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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. See FAQs for adjusting to higher or lower elevations.

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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