Cherry Cobbler

Name: Classic Cherry Cobbler with Tapioca Thickener
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: ¾ cup sugar; 3 tbsp tapioca starch; ⅛ tsp salt; ⅛ tsp baking soda; 5 cups cherries, pitted; ¼ tsp almond extract; ¾ cup all purpose flour; ½ tsp baking powder; 2 tsp sugar; ¼ tsp salt; 6 tbsp unsalted butter, chilled, cut into ½-inch cubes; ⅓ cup buttermilk, chilled

This cherry cobbler combines a juicy, tangy fruit filling thickened with tapioca starch and topped with crisp, tender biscuits. Almond extract enhances the natural cherry flavor while low-temperature cooking preserves the fruit's bright acidity.

🌍American 🥗Vegetarian 🏷️Cherry 🏷️Cobbler 🏷️Dessert 🏷️Family-friendly

Total

1h

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

¾ cup sugar
3 tbsp tapioca starch
⅛ tsp salt
⅛ tsp baking soda
5 cups cherries, pitted
¼ tsp almond extract
¾ cup all purpose flour
½ tsp baking powder
2 tsp sugar
¼ tsp salt
6 tbsp unsalted butter, chilled, cut into ½-inch cubes
⅓ cup buttermilk, chilled

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Instructions

1
In a large bowl, whisk together ¾ cup sugar, 3 tbsp tapioca starch, ⅛ tsp salt, and ⅛ tsp baking soda. Add 5 cups pitted cherries and ¼ tsp almond extract, and stir to combine. Transfer to a Suvie pan.
2
In a large bowl, whisk together ¾ cup flour, ½ tsp baking powder, 2 tsp sugar, and ¼ tsp salt until combined. Add 6 tbsp chilled butter, tossing to coat. Work butter into flour with your fingers until pea-sized. Stir in ⅓ cup chilled buttermilk until no dry flour remains.
3
Drop large, tablespoon sized dollops of dough over the cherries. Insert pan into the bottom of your Suvie, input settings, and cook now or schedule.
4
Bottom Zone: Bake at 325° for 40 minutes (for Suvie 2.0, Bake at 375°F), Top Zone: None
5
After the cook, remove cherry cobbler from Suvie, transfer to a cooling rack, and cool for 45 minutes. Serve with ice cream or whipped cream.

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Tips & Notes

Pro tips

Cook the cherry filling at low temperature to preserve juiciness and tanginess—resist the urge to boil, which breaks down fruit texture.
Drop biscuit dough in small mounds rather than spreading it; this creates pockets of crispy edges while keeping the interior tender.
Let the cobbler rest 10–15 minutes after baking before serving so the filling sets slightly and is easier to scoop.

Substitutions

Sugar → honey or maple syrup (use ½ cup per ¾ cup sugar and reduce other liquids slightly)
All-purpose flour → whole wheat pastry flour (keeps biscuits tender; use 1:1 ratio)
Almond extract → vanilla extract or ⅛ tsp of cherry extract (almond is unique; extract won't replicate it exactly)

Storage & make-ahead

Store covered at room temperature up to 2 days or refrigerate up to 4 days; reheat in a 325°F oven for 10–15 minutes until warm throughout.

Common Questions

Why use tapioca starch instead of cornstarch in cherry cobbler?

Tapioca starch gels at a lower temperature than cornstarch, allowing you to cook the cherries gently and retain their tangy juice and texture without overcooking the fruit.

Can I use frozen cherries for this cobbler?

Yes, frozen pitted cherries work well. Thaw them first and drain excess liquid before cooking to prevent a watery filling.

How do I know when the biscuit topping is done?

The biscuits should be golden brown on top and a toothpick inserted into the thickest part should come out clean or with just a few moist crumbs.

What does almond extract do in cherry cobbler?

Almond extract amplifies and deepens the natural cherry flavor, adding subtle complexity without tasting like almonds in the finished dessert.

Can I make the filling ahead of time?

Yes, prepare the cherry filling up to 4 hours ahead and keep it covered in the refrigerator. Make the biscuit dough just before baking for best texture.