A Cherry Cobbler Recipe to Celebrate National Cherry Cobbler Day

Maybe you’ve been looking forward to today, May 17, because it’s National Cherry Cobbler Day.  If so, you’re in luck, because I’ve got a recipe here for delicious cherry cobbler — Cherry Almond Drop Biscuit Cobbler.

Then again, maybe you didn’t know it was National Cherry Cobbler Day.  In that event, surprise!  You now have an excellent reason to make cherry cobbler.  Though, of course, you can make a tasty fruit cobbler dessert any day, whether with cherries or anything else.

Probably the most popular type of cobbler is peach cobbler.  It was my personal favorite growing up, because my mom made it perfectly.  She made the “drop biscuit” version, similar to the recipe I’m providing here.

A cherry cobbler is a delicious dessert that is not hard to prepare -- and it's especially good to make on National Cherry Cobbler Day.

Celebrate National Cherry Cobbler Day by making Cherry Almond Drop Biscuit Cobbler — click to see the recipe at Chef’s Catalog or read it below.


However, when I got into cooking on my own I found you could make many different kinds of cobbler with just about any fruit.  Cherry cobbler is a great combination of sweet, tart, and that delectable feeling of biting into a ripe, juicy cherry.  Though cherry cobbler is probably peach cobbler’s little sister, you still want to take it to the dessert ball every so often.  No better time than today.

You might not have been aware that an American food holiday occurs just about every day of the year.  The President makes these proclamations every so often on behalf of groups that petition him (or her — maybe in 2016?).  Obviously, cherry cobbler has enough fans that it’s scored its own day on the calendar — May 17.  Tomorrow, May 18, is National Cheese Soufflé Day.  Get ready.

Following is an unusual cherry cobbler recipe that I found courtesy of Chef’s Catalog.  You can read through the recipe in this post, or click here to read it on the Chef’s Catalog site and get links to most of the tools you need to make this tasty version of cherry cobbler.  Cobbler is pretty easy to make.

Following the recipe below, I have a link to a very handy kitchen tool if you’re going to be making cherry cobbler — a Leifheit Cherry Stoner.

Cherry Almond Drop Biscuit Cobbler

Ingredients for cherry filling:

  • 4 lbs tart cherries (10 to 12 cups), washed, stemmed, and pitted
  • ½ cup of water
  • ¾ cup granulated sugar
  • ½ cup cornstarch
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ½ cup slivered almonds

Ingredients for drop biscuits:

  • 3 cups all-purpose flour (I recommend organic, unbleached flour)
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, chilled (keep the butter in the refrigerator until you need it)
  • 1 cup cream (or Half and Half)
  • ¼ cup turbinado sugar or raw sugar (optional)

To prepare:

In a large sauce pan or dutch oven, combine cherries and water.  Cover and cook over medium heat until cherries release their juice, stirring frequently, 10 to 15 minutes. 

In a small bowl, combine sugar (½ cup) and cornstarch and mix to combine.  Increase the heat under the cherries to medium-high and bring liquid to a simmer.  Add the sugar mixture and stir thoroughly to combine (a non-stick or wooden spoon works best).  Stir continuously until mixture thickens, 3 to 5 minutes.  Remove from heat.  Stir in almond and vanilla extract and ¼ cup of the slivered almonds.

Preheat oven to 350° F and butter a 3-quart baking dish.  Pour cooled filling into prepared baking dish.

In a large mixing bowl, sift together flour, sugar, baking powder, and salt.  Using a pastry blender (or two forks), cut in cold butter until the mixture looks like coarse crumbs.  Add cream (or Half-and-Half) and stir until just combined.  Be careful not to over-mix the dough.  Drop by heaping spoonfuls onto filling, leaving some space between dough drops.  (Note:  the drop biscuit dough will rise and expand during baking; the closer together you place the mounds of dough, the less you will see of the filling of the finished cobbler.)  Sprinkle the remaining slivered almonds over cobbler.  Sprinkle turbinado sugar over the drop biscuits, if desired.

Bake in preheated oven for 35 to 45 minutes, until the drop biscuits are golden brown and filling is bubbling around the edges. Remove from oven and let cool 30 minutes before serving.


Not only can you find hundreds of recipes for desserts, main dishes, and more at Chef’s Catalog, you can also shop for just about any piece of kitchen equipment, cooking gear, or small kitchen appliance that you need.

Leifheit Cherry Stoner makes baking with cherries much easier

Here, for example, is the Leifheit Cherry Stoner, which makes mincemeat of the task of removing pits from cherries.  What would take hours by hand can be accomplished with the Leifheit Cherry Stoner in minutes.

The Leifheit Cherry Stoner is a very handy kitchen tool is you're going to be doing a lot of cooking or baking with cherries.

Click to get the Leifheit Cherry Stoner from CHEFS Catalog — a customer favorite (see customer reviews).



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