Cherry Cobbler

Prep Time:
15 mins
Total Time:
55 mins

Celebrate summer's bounty with this classic American dessert.


  • 3 ¾ cups all-purpose flour, plus more for rolling

  • 4 teaspoons baking powder

  • 1 ½ teaspoons coarse salt

  • 1 cup sugar

  • ¾ cup (1 ½ sticks) very cold unsalted butter

  • 2 cups cold heavy cream, plus more for brushing

  • 3 pounds fresh cherries, pitted, or 2 ¼ pounds frozen cherries

  • 4 teaspoons cornstarch

  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8 to 12 rounds or squares of dough.

  2. In a bowl, combine cherries, remaining 1/2 cup sugar, the cornstarch, and vanilla. Divide mixture among four 1- to 1 1/2-cup ramekins; top each with 2 to 3 dough pieces. Brush tops with cream. Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature.

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