Cherry Cobbler From Scratch
Cherry pie will always be my absolute favorite—nothing beats that flaky double crust and those deep, ruby-red layers. But when I’m short on time (or just craving something simpler), this cherry cobbler hits the spot perfectly. It’s faster to throw together, just as comforting, and delivers that same irresistible sweet-tart cherry flavor with a tender, golden biscuit topping.
I love using Wyman’s frozen Dark Sweet & Red Tart Cherries blend—the mix of sweet dark and bright tart cherries gives the best balanced taste without needing much adjustment. It’s convenient year-round and works beautifully here. (Pro tip: If you have canned tart cherries on hand instead, see the easy swap below!) This recipe serves 8 warm, generous portions and comes together in about 1 hour 15 minutes total.
Why You’ll Love This Cherry Cobbler
- Perfect sweet-tart balance — The Wyman’s frozen blend delivers bright, juicy cherries with just the right amount of tang and natural sweetness—no overly sweet or flat flavor here.
- Faster than pie — Skip the rolling, crimping, and double crust; you get all the cherry pie joy in half the effort.
- Gooey, jammy filling — Pre-cooking on the stovetop creates a thick, glossy, syrupy cherry sauce that bubbles up beautifully and soaks into the topping.
- Buttery, flaky biscuit topping — Made completely from scratch (no cake mix shortcuts!), it’s incredibly easy and gives the most delicious contrast: crisp, sugar-crusted edges on the outside, tender and flaky inside.
- Year-round convenience — Frozen cherries mean you can make this cozy dessert any time of year, no pitting or waiting for summer.
- Crowd-pleaser — Warm from the oven with a scoop of vanilla ice cream? It’s pure comfort in every bite.
The From-Scratch Topping: So Easy & So Much Better
Making the topping from scratch is surprisingly simple—just a few minutes of hands-on time—and it makes all the difference. No cake mix here! You whisk together basic pantry staples (flour, sugar, baking powder, salt), cut in cold butter until you get those perfect coarse crumbs, then stir in buttermilk (or milk) and vanilla for a soft, drop-style dough. That’s it.
The result is a biscuit-like topping that’s flaky and tender on the inside, with crisp, golden, sugar-crusted edges on top. That crunchy contrast against the gooey, warm cherry filling is pure magic—every spoonful has texture, flavor, and comfort. It’s the kind of topping that makes people go back for seconds (and maybe thirds).
Quick Swap: Using Canned Tart Cherries
If using canned tart cherries (two 14.5-oz cans, drained—about 680-800g cherries):
- Reduce sugar to ½ to ⅔ cup (100-120g).
- Drain cherries well but reserve ½ cup of the liquid to mix with the cherries to make the filling.
- No need to pre-cook the filling. Just mix the rest of the ingredients for the cherry filling and pour it into your pan for baking
- Same delicious result, just a bit brighter and tarter!
Final Thoughts
This cobbler is my weeknight cherry fix—quick, from-scratch goodness, and always a hit. Whether you’re craving the comfort of cherry pie on a busy day or just want something warm and bubbly straight from the oven, this recipe delivers every time. Give it a try, scoop yourself a generous bowl, and savor the simple joy of homemade dessert. You won’t miss the pie crust one bit!
Happy baking!
Easy Cherry Cobbler From Scratch
Print Recipe
EQUIPMENT (affiliate links)
- juicer for lemon juice in filling
- kitchen scale for best accuracy
- pastry blender or fingers
Ingredients
Cherry Filling
- 32 oz. (907 g) Wyman's Dark Sweet & Red Tart Cherries frozen
- ¾ c. (150 g) granulated sugar
- ¼ c. (32 g) cornstarch 30
- 2 tbsp. fresh lemon juice
- 5 tsp. vanilla extract
- 1 tsp. almond extract optional
- ¼ tsp. salt
Cobbler Topping
- 1½ c. (188 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ⅓ c. (66 g) granulated sugar plus 1-2 tablespoons extra for sprinkling on top
- 1½ tsp. baking powder
- 1 tsp. salt
- 6 tbsp. (85 g) salted butter cold and cubed
- ¾ c. (177 g) buttermilk or milk
- 1 tsp. vanilla extract
Instructions
- Preheat: Set your oven to 375°F (190°C). Use a 9×9-inch (or similar 2-3 quart) baking dish—no need to grease it.
- Pre-cook the filling: In a large saucepan, combine the frozen cherries, sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and salt. Cook over medium heat, stirring gently, for 10-12 minutes until thick, glossy, and syrupy.32 oz. (907 g) Wyman's Dark Sweet & Red Tart Cherries¾ c. (150 g) granulated sugar¼ c. (32 g) cornstarch2 tbsp. fresh lemon juice5 tsp. vanilla extract1 tsp. almond extract¼ tsp. salt
- Make the topping: In a medium bowl, whisk together the flour, ⅓ cup sugar, baking powder, and salt. Cut in the cold salted butter until you have coarse crumbs with pea-sized pieces. Stir in the buttermilk and vanilla just until a soft dough forms—keep it light!1½ c. (188 g) unbleached all-purpose flour (RECOMMEND WEIGHING)⅓ c. (66 g) granulated sugar1½ tsp. baking powder1 tsp. salt6 tbsp. (85 g) salted butter1 tsp. vanilla extract¾ c. (177 g) buttermilk
- Assemble: Pour the hot filling into the baking dish. Drop spoonfuls of the dough over the top, leaving gaps. Sprinkle with the extra sugar.
- Bake: Set the dish on a baking sheet and bake for 35-45 minutes until deep golden and bubbling.
- Rest & Serve: Cool 20-30 minutes, then scoop and top with vanilla ice cream.
Notes
- Pre-cooking the filling is important for frozen cherries and ensures a perfect gooey, syrupy texture without risk of over-baking the cobbler.
- Using buttermilk adds extra tenderness and tang to the biscuit topping.
- Quick swap for canned tart cherries: Use two 14.5-oz cans (drained, ~680-800g cherries), reduce sugar to ½ to ⅔ cup (100-120g), reserve ½ cup to mix in with the rest of the cherry filling ingredients. No need to pre-cook filling.
- Store leftovers covered in the fridge for up to 3 days; reheat at 350°F for 15 minutes.
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