Can You Make Blackberry Cobbler Without the Seeds?

Yes! Although many southerners go blackberry picking in the summer to make cobbler, some people shy away from this traditional dessert, especially as they get older, because the seeds get stuck in their teeth. Some people with sensitive palates also claim that blackberry seeds make the cobbler filling bitter.

Thankfully, it’s possible to make blackberry cobbler without the seeds. By crushing the blackberries and then straining out the seeds with a fine-mesh sieve or strainer, you can use the juice to make to make the cobbler filling. Even though it’s a bit more work, it’s well worth it.

Why Add Pineapple to Seedless Blackberry Cobbler?

Even though I think you could make seedless blackberry cobbler with juice, I decided to add another fruit to the filling: pineapple. It might sound odd, but I wanted to give the filling more body with actual chunks of fruit, as in my peach cobbler with canned peaches recipe.

Do Blackberries and Pineapple Go Together?

Yes! Blackberries and pineapple are a good mix blended because they’re both sweet and tart, so the flavors play off of each other very well. In fact, if you do a quick Google search, you’ll see a ton of blackberry pineapple smoothie recipes, as well as a blackberry pineapple upside down cake. Since other people on the Internet are using the two fruits together, you know the combination has to be good!

Seedless Blackberry Cobbler Recipe Ingredients

My seedless blackberry cobbler recipe is easy because it only has a few ingredients:

Blackberries – 3 cups (24 oz) blackberries. I used frozen berries, but you can use fresh, too

Pineapple – 2 cups (16 oz) pineapple chunks. Once again, I used frozen, but you can use fresh.

White Sugar – 1/2 cup

Lemon Juice – 1 Tablespoon

Water – 1/2 cup. This water is for cooking the fruit. You will need more water for the cornstarch slurry.

Salt – 1/8 teaspoon

Pie Crusts – 2, 9-inch pie crust. Homemade or storebought is fine, whichever you prefer.

For the cornstarch slurry:

Cornstarch – 1 Tablespoons cornstarch

Water – 2 Tablespoons

Tools:

2 Large Bowls – For crushing the blackberries and then another for collecting the juice.

Fine-Mesh Strainer – For straining out the seeds from the crushed berries.

Hand Held Blender, Potato Masher, or Other Large Object – For crushing the blackberries.

Large Pot – Make sure the pot is large enough for boiling the blackberry juice and pineapple chunks.

Wooden Spoon – A wooden spoon is needed to help strain the berries and stir the fruit on the stove.

8×8 Casserole Dish – This recipe is enough for an 8×8 cobbler.

Can I Use Fresh Blackberries or Pineapple?

Yes! As in my other cobbler recipes, I used frozen fruit in this recipe because it makes everything easy: there’s no prep work, the quality is consistent, and I don’t have to worry about fruit that’s not at its best because it’s out of season (but I don’t think that’s as much of an issue with blackberries and pineapple).

However, juicing fresh blackberries might be harder since thawed fruit releases water / juice much more easily. Later in this article, I’ll address what to do if your fresh berries don’t seem very juicy.

How to Make Seedless Blackberry Cobbler

Learning how to make seedless blackberry cobbler is easy. All you have to do is follow the steps below:

How to Get Seeds Out of Blackberries for Cobbler?

After getting the ingredients together, the first step in the recipe is removing the seeds from the berries. This is how I recommend deseeding blackberries for cobbler without a food mill–just with simple, basic tools you probably already have in your kitchen:

1. Crush the Blackberries – First, you have to crush the berries to release the juice. Although you could use a different method, in the video I put the berries in a bowl and then used an immersion blender to crush the berries, releasing the juice, seeds, and pulp.
2. Place a Fine-Mesh Sieve / Strainer Over a Bowl – Then, put a fine-mesh sieve / strainer over a bowl. This is where you’ll strain out the seeds and collect the juice.
3. Pour Some of the Pureed Berries in the Sieve – Put some of the crushed berries in the strainer over the bowl. Be careful to not put too much berry puree in the sieve: I wouldn’t put more than 1/4 of the puree in the sieve at a time.
4. Push the Blackberry Puree Through the Sieve – Use a wooden spoon to push the berry puree through the fine mesh in order to extract as much juice as possible. Remember to scrape the bottom of the strainer to release the juice stuck on the underside.
5. Set the Strained Juice Aside – Once pushing the crushed berries through the sieve doesn’t release any more juice, set the juice aside.

Will a Fine-Mesh Sieve / Strainer Remove All the Seeds?

Maybe not. According to a Leaf.Tv article, a sieve will remove most of the seeds, but not all, so some of the smaller blackberry seeds may still find their way through the fine-mesh and into the juice.

However, when I personally made this recipe, I didn’t detect any seeds in the juice. Maybe I was just lucky, maybe my berries didn’t have any small seeds…but in spite of what the article says, I personally thought the fine-mesh strainer did an excellent job of deseeding the blackberry juice.

What If My Blackberries Don’t Give Off Much Juice?

If you start mashing your blackberries but they don’t give off much juice, here are two solutions:

1. Use Ripe Berries – It could be that your berries are underripe. When selecting blackberries to puree and then deseed, the Leaf.TV article already mentioned in this article recommends looking for berries that are a deep purple, with little to no red spots. Otherwise, they won’t be as juicy.
2. Try Frozen Blackberries – Although you can definitely make this recipe with fresh berries, you might want to try frozen. As I stated earlier, thawed fruit gives off juice more easily, so it’s probably going to be easier to juice thawed berries.
3. Boil the Blackberries – In Tracy of NestFullofNew.com’s recipe for blackberry cobbler with no seeds, she puts fresh blackberries in a pot, covers them with water, and then boils them for 20 minutes to bring out the juice, crushing them as they boil. Although this will work, the water might dilute the blackberry juice, so be sure to boil away as much of the water as you can.

