The Best Ever Sour Cherry Cobbler Recipe: A Tart & Sweet Delight with Buttery Almond Crumble

Imagine a dessert that perfectly balances the vibrant tartness of fresh sour cherries with a luscious, silken filling, all crowned with a rich, buttery almond biscuit crumble. This Sour Cherry Cobbler is that dream made real, a culinary masterpiece that will have you scraping the dish for every last spoonful. Each bite offers a burst of tender, juicy cherries nestled in a beautifully thickened base, complemented by the crisp, golden-brown topping. Add a melting dollop of vanilla ice cream, and you’ve reached dessert heaven. Whether you have a bounty of fresh sour cherries, like the hardy Evans variety, or a stash of frozen gems from last season, this recipe is your ticket to an unforgettable treat.

A Story of Seasons and Sweetness: Alberta’s Unpredictable Summer

Mother Nature, in her infinite wisdom, truly dictates our seasons, our harvests, and even our moods. This year in Alberta, her mastery of the heavens meant a lot of bowing and sky-gazing, as we navigated an unusually cool, wet, and often miserable summer. Rain seemed to fall almost daily, transforming our garden into a perpetually damp landscape. Moss flourished in unexpected places, and I even discovered mushrooms bravely sprouting under the beet leaves – a testament to the continuously soaked and muddy soil. Our poor chickens squelched through their muddy run all summer long, longing for a patch of dry earth.

The relentless weather took a toll on our fruit trees. Haskaps were virtually non-existent (though the birds might have gotten there first). Saskatoons yielded only about half their typical crop. Raspberries were sparse and lacked their usual sweetness. The pear and crabapple trees bore almost no fruit, nor did the chokecherry trees. And our beloved cherry trees, which normally sag under a sweet load of ruby-red jewels, produced only a fraction of their usual bounty. Only the apple trees seemed to maintain a semblance of normalcy, yet even their fruit was smaller than usual and bore the pockmarks of a recent hailstorm.

Cherishing Every Precious Bite

In a year where nature was challenging, every single cherry we managed to harvest became a precious culinary jewel. We left them on the trees long enough to maximize their natural sweetness and intense flavor. These few, hard-won cherries were transformed into a batch of shrub, a few pots of homemade jam, and, most notably, this incredible sour cherry cobbler. I perfected this recipe over four delectable iterations this week, much to the (feigned) chagrin of my family. “Oh, the hardships of living with a food blogger!” they’d playfully lament, as they devoured yet another plate of warm, delicious cherry cobbler.

Why This Sour Cherry Cobbler is Simply Irresistible

This cobbler isn’t just a dessert; it’s an experience. The silky fruit base, bursting with the sharp, vibrant tang of sour cherries, creates an explosion of flavor in your mouth. This intense fruitiness is perfectly complemented by the crisp, buttery crumbles of biscuit topping, made extra rich and tender with almond flour. The pairing of cherries and almond is a classic for a reason – the subtle, natural almond flavor found in cherry pits is echoed beautifully in the topping, creating a harmonious symphony of tastes. A splash of vanilla and a delicate grating of nutmeg enhance the cherry flavor in the most subtle yet profound way, elevating this from a simple dessert to a truly memorable treat. And with a generous spoonful of vanilla ice cream slowly melting into the warm crumble, you’ll find yourself transported to decadent dessert heaven.

Discovering the Evans Cherry: A Northern Star

The cherries we cherish so dearly are often the Evans cherry strain of sour cherries. These remarkable fruits were discovered and meticulously introduced to the challenging prairie climate by a dedicated Albertan horticulturist. Their resilience and abundant yield quickly made them the most prolific variety of sour cherry trees grown across Canada and other parts of North America. In a good year, a single mature and healthy Evans cherry tree can produce an astonishing 150 pounds of fruit! This hardiness and tart flavor make them absolutely ideal for baking, especially in recipes like this cobbler where their bright acidity shines through.

Although our trees are almost bare this year, there’s a certain peace in not having hundreds of pounds of cherries to pick and process. We savored every single one we got, and there’s always the promise of next year’s harvest! The joy of baking with these precious few made this cobbler all the more special.

Making the Most of Your Sour Cherry Harvest: Other Delightful Recipes

If you’re lucky enough to have a fresh harvest or a healthy stash of frozen sour cherries, you’re in for a treat. Their versatility extends far beyond cobblers. Here’s a sampling of other fantastic recipes that celebrate the unique flavor of Evans sour cherries:

• Classic Cherry Pie: The ultimate showcase for sour cherries.
• Apricot and Sour Cherry Crisp: A wonderful combination of tart and sweet.
• Sour Cherry Ginger Oat Crumble Bars: Perfect for a snack or light dessert.
• No-Bake Cherry Coconut Bars: A refreshing and easy option.
• Sour Cherries in Brandy: An elegant boozy preserve.
• Sour Cherry Shrub/Cordial: A sophisticated drink mixer.
• Beets with Dried Cherry Sauce: An unexpected but delightful savory pairing.
• Feuerwehrkuchen (Fireman’s Cake): A traditional German cake featuring cherries.

