1. Easy Cherry Cobbler

Easy Cherry Cobbler

Sandy Coughlin | Dessert, Cherries, Seasonal |American

Easy fruit cobbler is a delicious dessert recipe that's perfect for Harry & David Cherries and can just as easily be made with peaches or pears. This cherry dessert is the essence of summer and perfect for dinner party guests!

Plump cherries, combined with a biscuit topping in individual ramekins, make a simple, single serving cobbler that you and your guests will enjoy! The secret to cooking with cherries for a cobbler is to bake them in the oven for about 12 minutes before you add the biscuit or cobbler topping. Another spin is to use brown sugar instead of white, giving the dessert a richer flavor. Lastly, nearly any fruit can be used for a cobbler, and the juicier it is, the better, which makes peaches and pears perfect for this recipe. Serve with heavy whipped cream or a premium vanilla ice cream, and your guests will be back for seconds!

Easy Cherry Cobbler

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hours


  • 6 cups pitted fresh cherries (about 3 lb. unpitted)
  • 1 Tbsp. fresh lemon juice, strained
  • 3 Tbsp. brown sugar
  • 2/3 cup buttermilk
  • 1 tsp. almond extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 6 Tbsp. (3/4 stick) cold, unsalted butter, cut into small pieces
  • 1 Tbsp. sugar mixed with 1/4 tsp. ground cinnamon


  1. Preheat oven to 375 F. Grease six ramekins or custard cups on a rimmed sheet or a 9 x13 baking dish.
  2. Stir together the cherries, lemon juice, and sugar in a large bowl until well mixed.
  3. Divide the fruit among the greased ramekins (or pour into the pie dish or baking dish).
  4. Bake the fruit for 12 minutes while you prepare the topping.
  5. In a small bowl, stir together the buttermilk and almond extract; set aside.
  6. In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, and salt.
  7. Using a pastry blender, cut in the butter until the mixture forms large, coarse crumbs the size of small peas.
  8. Pour the buttermilk mixture over the flour mixture and stir with a wooden spoon until combined into a soft, sticky dough.
  9. Bake until hot and bubbling with browned topping, about 30 to 35 minutes.
  10. Transfer to a wire rack and let cool for 15 minutes.
  11. Serve warm with optional whipped cream or ice cream.
Makes: 6 cobblers
Serves: 6 servings