Fresh cherries hit their peak in early summer. When that happens, you have one mission: make this cherry cobbler recipe. Sweet-tart fruit bakes into a glossy, jammy filling beneath a blanket of tender lemon-scented cream biscuits inspired by strawberry shortcake pastry.
You’ll need two full pounds of sweet cherries. While we rarely recommend single-use kitchen gadgets, a cherry pitter is your best friend here (it also works on olives). There are ways to pit cherries without one, but a tool makes quick work of it.
Don’t skip the almond extract—a small splash deepens the cherry flavor and gives the filling its bakery-style aroma.
Tips for making cherry cobbler
What types of cherries are best for cobbler?
This cherry cobbler recipe works best with fresh sweet cherries, such as Bing or Rainier. Frozen cherries also work well and can go straight into the filling—no need to thaw.
If you want to use sour cherries, reduce the lemon juice in the filling by half since they bring more natural acidity. You can also mix cherry varieties for a more complex flavor.
This cobbler is highly adaptable and works with peaches, berries, or mixed stone fruit depending on the season. If using frozen or especially juicy fruit, you may need slightly more cornstarch to help the filling set properly.
Swap cinnamon for ground cardamom or coriander if you want a different direction. Almond extract can be reduced or omitted when using other fruits, or replaced with a splash of whiskey or liqueur.
What’s the easiest way to pit cherries?
A cherry pitter makes quick work of the job, especially with two pounds of fruit. No pitter? Use a chopstick, metal straw, skewer, or narrow pastry tip to push the pits through the center of each cherry.
Why is my cobbler filling too runny or too thick?
This cherry cobbler is designed to produce soft fruit in a juicy, thick syrup. But juiciness can vary—frozen cherries (or even very ripe fresh ones) may release more liquid as they bake. If you prefer a thicker, more set filling, increase the cornstarch by 1 Tbsp.
Note that the filling will look loose straight from the oven and will thicken as it cools. Let the cobbler rest for at least 10 minutes to give the juices time to settle.
How do I know when cherry cobbler is done baking?
Don’t rely on time alone. The cobbler is done when the filling is actively bubbling through the center of the dish (not just at the edges), and the biscuits are deeply golden brown.
Should I serve cherry cobbler hot or cold?
Let the cobbler cool slightly before serving so the filling can thicken and no one burns their tongue. It’s best warm, spooned into bowls with vanilla ice cream or softly whipped cream.
Watch Claire make the cobbler here →
