Fresh picked sour pie cherries made into a delicious Cherry Cobbler. This classic dessert is easy to make and can be made with fresh or frozen cherries.
Serve warm with a scoop of vanilla ice cream!
We planted several fruit trees when we first built our house 15 years ago. We started them as very small saplings and most produce fruit every year.
One of my favorite trees is our sour cherry tree, or a pie cherry tree. This tree doesn't produce a lot of cherries, but we do get enough to make a cobbler and a cherry pie every year. Sometimes I have a bit more and I freeze a bag of cherries to use later in the year.
My grandmother always had a pie cherry tree so it was a must for our homestead too. Pie cherries are different than other cherries, like our bing cherry tree. First, they are very tart or sour. They are also a very soft juicy berry. I usually try to use these the same day I pick them. These cherries are most often used for baking and not for snacking like sweet cherries.
Pie cherries are difficult to find in most stores, because the shelf live is so short. You might be able to find them at your local farmer's market or in the freezer section in some stores.
Easy to make cobbler
This cobbler really is easy to make. You can mix the biscuit topping by hand or in a food processor.
- Mix pitted cherries with sugar and flour.
- Add to a greased baking dish.
- In a separate bowl, combine flour, salt and baking powder.
- Mix in cold butter. I use my hands and gently smear the butter between my thumb and fingers into the flour mixture.
- Add milk and stir just until incorporated.
- Drop spoonfuls of dough on top of prepared cherries
- Bake at 375 degrees for 30 minutes
Can I use frozen cherries?
Yes, you can use frozen cherries in this cobbler. Add frozen cherries to a bowl and allow cherries to thaw. Do not discard any of the juices. Follow directions for making with fresh cherries.
Substitutions and Variations
This biscuit topping can be used as a cobbler topping for almost any type of fruit cobbler. Some substitutions and variations include:
- Use cherry pie filling - buy canned or make your own. Just add filling to a greased pan and add biscuit topping
- Use fresh sweet cherries - Make filling using just a ½ cup of sugar and 3 Tablespoons of flour
- Add ground cinnamon - add ½ teaspoon to the filling and ½ a teaspoon to the flour in the biscuit topping
- For a slightly different taste, use brown sugar instead of granulated sugar in the filling
Frequently asked questions
You'll need approximately 2 pounds of fresh cherries for this recipe. Once pitted, it will equal about 6 cups of cherries.
This cobbler is best served the same day it is made. You can make in the morning and serve for dessert in the evening.
This cobbler can be eaten by itself or topped with a scoop of vanilla ice cream. It's also delicious with a dollop of whipped cream or even a drizzle of heavy cream.
Another great cobbler recipe is this peach cobbler.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious dessert recipes!
- 6 cup fresh sour cherries (pitted)
- ¾ cup sugar
- ¼ cup flour
- 1 tablespoon sugar (optional - for sprinkling on top of dough)
- In a large bowl combine flour, baking powder, salt and sugar.
- Mix in butter with a pastry blender or your fingers until mixture is crumbly.
- Add milk and stir just until combined.
- Combine cherries, sugar and flour in a bowl. Stir until combined.
Assembly of Cobbler
- Place filling in a greased 8 x 10" baking dish.
- Place large spoonfuls of biscuit dough on top of the filling.
- Sprinkle 1 tablespoon of granulated sugar on top of biscuit dough.
- Bake in a preheated 375 degree oven for 30 minutes.
- You will need approximately 2 pounds of freshly picked cherries to make this recipe
- Serve warm or at room temperature
- Top with a scoop of vanilla ice cream, a dollop of whipped cream or enjoy plain
This recipe was originally published in August of 2017. The photos and recipe have been updated.