• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Sweet Occasion

Learn. Bake. Enjoy.

  • Home
  • Recipes
    • Breads
    • Breakfast
    • Dessert
      • All Categories
      • Brownies & Bars
      • Cakes & Cupcakes
      • Cookies
      • Custards, Parfaits & Pudding
      • Frostings & Fillings
      • Frozen
      • Pies, Tarts & Crisps
    • Pastry
  • Guides
    • Baking Techniques
    • Baking Tips
    • Ingredient Guides
  • About
  • Contact
Home » Desserts » Pies, Tarts & Crisps » Cherry Cobbler

Cherry Cobbler

July 22, 2020 By Maria Leave a Comment

Jump to Recipe·Print Recipe

Cherry Cobbler is a seasonal dessert made with fresh cherries and topped with flaky biscuits that can be served all summer long. It’s delicious served warmed with a scoop of vanilla ice cream.

Bowl of cherry cobbler with cream biscuits and vanilla ice cream

It’s cherry season, and you’re wondering what you can make with all your fresh cherries.  Sure they are perfect for snacking on, but cherries also make some of the most delicious summer desserts.  Cherry cobbler is the perfect dessert to showcase your fresh cherries.  A flavorful yet simple filling is topped with flaky homemade biscuits for a tasty treat!

Why this recipe works

  1. Uses fresh seasonal cherries for a delightful flavor
  2. Easy flaky biscuits are the perfect complement to the filling.
  3. A fun recipe for using your cast iron skillet.
  4. The biscuit topping can be prepped a day in advance.
  5. It pairs well with vanilla ice cream.

Before you begin

Take out the following baking equipment.

Digital kitchen scale
12-inch cast iron skillet
Medium mixing bowl
Whisk
Pastry cutter, optional
Wooden spoon
Bench scraper or knife
Rolling pin
2-inch (5 cm) round cutter
Large mixing bowl
Silicone spatula

Read the recipe through from start to finish.

Understanding ingredients

Butter is used to create flaky layers in the biscuit topping. It’s essential to use cold diced butter for this recipe.  Dice your butter and then store it in the refrigerator to keep it cold until ready to use.

Fresh cherries are the star of the recipe.  I prefer to keep the cherries whole.  However, if your cherries are huge, you can slice them in half.

Biscuits can be made with buttermilk or heavy cream, the option is yours.  I use heavy cream for this recipe because the full fat gives the biscuit topping a light and tender texture with a deliciously rich flavor.

Cast iron skillet with unbaked cherry cobbler and homemade biscuits.

Types of cherries to use

You can use a variety of cherries, each having a distinct flavor profile.

Bing cherries are very sweet.  They have a distinct heart shape and are available in most supermarkets.

Rainier cherries have a mild, sweet flavor with a hint of tartness.  They are distinguished by their yellow and red, two-toned color.  Typically, they become available in June and last until August.

Montmorency cherries are grown in Michigan and have a very tart flavor that is great for baking.

Morello cherries are also tart and used in baking, but because of their sourness, they are not ideal for snacking.

How to select cherries

Selecting the best cherries will yield the best flavor in this biscuit cobbler.  Use these tips when picking your cherries:

  • Color. Depending on the variety, cherry colors fluctuate. It’s best to select cherries that are glossy, dark red (unless using Rainier cherries), and have green stems.  These characteristics will ensure the freshest quality.
  • Size.  Firm, plum cherries are the best tasting.
  • Storing.  Store your cherries in the refrigerator to preserve their taste and freshness.  They will last 5-7 days, but it’s best to consume within a couple of days.
  • Wash.  Wash your fruit just before eating or using to bake.  Doing this will extend the shelf life.

Cast iron skillet with cherry cobbler and homemade biscuits.

