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Cherry cobbler with sugar cookie crust.

Cherry Cobbler with Sugar Cookie Crust

Heather Smoke
This cherry cobbler with sugar cookie crust has a perfectly juicy cherry filling topped with a sweet cookie crust that's crisp on top and soft and fluffy underneath.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 3 votes
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings9

Equipment

  • 9 inch baking pan
  • Medium-Sized Saucepan

Ingredients
 

Cherry Filling

  • 1 ½ lbs pitted cherries, fresh or frozen and thawed (about 5 cups halved cherries)
  • 1/4-1/2 cup granulated sugar
  • 1 tbsp corn starch
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tbsp lemon juice
  • ½ tsp vanilla extract
  • ¼ tsp ground cardamom
  • 1 tbsp unsalted butter

Sugar Cookie Topping

  • 1 ½ cups all-purpose flour, fluffed, spooned and leveled
  • ¾ cup granulated sugar, divided
  • 1 tbsp corn starch
  • 1 ¼ tsp baking powder
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • tsp ground cardamom
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • ½ cup unsalted butter, melted

Instructions
 

Cherry Filling

  • Pit the cherries, then cut them in half. In a saucepan, combine the cherries with the sugar, corn starch, salt, lemon juice, vanilla and cardamom.
  • Over medium heat, bring the cherries to a boil, stirring frequently. Once they start to bubble, cook for several more minutes, stirring constantly until the juice has thickened into a syrupy consistency.
  • Remove from the heat and let cool while you make the cookie dough.

Sugar Cookie Topping

  • In a bowl, stir together the flour, 1/2 cup sugar, corn starch, baking powder, salt and cardamom until well combined.
  • Add the egg, vanilla and melted butter, and stir into a soft dough.
  • Refrigerate the dough for 15 minutes.
  • Divide the dough into 9 equal portions (the dough will still be fairly soft). Roll each portion into a ball, then coat the dough balls in the remaining 1/4 cup sugar.
  • Use the bottom of a glass to flatten each dough ball, and sprinkle the tops of the cookies with a little more sugar.

Assemble and Bake

  • Preheat the oven to 350 F, and arrange a rack in the center of the oven.
  • Lightly grease a 9-inch baking dish with non-stick baking spray.
  • Spread the cherries into the baking dish, then arrange the cookies over the cherries.
  • Bake for about 25-30 minutes, until the filling is bubbling, and the cookies are crisp on top, with light golden browning around the edges.
  • Let cool for 20 minutes, then enjoy warm or at room temperature. Cherry cobbler is best served warm with a scoop of vanilla ice cream!

Notes

Store leftover cherry cobbler at room temperature in an airtight container for up to 3 days.
Keyword Cherry, Cobbler, Sugar Cookies
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