Name: Small Batch Cherry Cobbler
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 ½ cups sweet cherries (pitted, fresh preferred, or frozen/thawed and drained well); ⅓ cup (67 g) granulated sugar; 1 teaspoon fresh lemon juice; ½ teaspoon vanilla extract; ⅛ teaspoon almond extract; 1 tablespoon all-purpose flour (use 1½ tablespoons if using frozen cherries); 6 Tablespoons (75 g) granulated sugar; ½ cup (60 g) all-purpose flour; ½ teaspoon baking powder; Pinch salt; ½ teaspoon vanilla extract; ¼ teaspoon almond extract; 4 tablespoons (1/4 cup, 57 g) unsalted butter (melted)

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This Small Batch Cherry Cobbler is the perfect summer dessert when you’re craving something homemade but don’t want a huge pan of leftovers. Juicy sweet cherries are baked beneath a buttery sugar cookie topping that turns golden and crisp in the oven. Baked in a loaf pan so it’s perfect for a small gathering!

small batch cherry cobbler in a loaf pan topped with ice cream

I created this recipe because I love fruit cobblers like my strawberry cobbler, but most recipes make far more than my family needs. That’s why I love a small batch cobbler – like my small batch peach cobbler.

And in the summertime I love baking a cherry cobbler! This cherry cobbler is a loaf pan version that is just the right size for a weeknight dessert or small gathering.

What makes this cobbler a little different is the sugar cookie-style topping. Instead of biscuits like the peach blueberry cobbler, the cherries are topped with a sugar cookie-like topping flavored with vanilla and almond extract that bakes up crisp around the edges. Add a scoop of vanilla ice cream and it’s hard to beat.

a plate of cherry cobbler topped with ice cream

Ingredients

Cherry Filling

Sweet cherries: Fresh cherries provide the best texture, but thawed and drained frozen cherries work well too. You can use dark sweet cherries or tart red cherries.
Granulated sugar: If using tart cherries you may want to add 1-2 Tbs. more sugar, but Iiked the tartness!
Fresh lemon juice
Vanilla extract
Almond extract
All-purpose flour: Helps thicken the filling as it bakes. Add a little extra if using frozen cherries.

Granulated sugar
All-purpose flour
Baking powder
Salt
Vanilla extract
Almond extract
Unsalted butter: Can also use salted butter.

How To Make Small Batch Cherry Cobbler

Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan. I like using a loaf pan for small batch desserts because it creates the perfect ratio of fruit filling to topping. You can also use a small casserole dish.

In a large mixing bowl, combine the cherries, sugar, lemon juice, vanilla extract, almond extract, and flour. Toss everything together until the cherries are evenly coated. The flour helps thicken the cherry juices as the cobbler bakes, preventing a runny filling.

cherry cobbler fruit filling stirred together

Pour the cherry mixture into the prepared loaf pan and spread it into an even layer. If you’re using frozen cherries, increase the flour to 1½ tablespoons since frozen fruit tends to release more liquid during baking.

For the topping, stir together the sugar, flour, baking powder, and salt in a separate bowl.

Add the melted butter along with the vanilla and almond extracts and stir until a thick, crumbly dough forms. Using melted butter means there’s no need for a pastry cutter or mixer.

butter, vanilla, and almond extract stirred into the crumble topping

Break the topping into small pieces and scatter it over the cherries. Don’t worry about making it perfect. A few gaps allow the cherry filling to bubble through and create that rustic cobbler look.

sugar cookie crumble topping crumbled on top of the cherry filling

Bake for 40 to 45 minutes, or until the topping is golden brown and the cherry filling is bubbling around the edges. The bubbling fruit is the best indicator that the filling has thickened properly.

Allow the cobbler to cool for at least 15 minutes before serving. The filling will continue to set as it cools. Serve warm with a scoop of vanilla ice cream or whipped cream.

oven mitt holding a baked cherry cobbler

Heather’s Baking Tips

Use fresh cherries if possible. Fresh cherries hold their shape better during baking and give the cobbler the best texture. If using frozen cherries, thaw and drain them first and increase the flour slightly. I like to blot them with a paper towel as well to get rid of any excess moisture.
Don’t skip the almond extract. It may seem like a small amount, but almond extract and cherries are a perfect match. It helps bring out the natural cherry flavor.
Leave some gaps in the topping. Resist the urge to completely cover the fruit. Allowing some of the filling to bubble through creates the classic cobbler look and helps the topping crisp up.
Bake until the filling is bubbling. A golden topping is important, but the bubbling cherry filling is the real sign that the cobbler is done. If the fruit isn’t bubbling yet, give it a few more minutes.
Let it cool before serving. I know it’s tempting to dig in right away, but letting the cobbler rest for 15 minutes helps the filling thicken so you get cleaner scoops.

Storage

Cover the cobbler tightly and store at room temperature for up to 1 day. Store covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave before serving.

Allow the cobbler to cool completely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and warm in a 300°F oven until heated through.

More Recipes To Try

If you’re craving more fruity desserts for the summer then be sure to try my peach crisp. It has a brown sugar oat topping and simple to put together.