Easy Cherry Cobbler with Cookie Topping

In celebration of Cherry Cobbler Day, here is a semi-homemade recipe to make a yummy Cherry Cobbler.


Cherry Filling:

3 pounds frozen cherries

1/2 cup sugar (or to taste, see notes)

1 Tablespoon cornstarch

generous squeeze of lemon or lime juice

1/8 teaspoon almond extract, optional

Cookie Crust:

1 pre-made tube of sugar cookie dough



  1. Preheat oven to 350 degrees.
  2. Make the cherry filling. Place frozen cherries into a large sauce pan. Cook over medium heat until cherries have thawed and released their juices. Stir occasionally. This will take about 15 minutes.
  3. Allow cherries to simmer for another five minutes to allow juices to reduce slightly.
  4. Taste cherries and add sugar.
  5. In a small bowl whisk cornstarch with enough cherry juice from the pan to dissolve it.
  6. Add the cornstarch mixture back to the pan and stir. Continue to simmer over medium low heat until thickened into a syrup. Stir in almond extract, if desired.
  7. Pour cherry filling into a 13 x 9″ baking dish. Set aside to cool to room temperature.
  8. Roll out premade cookie dough. Cut out fun shapes with cookie cutters and place on top of cherries.
  9. Sprinkle some sugar on top for an extra glazed crunch.
  10. Bake for 35-45 minutes, or until cookie is golden brown.
  11. Serve warm with ice cream.


*Cherry filling recipe, courtesy of Ramona from The Merchant Baker