Butter vs. shortening for biscuits

I always prefer using butter for biscuits because of the delicious buttery flavor, but you can use shortening instead.  Here is a look at the differences between the two:

Butter.  When using the proper mixing technique, the butter will create distinct flaky layers in a biscuit.   When the pieces of butter melt in the oven, steam is released, creating pockets of air, and thus, the flaky layers.  The milk solids in butter (which contain sugar), give biscuits a nice browned exterior.  Butter also adds a distinct, delicious flavor to biscuits.

Shortening.  Biscuits made with shortening have a softer, crumbly texture.  They tend to be flatter as they do not get the extra rise from the buttery steam.  Compared to butter, shortening has a high melting point and is less likely to melt into your dough.  Because of the lack of milk solids, shortening biscuits are much paler and need to be brushed with melted butter or milk to get nicely browned.

How to make the biscuit topping

To create a flakey, tall topping, it’s important to properly mix your biscuits.

Dry ingredients.  Begin with whisking together the flour, sugar, baking powder, and salt.

Cut in butter.  Cut the butter into the dry ingredients using a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers. It’s essential to use cold cubed butter, preferably straight from the refrigerator.  Work the dough until your butter is pea-sized.  Do not overwork the butter or allow it to get too warm.

Butter cut into flour in a bowl for homemade cream biscuts.

Add the cream.  Slowly pour the cream into the flour mixture while constantly tossing with a wooden spoon to evenly distribute.  Once all the cream is added, fold the dough over onto itself until it comes together into one big mass.  The dough will still feel wet and sticky (this is normal!).

Cut the dough.  On a generously floured surface, turn out the dough and shape into a 3/4-inch (2 cm) thick rectangle.  Make sure to also add some flour to your hands so that the dough doesn’t stick (add any additional flour to the dough to prevent it from sticking).  Cut the dough in half vertically and then again horizontally to form 4 equal pieces.  Stack the pieces on top of each other and roll to a 1/2-inch (1.25 cm) thickness.

Homemade cream biscuit dough flattened to rectangle.

Homemade cream biscuit dough cut in four.

Cut the biscuits.  Dip a 2-inch (5 cm) round cutter into flour and cut round biscuits.  Try and keep your cuts as close as possible to minimize scraps.  Reroll any scraps and cut out additional biscuits until you have about 35 biscuits.  Chill the cut dough until ready to use.

Homemade cream biscuit dough with round cutter and half cut with cutter.

Substitutions

This cobbler is perfect as it, but if you’d like to play around with flavors and try other variations, here are some ideas.

  • For extra lemon flavor, add the zest of one lemon to the filling.
  • Replace half of the fresh cherries with 680 g (1.5 pounds) of sliced fresh peaches and add 6 g (1 tablespoon) ground cinnamon.
  • Omit the almond extract, replace with 2 g (1/2 teaspoon) pure vanilla extract, and add 6 g (1 tablespoon) ground cinnamon.

Bowl of cherry cobbler with cream biscuits and vanilla ice cream

Tips and takeaways

  • If the butter begins to get warm while mixing the topping, place your mixing bowl into the refrigerator until it chills down again.  It is essential to keep your butter cold to achieve flakey layers.
  • Cutting and stacking your dough contributes to creating flaky layers in your biscuits.
  • You can make the biscuit topping up to 1 day in advance.  Wrap tightly with plastic wrap and keep refrigerated until ready to use.
  • I don’t recommend freezing cherry cobbler as the cherries will become mushy and the biscuits soggy when they are thawed.
  • Top with homemade vanilla ice cream for a delicious treat.

Love cherries?  Try these other recipes too…

  • No Churn Cherry Chunk Ice Cream
  • No-Bake Cherry Cheesecake Parfaits
  • Peach Cherry Crisps

Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Cherry Cobbler. I’d love to see your creations and read your feedback.  And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Bowl of cherry cobbler with cream biscuits and vanilla ice cream

Cherry Cobbler

  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10-12 servings 1x
  • Category: Pies
Print
Pin

Description

Cherry cobbler is a seasonal dessert made with fresh cherries and topped with flaky biscuits that can be served all summer long. It’s delicious served warmed with a scoop of vanilla ice cream.


