Blueberry Cherry Cobbler
Blueberry cherry cobbler is the answer when you want an old fashioned homemade dessert that tastes delicious but barely takes any effort at all. It’s sweet, a little tart, and bubbling with juicy fruit under a golden, buttery, crisp topping. No fancy techniques, no special equipment needed, just simple ingredients and about an hour of your time.
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This blueberry cherry cobbler is bursting with fresh plump blueberries and fresh tart cherries. This combination results in a delicious dessert that is perfectly sweet and oh so delicious! As the seasons change I can change the fruit filling based on what is available locally, be it peaches, pears or apples.
Why You’ll Love This Recipe
- fresh blueberries and sweet cherries baked together for a flavour that’s hard to resist
- the drop biscuit style topping comes together in minutes – no rolling, no shaping required
- easily adaptable to whatever fruit is in season
- beginner-friendly from start to finish
- serves 6 and can easily be doubled for a crowd
- wonderful warm with a scoop of vanilla ice cream or a drizzle of cream
What’s the difference between a cobbler and crisp?
Good question! Simply put, fruit crisps have a streusel topping made up of butter, oats, brown sugar and flour that bake up to a crispy crunching topping.
Cobblers on the other hand, have a topping that starts with a batter and is dolloped on top of the sugar coated fruit before popping into the oven. Kind of like a fruit with dumplings!
If you are looking for an incredible fruit crisp recipe, you will have to try my caramel apple crisp. A little bit of heaven in a pan!
What ingredients are needed to make a Blueberry Cherry Cobbler?
- fresh blueberries
- fresh cherries (sour or sweet)
- granulated sugar
- baking powder
- all purpose flour
- cold butter
- vanilla
- large egg
How To Make a Fruit Cobbler
The full recipe for this blueberry cherry cobbler is at the bottom of this post in a printable recipe card!
Wash fruit well. Pit and slice cherries in half and transfer to a bowl with the blueberries. Add 1/2 cup of the sugar and stir to coat fruit.
Transfer fruit mixture to a baking dish. Place flour, remaining sugar, baking powder and salt in bowl of food processor and pulse 3 times to combine. Add cold butter.
Process butter and flour mixture for 10-20 seconds, until you have course crumbs. Transfer mixture to a bowl and stir in egg and vanilla by hand until a soft dough forms.
Add heaping tablespoons of dough onto the top of fruit. Do not press down or spread out. Bake for 40-45 minutes and allow to cool slightly before enjoying.
No Food Processor? Simply rub the butter into the flour, sugar, baking powder mixture until it’s a pebbly texture and then proceed to adding the egg and vanilla. This is my favourite way to make the topping!
Cobblers like this one are proof that the best desserts don’t need to be complicated. A handful of fresh fruit, a simple topping, and a hot oven – that’s really all it takes. If you love easy baked fruit desserts, browsing through my dessert recipes is a great place to find more inspiration.
How to pit cherries
The quickest and easiest way is to use a cherry pitter. I have had my Oxo cherry pitter for years, and it still works like a charm. Alternatively, you can use a paring knife and cut each cherry in half, removing the pit as you do so.
Fruit cobblers are best served warm from the oven, and adding a scoop of ice cream makes it extra yummy. Up the fruit factor by topping it with some homemade raspberry ripple ice cream.
Tips From The Red Cottage Kitchen
USE COLD BUTTER
Cold butter is what creates that lovely crumbly, biscuit-like texture in the topping. If you’re making this in the summer time and working in a warm kitchen, cut your butter ahead of time and keep it in the fridge until you’re ready to use it.
DON’T SPREAD THE TOPPING
Drop the dough by generous spoonfuls and leave it just as it is. The gaps let steam escape from the fruit as it bakes, which helps create that beautiful bubbling, syrupy base underneath.
WATCH FOR THE TOP TO TURN GOLDEN
Start checking around the 40 minute mark. You want the topping to be deep golden brown and the fruit to be visibly bubbling around the edges. That bubbling is how you know the fruit is perfectly cooked through.
LET IT COOL
The filling is very hot straight from the oven and will be quite loose. Give it about 10 minutes to cool slightly before serving – it will hold together a little better, especially if you’re scooping on some ice cream.
USING FROZEN FRUIT INSTEAD OF FRESH
I will always advocate for using fresh, but I do use frozen blueberries and cherries when they aren’t in season. Use them straight from the freezer without thawing them first. You’ll want to toss the froze fruit with about a half tablespoon of cornstarch to help thicken the extra liquid. The baking time may increase slightly, so keep an eye on the topping and fruit until both are done.
How to store fruit cobbler
If you need to store leftovers (although I doubt there will be any!!) be sure it is completely cool to prevent the crispy topping from getting soggy before storing in the refrigerator for a day or two. Reheat in the oven or microwave before serving.
If you’re looking for comfort food desserts, this cozy cherry blueberry dessert recipe is one that fits the bill!
Be sure to print the recipe below or add it your favourite Pinterest board!
Blueberry Cherry Cobbler
Ingredients
- 4 cups fresh blueberries
- 2 cups fresh cherries pitted and sliced in half
- 1 cup sugar divided
- 1 stick 8 tablespoons very cold butter cut into chunks
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees. Butter a 9 inch baking pan and set aside.
- Combine fruit in a large bowl. Add 1/2 cup of the sugar and toss to fully coat the fruit. Transfer fruit to the prepared baking pan and spread out to fill the pan.
- In the bowl of a food processor add remaining 1/2 cup sugar, flour, baking powder and salt. Pulse a few times to combine. Add cold butter and pulse for 15-20 seconds until the mixture resembles course crumbs. Transfer to a mixing bowl; add egg and vanilla and stir to form a soft dough.
- Drop dough by heaping tablespoons full over the fruit. Do not spread it out or flatten it down. It's okay if all the fruit is not covered.
- Bake at 375 degrees for 40-45 minutes or until dough is golden brown. (See photo above for reference)
- Serve immediately on it's own, or top with ice cream or a drizzle of heavy cream.
Notes
This looks so delicious, Maureen! I will have to try this recipe VERY soon!