extra crunch and flavor.
If you’re not a fan of cinnamon, simply omit. Or, you can use ginger, cardamom, or nutmeg.
Optional crust. You can use a store-bought pie crust to top the cobbler with. As well, you can make the cinnamon pastry that I used.
Cherry Cobbler FAQ
Any type cherry works for this recipe. Some cherries aren’t as sweet as other varieties so be sure to taste your cherry mixture and add more sugar is needed.
Yes. You can make and freeze or you can prepare the cherry filling on the stovetop. Cool completely and refrigerate or freeze (depending on how long it’ll be before you make the cobbler.) Thaw the filling in the refrigerator and prepare your pastry according to the directions in the recipe card.
Yes. For best results, allow the cobbler to cool after baking. Cover it tightly with plastic wrap and foil. Freeze no longer than 90 days. To reheat after frozen, allow the cobbler to thaw completely in the fridge. Place it in a preheated 350o oven for 15-20 minutes or until heated through. As well, you can reheat individual portions in the microwave. Note, the crust never gets as crisp as is it originally after being frozen.
Cherry Cobbler
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Save To Your Recipe BoxIngredients
Cherry mixture
- 2 pounds cherries pitted, fresh or frozen cherries
- ¼ cup butter salted or unsalted, your preference
- 1 to 1.5 cups granulated sugar depends on cherries & how sweet you want
- 1 medium lemon juiced (approx 2 to 3 tablespoons)
- 2 tablespoons cornstarch
- ¼ cup cold water
Cinnamon Biscuit Pastry
- 2 cups all-purpose flour
- 4 tablespoons light or dark brown sugar
- 4 tablespoons granulated sugar
- 2 teasppons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 4 tablespoons butter softened
- 1 cup *heavy cream milk whole milk or evaporated milk
Instructions
- If you have a pan (Dutch oven or skillet) that will go from the stovetop to the oven, that is the easiest way to make this cobbler. If not, you can pour the cherry mixture into a casserole dish after they have finished on the stove.
For the cherries
- If using fresh cherries: If you have fresh cherries, you'll first need to pit them. Pit the cherries over a bowl or measuring cup. After they're pitted, place the cherries in your pan and pour any juice in with them. Continue with instructions below.
- If using frozen cherries: They will likely already be pitted (if not, pit them), place the cherries and juice in your pan and follow the preceeding instructions.
- On medium, cook the cherries and juice on the stove along with the butter, sugar, and lemon juice until the cherries are soft. Stir with a wooden spoon occasionally. Taste and add more sugar if needed.
- Dissolve the cornstarch in cold water. Add the cornstarch mixture to the cherry mixture. Cook and stir constantly with a wooden spoon over medium to high heat until the mixture boils. Boil for 1 minute then turn to simmer and simmer until the mixture thickens. Stir continuously. Allow the filling to cool completely before adding the a crust to the top.
- For the cherry pie filling: Use two 20 or 21-ounce cans of cherry pie filling. Proceed with the pastry recipe.
For the Cinnamon Biscuit Pastry
- Preheat the oven to 425℉.
- In a large bowl, combine dry ingredients: flour, brown sugar, remaining granulated sugar, baking powder, cinnamon, and salt.
- With a fork or pastry cutter, cut the butter into the dry ingredients until it resembles wet sand.
- Pour in the cream and stir until combined. Don't over-mix.
- Turn the dough out onto a floured surface and press it into a large circle the size of your pan. Alternatively, you can cut them into round or square biscuits. Place the dough over your cherry mixture, trim the edges if necessary.
- Place the pan in your preheated oven, bake for 30 to 35 minutes until the pastry is browned.
- Allow the cobbler to cool for 5 to 10 minutes before servings. It's great served with vanilla ice cream and/or whipped cream.
- Refrigerate any leftovers in an airtight container for up to 5 days. The crust will become soggy the longer it sits. Reheat in the microwave, time will depend on the size you're reheating.
Notes
Nutrition
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