Cherry Cobblers


by: Chef Ria

A cobbler is simply fruit - here, Bing cherries - baked with crumbled biscuit dough on top. The crisp dough provides a contrasting texture to the soft fruit. You can make cobblers out of just about any fruit, fresh or frozen. And unlike fruit pies and tarts for which you have to do something to absorb the liquid released by the raw fruit, for cobblers this is unimportant. In fact, a cobbler with hot runny fruit juice in the bottom of the dish is quite lovely. The ratio of fruit to dough depends on the shape of the baking dishes - the wider the dish, the more dough. You can use 5-ounce creme brulée dishes, but heatproof bowls, custard cups, ramekins, or little soufflé dishes will all work. You can also make one large cobbler and serve it at the table. Makes 6 cobblers.


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serves: 6

1 pound (about 4 1/2 cups) (fresh or frozen Bing or sour cherries, pitted and halved)

1/4 cup sugar (twice this amount if using sour cherries plus 2 tablespoons for sprinkling)

2 tablespoons lemon juice (optional)

1 recipe biscuit dough

1 teaspoon ground cinnamon (optional)

Whipped cream (ice cream, creme fraiche, or creme anglaise for serving)

Nutrition Facts
Cherry Cobblers

Servings Per Recipe: 6

Amount per Serving

Calories: 240

  • Total Fat: 2.7 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 442.1 mg
  • Total Carbs: 46.9 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 9.1 g
  • Protein: 6.7 g

how is this calculated?

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1.  Spoon the cherry mixture into ramekins or, as shown here, creme brulée dishes. Crumble the biscuit dough over the fruit. Sprinkle the cobblers with sugar. It you like, sprinkle on a little ground cinnamon.

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