Cherry Blueberry Biscuit Cobbler

Golden cinnamon biscuits crown a bubbling cherry-blueberry filling in this irresistibly cozy cherry blueberry biscuit cobbler that tastes like summer in every spoonful.

Watch how to make this

Ingredients

• Powdered sugar: Creates tender, delicate biscuits with a slightly sweet flavor. Unlike granulated sugar, powdered sugar dissolves more easily, resulting in a more cake-like biscuit texture that's perfect for cobbler.
• Cinnamon: Adds a warm, aromatic spice that complements both the stone fruit and berries beautifully.
• Buttermilk: The acidity in buttermilk reacts with the baking powder to create extra lift and fluffiness in the biscuits.
• Cherries: Provide the primary fruit base with their sweet-tart flavor and substantial texture. At 2 pounds, they're the dominant fruit, offering beautiful color and that classic summer stone fruit taste.
• Blueberries: Add complementary sweetness, beautiful color contrast, and bursts of juicy flavor. They release their juices during baking, creating a more complex fruit sauce and helping to bind the filling together.
• Cornstarch: Essential thickening agent that prevents a watery, runny filling. It absorbs the fruit juices released during baking and creates that perfect spoonable consistency. Without it, you'd have soup instead of a cohesive cobbler filling.

Substitutions and variations

• Fruit: Try this cobbler with another fruit pairing, such as cherries and peaches or mixed berries.
• Spices: Not a fan of cinnamon? Omit it or switch it up with another spice, such as cardamom, or replace it with almond extract.

Recipe

Print Recipe

Cherry Blueberry Biscuit Cobbler

Total Time1 hour hr 30 minutes mins

Course: Dessert

Cuisine: American

Keyword: pie

Servings: 15

Author: Christine Ma

Ingredients

Cinnamon biscuits

• 2 ½ cups all-purpose flour (312 grams)
• ¾ cup powdered sugar (90 grams)
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup cold butter, cut into small chunks (113 grams)
• ¾ cup buttermilk (187 ml)
• 1 teaspoon vanilla

Cherry blueberry filling

• 2 pounds cherries, fresh or frozen pitted and stems removed
• 1 pint blueberries, fresh or frozen
• ½ cup brown sugar (100 grams)
• ¼ cup granulated sugar (50 grams)
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 3 tablespoons cornstarch
• 2 tablespoons buttermilk
• 2 tablespoons coarse sugar
• vanilla ice cream for serving

Instructions

• Preheat oven to 350 degrees F.
• Make the biscuits. Combine the flour with powdered sugar, baking powder, cinnamon, and salt. Use a pastry blender or your hands to mix the butter into the dry mixture. Once the mixture resembles coarse sand, add the buttermilk and vanilla, mixing just until combined. Wrap in plastic wrap and chill for 30 minutes or overnight.
• Prepare the filling. Toss together the cherries with blueberries, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla, salt, and cornstarch. Pour the mixture into a 9x13 baking dish.
• Dust a clean work counter with flour. Transfer the biscuit dough to the counter and roll out the dough until it's ½ inch thick. Use a 1 ½ inch biscuit cutter to cut 15 biscuits, using the scraps if necessary. Lay the biscuits on top of the berry filling in 3 rows with 5 biscuits in each row.
• Brush the tops of the biscuits with buttermilk. Sprinkle coarse sugar on top and bake for 40-45 minutes or until the filling is bubbly and thick and the biscuits are golden brown. Remove from heat and let cool slightly. Serve warm with vanilla ice cream.

Notes

You can make the biscuit dough the day before.

If using frozen fruit, don't thaw it first - add it directly to the filling mixture. The baking time may need to be extended by 5-10 minutes.

Step-by-step instructions

Step 1: Make biscuit dough

Cobbler is my number one foolproof fruit dessert when I have no idea what to make. They are so easy to make; just toss the fruit with sugar and starch and bake it with a flour topping. Anyone can make it, it's that easy. This cherry berry biscuit cobbler does require a bit more work because of the biscuits, but it's still easy enough for anyone to tackle.

Start by making the biscuit dough. Whenever I make biscuits, I get down and dirty and use my hands. You can easily overwork the dough using a food processor, which would make the biscuits tough. By using your hands, you have more control, and let's be honest, it's just more fun.

This biscuit dough strays just a little bit from regular biscuits with the added powdered sugar and cinnamon. Think of it almost as a shortcake and biscuit rolled into one.

Once the dough comes together, chill it in the fridge while you make the filling. Chilling the dough helps the butter stay cold, which creates flakier biscuits. It also makes the dough easier to roll and cut without sticking.

Step 2: Prepare filling

For the filling, toss together cherries and blueberries with the warm spices, along with the cornstarch and salt. The cornstarch will help thicken the fruit juices to make an insanely delicious sauce.

If you don't have a cherry pitter, now is the time to go buy one. Pitting 2 pounds of cherries by hand is not going to be fun.

If you dislike cinnamon, you can omit it. You can also play around with other spices such as cardamom or ginger.

Transfer the fruit filling to the prepared baking dish and set it aside.

Step 3: Bake

Take out the dough and lightly roll it out the dough until it is about ½ inch thick. Use a biscuit cutter to make small biscuits, about 1 ½ inches round. Shape 15 biscuits, using the scraps if necessary.

Place the biscuits on top of the cherry blueberry filling and brush the tops with buttermilk, followed by a sprinkle of coarse sugar.

Bake the cobbler for about 45 minutes. The biscuits should be golden brown, and the filling should be nice and bubbly.

I'm a sucker for cobbler with vanilla ice cream, and for good reason. Serve this dessert warm with a big scoop of ice cream and get ready to swoon.

You know how people say they have a second stomach for desserts? That definitely applies when it comes to this dessert. What cherry dessert to make next?

For more delicious cobblers, check out this peach blueberry almond cobbler and triple berry chocolate cobbler!

Make-ahead and storage

• Make-ahead: The biscuit dough can be made up to overnight in advance and kept chilled. You can also assemble the entire cobbler and refrigerate it for a few hours before baking. Add 5-10 extra minutes to the baking time if baking from cold.
• Store: Cover and refrigerate for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 300°F oven for about 15 minutes.

Frequently asked questions

More cherry dessert recipes

Looking for more cherry dessert ideas? Try these: