Southern Cherry Cobbler
Southern Cherry Cobbler is a real delight. This delicious cobbler is filled with fresh cherries and almond flavoring. It’s topped with a wonderful homemade biscuit like topping and sprinkled with sugar before baking. It’s one of those killer desserts that you have to get out of your house before you eat every last crumb! For those who enjoy ice cream, like I do, it’s absolutely fantastic served ala mode. If you have an abundance of cherries on hand or just love cherry desserts, this is the recipe for you.
Follow Me On Instagram!
I’ve made several fruit cobblers with this basic recipe. I’ve made both peach and gluten free peach cobblers, a blueberry cobbler, even a Figgy Pudding. It never ceases to please. I changed this one up a little so that instead of traditional cinnamon, it’s spiced up with almond extract. The flavors are marvelous.
Back in late June I received a 20-pound box of cherries from Northwest Cherry Growers in Washington state. They asked me to either can or make recipes with the cherries. I chose to make ten different delectable treats with the cherries. Without exception, they all turned out wonderfully well. Quite frankly, I gorged on this amazing Southern Cherry Cobbler. I ate it plain and with ice cream. I ate small servings and large servings. It was one of those desserts I should have sent home with friends so I didn’t eat it all!
We get cherries here in Texas around June and July each year. I will tell you these cherries from the Northwest Cherry Growers must be grown in a different soil or something. They were huge, juicy and delicious. I can’t remember ever seeing cherries quite as big as these. They were uniformly consistent in appearance, texture and taste. (I did not receive monetary compensation for this post, other than receiving the cherries free of charge.) The cherries were some of the best we’ve ever eaten.
I will say that the cherries cooked up exceptionally well for desserts. I made one cobbler, five bar-type cookies, two regular type cookies and 2 cakes. I think I’ve gained about 10 pounds enjoying all these delicious cherry desserts. 🙁
If you’re in the mood for a mouthwatering cobbler recipe, give this Southern Cherry Cobbler a try. And be sure to add a scoop of vanilla ice cream. It’s even better that way. 🙂
Southern Cherry Cobbler is a delicious treat to make for dessert when fresh cherries are in season.
This cobbler is not skimpy with cherries. This recipe uses eight cups of cherry halves.
I loved Southern Cherry Cobbler served with ice cream.
Here’s what I did.
I used these ingredients for the topping, plus boiling water.
Combine flour, both sugars, salt and baking soda in a mixing bowl.
Stir well. Then cut in butter with a pastry blender.
Continue cutting in butter until coarse crumbs form.
Add boiling water.
Stir to combine and set aside. This is a very thick, biscuit-like mixture. It’s not crumbly like a streusel topping.
I used these ingredients for the cherry layer.
Pit and halve cherries. Place in a large mixing bowl. If you have a cherry pitter this will go fast.
If you’re doing this by hand, I found it easiest to cut the cherries in half like you would peaches. Twist the cherry halves in opposition directions. Remove the pit from the one half it’s in and add it to the bowl of cherry halves.
Add sugars, cornstarch, almond extract and lemon juice.
Stir to combine.
Pour cherry mixture into a greased 9×13″ baking dish. Bake at 400 degrees for about 10 minutes.
Remove from oven and crumble the topping over top of the hot cherries. Sprinkle granulated sugar over top.
Bake at 400 about 30-40 minutes until top is nicely browned and cherries thicken.
If you enjoy cherries, you’ll love this dessert. Almond flavoring gives it a little extra punch.
This shot shows a little more of the crust topping.
Here’s the recipe.
SOUTHERN CHERRY COBBER
(My own concoction)
Southern Cherry Cobbler
Equipment
- 1 9x13" glass baking dish
- 2 large mixing bowls
- 1 wooden spoon
- 1 cherry pitter or sharp knife to pit cherries
- measuring cups
- measuring spoons
- 1 pastry blender
Ingredients
CHERRY FILLING:
- 8 cups cherries pitted, halved
- 1 tsp. lemon juice
- 1 tsp. almond extract
- 2 tsp. cornstarch
- 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
TOPPING:
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. sea salt
- 1 1/2 sticks unsalted butter cold (3/4 cup or 12-tbsp.)
- 1/3 to 1/2 cup boiling water
SUGAR TOPPING:
- 3 tbsp. granulated sugar
Instructions
CHERRY FILLING:
- Preheat oven to 400°.
- Halve cherries and pit.
- Place in a large mixing bowl.
- Add sugars, corn starch, lemon juice and almond extract and stir to combine.
- Spray a 9x13” glass baking dish with cooking spray.
- Pour cherry mixture into prepared baking dish.
- Bake for 10 minutes.
- Remove from oven.
- Meanwhile, prepare topping.
- Dollop topping over top of hot cherries.
- Sprinkle with Sugar Topping.
- Bake an additional 30-40 minutes or until cherries are cooked through when tested with a fork, and topping is golden brown.
TOPPING:
- Mix flour, sugars, baking powder and salt with a wooden spoon until well combined.
- Cut in butter with a pastry blender until coarse crumbs form.
- Add boiling water and stir just until moistened. (Add only enough boiling water to moisten ingredients).
- (This mixture is moist. It is not like a crumb topping).
- Dollop topping over top of hot cherry mixture.
- Sprinkle with Sugar Topping.
- Bake at 400° an additional 30-40 minutes or until done.
SUGAR TOPPING:
- Sprinkle sugar topping evenly over regular topping before baking.
Notes
Cherries provided courtesy of Northwest Cherry Growers.
© Can’t Stay Out of the Kitchen
Nutrition
Southern Cherry Cobbler is a terrific dessert to take to potlucks and when grilling out with friends.
