Almond Cherry Cobbler with Buttermilk Biscuit Topping

I brought this cherry cobbler to my neighbor and made it again for Father’s Day — and both times I was asked for the recipe the next day. That’s the kind of dessert this is. It’s the one people talk about on the way home.

It’s got all the jammy, sweet-tart cherry filling you’d want in a cherry pie, but instead of fussing with pie dough, you’re dropping big spoonfuls of buttermilk biscuit right on top. One pan, minimal effort, and it comes together with frozen cherries straight from the bag — no pitting, no thawing, no fuss. It’s ready in about an hour and requires only about 10 minutes of prep time. Let’s get to it!

Here’s Why This One Is So Good

Most cherry cobbler recipes use a poured cake batter or a crumbly sugar cookie topping. This one is different — and that’s exactly why people keep asking for the recipe. The topping is a real buttermilk biscuit: soft and fluffy in the center, slightly crisp on the edges, with just enough sweetness to balance all those juicy cherries underneath. It soaks up the cherry syrup from below while staying tender on top, and the turbinado sugar sprinkled over everything gives each biscuit a little sugary crunch.

A few more reasons why I love this recipe:

• Frozen cherries, straight from the bag. No thawing, no draining, no mess. I tried making this with fresh cherries once — pitting them all is a whole thing — so frozen is the move here. Same great flavor, so much less effort.
• Two kinds of sugar in the filling. Granulated for sweetness, brown sugar for a subtle caramel depth. Together they create the most beautiful jammy sauce.
• A tiny bit of almond extract. It’s the secret. Just 1/2 teaspoon makes the whole filling taste richer and more cherry-forward — like something from a real bakery.
• Turbinado sugar on top. It won’t melt into the dough, so you get actual crunch on every single biscuit. Don’t worry, regular sugar can also work if you don’t have turbinado sugar.

I’ve also made this with half cherries and half peaches, and honestly? Also delicious. So if you’ve got a little of both on hand, go for it. I’m a cobbler lover so I have a few other versions on the blog that are worth checking. My Blackeberry Cobbler and my Peach Cobbler – both are outstanding and offer a slightly different buttermilk topping.

Let’s Make It — It’s Easier Than You Think

Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

A Few Things to Note

Don’t thaw the frozen cherries. This recipe is designed to work with frozen cherries straight from the bag. The cornstarch handles any extra liquid as they bake — no watery filling here.

Want to use fresh cherries? You can! Just know that pitting two-plus pounds of fresh cherries takes some time and patience. A cherry pitter helps a lot. The flavor is wonderful, but frozen is genuinely just as good for this recipe — which is why I stick with it.

Try the half cherry, half peach combo. I’ve made this with a mix of frozen cherries and frozen peaches and it was amazing. Great option if you want to switch things up or use up what’s in your freezer.

Keep everything cold for the biscuit topping. Cold butter and cold buttermilk = fluffier, more tender biscuits. If your kitchen runs warm, pop the mixed dough in the fridge for 10 minutes before dropping it on the filling.

Check the center biscuits before calling it done. The edges will look perfect before the center is fully baked through. Give a center biscuit a quick cut with a knife — if it looks doughy, keep baking. It’s worth the extra few minutes.

Jess’s Final Thoughts

This cherry cobbler has become one of my most-requested recipes — and after the neighbor and the Father’s Day crowd both asked me for it, I knew it had to go on the blog. It’s the kind of dessert that looks and tastes impressive but is genuinely easy to pull off, even on a busy weekend.

My best advice: don’t pull it out of the oven too soon. Give those center biscuits a poke, make sure they’re baked all the way through, and then let it rest for a full 15 minutes before you dig in. That little bit of patience makes all the difference.

If you make it, I’d love to hear what you think! Leave a comment below or tag me when you share it.