Tart Cherry Cobbler

This summer dessert recipe for Tart Cherry Cobbler is delicious warm or cold, with a slightly crunchy cake topping and almond glaze frosting.

Phrases I searched this morning = “what is a cobbler?” I wanted to make sure I was naming this dessert appropriately. The answer: A cobbler is a dessert consisting of fruit baked in a deep dish with a thick, cake-like crust on top. Thanks Google.

I can’t think of a better fruit to use in a cobbler than tart cherries, especially those harvested in Door County. I actually made this dessert at the beginning of summer for a friend’s barbecue, using a jar of my favorite Door County cherry pie filling from Bea’s Ho-Made Products.

I waited to share this recipe until the start of cherry picking season in Wisconsin, which began mid-last week in southern Door County. Cherry season in Door County is typically from mid-July to mid-August. Around 2,000 acres of montgomery tart cherries grow in Door County. Click here for a map of orchards.

I used cherry pie filling since I made this before the start of cherry season. The filling I used was purchased from my favorite jam store in Door County, and only lightly sweetened – not the gloopy, “pie in a can” that you usually find.

I think this cobbler would be even more delicious using fresh tart cherries instead of pie filling.

I rarely make desserts like this for K and I to have at home. It’s much better to wait and share the pan with friends and family. This also helps me avoid dipping my spoon in for one last bite before bed!

Tart Cherry Cobbler

A delicious dessert recipe with my favorite summer ingredient - tart cherries.

Servings 10


  • 32 ounces tart cherry pie filling or pitted tart cherries
  • 1 cup all purpose flour
  • 3/4 cup white whole wheat flour
  • 1 cup sugar
  • 3 tbsp sugar
  • 1 1/2 tsp baking powder
  • 2 eggs
  • 1/2 cup melted coconut oil {or butter}
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Almond Glaze

  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tbsp milk


  1. Preheat oven to 350 degrees.

  2. Add flour, 1 cup of sugar, baking powder, eggs, melted coconut oil, milk, vanilla extract, and salt into a bowl. Gently mix with a fork until the ingredients start coming together and finish by mixing the dough with your hands. Be careful not to over-mix the dough.

  3. Add cherry pie filling to a 9x13 inch cake pan or baking dish. Add the dough on top of the cherry filling in small clumps.

  4. Sprinkle the extra sugar {~3 Tablespoons} evenly over the dough.

  5. Bake for 35-40 minutes, until a toothpick comes out clean.

  6. Prepare the almond glaze while the cobbler is cooling. Whisk powdered sugar, vanilla extract, almond extract, and milk until you achieve the desired consistency. Add milk one Tablespoon at a time, if needed.


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