This cherry cobbler features a juicy fresh cherry filling baked with flaky browned butter biscuits on top. An incredible summer dessert warm from the oven with vanilla ice cream on top!
Cherry season is here and in my opinion, cobbler is the best way to celebrate. Not just any cobbler though – browned butter has entered the chat.
With 4th of July only a few days away nothing says summer holiday quite like a fruit-packed cobbler! This one definitely deserves a firm place on your dessert menu.
Me? I’m planning on making my full meal out of this goodness.
The most complex part about this recipe is browning the butter and I promise it’s easy enough for any beginner baker! You’ll be able to mix this cobbler up with ease, trust me.
This Cobbler features…
- A juicy fresh cherry filling
- Light and flaky browned butter biscuit topping
- Ready in minutes and a perfect summer dessert with ice cream
Making the Cobbler
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- All-purpose flour
- Baking powder
- Granulated sugar
- Kosher salt
- Buttermilk
- Turbinado sugar
- Cherries
- Lemon juice
- Amaretto
- Cornstarch
Fresh vs. Frozen Cherries
Both fresh or frozen cherries work great in this recipe. If you decide to go the fresh route, make sure cherries are pitted and de-stemmed prior to assembling filling.
If you will be using frozen cherries, there is no need to thaw them prior to assembling filling. You may just need to add an extra 5 minutes or so to bake time.
Tips for Perfect Cobbler
- Brown butter slowly – the trick to browning butter is letting it cook slowly. Melt your butter over medium heat, swirling pan occasionally until butter is a light golden brown and fragrant.
- Chill browned butter – chilling the browned butter until it is solid will make for a flaky biscuit topping.
- Add lemon juice to cherries – this brightens up the cherries and perfectly balances the fruity flavors.
- Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Gently fold biscuit batter – use a light hand when mixing the cobbler batter and gently fold so as not to overmix.
- Bake cobbler until fruit is bubbly – the fruit filling should be just slightly bubbling and the topping should be a light golden brown.
Recipe Variations
Try these ideas for a different twist on this cobbler.
- Use a combination of fruits – try half cherries and half raspberries, peaches, blueberries, strawberries, or blackberries.
- Top cobbler with nuts – sprinkle chopped pecans, walnuts, or sliced almonds over cobbler prior to baking.
Serving Suggestions
I recommend serving this cobbler warm from the oven with either a scoop of vanilla ice cream or homemade whipped cream on top.
Due to the juicy cherry filling and the delicate biscuits on top, I find that this cobbler is best if served on the day it is made.
Every luscious bite of this cobbler screams summer! From the juicy cherries to the deeply flavorful browned butter topping to the insurmountable pile of ice cream you’re going to hopefully put on top…
Big bowls only here, folks!
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Try these other summery cherry recipes next!
Browned Butter Cherry Cobbler
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Ingredients
Browned Butter Cobbler Topping
- 6 tablespoons unsalted butter
- 1-1/4 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 3/4 cup buttermilk
- Turbinado sugar for topping
Cherry Filling
- 4 cups fresh or frozen sweet cherries, pitted and halved
- 1 tablespoon lemon juice
- 1 tablespoon amaretto (optional)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Vanilla ice cream or whipped cream for serving
Instructions
Browned Butter Cobbler Topping
- In a medium skillet over medium heat, melt butter, swirling pan occasionally until butter is a deep golden brown, about 3-5 minutes of cooking. Remove butter from heat, transfer to a small bowl, and chill 30-60 minutes in refrigerator until butter is solidified.
- In a large bowl combine flour, baking powder, sugar, and salt. Cut in chilled browned butter with a pastry cutter or your fingers until crumbly.
- Pour buttermilk over flour mixture and gently fold until batter is just moistened. Place bowl in refrigerator to stay cold while you prep the filling.
Cherry Filling
- Preheat oven to 350F. Lightly grease a round or square 9-inch pan or cast iron and set aside.
- In a large bowl, combine all filling ingredients. Spread cherry filling in an even layer in prepared pan. Set aside for moment.
- Use a spoon to scoop heaping scoops of cobbler topping over blueberry filling. Sprinkle cobbler topping with a little turbinado sugar.
- Bake cobbler at 350F 35-40 minutes until cherry filling is bubbly and cobbler topping is golden brown. Allow to cool several minutes before serving warm with ice cream or whipped cream. Enjoy!
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