The Best Cherry Cobbler Recipe (frozen cherries)

This cherry cobbler recipe transforms a bag of frozen fruit and a few pantry staples into sweet, jammy cherries baked under a golden, slightly sweet, buttery biscuit topping. It comes together easily and takes about 20 minutes to prep!

Bubbly, buttery, and better than any restaurant.

• This recipe comes together with just two bowls, no mixer, and a handful of pantry staples. It’s the perfect beginner recipe for novice cooks and bakers alike.
• Sweet-tart cherries bubble up around pillowy, golden biscuits with crisp, sugared edges. The whole family will be coming back for seconds of this easy dessert!

Here’s what you’ll need.

Here’s how it all comes together.

MAKE FILLING. Stir together the cherries, granulated sugar, brown sugar, cornstarch, and lemon juice in a large bowl, then pour the mixture into your prepared baking dish.

MIX DRY INGREDIENTS. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.

CUT IN BUTTER. Add the cold, cubed butter to the dry ingredients and work it in with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized pieces of butter throughout. Try not to overwork it — those little butter pockets are what make the topping flaky.

ADD WET INGREDIENTS. Pour in the half and half and vanilla, stirring just until everything comes together. A few lumps are totally fine here.

SCOOP TOPPING. Drop spoonfuls of the batter all over the cherry filling, leaving some gaps so the fruit can peek through and bubble up. Sprinkle with turbinado sugar, if using.

BAKE + REST. Bake for 40 minutes, or until the top is a deep golden brown. Loosely tent the pan with foil and bake for another 5-10 minutes, until the biscuits are cooked through in the center and the filling is bubbling around the edges. Let the cobbler rest for about 5 minutes before serving.

SERVE + ENJOY. Serve warm with a big scoop of vanilla ice cream and enjoy!

Things I learned while testing this recipe.

• Frozen cherries are the move here. Pitting fresh cherries is an arduous task, and I wouldn’t recommend it. The best part is you don’t need to thaw the frozen berries. Baking them straight from the freezer actually helps them hold their shape better in the oven.
• Don’t skip the rest time. Straight from the oven, the cherry cobbler filling will be bubbly like hot molten lava. Those 5 minutes will let the cornstarch thicken up the filling as it cools a bit so it doesn’t burn your tongue!
• Check the center of the biscuits, not just the top. Because the cobbler sits directly on juicy fruit, it may look done on top while still being a little gooey underneath. Adding that tent of foil ensures that the middle of the cobbler cooks all the way through.

Here’s what I’d serve with this cobbler.

• instant pot pulled pork sandwiches
• easy grilled chicken thighs
• simple potato salad
• sesame chicken pasta salad
• cobb salad pasta salad

Just in case you have leftovers.

• STORING: Cover the baking dish tightly or transfer leftovers to an airtight container and store in the refrigerator for up to 4 days.
• REHEATING: Warm individual portions in the microwave for 30-45 seconds, or reheat the whole dish, loosely covered with foil, in a 350-degree oven for 15-20 minutes until warmed through.

More easy dessert recipes for your eating pleasure.