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Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.
- 2 tsp. finely grated lemon zest
- 2 cups all-purpose flour, plus more for surface
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- 1⅓ cups chilled heavy cream
Filling and Assembly
- 2 lb. fresh (or frozen) sweet cherries, pitted
- 3 Tbsp. unsalted butter, melted, slightly cooled
- Vanilla ice cream or softly whipped cream (for serving)
- A 1½"-diameter cookie cutter
Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.
Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
Turn out dough onto a generously floured surface. Pat into a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to ½" thick, dusting with more flour as needed.
Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.
Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.
Filling and Assembly
Place a rack in middle of oven and preheat to 400°. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.
Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.
Bake cobbler 10 minutes. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream.
Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.
Claire Makes Cherry CobblerReviews SectionDelicious and relatively easy recipe! I'm a novice-intermediate cooking person, and this dish was whipped up in a pinch. 2 lbs (roughly 1.5-2L) of pitting cherries took about 30 minutes and like mentioned below, was quite therapeutic. The biscuits are DIVINE: rich, buttery, and the lemon zest gives it incredible flavour; I also used a small glass to cut the biscuits, about 2.5" diameter yielding around 25 biscuits. For next time, I would probably use 18% MF cream; I found the heavy cream flavour over-powering. The cherries become jammy and I added an extra 1/4 tsp of almond extract which I absolutely recommend. Definitely tastes best with whipped cream or ice cream. Looking forward to trying this with other seasonal fruits!vatrinhToronto, Canada07/14/20We have made this with a mod...we used a crumble topping instead of the biscuits. It is quite delicious. I am going to give it a go with the biscuits too. I am sure it will be amazing.AnonymousPleasanton, CA07/10/20Question, will refrigerating the cobbler before baking affect the outcome?I wanted to prepare the night before (With biscuits on top of filling & bake the next day). Will the filling compromise the biscuit?I was nervous about getting tough biscuits because pastry and I are mere acquaintances as of now. They turned out perfectly! It was worth all of the time I spent pouring over the recipe to make sure I did it just right. I served it to my family at a cookout and everyone thought it was amazing! Will be making this again for sure!GrcisgoneGreenville, WI06/19/20This is the BEST cobbler recipe I have ever tried, and easily the best tasting. The almond extract pairs perfectly with cherries (I used fresh), and the biscuit texture & flavor in this recipe is perfect. I used a 9" cake pan and after sorting my cherries I had well under 2lbs, which just covered the bottom of the pan in 1 roomy layer, but I didn't change a thing to the recipe and the ratio still was great. The leftover biscuit dough was a bonus and I was glad I had plenty to pack into the top of my cobbler. My go-to recipe for life!AnonymousSeattle, WA06/09/20The recipe is amazing! It was my first time making a cobbler and working with cherries. It’s an easy recipe that tastes great. I can’t wait to make it again!IT TASTES AMAZING. This was my first cobbler and first time working with cherries. I pitted the cherries by hand and it was not bad for 2lbs. it was actually relaxing. The biscuits were easy. I ate the whole thing by myself for breakfast, lunch, and dinner. Health-wise it's not the smartest decision I made, but it was so worth it.Ivonne ValenzuelaShreveport, LA05/31/20This recipe is amazing! The cherries at the store didn't look great, so I used a mixture of blackberries and raspberries and left out the almond. Also, I eat a vegan diet, so I subbed in Miyokos butter and coconut cream in the biscuits and it turned out amazing! The tartness was just right! I can't wait to make this for friends!stefaniejeanBuffalo05/28/20I should have made two!! This recipe is fool proof. The little biscuits are a hit in my house and are also good stand alone if you wanted to use them for something else. Is it weird that I loved how soft and delicate they felt as I cut them out?? I used frozen peaches and cherries. Came out a perfect constancy off gooey deliciousness.Absolutely amazing!! I’m an acceptable chef, but pastry/baking has always terrified me. Nonetheless, I was able to make this and it turned out PERFECT. I substituted the cherries for blueberries, and it was still equally delicious with vanilla ice cream. The biscuits were so easy to make (even for me), and I was so proud of myself that I offered it to everyone that came near my apartment. Claire never disappoints.ajcoglianoBoston, Massachusetts05/03/20Absolutely delicious. I used frozen pitted cherries since its difficult to find fresh cherries on my side of the world. I also didnt have any almond essence but it still tasted great. I had extra biscuit dough from the scraps and I carefully stacked it up to make extra biscuits and separately baked them. Spread some marmalade and butter with it. Claire never disappoints. Loved it so much that my family finished it in one sitting.furhunnaKajang, Malaysia05/01/20Made this several times. It's