You can see how plump and beautiful the cherries were.
Grab a fork and come join me. 🙂
You may also enjoy these delicious recipes!
Southern Cherry Cobbler
Equipment
- 1 9×13" glass baking dish
- 2 large mixing bowls
- 1 wooden spoon
- 1 cherry pitter or sharp knife to pit cherries
- measuring cups
- measuring spoons
- 1 pastry blender
Ingredients
CHERRY FILLING:
- 8 cups cherries pitted, halved
- 1 tsp. lemon juice
- 1 tsp. almond extract
- 2 tsp. cornstarch
- 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
TOPPING:
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. sea salt
- 1 1/2 sticks unsalted butter cold (3/4 cup or 12-tbsp.)
- 1/3 to 1/2 cup boiling water
SUGAR TOPPING:
- 3 tbsp. granulated sugar
Instructions
CHERRY FILLING:
- Preheat oven to 400°.
- Halve cherries and pit.
- Place in a large mixing bowl.
- Add sugars, corn starch, lemon juice and almond extract and stir to combine.
- Spray a 9×13” glass baking dish with cooking spray.
- Pour cherry mixture into prepared baking dish.
- Bake for 10 minutes.
- Remove from oven.
- Meanwhile, prepare topping.
- Dollop topping over top of hot cherries.
- Sprinkle with Sugar Topping.
- Bake an additional 30-40 minutes or until cherries are cooked through when tested with a fork, and topping is golden brown.
TOPPING:
- Mix flour, sugars, baking powder and salt with a wooden spoon until well combined.
- Cut in butter with a pastry blender until coarse crumbs form.
- Add boiling water and stir just until moistened. (Add only enough boiling water to moisten ingredients).
- (This mixture is moist. It is not like a crumb topping).
- Dollop topping over top of hot cherry mixture.
- Sprinkle with Sugar Topping.
- Bake at 400° an additional 30-40 minutes or until done.
SUGAR TOPPING:
- Sprinkle sugar topping evenly over regular topping before baking.
20 Comments
15 Amazing Cherry Pie Crumble Recipes To Make At Home – Eat Kanga
February 13, 2023 at 6:58 am
[…] 9. Southern Cherry Cobbler […]
Paula Davidson
September 10, 2022 at 1:28 am
Can I make this with sour cherries? (Because that is what I grow)
Teresa
September 10, 2022 at 10:36 am
Hi Paula. Yes you can. But you may want to sweeten it a little more by adding an extra 1/4 cup of sugar if the cherries are really tart.
Paula Davidson
September 10, 2022 at 12:57 pm
Thank you for such a prompt reply!🥰
Teresa
September 12, 2022 at 8:40 am
You’re welcome
Katie
November 25, 2020 at 8:48 pm
This recipe is waaaay too throat-burning sweet and the almond extract over- powering (and I even left it out of the topping)I followed the recipe exactly as written…. So sad as I was really looking forward to a gluten free version of a more traditional cobbler. 🙁
Teresa
November 26, 2020 at 6:47 am
Sorry you didn’t enjoy it Katie. I’ve had several people who made this recipe and absolutely loved it.
Lori
October 31, 2019 at 11:37 am
If using canned tar cherries. How many cans and do I need to drain the juice or water from the can. Thanks Lori
Teresa
October 31, 2019 at 12:18 pm
Hi, Lori. This recipe needs 8 cups of cherries. I would guesstimate that each can has about 1 1/2 cups of actual cherries. (Maybe even less). You would probably need about 6 cans and yes, you do need to drain the cherries. I would put them on paper towels and dry off excess juice too. Otherwise, the cherry juice will discolor the cobbler.
Lori
October 31, 2019 at 8:59 pm
Hello Teresa, thanks so much for the response it helped a lot. It turned out fabulous. This recipe is truly a keeper. Thanks again
Teresa
November 1, 2019 at 11:11 am
You’re welcome, Lori. So glad to hear it turned out well with the canned cherries, too.
Sharon
March 2, 2019 at 11:41 am
Your Southern Cherry Cobbler looks divine, and if you made it gluten free, what flour would you use in it? I am also a Gluten Free person and have to watch ingredients.
Teresa
March 2, 2019 at 3:03 pm
Hi, Sharon. I like using Cup4Cup gluten free flour for baked goods. It has a terrific blend. I have also heard from my niece (who has Celiac) that Better Batter is pretty good.
Southern Cherry Cobbler » Love Recipes
February 13, 2019 at 12:01 am
[…] Source : Southern Cherry Cobbler @ cantstayoutofthekitchen (adsbygoogle = window.adsbygoogle || […]
Gale
August 9, 2018 at 5:02 pm
Can I bake Cherry Cobbler Bars in a 13×9 inch pan?
Teresa
August 10, 2018 at 10:42 am
Hi, Gale. You can but because that will make it shallower, you may need to cut back on your time if it looks like it’s cooking too quickly.
Carole
September 11, 2023 at 8:34 am
Can I use dried cherries?
Teresa Ambra
September 13, 2023 at 10:54 am
Hi Carole. I think you will have to reconstitute them for about 15-30 minutes in hot water first. But you should be able to use them.
Angelina
July 14, 2018 at 7:22 pm
Do cherries ever come either frozen or in a can, already pitted? I have a hand issue so this would be difficult for me, but my family would love this.
Teresa
July 14, 2018 at 7:48 pm
Angelina, have you considered a cherry pitter? That may be a great option. Otherwise, yes, you can purchase canned tart cherries, pitted. They usually sell “Oregon” brand on the aisle where they sell canned fruit. It’s usually on the top shelf. They sell canned cherries, blackberries, blueberries and other berries.