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Why You’ll Love My Recipe
Cobblers are a wonderful way to use up fresh summer fruits. Easy to make and delicious at any temperature, cherry cobbler is a classic dessert that’s been around for centuries. Add some almond extract to enhance the taste of the cherries and you may have found your family’s new favourite dessert!
Don’t forget to learn How To Make A Perfect Whipped Cream to serve with your cherry cobbler! Or you could even try a flavored cream like this Strawberry Whipped Cream recipe! Try this Easy Cherry Crisp if you’re looking for something with a bit more crunch.
Reader Review
Karlynn, I love your recipes! It all started years ago when I tried the Scones! With sour cream, i made a few batches and flavours. Well damn if i didn’t think you were the loveliest best darn cook in Alberta! I thank you? We all thank you!
Lucky husband and kids
Karlynn’s Recipe Notes
- Skill Level: This recipe is incredibly easy.
- Total Time: 45 minutes
- Variations: Try this cobbler with blueberry or peach pie filling instead! If you don’t like almond flavoring, try switching it for vanilla. Why not add a drizzle of chocolate sauce or Nana’s Buttery Brown Sugar Syrup?
- Tools You’ll Need: For this cobbler, you can use either a 10″ pie plate or a 8″ square cake pan.
What You’ll Need For Ingredients
Cherries: You can use any 21oz can of cherry pie filling or try making your own pie filling from scratch. If you happen to have some pie filling that you canned yourself, that’s even better!
Almonds: Either almond extract or amaretto for the filling, and sliced or slivered almonds for the biscuit layer.
Biscuit Dough: The biscuit part of this dessert is what makes it a cobbler and gives the top the cobblestone look of its namesake.
How To Make Cherry Cobbler
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 425°F. Put the pie filling in your chosen pan and mix in the almond extract.
- In a medium bowl, mix together your dry ingredients. Mix wet ingredients together in a separate bowl. Add the wet to the dry and stir until you have a thick dough.
- Spoon four separate circles of dough on to the top of the pie filling. Bake for 25-30 minutes.
- Sprinkle with cinnamon, sugar, and slivered almonds. Serve warm with a dollop of whipped cream.
Karlynn’s Tips and Tricks For Making Delicious Cherry Cobbler
- Eat this cobbler while it’s still a bit warm and top it with whipped cream or some ice cream (vanilla may be the classic flavour to top fruity desserts, but chocolate also goes well with cherries).
- If you’re extra pressed for time, you can use canned biscuit dough or a homemade biscuit mix for the dough layer.
- Almond extract will give you the richest almond flavour, but if you happen to have amaretto around that will also work. You’ll need more amaretto to get the same amount of flavour though, since it has extra ingredients that dilute the almond taste.
Storage Instructions
Fridge: Let the cobbler cool and then cover with tinfoil, plastic wrap, or a lid. Warm it up in the microwave for a few seconds when you’re ready to eat more. It’ll be ok in the fridge for 3-4 days, if you haven’t devoured it by then.
Freezer: Let the cobbler cool completely and then wrap it up with plastic wrap either as a whole or in individual pieces. Add a layer of tinfoil or put it in a sealed container to prevent freezer burn.
More Delicious Dessert Recipes
Looking for more delicious Pan Dessert & Dessert Salad recipes? Try these out:
There are so many easy cobbler recipes, and you can make them with almost any fruit! If cherries aren’t your thing, check out this Bisquick Peach Cobbler Recipe, a summery Strawberry Cobbler, or a juicy Blackberry Cobbler.
Want something a little different than a cobbler? Try this Easy Cherry Crisp or an Apple Brown Betty.
I hope you enjoy this delicious cherry cobbler and try out some variations of your own too. Let me know how it turns out.
Happy Baking!
Karlynn
Cherry Cobbler
Ingredients
- One 21 oz can cherry pie filling
- ½ teaspoon Almond extract , or 1-2 Tablespoons Amaretto
Biscuits
- ⅔ cup flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- 2 Tablespoons Milk
- 1 large Egg
- 2 Tablespoons butter, (melted)
- 4 Tablespoons Toasted sliced almonds
- ¼ teaspoon cinnamon, for garnish
- ¼ teaspoon granulated sugar, for garnish
Instructions
- Preheat your oven to 425°F
- In a 10 inch pie plate or a 8 inch square pan add the pie filling. Mix in the almond extract. Set aside
- In a medium bowl add the flour, sugar and baking powder and stir.
- In a separate small bowl add the egg and beat lightly. Add the milk and the melted butter and stir.
- Add the milk mixture to the dry ingredients and stir to make a stiff dough.
- Spoon the dough into four even portions on to the cherry pie filling in the pan. Make sure the dough is not touching the edges or each other.
- Bake for 25-30 minutes, until the cherries are bubbling and the biscuits are lightly browned. Remove from the oven and sprinkle with the extra sugar and cinnamon and the slivered almonds.
- Serve slightly warm with a dollop of whipped cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Rick says
Karlynn, I love your recipes! It all started years ago when I tried the Scones! With sour cream, i made a few batches and flavours. Well damn if i didnt think you were the loveliest best darn cook in Alberta! I thank you? We all thank you!
Lucky husband and kids