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Easy Cherry Cobbler with Simple Biscuit Topping

A close-up of a serving of easy cherry cobbler featuring bright red cherries and a golden, crumbly biscuit topping on a white plate.
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Make this easy cherry cobbler using canned cherries for a quick, no fuss dessert that is perfect for beginners.

Ingredients

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  • 2 (15 ounce) cans pitted sweet cherries in heavy syrup, undrained
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/2 cup milk
  • 1 large egg, beaten (for brushing)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease an 8×8 inch baking dish.
  2. In a medium bowl, combine the undrained cherries, 1/2 cup sugar, cornstarch, vanilla extract, and almond extract. Stir gently to mix. Pour this cherry mixture into the prepared baking dish.
  3. In a separate bowl, whisk together the flour, 2 tablespoons sugar, baking powder, and salt for the topping.
  4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Pour in the milk and stir just until a soft dough forms. Do not overmix.
  6. Drop spoonfuls of the biscuit dough evenly over the cherry filling. You do not need to cover the entire surface; gaps are fine.
  7. Brush the tops of the biscuits lightly with the beaten egg for a golden finish.
  8. Bake for 30 to 35 minutes, or until the topping is golden brown and the cherry filling is bubbly.
  9. Let the cobbler cool for at least 15 minutes before serving.

Notes

  • For a richer flavor, substitute half of the canned cherries with frozen or fresh pitted cherries. If using frozen, do not thaw first.
  • Serve this classic cherry cobbler warm with a scoop of vanilla ice cream or whipped cream.
  • This recipe works well as a fast fruit cobbler for weeknight desserts.

Nutrition

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