Since cherries are the symbol of Food Meanderings and my favorite fruit, I knew I had to create a signature fresh cherry dessert to celebrate my 10th anniversary. This Fresh Cherry Skillet Cobbler is the result of that labor of love! It takes the nostalgic comfort of a traditional fruit cobbler and gives it a sophisticated update by using a unique Butterscotch Biscuit topping.
The secret is using butterscotch "cook and serve" pudding mix in the dough, which creates a rich, toasty flavor that pairs perfectly with the sharp tartness of fresh summer cherries. Baked in a cast-iron skillet, this dessert looks like a gourmet treat from a high-end bistro but uses simple pantry staples. This Fresh Cherry Butterscotch Cobbler the ultimate showstopper for any summer BBQ or gathering!
Recipe Overview: Fresh Cherry Butterscotch Cobbler
- Ready In: 45 Minutes
- Serves: 12 servings (¾ cups each)
- Calories: 187 kcal (approximately)
- Main Ingredients: Fresh cherries, butterscotch cook & serve pudding mix, butter, flour, and almond extract.
- Dietary Info: Vegetarian.
- Weight Watchers Points: 8 WW points per serving.
- Difficulty: Easy.
- Why You'll Love It: It's a sophisticated twist on a classic. The butterscotch biscuits are tender on the bottom and crisp on top, creating a spectacular contrast with the jammy, almond-infused cherry filling.
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- Recipe Overview: Fresh Cherry Butterscotch Cobbler
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- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪How to Make Fresh Cherry Cobbler
- Expert Recipe Tips
- 🥗 What to Serve with Cherry Cobbler
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- ❔Recipe FAQs
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- Fresh Cherry Butterscotch Cobbler Recipe
🥘Ingredient Notes
- Fresh Cherries: You'll need about 2.5 lbs (5 ½ cups) of pitted and halved cherries. The Lazy Way Tip: Use a sturdy reusable straw and an empty glass bottle to "pop" the pits out in seconds! Check out the video that shows how to do this in my Cooking Tips section of the July Newsletter!
- Butterscotch Cook & Serve Pudding and Pie Filling Mix: Make sure you buy the Cook & Serve kind, NOT instant. This is the secret to the moisture and deep caramel flavor in the biscuits. Jello (affiliate link) makes one, as does Dr. Oetker (in Canada), and you can find it at many grocery stores, including Walmart, Co op, Sobeys, and Superstore.
- Almond Extract: This is the "purist" secret. It intensifies the natural flavor of the cherries without needing extra sugar.
- Cornstarch: We use 2 tablespoons to ensure the sauce is thick and jammy, even when served warm.
- Unsalted Butter: I keep my butter frozen and grate it into the dry mix - it's so much less messy!
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
- Chocolate Twist: Swap the butterscotch pudding mix for 2 tablespoons of unsweetened cocoa powder and an extra tablespoon of sugar for a "Black Forest" style cobbler.
- Frozen Cherries: You can use frozen cherries! Do not thaw them first; just toss them with the sugar and cornstarch and add 5 minutes to the initial "fruit-only" bake time.
- Gluten-Free: Use a 1:1 gluten-free baking flour for the biscuits.
- Sweetener: You can use a brown sugar substitute in the fruit base to lower the points, but I recommend real sugar in the biscuits for the best texture.
🔪How to Make Fresh Cherry Cobbler
PREP: Preheat: 425°F (220°C). Grease your 10-inch skillet lightly with butter or oil.
- Step 1: In a large bowl, toss the cherries with the sugars, lemon, cornstarch, cinnamon, and almond extract.
- Step 2: Pour the mixture into the skillet. The Pre-Bake: Bake the cherries alone for 10-12 minutes.
- Step 3: The Topping: While the fruit bakes, whisk your dry topping ingredients.
- Step 4: Cut the butter. *I like to keep my butter frozen, then grate it with a cheese grater.
- Step 5: Mix the butter into the dry mixture.
- Step 6: Mix the hot water into the dry mixture.
- Step 7: Remove the hot skillet from the oven.
- Step 8: Drop about 12 spoonfuls of the dough over the fruit. Leave a little space between them so the red fruit can bubble through! Sprinkle on the 2 tablespoons of sugar mixed with 1 teaspoon of cinnamon.
- Step 9: Bake 18-22 minutes until the biscuits are deep golden brown and firm to the touch. (20 minutes was perfect for me!) Serve with a dollop of whipped cream or vanilla ice cream!
Expert Recipe Tips
- The Pre-Bake Rule: Don't skip the 10-minute "fruit-only" bake! This ensures the cherries are bubbling and the cornstarch is activated before the topping goes on, preventing a watery cobbler.
- The "Spoon Drop": When adding the biscuit dough, leave some small gaps between the spoonfuls. This allows the steam to escape and lets that beautiful red cherry sauce bubble through for a professional look.
- The Warm Scoop: If you want those perfect scoops, let the cobbler sit for 15 minutes after taking it out of the oven. This allows the starches to set, so the sauce is thick and glossy.
- Cast Iron Care: If using a cast iron skillet, make sure it is well-seasoned or lightly buttered or oiled to prevent the cherry sugars from sticking to the sides.
🥗 What to Serve with Cherry Cobbler
This Fresh Cherry Cobbler is AMAZING with a dollop of whipped cream or a scoop of vanilla ice cream with a little cinnamon sprinkled on top!
If you are looking for the perfect meal to serve with this recipe, try it with my Spicy Grilled Chicken Caesar Salad (shown) or my Creamy Bacon Ranch Chicken Pasta Salad!
🌡️Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: This cobbler is best served warm. Reheat individual portions in the microwave for 30 seconds.
- Freezer: You can freeze the baked cobbler for up to 2 months. Thaw in the fridge and bake at 350°F until the topping is recrisped.
👪 Serving Size
This recipe makes 12 servings @ ¾ cup. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This recipe is 8 WW points per ¾ cup and worth EVERY SINGLE POINT! However, you can lower the points by using a light butter and swapping out the sugar in the cherries for monk fruit (but you'll only need ½ the amount of monk fruit). However, I don't recommend substitutions in the biscuit topping- it will alter the texture.
❔Recipe FAQs
Fruit desserts are always runnier when they are piping hot. As the cobbler cools, the cornstarch "sets" the juices. If you prefer a very thick sauce, ensure you use the full 2 tablespoons of cornstarch and let it rest for 15 minutes before serving.
Yes! If you don't have a 10-inch or 12-inch skillet, an 8x8 glass or ceramic baking dish works perfectly.
No! Unlike peaches, cherry skins are very tender and provide a beautiful color and extra nutrients. Just pit them, and you're ready to go.
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This Fresh Cherry Skillet Cobbler is the perfect way to celebrate cherry season and a decade of Food Meanderings. It's a rich, traditional treat that honors the fruit in my logo while offering a unique flavor twist that your guests will love.
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Fresh Cherry Butterscotch Cobbler Recipe
Ingredients
Cherry Base
- 5½ cups Fresh cherries, pitted, stemmed and cut in half
- ¼ cup White Sugar.
- ¼ cup Brown Sugar.
- 1 teaspoon Fresh Lemon Juice or use ½ teaspoon lemon juice from concentrate
- 2 tablespoon Cornstarch
- ¼ teaspoon Cinnamon
- ½ teaspoon Almond Extract
Biscuit Topping
- ¾ cup All-Purpose Flour
- ¼ cup Butterscotch Cook & Serve Pudding and Pie Filling (powder) NOT instant.
- ¼ cup Brown Sugar
- 1 tablespoon White Granulated Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 6 tablespoon Unsalted Butter
- ¼ cup Boiling Water
Topping
- 2 tablespoon white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat: 425°F (220°C). Grease your 10-inch skillet lightly with butter.
- The Fruit Prep: In a large bowl, toss the cherries with the sugars, lemon, cornstarch, cinnamon, and almond extract. Pour them into the skillet.5½ cups Fresh cherries, pitted, stemmed and cut in half, ¼ cup White Sugar., ¼ cup Brown Sugar., 1 teaspoon Fresh Lemon Juice, 2 tablespoon Cornstarch, ¼ teaspoon Cinnamon, ½ teaspoon Almond Extract
- The Pre-Bake: Bake the cherries alone for 10-12 minutes.
- The Topping: While the fruit bakes, whisk your dry topping ingredients. Cut in the chilled butter with a fork or your fingertips until it looks like coarse crumbs. Stir in the boiling water until just combined.¾ cup All-Purpose Flour, ¼ cup Butterscotch Cook & Serve Pudding and Pie Filling (powder), ¼ cup Brown Sugar, 1 tablespoon White Granulated Sugar, 1 teaspoon Baking Powder, ¼ teaspoon Salt, 6 tablespoon Unsalted Butter, ¼ cup Boiling Water
- The Drop: Remove the hot skillet. Drop 8 to 10 "bistro-style" spoonfuls of the dough over the fruit. Leave space between them so the red fruit can bubble through!
- The Finish: Sprinkle the top with a mix of 1 tablespoon sugar and ½ teaspoon cinnamon.2 tablespoon white sugar, 1 teaspoon cinnamon
- The Final Bake: Bake for 18-22 minutes.
- The Test: The biscuits should be deep golden brown and firm to the touch.
Notes
- The Pre-Bake Rule: Don't skip the 10-minute "fruit-only" bake! This ensures the cherries are bubbling and the cornstarch is activated before the topping goes on, preventing a watery cobbler.
- The "Spoon Drop": When adding the biscuit dough, leave some small gaps between the spoonfuls. This allows the steam to escape and lets that beautiful red cherry sauce bubble through for a professional look.
- The Warm Scoop: If you want those perfect scoops, let the cobbler sit for 15 minutes after taking it out of the oven. This allows the starches to set, so the sauce is thick and glossy.
- Cast Iron Care: If using a cast iron skillet, make sure it is well-seasoned or lightly buttered or oiled to prevent the cherry sugars from sticking to the sides.
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: This cobbler is best served warm. Reheat individual portions in the microwave for 30 seconds.
- Freezer: You can freeze the baked cobbler for up to 2 months. Thaw in the fridge and bake at 350°F until the topping is recrisped.
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