absolutely perfect.The first time I made this with my partner, we ended up eating the whole thing right after it cooled at 3 AM. No regrets- it was amazing. Now I make this recipe every holiday or friend gathering! The almond is a very subtle flavor but it pairs so well with the cherries. The biscuit toppings are also a huge hit. Claire did a wonderful job with this recipe!AnonymousVancouver01/16/20I love this recipe, I have made it twice. Once in November and Yesterday. I need help though. The first time I made it I overcooked the biscuits. I thawed the cherries before making it. Finished product seemed a little mushy, So on the second attempt, I decided not to thaw the frozen cherries ahead and cut back 5 minutes on the time from 60 min to 55 min. This time the biscuits cooked perfectly, but there was way to much thin cherry liquid. I am going to attempt making it again. Does anyone have any suggestions? Cook from frozen or thawed? Help with the thin cherry juice?uaanneColumbus,Ohio01/07/20This was a crowd-pleaser! My pan was a little too big, so I cooked it for about 40 minutes. The lemon comes through really nicely.unluckysevenChicago12/27/19One of the best things I've ever made. Completely forgot to add the lemon zest to the biscuit dough, but it was still amazing. I can't wait for cherry season so that I can enjoy this again!This is one of the best desserts I've ever tried to make. It's so refreshing and buttery at the same time. Really well done, Claire.Just made this for a friends-giving and I cannot recommend it enough!! The biscuits are flaky and delicious along with the syrup-like texture of the cherry juices. Ended up using frozen cherries because my grocer didn’t have fresh ones and it was still great! Highly recommend!!nickleskenzieSalt Lake City, Utah11/19/19This is so so so delicious! I made it dairy free (vegan butter and oat creamer) and with a mixture of wheat and rye flour, and it still turned out great! Really easy and impressive!Hi !! can I replace cherry with strawberry?I used frozen blueberries because cherries weren't available. We all loved it. I think next time I'll skip the cinnamon, though, if using blueberries.. The biscuit dough was phenomenally delicious. I'm not that experienced with pie or biscuit doughs, and Claire's video really made it easy to follow the recipe. What else could this dough be used for - handheld pies, maybe?Carol L.Sacramento, CA09/06/19Love this recipe! I can't have dairy, so I just used coconut creamer and Myoko's cultured vegan butter instead. I also used peaches because I am lazy! The biscuits came out SO fluffy. I had never done this method of biscuit making before, nor had I made sweet biscuit cobbler. I will definitely be using this method for savory biscuits. Since this recipe can also be egg free, my version was technically vegan and nobody noticed a difference.This was very delicious, considering I don't really like cherries.Absolutely LOVE this recipe! I’ve made it a few times now, but I’ve switched out the fruits each time. It’s really great with strawberries and peaches (or both mixed together). There will be leftover dough, but you can just bake it into regular biscuits!talicargillChicago, IL08/24/19Delightful recipe. Discovered when I pulled out my cherries that the 2 lbs had been whittled away by household snackers, so I can attest that subbing in 1/4 peaches for the cherries is still delicious. The filling is all the gooey, sweet-tangy wonder you expect from a cherry pie, but the biscuit crust is easier while remaining crisp and buttery and even a little fancy.AnonymousFort Collins, CO08/13/19
Easy Bisquick Cherry Cobbler
Sweet and gooey cherry cobbler with a fluffy biscuit topping is a delicious dessert everyone will love. This simple Bisquick Cherry Cobbler recipe is the perfect combo of classic cherry pie and easy fruit cobbler. It’s made with canned cherry pie filling because who doesn’t need more simple recipes using cherry pie filling?
Jump to Recipe
What Is A Cobbler
Cobbler is a lot like the combination of cake and pie. A fruit filling gives you a wonderful base while batter, or sweet biscuit dough, is baked right on top!
While the more traditional cobbler will have a biscuit topping, I opt for this quick cake-like version. Both versions are equally as tasty!
If you love pie, but don&rsquot love the fuss of dough, this recipe is for you.
Fresh Cherry Cobbler with Sour Milk Biscuit Topping
Fresh sour cherries are elusive and magical. Their season is only a few weeks long, and only in a few specific places. Luckily, Upstate New York is one of those, and we are able to get a lovely bunch of these precious fruits each year. The best way to enjoy them is baking them into a fun treat, like this fresh cherry cobbler with sour milk biscuit topping.
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For this recipe, I really wanted to lean into the characteristic that makes sour cherries so special — their tartness. I decided to pair a traditional style filling with sour milk drop biscuits, to make a rustic-looking, but completely delicious fruit bake. A true cobbler has a biscuit topping, so this tasty dessert definitely qualifies. Learn more about different types of fruit bakes.
What You Need to Get Started
You can easily find all of the ingredients for this fresh cherry cobbler at your grocery store. If you want to use curbside pick-up or home delivery, check out Instacart to shop online from your favorite local grocery store.
