Print

Classic Cherry Cobbler: A Heritage Baking Recipe

A hand holding a square bar of classic cherry cobbler showing the thick, bright red cherry filling and crumb topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this warm and comforting classic cherry cobbler with a jammy fruit base and a golden, biscuit-like topping. This simple heritage baking recipe is perfect for your Sunday dessert.

Ingredients

Scale
  • 6 cups fresh or frozen pitted sweet cherries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup milk
  • 1 large egg, lightly beaten (for brushing)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a medium saucepan, combine the cherries, 1 cup sugar, cornstarch, lemon juice, vanilla extract, and almond extract.
  3. Cook the cherry mixture over medium heat, stirring often, until it thickens to a jammy consistency, about 8 to 10 minutes. Remove from heat and pour the filling evenly into the prepared baking dish.
  4. Prepare the topping: In a medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  5. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  6. Pour in the milk and stir just until a shaggy dough forms. Do not overmix.
  7. Drop spoonfuls of the biscuit topping evenly over the hot cherry filling.
  8. Brush the tops of the dough with the lightly beaten egg for a golden finish.
  9. Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
  10. Let the cobbler cool on a wire rack for at least 20 minutes before serving warm with vanilla ice cream.

Notes

  • If you use frozen cherries, do not thaw them before cooking the filling; the extra liquid will cook off.
  • For the best biscuit topping texture, keep your butter very cold.
  • This recipe makes a wonderful homemade fruit dessert that pairs well with coffee.

Nutrition

Find it online: https://cookerycommand.com/classic-cherry-cobbler-heritage-baking-recipe/