Fresh Cherry Cobbler

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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.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 357kcal

Author: Valerie Brunmeier

Ingredients

Cherry Filling

2 ½ pounds fresh dark cherries pitted (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

Using Frozen Cherries: 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.

Make Ahead Instructions: 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.

Storing Leftovers: Cover the baking dish tightly or transfer leftovers to an airtight container and refrigerate for up to 4 days.

Reheating: Warm individual portions in the microwave or reheat larger portions in a 300 degree F oven until warmed through.

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