- Produce: Sour cherries
- Pantry: Cornstarch, Granulated sugar, All purpose flour, Baking soda
- Fridge: Lemon juice, Milk, Butter
- Spice Cabinet: Vanilla extract, Almond extract, Salt, Cream of tartar
- Required Equipment:Mixing bowls, 9-inch round casserole or non-stick cake pan, Measuring cups, Pastry blender
- Recommended Equipment:Cherry pitter
Let’s Make Fresh Cherry Cobbler Filling
A cobbler is such a simple dessert made up of just a fruit filling and a biscuit topping. With only two components, it’s designed to really highlight the fruit, so starting with high-quality local produce can make a huge difference. Sour cherries can be elusive, but if you can get your hands on a bunch, it’s worth it.
Before you mix up the filling, you’ll need to prep the cherries. If you will be working with fresh ones, I suggest investing in a cherry pitter. They are inexpensive, and I keep mine tucked away in a high cabinet, except when these delicious fruits are in season.
If you don’t have one, you can use a paring knife cut out the pits. However you pit them, it’s best to double check that you really removed them all. And then triple check. They are very sneaky. After that, preheat your oven to 425F.
Once checked, toss them in a big bowl and sprinkle with cornstarch. Then toss them up carefully to distribute throughout. Cornstarch is really important, since it’s the ingredient that really helps thicken up the filling and give it that gooey, glossy texture.
Add in lemon juice for moisture, sugar to balance some of the tartness of the cherries, and both vanilla and almond extract for flavor. I love pairing almond with cherry, because they are so complementary. The two plants are related, and contain similar chemical flavors.
Stir everything together, and then pour the mixture into a baking pan. For this cobbler, I like using a 9-inch round ceramic casserole dish. If you don’t have one of those, you can use a non-stick cake pan, or pie pan if the sides aren’t too sloped. You can also use an 8 square pan.
How to Make Sour Milk Biscuit Topping
Set the pan with the cherries aside, and begin making the dough for the biscuit topping. Start by making sour milk. You can use buttermilk in this recipe, but I actually like the flavor of the soured milk, specifically.
Add lemon juice into a measuring cup, and then top with milk until you reach half a cup of total liquid. Set the extra milk aside (for brushing the biscuit tops later) and stir the sour milk, before letting it rest for a few minutes while you prepare the rest.
In a medium mixing bowl, combine the dry ingredients together: flour, salt, baking soda, and cream of tartar. You can use a combination of baking powder and baking soda if you don’t have cream of tartar. See the note in the recipe for details.
Whisk until everything is combined, and then add in cold butter cubes. Using cold butter helps the biscuits be flaky and fluffier. In the oven, the melting butter will create steam, which makes air pockets in the dough. Use a pastry blender to combine the butter and flour, until the texture resembles wet sand.
Then, make a well in the middle of the flour, and pour the sour milk into it. Use your hands to knock the flour from the sides into the milk, and then keep using them to form the dough. It can get messy, but it’s easier than mixing with a spoon.
Use a large spoon or your hands to place scoops of the biscuit dough on top of the cherry filling. They don’t need to be nice looking or uniform. In fact, it looks a bit more fun and rustic when the biscuits are more free form.
You will want to cover most of the filling, but not entirely. The biscuits will spread somewhat in the oven, so feel free to leave gaps in between. In the end, you will want about 80% of the dish covered, leaving some holes for venting.
Now remember that milk you set aside earlier? Grab a pastry brush, and give the biscuits a milk wash. This will help them get that really lovely golden brown color when they bake. And if a little bit of milk drips into the filling, that’s okay too. A cobbler is an art, not a science.
Bake the cobbler for about 30-35 minutes. When it’s ready, the biscuits will be fluffy and lightly browned on the top, and the filling will be bubbling throughout. It’s important the filling bubbles, because that means it’s hot enough to activate the cornstarch to thicken.
If your biscuits look done before the filling, loosely cover the pan with foil and continue baking. If the filling looks done first, keep baking uncovered, so the biscuits can brown up a bit more.
Let the cobbler cool at least 10-15 minutes before serving. It’s the best tasting when it’s fresh and warm. But you can cover it tightly and store at room temperature for 1-2 days. Microwave individual portions to warm them up.
A classic cherry cobbler is the perfect breakfast or dessert in sour cherry season!
Easy Cherry Biscuit Cobbler
Yes, I am in my thirties via age. Doesn’t 36 look smashing on me? The thirties I am talking about is my pregnancy age! I’m officially 30 weeks. HOLY SH$T!
This pregnancy has flown by. I am very grateful that I have felt healthy and have been able to continue on a somewhat normal lifestyle. BUT! Hitting 30 weeks has definitely put up a couple of road blocks.
