A buttery cobbler topping studded with sweet, crunchy almonds is baked over juicy cherries to create this Fresh Cherry Cobbler. Serve it warm with a scoop of vanilla ice cream for a special summer treat.
This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
A Note From My Kitchen
As far as I’m concerned, one of the very best things about summer is cherry season. When I see the first sweet cherries arrive at the store, I can’t resist bringing home a bag or two to make this Fresh Cherry Cobbler, with enough cherries left over for a Fresh Cherry Crumb Cake.
I developed this recipe one exceptionally busy summer while our family was preparing for our big move from California to Oregon. In the midst of packing, we were also hosting back-to-back gatherings to say goodbye to family and friends. In need of a make-ahead dessert that could serve a crowd on the 4th of July, I traded my usual skillet, like the one I use for my Skillet Apple Cobbler, for a 13- x 9-inch baking dish. Since cherries and almonds are a match made in heaven, I finished the cobbler with a sprinkling of sugared almonds before popping it in the oven.
Years later, this cherry dessert recipe is still one of my favorite ways to kick off the summer baking season.
This cobbler is super simple to put together. Pitting the cherries is the most time-consuming step, but once that task is done, the rest is a breeze.
Pin this now to find it later
Pin ItIngredient Notes
- Fresh dark sweet cherries: Bing cherries are the most common variety you’ll find at grocery stores during cherry season, typically from May through August. Their firm texture holds up beautifully during baking and their sweet flavor is perfect for pies, crisps, and cobblers. I don’t recommend using sour cherries for this recipe, since they are considerably more tart and would require adjustments to the amount of sugar. See the tips section below for instructions on using frozen cherries when fresh aren’t available.
- Fresh lemon juice: A little lemon juice brightens the flavor of the cherries and balances their sweetness.
- Heavy cream: Adds richness and helps create a tender, biscuit-like cobbler topping.
- Sliced almonds: Cherries and almonds are a classic pairing. The almonds add a subtle nutty flavor and a delicious crunch to the topping.
- Pure vanilla extract: Enhances and warms the flavor of the cherry filling.
How to Pit Cherries
Pitting fresh cherries is the most time-consuming part of making this cobbler, but it’s well worth the effort. I always use my OXO Cherry Pitter when I have a large quantity of cherries to pit. This inexpensive little tool is the quickest and easiest method and, truth be told, I almost always give the job to my husband. Word to the wise: when there’s the promise of Fresh Cherry Cobbler in their future, people become surprisingly motivated to help in the kitchen!
No cherry pitter? No problem. A chopstick or metal pastry tip can be used to push the pits out through the stem end of the cherries. Whichever method you choose, consider wearing an apron or old shirt since cherry juice can stain fabrics.
How to Make Fresh Cherry Cobbler
- Place the pitted cherries in a large mixing bowl and toss them with some fresh lemon juice and vanilla extract. Add sugar and flour and toss again to coat the cherries with the sweet mixture.
- Transfer the cherry mixture to a greased 13- x 9-inch baking dish.
- In a medium bowl, whisk the flour, sugar, baking powder, and salt.
- Add the melted butter and a little heavy cream and stir with a wooden spoon until it forms a soft dough. I love this rich, silky dough!
- Scatter pieces of the cobbler dough over the top of the cherries in the baking dish.
- Combine sliced almonds, a touch of melted butter and a little sugar in a small mixing bowl and sprinkle it over the top of the cobbler dough. Bake as directed.
Valerie’s Tips
- Frozen cherries work, too. If fresh cherries aren’t available, use three 12-ounce bags of frozen pitted dark sweet cherries with no sugar added. Thaw them completely and drain well before proceeding with the recipe. I also use frozen cherries to make my Easy Cherry Crisp, another family favorite that’s delicious year-round.
- Keep an eye on the topping. If the cobbler is browning too quickly, loosely tent a piece of foil over the pan for the remainder of the baking time.
- Don’t skip the resting time. Allow the cobbler to rest for 15 to 20 minutes after baking. This gives the filling time to thicken and makes it easier to serve.
- Serve it warm. Fresh Cherry Cobbler is especially delicious served warm with a scoop of vanilla ice cream.
Storage and Make-Ahead Tips
Make ahead: Assemble the cobbler up to 24 hours in advance, cover tightly, and refrigerate until ready to bake. Remove the baking dish from the fridge and let it stand at room temperature for about 30 minutes before baking to take the chill off. If the cobbler is still cold when it goes into the oven, you may need to add a few extra minutes to the baking time.
Refrigerate leftovers: Cover the baking dish tightly or transfer leftovers to an airtight container and refrigerate for up to 4 days.
Reheat before serving: Warm individual portions in the microwave or reheat larger portions in a 300 degree F oven until warmed through.
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Fresh Cherry Cobbler
Ingredients
Cherry Filling
- 2 ½ pounds pitted fresh dark cherries, (see notes below if using frozen cherries)
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- ¾ cup granulated sugar
- ¼ cup all purpose flour
Cobbler Dough
- 1½ cups all purpose flour
- ¾ cups sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup melted butter
- ⅓ cup heavy cream
Almond Topping
- ½ cup sliced almonds
- 2 tablespoons granulated sugar
- 1 tablespoon butter, melted
Instructions
For the Cherry Filling
- Preheat oven to 375 °F. Lightly coat a 13- x 9-inch baking dish with nonstick cooking spray.
- In a large bowl, toss the pitted cherries with the lemon juice and vanilla. Add the sugar and ¼ cup flour and stir to combine. Pour into the prepared baking dish.
For the Cobbler Dough
- In a medium mixing bowl, combine the flour, sugar, baking powder and salt. Add the melted butter and cream and stir to form a soft dough. Scatter the pieces of the dough over the top of the cherries.
For the Almond Topping
- In a small bowl, combine the almonds, sugar, and melted butter. Scatter the mixture over the top of the cobbler dough.
Bake
- Transfer the baking dish to the preheated oven and bake for 30 to 35 minutes, until the cherry filling is bubbly and the cobbler topping is golden brown. If you notice the top getting too dark, set a sheet of foil lightly over the top of the baking dish for the remainder of the baking time.
- Allow the cobbler to cool for 15 to 20 minutes before serving. The juices will thicken and set up, and it will be wonderfully warm and ready for serving.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
This post was originally published on July 14, 2019. It has been updated with new images and additional content.
Could I cut back on the sugar amount?
I find the amount of sugar just right but feel free to adjust as needed.
Hi Valerie. How imperative is it to drain the thawed cherries? Seems the residual juice could enhance the flavor, no?
This recipe looks totally delicious and I personally would love it but my partner does not eat nuts! Can you think of something that I could use to replace the almonds?
Hi Ian. Classic cobbler doesn’t even include the almonds, just the cobbler dough, so I’d be inclined to just leave the almond topping off altogether. It will still be delicious. Enjoy!