Cherry Cobbler with a Sugar Cookie Crust

This Cherry Cobbler with a Sugar Cookie Crust is so delicious served warm and topped with vanilla ice cream. 

While Cherry Cobbler topped with biscuits is delicious and authentic, I was completely thrilled with this sugar cookie take on a cobbler. I've got to admit that this cherry cobbler with a sugar cookie crust would have a hard time competing with its biscuit topped cousin when just warm from the oven. Especially for traditionalists.. and Southerners.

But then again, the nice thing about this cobbler, unlike the biscuit topped version, is that it is still delicious made in advance. Once I thought about it, it all made total sense. Biscuits don't make the best leftovers, but cookies sure do!

All of my taste testers absolutely loved this dessert. In fact, to a person, when they took their first bite, they gave me a this-is-sooooo-good look, and then added "is this topped with cookies? Oh wow!"

These remind me of a cookie bar, except the cookie is on top, and the filling is on the bottom. The cookies soften just enough to eat with a fork, but never get soggy.

I kept this cobbler at room temperature on the day that I made it, and refrigerated the little bit of leftovers after the first day. I can testify that the leftovers were excellent.

The cookie dough for this cobbler is easy to assemble. I used square scalloped cookie cutters in various sizes to make the cookie topping, but you can get as creative as you'd like with any shapes you prefer.

I used fresh, sweet, red cherries for this filling, but you can use frozen cherries when cherries are not in season. You can also use sour cherries and adjust the sugar to taste. (Be sure to read the recipe for the filling thoroughly, because I've given you a couple of alternatives.)

While I tried this cherry cobbler out on family (they are such good sports), this is definitely a dessert I will be making for potlucks and dinner parties.

Note: I use Instant Clear Jel, an ingredient that thickens without adding cloudiness, to thicken the cherry mixture. Rest assured, you can use cornstarch instead.

This month, The Fantastical Food Fight is all about the Cherry Cobblers. Did you know that May 17th is National Cherry Cobbler Day? After the recipe, be sure to check out the rest of the Cherry Cobbler inspired recipes from all of the Food Fight participants. 

Cherry Cobbler with a Sugar Cookie Crust Recipe

Ingredients

For the Cherry Filling

• 2 to 3 pounds sweet cherries, fresh or frozen, pitted
• 1/3 cup water (if using frozen cherries, you likely will not need the water)
• 2 tablespoons fresh lemon juice
• 2/3 cups granulated sugar whisked together with 3 to 4 tablespoons of cornstarch or Instant Clear Jel (which I used)

For the Sugar Cookies

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 large egg
• sparkling sugar

Instructions

To make the filling:

1. In a medium saucepan, add the cherries, water (if using fresh cherries), lemon juice, and sugar and cornstarch/Clear Jel mixture and mix thoroughly before turning on the heat.
2. Bring the mixture to a boil, then reduce the heat to low, and cook for about 5 to 10 minutes, until slightly thickened. Adjust ingredients and sweetness as necessary. Note: If using fresh cherries, you can also mix the ingredients without the water and place them in the pan without cooking them first. 
3. Pour the mixture into an 9 inch by 9 inch cake pan. Let cool while you assemble the cookies dough.

To make the sugar cookies and assemble the cobbler: 

1. Whisk the flour, baking powder, and salt together in a small bowl.
2. In the bowl of a stand mixer, with the paddle attachment, beat the butter and sugar until fluffy, about 2 minutes. Add the vanilla and almond extracts, the egg, and beat until combined.
3. With the mixer on low, add the flour mixture to the butter/sugar/egg mixture in thirds, until just combined.
4. Remove the dough from the mixing bowl, form it into a disk, and sandwich it between two pieces of wax or parchment paper. Roll it out to about 3/8 inch thick, and refrigerate for at least an hour. Preheat the oven to 350 degrees F. with a rack in the middle.
5. Remove the dough from the refrigerator, and cut it into your preferred shapes. Layer the cut out cookies over the cherry filling. Sprinkle with the sparkling sugar.
6. Bake for 35 to 40 minutes, until the cookies are lightly browned.

Yield: 6 to 8 servings

The cobbler concept and sugar cookie recipe were adapted from The Merchant Baker. The filling is my own.

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