Scale

Ingredients

For the biscuit topping

  • 385 g (2 3/4 cups) all-purpose flour
  • 55 g (1/4 cup) granulated sugar
  • 10 g (1 tablespoon) baking powder
  • 2.8 g (1/2 teaspoon) salt
  • 141 g (10 tablespoons) cold unsalted butter, diced
  • 300 g (1 1/4 cups) cold heavy cream

For the filling

  • 1360 g (3 pounds) fresh cherries, pitted
  • 147 g (2/3 cup) granulated sugar
  • 28 g (2 tablespoons) fresh lemon juice
  • 27 g (1/4 cup) cornstarch
  • 4 g (1 teaspoon) pure vanilla extract
  • 1 g (1/4 teaspoon) pure almond extract
  • 1.4 g (1/4 teaspoon) salt
  • 28 g (2 tablespoons) unsalted butter, melted
  • Turbinado sugar, for sprinkling

Instructions

  1. Preheat oven to 400°F/204°C.

For the biscuit topping

  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Cut the cold cubed butter into the dry ingredients using a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers.  Work the dough until your butter is pea-sized.  Do not overwork the butter or allow it to get too warm.
  3. Gradually add the cream into the bowl, tossing flour mixture constantly with a wooden spoon to evenly distribute.  Fold the dough over onto itself until it comes together into a mass.  At this stage, the dough will still feel wet and sticky.
  4. On a generously floured surface, turn out the dough and shape into a 3/4-inch (2 cm) thick rectangle.  Continue to add flour to prevent from sticking.  Cut the dough in half vertically and then again horizontally to form 4 equal pieces.  Stack the pieces on top of each other.  Using a rolling pin, roll the dough to a 1/2-inch (1.25 cm) thickness.
  5. Dip a 2-inch (5 cm) round cutter into flour and cut round biscuits, keep your cuts as close as possible.  Reroll scraps and cut additional biscuits.  You should have about 35 biscuits.  Chill until ready to use.

For the cherry filling

  1. In a large mixing bowl, combine the cherries, sugar, lemon juice, cornstarch, vanilla extract, almond extract, and salt until evenly mixed.  Pour the filling into a 12-inch cast iron skillet.
  2. Arrange the chilled biscuits over the filling so that they are snuggly touching with minimal gaps.  Brush with melted butter and sprinkle with turbinado sugar.
  3. Place the cobbler in the preheated oven and bake for 10 minutes.  Reduce the oven temperature to 375°F/190°C for 30-35 minutes or until biscuits golden brown, and the filling is bubbly.

Notes

  1. Make-ahead:  The biscuit dough can be made ahead up to 1 day.  Wrap tightly with plastic wrap and keep refrigerated.
  2. Storage:  Store the baked cobbler covered tightly and away from direct sunlight at room temperature for up to 3 days.

Keywords: biscuits, biscuit cobbler, cherry dessert, summer dessert

Did you make this recipe?

Tag @thesweetoccasion on Instagram and hashtag it #thesweetoccasion

Filed Under: Pies, Tarts & Crisps

Previous Post: « Mint Chocolate Chip Ice Cream
Next Post: Homemade Vanilla Ice Cream »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest

Meet Maria!

Professionally trained pastry chef at your fingertips. I provide the baking knowledge and tools for bakers like you to successfully create in your kitchen. Read More…

