Cherry Cobbler
This cherry cobbler pairs a juicy cherry filling made from fresh pitted cherries with a tender, cake-like topping. It's best served warm with vanilla ice cream for an ideal summer dessert.
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This cherry cobbler pairs a juicy cherry filling made from fresh pitted cherries with a tender, cake-like topping. It's best served warm with vanilla ice cream for an ideal summer dessert.
Delivery in as fast as one hour.*
Prices vary by store
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First, wash, pit, and halve the fresh cherries.
In a large bowl, combine the prepared cherries with 1/2 cup of sugar, cornstarch, the juice of half a lemon, and a splash of almond extract. Mix until everything is well combined.
Pour the cherry filling into a 9-inch pie dish or a similar-sized baking dish.
In a separate mixing bowl, prepare the topping by whisking together the all-purpose flour, 1 cup of sugar, and baking powder.
To the dry ingredients, add the egg, another splash of almond extract, and the melted butter.
Whisk the topping ingredients together until a thick, smooth batter forms.
Dollop the batter over the cherry filling and use a spatula to gently spread it into an even layer.
Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
Let the cobbler cool for a few minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream.
Store covered at room temperature for 2 days, or refrigerate for up to 5 days. Reheat gently in a 300°F oven until warm. The cobbler does not freeze well due to the cake topping.
Yes. Use thawed frozen cherries and drain excess liquid before mixing with sugar and cornstarch to avoid a soupy filling.
The topping should be golden brown and a toothpick inserted into the cake layer should come out clean. The cherry filling may bubble slightly at the edges.
Prepare the filling and topping separately up to 4 hours ahead, then assemble and bake when ready. Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days; reheat gently in a 300°F oven.
Vanilla extract (1/2 tsp) works well as a substitute, or omit it entirely without significantly affecting the flavor.
Yes. Double the recipe and bake in a 9x13-inch baking dish; increase baking time by 10–15 minutes until the topping is golden and set.
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