Best Black Cherry Cobbler With Juicy Cherry Filling
This homemade black cherry cobbler is the ultimate comfort dessert, made with juicy cherry filling and a buttery, golden biscuit topping. It’s simple to prepare, uses pantry staples, and bakes into a cozy, crowd-pleasing treat that’s perfect for holidays, potlucks, or an easy weeknight dessert. Serve it warm with cream or ice cream for a dessert everyone will love!
In this blog post, you will learn how to make black cherry cobbler.
How to Make Cherry Cobbler
To make this cozy Black Cherry Cobbler, start by preheating your oven to 350℉/175℃/Gas Mark 4 so it’s fully heated and ready to go.
In a medium bowl, stir together the black cherry pie filling with a little granulated sugar and flour. This helps thicken the filling as it bakes. Set it aside while you prepare the biscuit topping.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Add the cold, cubed unsalted butter and cut it into the dry ingredients until the mixture resembles coarse crumbs. This step is what gives the biscuit topping its tender, flaky texture.
Pour in the buttermilk and gently mix just until a soft biscuit dough forms. Be careful not to overmix, this keeps the topping light and fluffy.
Grease a 9×9 baking dish with butter, then spread the cherry filling evenly across the bottom. Spoon the biscuit dough over the filling and sprinkle the top with coarse sugar for a little extra crunch.
Bake the cobbler for about 1 hour, or until the biscuit topping is golden and a knife inserted into the centre comes out clean.
Let it cool slightly, then serve warm with fresh cream or a scoop of vanilla ice cream for the ultimate comforting dessert.
Storage
Allow the cobbler to cool completely, then cover tightly with foil or transfer to an airtight container. Store in the refrigerator for up to 4 days.
Black cherry cobbler can be frozen after baking and cooling. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat individual portions in the microwave for 30–45 seconds. For larger portions, reheat in the oven at 325℉/165℃ until warmed through. Cover loosely with foil to prevent over-browning.
Ingredients
Black Cherry Pie Filling: This is the star of the cobbler, bringing rich, sweet-tart cherry flavour and a thick, juicy texture that bakes up beautifully without extra prep. If you love fruit desserts, this peach crumble pie with pastry cream is another must-try.
Granulated Sugar: A touch of sugar enhances the natural sweetness of the cherries and balances their tartness for a perfectly flavoured filling.
All-Purpose Flour: Flour helps thicken the cherry filling as it bakes, creating that classic gooey cobbler texture instead of a runny base.
Biscuit Topping
All-Purpose Flour: Forms the base of the biscuit topping, giving it structure while still baking up soft and tender.
Granulated Sugar: Adds just enough sweetness to the biscuit topping and helps the top turn golden as it bakes.
Baking Powder & Baking Soda: These leavening agents work together to give the biscuit topping lift, making it fluffy and light rather than dense.
Salt: A small amount of salt enhances all the flavours and balances the sweetness of both the topping and the filling.
Cold Unsalted Butter: Cold butter is key for a flaky biscuit topping. As it melts in the oven, it creates those irresistible buttery pockets throughout.
Buttermilk: adds moisture and a slight tang, helping the biscuit topping bake up tender, soft, and full of flavour.
Love warm cobbler desserts? Try these cobbler recipes next!
Black Cherry Cobbler Recipe
Ingredients
Cobbler Filling
- 1 can black cherry pie filling
- 1/2 c. granulated sugar
- 2 tbsp. all-purpose flour
Biscuit Topping
- 1 1/2 c. all-purpose flour
- 1/3 c. granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. cold unsalted butter cut into chunks
- 1 c. buttermilk
Instructions
- Preheat the oven to 350℉/176℃/Gas Mark 4.
- In a medium bowl, mix together the black cherry pie filling, granulated sugar, and all-purpose flour. Set aside.
- In a separate large bowl, whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and salt together. Cut in the cubed, cold unsalted butter.
- Lastly mix in the buttermilk and mix together.
- Grease with butter a 9x9 baking dish and pour in the black cherry filling. Spoon the biscuit topping onto the filling. Sprinkle the top of the biscuit with coarse sugar.
- Bake for 1 hour or until a knife inserted into the centre of the biscuit comes out clean.
- Serve with fresh cream or vanilla ice cream.
Notes
Author: Sarah Young
FAQ
Can I use fresh or frozen cherries instead of pie filling?
Yes! If using fresh or frozen cherries, you’ll need to add extra sugar and flour or cornstarch to help thicken the filling.
What if I don’t have buttermilk?
You can make your own by mixing 1 tablespoon of lemon juice or vinegar with milk and letting it sit for 10 minutes.
Why is my biscuit topping dry?
Overmixing the dough or adding too much flour can cause dryness. Mix just until combined for a tender topping.
Can I make this cobbler ahead of time?
Yes! Bake it ahead and reheat before serving. It tastes just as delicious the next day.
Can I use a different fruit?
Absolutely, this recipe works well with peaches, blueberries, apples, or mixed berries.
Should cobbler be served warm or cold?
Warm is best! The filling is gooey, and the biscuit topping is soft and buttery when served warm.