Fresh Tart Cherry Cobbler ~ A favorite summer and Thanksgiving Day classic—Fresh Tart Cherry Cobbler at its finest. Made with our luscious all-natural and homemade cherry pie filling, Mom’s Homemade Tart Cherry Pie Filling, and our popular buttery biscuit crumble topping that tastes like a cross between a buttery biscuit, pie pastry and a sugar cookie! | #summer #fall #holiday #cherries #dessert #recipe #glutenfree #vegan

Fresh Tart Cherry Cobbler

  • Author: Stacy
  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 to 10 servings


A favorite summer and Thanksgiving Day classic—Fresh Tart Cherry Cobbler at its finest. Made with our luscious all-natural and homemade cherry pie filling, Mom’s Homemade Tart Cherry Pie Filling, and our popular buttery biscuit crumble topping that tastes like a cross between a buttery biscuit, pie pastry and a sugar cookie sprinkled with sugar and spices. This special cobbler is ideal in the summertime but also for the Thanksgiving Day table when made with freshly picked tart cherries that have been frozen. Children and adults alike will LOVE this easy-to-prepare dessert with a scoop of vanilla ice cream or fresh whipped cream. Recipe includes gluten free and vegan options.


For the Cherry Pie Filling

  • 4 cups (760 g) fresh pitted tart cherries, or frozen and thawed
  • ¾ teaspoon (3.75 ml) freshly squeezed lemon juice
  • 1 cup (200 g) granulated cane sugar
  • 4 tablespoons (24 g) tapioca flour, also known as tapioca starch
  • ¼ to ½ teaspoon natural dry red food coloring
  • Pinch of fine-grain sea salt, or regular table salt
  • 5 tablespoons (75 ml) tart cherry juice, not from concentrate
  • ¼ to ½ teaspoon (1.25 to 2.5 ml) pure vanilla extract
  • ⅛ teaspoon (.625 ml) pure almond extract
  • Butter or shortening, for baking dish

For the Buttery Biscuit Crumble Topping

  • 1 cup plus 5 tablespoons (about 158 g) unbleached all-purpose flour
  • 6 tablespoons (75 g) granulated cane sugar
  • 1½ teaspoons (7.2 g) baking powder
  • ¼ teaspoon (1.2 g) fine-grain sea salt, or ¼ teaspoon (1.5 g) regular table salt
  • 6 tablespoons (¾ stick or about 85 g) unsalted butter, chilled & cut into bits
  • 1 large egg (mine weighed 50 g w/o shell), slightly beaten
  • 1 teaspoon (5 ml) pure vanilla extract
  • to ¼ teaspoon (.625 to 1.25 ml) pure almond extract
  • 1 tablespoon (12.5 g) granulated cane sugar
  • ½ teaspoon (1.25 g) ground cinnamon, optional
  • ¼ teaspoon (.65 g) freshly grated whole nutmeg, optional

Special Equipment

  • Cherry pitter, very helpful


Prepare the Cherry Pie Filling: In a large bowl, gently toss pitted cherries with lemon juice to prevent browning. Set aside. In a large saucepan, blend together sugar, tapioca flour, food coloring and salt using a whisk before placing over heat. Add cherry juice and whisk over medium-low heat until well blended and sugar dissolves. Add pitted cherries and stir until well combined using a silicone (high heat) spatula. Increase heat to medium-high, then cook while stirring constantly until mixture reaches a boil. Then, continue to cook, stirring constantly and scraping bottom and sides of saucepan with spatula to prevent scorching and burning until thickened, about 1 minute. Remove from heat and stir in extracts until well blended. Set aside to cool to room temperature.

Preheat Oven and Prepare Baking Dish: Arrange oven rack in lower third of oven and preheat oven to 375ºF (190ºC). Lightly grease, using butter or shortening, 10-inch (25 cm) pie plate or 2-quart (1.89 liters) baking dish. Using a rubber spatula, scrape and pour cooled cherry pie filling into prepared baking dish. Cover and set aside.

Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk extracts into beaten egg using a fork. With a fork, gently toss beaten egg and extracts into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.

Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon-sugar.

Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 45 minutes. To prevent over-brown of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.

Serve the Cobbler: Serve cobbler warm with scoop of vanilla ice cream and/or fresh whipped cream.

Yield: Makes 8 to 10 servings.

Recipe Notes


How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 120 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.


For Eggless Option: Simply substitute 2 to 4 tablespoons (30 to 60 ml) nondairy milk (almond or coconut milk) or whole milk in lieu of the 1 large egg called for in recipe. Start with adding 2 tablespoons (30 ml) (along with extracts) and then add desired amount of milk up to 4 tablespoons (60 ml) as needed. Gently toss into flour mixture with a fork until moistened and dough starts to hold together. Continue with recipe as directed.

For Vegan Option: Substitute 4½ tablespoons (54 g) organic palm shortening, such as Spectrum®, and 1½ tablespoons (21 g) coconut oil for the 6 tablespoons (85 g) unsalted butter called for in recipe. (This is Wicked Good Kitchen’s favorite ratio to use when substituting tropical fats for butter in baking.) Alternatively, use your favorite vegan butter substitute. Then, simply follow directions above for Eggless Option and use your favorite nondairy milk to replace the egg called for in recipe.

For Gluten Free Option: Substitute Cup4Cup® Gluten-Free Flour (INGREDIENTS: Cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum.), available at Williams-Sonoma, or your favorite gluten-free flour blend (that includes guar gum or xanthan gum) measured cup for cup or by grams in place of the all-purpose wheat flour called for in the recipe.

For the Buttery Biscuit Crumble Topping, use 1 cup plus 5 tablespoons (168 g) Cup4Cup® Gluten Free Flour.

Shopping Suggestions:

Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.

For this recipe, and all our baking recipes calling for unbleached all-purpose flour, we highly recommend the pure and Organic Unbleached All-Purpose Flour by Hodgson Mill® because it is naturally white and contains no additives.

We also highly recommend aluminum free baking powder, organic grass-fed butter, organic eggs, organic tart cherries, lemons, granulated cane sugar and spices. In addition, we highly recommend fine-grain sea salt such as French Celtic Sea Salt by Eden Foods®, Eden Foods® Organic Tart Cherry Juice (not from concentrate and made with Montmorency tart cherries), Arrowhead Mills™ Organic Tapioca Flour, Nielsen-Massey® Organic Pure Vanilla Extract and Nielsen-Massey® Pure Almond Extract as well as TruColor™ Natural Gel Paste Powder Food Coloring (natural dry red food coloring) and Cup4Cup® Gluten-Free Flour. We also recommend the Progressive Cherry-It Cherry Pitter.

Original Recipe Source: