There’s something nostalgic about a fruit cobbler. Two fresh and juicy summer fruits combined and baked underneath a soft, buttery, biscuit-like golden crust make this Cherry Blueberry Cobbler a dessert you won’t be able to pass up.
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About this Cobbler
With my move back to Michigan, I’m taking advantage of all of the fresh summer fruit. Late summer / early fall is seriously the best time to get the ripest, local produce in Michigan and I am here for it.
If you’ve tried my Strawberry Apple Crisp, you know that two fruits are way better than one when it comes to fruity desserts. This Cherry Blueberry Cobbler is no different. The combination of flavors with the tart cherries and juicy blueberries baked together is just WOW. Not to mention the gorgeous purple color created when this Cherry Blueberry Cobbler is warm and oozing when you take it out of the oven.
The topping on this are a mixture of butter, flour, and sugar. After baking it comes out a dense biscuit like texture with a golden brown crust.
Make this for your next family gathering, summer barbecue, or just to have in your fridge and enjoy throughout the week. Bet served with a scoop of creamy vanilla ice cream on top and with extra whipped cream.
Recipe Ingredients
Ingredients for a cherry blueberry cobbler filling
- Fresh Cherries - Cherries have the perfect balance of sweet and sour. Late July and Early August I love picking them fresh at the orchards in northern Michigan.
- Blueberries - Again, fresh is best. Take advantage of the seasonal produce you can, but if you’d like to make this cobbler when berries aren’t in season, use frozen. You can choose to use a bag of mixed berries too.
- Cornstarch - This will thicken up the juices from the berries and turn it into more of a sauce.
- Cane Sugar - To sweeten up our tart fruit a bit for a more indulgent dessert.
- Lemon - This balances the sweetness of the fruit and helps to highlight the fresher flavors of the cherries and blueberries.
Ingredients for Cobbler Topping
- Butter - This will give our topping it's biscuit like texture.
- All Purpose Flour- This is the base of our topping.
- Cane Sugar - For sweetness to make this a dessert, as compared to just a dinner roll on top of fruit.
- Baking Powder - Creates rise for our cobbler topping.
- Unsweetened Almond Milk - This thins out the topping, giving it a pancake-like batter consistency before baking. You can use any milk of choice.
- Vanilla Extract - Rounds out the flavors of this dish pairs well with the fruit.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 350°F. Remove all of the cherry pits. The easiest way to do this is to hold a cherry with your index and thumb finger on a cutting board. Use a metal straw and pierce down through the cherry. The pit should pop out pretty seamlessly.
2. In a mixing bowl, combine blueberries and fresh pitted cherries. Use a juicer to juice one lemon into the bowl. Sprinkle sugar and cornstarch on the berries. Toss together until sugar and cornstarch are absorbed. Then add to a greased baking dish.
3. In another mixing bowl, melt the butter in 20 second intervals in the microwave. Add in flour, sugar, baking powder, and vanilla extract to the butter. Use a pastry blender to combine until you have a sugar cookie-like texture. You can do this with a fork if you don't have a pastry blender.
Gradually pour the milk into the bowl with the dough mixture. You should end up with a muffin/thicker pancake batter texture once all of the milk is absorbed.
4. Pour the berries into the dish and then pour the biscuit batter on top of the fruit. Try to cover all of the berries with the batter.
Bake for 40-45 minutes or until the batter comes out clean with a toothpick and the cobbler topping begins to turn golden brown. Serve warm with a scoop of vanilla ice cream and/or whipped cream. Enjoy!
Storage
Store this Cherry Blueberry Cobbler in the pan you baked it in covered with foil or plastic wrap in the fridge for 3-5 days. You can reheat in the microwave in 30 second intervals.
Recipe FAQs
A cobbler has a much denser topping compared to a crisp. The cobbler topping is more of a soft, buttery, sweet biscuit, whereas a crisp usually has a streusel topping with some crunch from ingredients like oats or nuts.
Absolutely. I love taking advantage of the fresh local produce in the summertime, but if you’re making this when berries aren’t in season, frozen blueberries and frozen cherries work perfectly well.
You want to use a sweeter variety like Bing, Lambert, or Sweetheart cherries. These are the kind darker in color as compared to the tart cherries that are more pink.
Yes! This cobbler is super versatile with any of your favorite fruits (fresh or frozen). Try peaches, plums, strawberry, apple, rhubarb, blackberries or any combination of them.
For a gluten-free cobbler, use certified gluten free 1:1 baking flour instead of all purpose and use arrowroot powder instead of cornstarch. For a dairy-free cobbler use a plant based butter.
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Recipe
Cherry Blueberry Cobbler
Equipment
- Mixing bowls
- Rubber Spatula
- Measuring cups and spoons
- pyrex casserole dish
- Juicer
Ingredients
For the Berry Filling
- 3 cups sweet cherries, fresh or frozen
- 3 cups blueberries, fresh or frozen
- 2 tbsp cornstarch
- ½ cup cane sugar
- 1 lemon, juiced
For the Biscuit Topping
- 1 stick butter
- 1 ½ cups all purpose flour
- 1 cup cane sugar
- 1 tsp baking powder
- ½ cup unsweetened almond milk, (can use any milk)
- 1 tsp vanilla
Instructions
- Preheat the oven to 350°F.
- Remove all of the cherry pits. The easiest way to do this is to hold a cherry with your index and thumb finger on a cutting board. Use a metal straw and pearce down through the cherry. The pit should pop out pretty seamlessly.
- In a mixing bowl, combine blueberries and fresh pitted cherries. Use a juicer to juice one lemon into the bowl. Sprinkle sugar and cornstarch on the berries. Toss together until sugar and cornstarch are absorbed.
- In another mixing bowl, melt the butter in 20 second intervals in the microwave.
- Add in flour, sugar, baking powder, and vanilla extract to the butter. Use a pastry blender to combine until you have a sugar cookie-like texture. You can do this with a fork if you don't have a pastry blender.
- Gradually pour the milk into the bowl with the dough mixture. You should end up with a muffin/thicker pancake batter texture once all of the milk is absorbed.
- Heavily grease a casserole dish. Pour the berries into the dish and then pour the biscuit batter on top of the fruit. Try to cover all of the berries with the batter.
- Bake for 40-45 minutes or until the batter comes out clean with a toothpick and the cobbler topping begins to turn golden brown.
- Serve warm with a scoop of vanilla ice cream and/or whipped cream. Enjoy!
Nutrition
Notes
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
This is a tried and true cobbler! I loved the balance of biscuit batter and summer fruits!
Sydney Van Acker says
Just like courtney's strawberry apple crisp, I'm all about a TWO fruit dessert. Don't ask how much whipped cream I added...
Claire says
Just got this baby out of the oven….unreal! My house smells amazing.
Robin Weber says
This recipe was awesome!! When I saw the post and the video I knew I had to make it. I followed the recipe to a T. I used 2% milk just because I had some that was going to go bad. I used frozen fruit a bag of frozen blueberries/cherries from Trader Joe's and a mix of a triple berry from Walmart. I even threw in some fresh cut up strawberries. It was so good my kids raved about the sweet biscuits on the top. Of course we topped it with vanilla ice cream and whip cream. Totally a keeper!!