My energy reserves are being used up faster throughout the day. Typically I can manage some work whether cooking or photographing and still have some fuel in the tank. Not so much. If I do any work for more than 4 hours I have to stop, lay down and recharge. Plus, I’m feeling a lot of stretching and the bump is becoming more and more heavy which means my upper/lower back is working overtime.
The crazy part is that I have 10 more weeks to go! I’m not sure how I am going to survive especially in this heat. Also, we head to Maine this weekend for a week and I am kind of freaking out about my feet swelling. Part of the trip we will be attending a wedding so I purposely bought wide heels. I may look like an ugly step sister squeezing into these shoes, but homegirl here has no choice!
Besides getting ready for travel, I am having a moment with cherries. Can we dub them the summer gem? Perfectly sweet and great for cocktails, main dishes or desserts. Like this Easy Cherry Biscuit Cobbler. What I love about this dessert is that it comes together in about 30 minutes! Simply add fresh or frozen cherries to a baking dish, top with a super fast biscuit dough and bake. That’s it.
If you wanted you could swap out the cherries for whatever produce is tickling your fancy. Peaches or any stone fruit would slay in this dish. Now, someone pass me a fork!
Less is More
Here’s the part where I tell you to do less. Something we don’t often hear when it comes to baking, but I know we all appreciate an effortless dish!
Over-working the biscuit dough will prevent it from rising and stretching, creating an unappealing and dense texture. Mix the buttermilk into the dough very lightly. After the dough comes together, flatten sections with your hands and place them on top of the berries. There is no precise method or magic trick here– just place flattened biscuit dough sections randomly on top, covering most of the berries underneath.
For this berry cobbler recipe, I actually reduced the biscuit topping from my peach cobbler. I wanted less topping so more of the beautiful berries are exposed. As a result, this dessert is extra fruity and extra juicy. Fresh homestyle comfort food– simply the best!
- APPLE-CHERRY FILLING
- 8 large Braeburn apples, peeled and cut into 1/2-inch-thick wedges (about 4 1/2 lb.)
- 2 cups granulated sugar
- ¼ cup all-purpose flour
- ¼ cup butter
- 1 (12-oz.) package frozen cherries, thawed and well drained
- 1 teaspoon lemon zest
- ⅓ cup fresh lemon juice
- 1 teaspoon ground cinnamon
- PINWHEEL BISCUITS
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup cold butter, cut into pieces
- ⅔ cup milk
- ⅔ cup firmly packed light brown sugar
- 2 tablespoons butter, melted
- ¼ cup finely chopped roasted unsalted almonds
- SERVE WITH
- Sweetened whipped cream (optional)
Prepare Filling: Preheat oven to 425°. Toss together first 3 ingredients. Melt 1/4 cup butter in a large skillet over medium-high heat add apple mixture. Cook, stirring often, 20 to 25 minutes or until apples are tender and syrup thickens. Remove from heat stir in cherries and next 3 ingredients. Spoon apple mixture into a lightly greased 3-qt. baking dish. Bake apple mixture 12 minutes, placing a baking sheet on oven rack directly below baking dish to catch any drips.
Prepare Biscuits: Stir together 2 1/4 cups flour and next 3 ingredients in a large bowl. Cut cold butter pieces into flour mixture with a pastry blender or fork until crumbly stir in milk. Turn dough out onto a lightly floured surface knead 4 to 5 times. Roll dough into a 12-inch square. Combine brown sugar and 2 Tbsp. melted butter sprinkle over dough, patting gently. Sprinkle with almonds. Roll up, jelly-roll fashion pinch seams and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a single layer on top of apple mixture.
Bake at 425° for 15 to 17 minutes or until biscuits are golden. Serve with whipped cream, if desired.
Common Cobbler Questions
Can you alter the pie filling to other flavors? Absolutely! There are many other delicious canned pie fillings that fit the bill here to easily alter this recipe to your favorite fruit. Try apple, peach, blueberry or mixed berries for a whole smorgasbord of flavors to dish.
What about cake mix or Bisquick as the “cobbler” dough? I haven’t actually used a cake mix as an alternative to this cherry cobbler recipe, but I have a pretty good idea that it would work just fine. Just make sure the cake mix is baked (toothpick method works great to me) and you should be good to go!
- For the Dumplings:
- 1 cup (5 ounces) all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons (1 1/2 ounces) cold unsalted butter, cut into cubes
- 1/3 cup plus 1 teaspoon milk
- 1/4 teaspoon vanilla
- For the Cherries:
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon cinnamon
- pinch salt
- 6 cups (about 32 ounces) frozen sour cherries
- Whipped cream or ice cream to serve
Love cherries? Try these other recipes too…
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!
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