Cherry Cobbler

Beth Pierce


Delicious Cherry Cobbler made with fresh cherries and an easy seven ingredient flaky buttery biscuit dough. Top with fresh whipped cream or real vanilla ice cream and the end result is pure heaven. This is one of hubby’s favorite desserts and one of the main reasons he spends time picking the cherries off of our tree at the top of our hill. Cobblers are always a huge hit at our house. As a matter of fact I haven’t met one I didn’t love yet. This recipe, Strawberry Cobbler, Blackberry Cobbler, and Blueberry Cobbler are just a few of our favorites.


☆☆☆☆☆ 0 votes

15 Min
45 Min



  • 6 c
    pitted sour cherries
  • 3/4 c
  • 3 Tbsp
  • 1/4 c
  • 1/4 tsp

  • 1 1/2 c
    all purpose flour
  • 1/3 c
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
    ground cinnamon
  • 1/2 c
    butter cut in small cubes
  • 1/2 c
    buttermilk warmed

How to Make Cherry Cobbler


  1. Preheat oven to 350 degrees. Spray a 9×9 inch casserole with nonstick baking spray.
  2. In a large pot combine the cherries, sugar, cornstarch, water and cinnamon. Bring it to a low boil and simmer for 5-7 minutes or until slightly thickened. Stir several times.
  3. Meanwhile whisk together the flour, sugar, baking powder, salt and ground cinnamon. Using a pastry cutter cut in the butter until the mixture is crumbly. Stir in the buttermilk just until the mixture is moistened.
  4. Pour the warm cherry mixture into the prepared dish. Drop the dough by rounded tablespoons onto the hot liquid. Bake for about 35-40 minutes or until the top is golden brown and the cherry mixture is bubbly.

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