What's holiday baking without some delicious fruit What's holiday baking without some delicious fruit desserts?  I was excited to make this simple tart using @starrrachgrowers apples, basic pastry dough, and a sprinkling of sugar and butter.  These @juici_apple apples give a beautiful hue of red and have the perfect balance of sweet and tart flavor.  What's your favorite holiday apple recipe?  #EatBakeLove⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#StarrRanchGrowers #JUICIOfficial #thesweetoccasion #apples #applebaking #appletart #holidaybaking #tart #bakingfromscratch #bakinglove #bakersofinstagram #bakingblog #piedough
New Peppermint Cake up on the blog! This three-la New Peppermint Cake up on the blog!  This three-layer white cake is flavored with peppermint and frosted with a white chocolate peppermint swiss meringue buttercream.  Add crushed candy canes for an extra fun holiday cake!  Recipe link in bio!⁠
⁠
✨Pastry pro tip: To check for cake doneness, use the bounce-back test.  Gently press down on the cake.  If an indentation is left in the cake, then it needs more time.  If it bounces back, then it's fully baked.  You will also notice that the sides of the cake begin to pull away from the pan.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#peppermint #cake #whitechocolate #thesweetoccasion #cakesofinstagram #christmascake #layercake #cakelover #bakegram #madefromscratch #holidaybaking #learntobake #learnbakeenjoy #christmascakes #holidaycake #bakingblog #bakingtips #swissmeringuebuttercream #christmasdessert #christmascakedecorating⁠
Coffee Cupcakes are definitely for the coffee love Coffee Cupcakes are definitely for the coffee lover.  Made with a delicious coffee-flavored batter that’s baked to perfection and topped with a light and airy coffee buttercream.  They’re easy-to-make using staple pantry ingredients with the exception of espresso powder that is easily found at your local supermarket.  Recipe link in bio.⁠
⁠
✨Pastry pro tip:  Use a cookie scoop to easily fill your cupcake liners.  Only fill 2/3 full to prevent the cupcakes from spilling or sinking.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#coffeelover #cupcakes #thesweetoccasion #delalloeats #coffeedaily #cupcakesofinstagram #coffeecupcakes #buttercream #coffeebuttercream #learntobake #learnbakeenjoy #sweets #bakingtips #cupcakestagram #bakersofinstagram #cupcakesdaily #cupcakesfordays #bakingfromscratch #bakinglove
Almond cream is such a versatile recipe that's per Almond cream is such a versatile recipe that's perfect for holiday baking.  It can be used for filling pastries like croissants, topping sliced brioche and baking until golden brown, or filling an unbaked tart shell, adding fruit, and baking until set.  Almond cream will become your best friend when creating impressive desserts for your family and friends.  Recipe link in bio!⁠
⁠
✨Pastry pro tip:  If you'd like to make this cream with another nut flour, substitute half of the almond flour with your choice of nut flour.  You will still benefit from using almond flour while also using a stronger flavored nut.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#frangipane #almondcream #almond #filling #thesweetoccasion #holidaybaking #learntobake #learnbakeenjoy #bakersofinstagram #bakingblog #bakingtips #frenchpastry #frenchdesserts #pastrychef #tartfilling
⁠Looking for an easy recipe this holiday season? ⁠Looking for an easy recipe this holiday season?  Try this creamy Coconut Cheesecake made with @naturesgreatestfoods organic coconut cream.  It's a decadent and delicious dessert made with a coconut graham cracker crust.  For extra flavor and texture, top this cheesecake with toasted coconut.  Recipe link in bio.⁠
⁠
✨Pastry pro tip:  Do not overmix your filling, as overmixing can cause your cheesecake to crack.  Only mix until all the ingredients are just combined.  Use the paddle attachment to mix your ingredients on medium-low speed to avoid beating too much air into your filling.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#coconut #coconutcheesecake #thesweetoccasion #learntobake #learnbakeenjoy #lifeofabaker #coconutcream #cheesecakes #coconutcake #toastedcoconut #grahamcracker #grahamcrackercrust #sweets #foodgram #bakegram #bakersofinstagram #cheesecakelove #cheesecakelovers⁠
