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A white bowl holding a warm serving of cherry cobbler, topped with a melting scoop of vanilla ice cream.

7 Common Mistakes to Avoid When Making Cherry Cobbler

Chef Andrew
Foolproof cherry cobbler with a golden biscuit topping and juicy filling. Avoid common pitfalls with this tested recipe—ready in 55 minutes!
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 479 kcal

Equipment

  • 9x13-inch baking dish

Ingredients
  

Cherry Filling

  • 5 cups pitted cherries fresh or frozen (thawed)
  • 0.66 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon almond extract optional but recommended

Cobbler Topping

  • 6 tablespoons unsalted butter
  • 1.25 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons coarse sugar optional, for sprinkling

For Serving

  • vanilla ice cream

Instructions
 

  • Preheat oven to 350°F (175°C). Melt butter in a 9x13-inch baking dish in the oven (5-10 minutes).
  • Cook cherries, sugar, cornstarch, and lemon juice in a saucepan for 8-10 minutes until thickened. Stir in almond extract.
  • Whisk flour, sugar, baking powder, and salt. Add milk and vanilla; stir until just combined.
  • Pour batter over melted butter (do not stir). Top with cherry filling. Sprinkle with coarse sugar.
  • Bake 35-40 minutes until golden. Cool 15 minutes before serving with ice cream.

Notes

Pro Tip: Don't skip the cooling time—it lets the filling set! Frozen cherries work perfectly when fresh aren't in season.
Keyword Easy Baking, Fruit Cobbler, Summer Desserts