Dessert: United States – Cherry Cobbler with Vanilla Biscuit Topping

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 40 min

Additional 15 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Filling:
6 cups (900 g) pitted sweet cherries (fresh or frozen; if frozen, thaw slightly and drain excess juices)
2 / 3 cup (135 g) granulated sugar
3 tbsp (24 g) cornstarch
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) vanilla extract
1 / 4 tsp (1 ml) almond extract (optional but recommended)
Pinch of salt
Topping:
1 1 / 2 cups (190 g) all-purpose flour
3 tbsp (38 g) granulated sugar (plus 1 tbsp (15 ml) for sprinkling)
2 tsp (8 g) baking powder
1 / 4 tsp (1 g) baking soda
1 / 2 tsp (3 g) fine salt
6 tbsp (85 g) cold unsalted butter, cubed
3 / 4 cup (180 ml) cold buttermilk (or 3 / 4 cup (180 ml) milk + 2 tsp (10 ml) white vinegar, rested 5 minutes)
1 tsp (5 ml) vanilla extract
Optional for serving: vanilla ice cream or lightly sweetened whipped cream

Show original ingredient measurements

Filling:
6 cups (900 g) pitted sweet cherries (fresh or frozen; if frozen, thaw slightly and drain excess juices)
2 / 3 cup (135 g) granulated sugar
3 tbsp (24 g) cornstarch
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) vanilla extract
1 / 4 tsp (1 ml) almond extract (optional but recommended)
Pinch of salt
Topping:
1 1 / 2 cups (190 g) all-purpose flour
3 tbsp (38 g) granulated sugar (plus 1 tbsp for sprinkling)
2 tsp (8 g) baking powder
1 / 4 tsp (1 g) baking soda
1 / 2 tsp (3 g) fine salt
6 tbsp (85 g) cold unsalted butter, cubed
3 / 4 cup (180 ml) cold buttermilk (or 3 / 4 cup milk + 2 tsp white vinegar, rested 5 minutes)
1 tsp (5 ml) vanilla extract
Optional for serving: vanilla ice cream or lightly sweetened whipped cream

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
Make the filling: In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and a pinch of salt. Toss until the cherries are evenly coated and no dry cornstarch remains. Spread the mixture into the prepared baking dish. Bake for 10 minutes while you prepare the topping (this jump-starts thickening).
Make the topping: In a medium bowl, whisk flour, 3 tablespoons (45 ml) sugar, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
Add the cold buttermilk and vanilla; stir just until a shaggy dough forms. Do not overmix—some dry spots are okay.
Remove the dish from the oven. Using a spoon or scoop, drop the dough in 9–12 mounds over the hot fruit (they will spread as they bake). Lightly flatten any very tall mounds. Sprinkle the tops with the remaining 1 tablespoon (15 ml) sugar.
Bake 25–30 minutes, until the biscuits are golden and the filling is bubbling thickly around the edges. If the tops brown too quickly, tent loosely with foil for the last 5 minutes.
Cool on a rack for 15 minutes to let the juices set slightly. Serve warm, ideally with vanilla ice cream or whipped cream.

Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
Make the filling: In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and a pinch of salt. Toss until the cherries are evenly coated and no dry cornstarch remains. Spread the mixture into the prepared baking dish. Bake for 10 minutes while you prepare the topping (this jump-starts thickening).
Make the topping: In a medium bowl, whisk flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
Add the cold buttermilk and vanilla; stir just until a shaggy dough forms. Do not overmix—some dry spots are okay.
Remove the dish from the oven. Using a spoon or scoop, drop the dough in 9–12 mounds over the hot fruit (they will spread as they bake). Lightly flatten any very tall mounds. Sprinkle the tops with the remaining 1 tablespoon sugar.
Bake 25–30 minutes, until the biscuits are golden and the filling is bubbling thickly around the edges. If the tops brown too quickly, tent loosely with foil for the last 5 minutes.
Cool on a rack for 15 minutes to let the juices set slightly. Serve warm, ideally with vanilla ice cream or whipped cream.