The holidays are a time for lots of baking. Add c The holidays are a time for lots of baking.  Add carrot bundt cake to your list.  It's filled with a layer of cream cheese and topped with a cream cheese frosting for a delicious spiced cake that's a real crowd-pleaser.⁠
⁠
✨Pastry pro tip:  Do not use store-bought shredded carrots, as it will affect your cake's moisture content.  They are very dry and lack sweetness compared to shredding your own carrots. ⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#carrotcake #creamcheesefrosting #bakedfromscratch #lifeofabaker #bakefeed #instayummy #delish #thebakefeed #holidaybaking #holidaycake #thesweetoccasion #fromscratch #easyrecipe #bakingblog #bakersofinstagram #bakingtips #learntobake #learnbakeenjoy #scratchbaking #bakingblog #carrotbundtcake
⁠Gingerbread Cinnamon Rolls are a holiday favori ⁠Gingerbread Cinnamon Rolls are a holiday favorite.  They’re made with molasses and filled with a brown sugar spiced filling for a gooey and delicious winter-inspired roll.  As if these soft and fluffy rolls aren't enough, they're topped with a brown sugar cream cheese frosting for a real treat.⁠ Recipe link in bio.⁠
⁠
⁠✨Pastry pro tip:⁠ To reheat cinnamon rolls in the microwave, place a microwave-safe cup containing water in the microwave and heat thoroughly.  Add the cinnamon rolls next to the water and heat.  The steam from the hot water will prevent the rolls from becoming too dry or too soggy.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#gingerbread #cinnamonrolls #holidaybaking ##breakfastideas #thesweetoccasion #learntobake #bakingblog #learnbakeenjoy #bakingtips #scratchbaking #bakinggoals #christmasbreakfast #holidaybreakfast #creamcheesefrosting #bakefeed #foodgram #thefeedfeed #bakegram #bakersofinstagram #lifeofabaker #scratchbaking #ilovebaking #sweets #bakinglove⁠
Holiday baking can get overwhelming. To help ⁠e Holiday baking can get overwhelming.  To help ⁠ease the stress, head on over to the blog for my tips on how to freeze cookie dough.  It's convenient to do, perfect for gifting, and allows you to get ahead for all your cookie baking.⁠ Grab these tips from the link in my profile.⁠
⁠
✨Pastry pro tip:  For cookies that call for rolling in sugar, such as snickerdoodle cookies, prepare the dough as directed without rolling in the sugar and add it just before baking.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#cookiedough #cookiesofinstagram #thesweetoccasion #learntobake #learnbakeenjoy #bakingtips #bakingtechniques #bakinglove #madefromstratch #giftgiving #cookiegifts #bakingfromscratch #bakingcookies #freezingcookies #housewarmingcookies
⁠Dessert or breakfast? Coconut rice pudding can ⁠Dessert or breakfast?  Coconut rice pudding can certainly be either.  It's a simple-one pot pudding that is creamy and perfectly tender without being mushy.  Add a bit of granola and you have a simple yet flavorful breakfast ready in no time.⁠
⁠
✨Pastry pro tip:  When making this coconut rice pudding, do not rinse the rice.  The starchiness is key to creating a creamy and thick mixture.⁠
⁠
Recipe link in bio!⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#coconutrice #ricepudding #thesweetoccasion #learntobake #bakingblog #bakersofinstagram #bakedfromscratch #learnbakeenjoy #bakingtips #pudding #instapudding #lifeofabaker #foodgram #bakegram #onepot #lovetobake #onepot
Follow on Instagram

Categories

Latest Posts

  • Brown Butter Toffee Cookies
  • Peppermint Cake
  • Gingerbread Cinnamon Rolls
  • Zucchini Puff Pastry Tarts
  • Birthday Cake Cookies

Archives

Footer

Follow Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Meet Maria!

Professionally trained pastry chef, wife, and a mom to two. Sharing my recipes, tips & techniques so that any occasion can be a sweet occasion. Read More…

  • Privacy Policy

The Latest Recipes!

Stack of brown butter cookies with toffee bits on a French wire cooling rack with milk in the backgroud.
Peppermint flavored cake with white chocolate peppermint swiss meringue buttercream on a marble round board.
Pan with frosted gingerbread flavored cinnamon rolls in a baking pan with some cinnamon rolls.

Copyright © 2021 · thesweetoccasion.com