Fresh Cherry Cobbler


More Summer Recipes


  • For Filling:
  • 1 pound of Stemilt’s Rainier cherries, pitted*
  • 1 pound of Stemilt’s dark-sweet cherries, pitted*
  • 1 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 1 tbsp all purpose flour
  • For Topping:
  • 1 1/2 cup all purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter, cut into cubes
  • 2/3 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tbsp turbinado sugar

A simple and easy-to-make dessert with Stemilt dark-sweet cherries and Rainier cherries.

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  • Yield
    8 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
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  1. Preheat oven to 375 degrees F
  2. Butter the bottom and sides of a 9 to 10 inch baking dish.
  3. In a medium bowl, combine the cherries with the sugar, lemon juice and flour.
  4. Pour into the baking dish and bake for 10 minutes.
  5. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
  6. Add the butter cubes and using a pastry cutter or a hand mixer, blend until the mixture forms small crumbs.
  7. Add the buttermilk and the vanilla. Beat with a whisk or on low speed of a mixer just until combined. The dough will be soft and sticky.
  8. Remove the cherries from the oven and drop the dough onto the fruit, evenly covering the top surface. You do not need to cover the cherries completely, the topping will spread.
  9. Sprinkle with the coarse sugar.
  10. Return the cobbler to the oven and bake for 30 to 35 minutes or until golden and bubbly.
  11. Remove and cool on a wire rack for at least 15 minutes. 
  12. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

If you prefer, you can use all Rainier cherries, or all dark-sweet cherries in this recipe.

    Nutritional Information

    Per Serving

    • Calories: 335
    • Fat Content: 9.1g
    • Cholesterol Content: 24mg
    • Sodium Content: 331mg
    • Carbohydrate Content: 59.6g
    • Fiber Content: 1.5g
    • Sugar Content: 9.5g
    • Protein Content: 3.6g