Kitchen Frau’s Expert Notes and Tips for Success

Organic Cornstarch: I always recommend choosing organic cornstarch. Given that corn is one of the most genetically modified crops, opting for organic ensures you avoid GMOs. You can usually find organic cornstarch in health food stores or the organic section of larger supermarkets.

Crispy Topping Secret: The small amount of cornstarch in the cobbler topping is key! It helps create that wonderfully crisp, golden texture that contrasts beautifully with the soft fruit filling.

Using Frozen Cherries: If you’re using frozen sour cherries, remember to partially defrost them before mixing with the sugar. This helps the sugar draw out the juices effectively and prevents an overly watery filling.

Pitting Cherries: While a cherry pitter is convenient, there are simple methods to pit cherries without special equipment. Check out this easy technique if you don’t have a pitter on hand.

Maceration is Key: Don’t skip the 30-minute maceration step for the cherries. This process allows the sugar to pull out the natural juices, making the cherries slightly firmer and preventing them from breaking down too much during cooking. It also creates a flavorful liquid for your filling base.

Sour Cherry Cobbler Recipe

Fruit Layer Ingredients:

• 4 cups (700gms) pitted fresh sour cherries OR 5½ cups (700gms) pitted frozen sour cherries (if using fresh, start with 1¾ lbs/800gms before pitting)
• 1 cup (200gms) sugar (natural evaporated cane juice is preferred for a richer flavor)
• ¼ cup (35gms) cornstarch or tapioca starch
• ¼ cup (60ml) water
• ½ teaspoon vanilla extract
• ½ teaspoon pure almond extract

Biscuit Crumble Cobbler Topping Ingredients:

• 1 cup (100gms) almond flour
• ¾ cup (100gms) gluten free flour blend (or regular all-purpose flour for non-gluten-free)
• 2 tablespoons cornstarch or tapioca starch
• ¼ cup (50gms) sugar + 1 tablespoon for sprinkling on top
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• ⅓ cup (75gms) cold butter, cut into small pieces
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C).
2. Prepare the Cherries: Pit the fresh cherries using this simple method or a cherry pitter. In a large bowl, combine the pitted cherries and the 1 cup of sugar. Stir gently and let them macerate for 30 minutes. This step draws out the juices and helps the cherries firm up slightly, preventing them from becoming mushy during cooking. Be sure to add any cherry juice collected from the pitting process.
3. Make the Biscuit Crumble Topping: While the cherries are macerating, prepare the topping. In a medium bowl, whisk together the almond flour, gluten-free (or regular) flour, 2 tablespoons cornstarch, ¼ cup sugar, baking powder, salt, and nutmeg.
4. Using a pastry cutter or two butter knives, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
5. In a small separate bowl, lightly beat the large egg with 1 teaspoon of vanilla extract. Pour this mixture into the flour and butter mixture. Continue cutting with the pastry cutter, or use your fingertips to gently rub the ingredients together, until large crumbly clumps form and no dry flour is visible. Be careful not to overwork the dough, as it can become a single sticky mass; the goal is distinct crumbles.
6. Finish the Cherry Filling: In a medium saucepan, stir together the ¼ cup cornstarch and ¼ cup water until smooth.
7. Using a spatula to hold back the cherries in the bowl, strain as much of the sugared cherry juice from the macerated cherries into the saucepan as possible. Add the ½ teaspoon vanilla and ½ teaspoon almond extract to the saucepan.
8. Bring this mixture to a boil over medium heat, stirring constantly. It will thicken considerably.
9. Gently tip the macerated cherries into the thickened juice mixture. The cherry juices will thin the mixture slightly again. Continue heating the filling, stirring gently to avoid breaking up the cherries, until a few bubbles surface and it just returns to a boil. Make sure to gently scrape the bottom and sides of the saucepan to prevent the cherries from burning.
10. Assemble and Bake the Cobbler: Pour the hot cherry filling evenly into a 2-quart (1.9L) baking dish, a 9-inch (23cm) deep-dish pie plate, or a 10-inch (25cm) standard pie plate.
11. Crumble the biscuit topping evenly over the hot cherry filling, breaking up any large clumps as you go. Sprinkle the remaining tablespoon of sugar over the topping for extra sparkle and crispness.
12. Place the baking dish onto a baking sheet (this will catch any potential drips if the fruit bubbles over). Bake for 35 to 40 minutes, or until the edges of the fruit filling are visibly bubbling and the cobbler topping is golden brown and cooked through.
13. Serve: Let the cobbler cool slightly for a few minutes before serving. It is absolutely divine served warm with a generous scoop of vanilla ice cream or a dollop of sweetened whipped cream. The contrast of warm cobbler and cold cream is simply perfect.

Serves 6 to 8. (Don’t be surprised if the leftovers disappear quickly – they make a fantastic breakfast!)

Guten Appetit!

We hope this Sour Cherry Cobbler brings you as much joy and comfort as it does us. The exquisite balance of tart cherries and sweet, almond-infused crumble is a true delight.

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You might also enjoy these other delightful fruit-filled desserts:

Classic Apple or Rhubarb Crisp

Quick Microwave Apple Crisp

Saskatoon Roll or Saskatoon Cobbler

Ruby Red Fruit Salad with Pomegranate Glaze