When I made this recipe, 24 oz of blackberries made 1.5 cups of juice. If you’re a bit short, I would add water to make up the difference. However, if you’re off by more than 1/2 cup, I would strain more berries so you don’t dilute the flavor.

Once the juice is strained, set it off to the side so you can continue with the recipe.

Bring the Pineapple, Sugar, Lemon Juice, Salt, and Water to a Boil

With the deseeded blackberry juice off to the side, put the pineapple chunks, sugar, lemon juice, salt, and 1/2 cup water in a large pot and bring to a boil. I used high heat, but you can use medium, too.

As the pineapple comes to a boil, use your wooden spoon to break it into chunks. This will get easier as the pineapple cooks.

My pineapple came to a boil over high heat in about 5 minutes. If you start with fresh pineapple and not frozen, it will probably come to a boil in less time.

Add the Blackberry Juice

Once the pineapple chunks and sugar comes to a boil, pour in the blackberry juice. If you taste the mixture at this point and you think it needs a bit more sugar, you can add it now, but I would honestly wait until later in the recipe since the flavor will change as water evaporates out of the syrup.

Cook the Pineapple Chunks and Blackberry Juice, While Mashing

With the heat on medium, continue boiling the blackberry juice and pineapple chunks for 10 minutes, stirring and mashing with your wooden spoon. If some large chunks of pineapple are hard to break apart, do what I did in the video and fish them out, cut them with a knife, and then return them to the pot.

Add the Cornstarch Slurry

After boiling, mashing, and reducing the fruit for 10 minutes, it’s time to add the cornstarch slurry. Mix the 2 Tablespoons of cornstarch and 2 Tablespoons of water off to the side, then add the slurry to the fruit filling and stir. Although I didn’t mention it in the video, I turned off the heat before adding the slurry.

Although I turned off the heat before adding the slurry, it might be best not to do so. Cornstarch needs heat to activate its thickening power, so unless you add the slurry immediately after turning off the heat , the filling might not thicken. However, once the filling thickens, turn off the heat since overcooking cornstarch weakens its thickening ability.

As shown in the video, the soon-to-be seedless blackberry cobbler filling thickened up in about 15 seconds. Once you notice the filling as thickened, stop stirring and set the pot aside.

Parbake the Bottom Crust

Now that the seedless blackberry cobbler filling is off to the side, it’s time to start assembling the cobbler itself. First, take one of the 9-inch pie crusts and cut it to fit into an 8×8 baking dish. Next, use a fork to prick the bottom a few times, then bake the bottom crust at 350F, uncovered and empty, for 5 minutes.

By prebakng the bottom crust before pouring in the fruit filling, you’ll form a kind of seal that’ll help keep the bottom from getting soggy. For more detail, see the YouTube video linked at the end of this article.

After parbaking the bottom crust, set it aside so you can focus on prepping the top crust.

Cut a Square Out of the Top Crust

While you wait for the bottom crust to cool down, cut a large square in the top crust out of the center of the circular crust. Even though the square doesn’t have to be exactly 8x8in, make it will likely come out to roughly that if you start with a round 9-inch pie crust. You will cut the lattice top strips out of this square.

Add Pie Crust Dumplings to the Filling (If Using)

Although optional, I recommend adding dumplings, or small pieces of pie dough, to the fruit filling. As shown in my southern apple cobbler recipe, dumplings add more texture contrast and help thicken the filling–if you like old-fashioned things, you’ll want to add dumplings to your seedless blackberry cobbler.

After cutting a large square in the center of the second 9-inch pie crust, cut some of the excess crust into small pieces and simply drop them right into the blackberry filling. I didn’t use all of the excess pie dough–probably just 1/4 cup–since I didn’t want too much of a good thing.

In the video, I added the dumplings after pouring the filling into the bottom crust, but I usually suggest adding the dumplings while the filling is still in the pot. Honestly, there’s some flexibility with this.

Pour Filling into the Bottom Crust

Whether or not you decide to add dumplings to the filling, once the parbaked crust has cooled down enough for you to be able to handle the casserole dish, pour the seedless blackberry and pineapple filling into the dish. Use a smooth to distribute the blackberry juice and pineapple chunks evenly.

If you decide you want to add dumplings at this point, you can do what I did in the video and add them to the filling now as well. This seedless blackberry cobbler recipe is easy, so some steps are flexible.

Cut Pie Crust Strips for the Lattice Top

Next, cut pie crust strips out of the large square you cut out earlier. Although you can cut as many or as few strips as you want, in the video I cut out 7 strips about 1/2 to 1-inch wide. Wider strips are easier to work with, so I wouldn’t cut many strips thinner than 1/2 inch.

Lay On The Lattice Top

Make the top of the seedless blackberry cobbler by laying the strips on top of the filling. Start by laying vertical strips, then horizontal strips. I didn’t interweave the strips, but you can if you want–but honestly, with such a juicy filling, I think it would be difficult.

Sprinkle on Extra Sugar

Although you don’t have to do this step, I strongly suggest sprinkling the top of the cobbler with 1 Tablespoon of white sugar and 1 Tablespoon of light brown sugar. This will add both extra sweetness and crunch.

While I tried to focus on putting the sugar on the pie crust, it’s OK if some falls into the blackberry filling. Like I said, this homemade cobbler is easy and forgiving.

Bake the Cobbler

Once fully assembled, bake the seedless blackberry cobbler at 350F, uncovered, for 45 minutes.

Serve

After giving the cobbler some time to cool down, slice, serve, and enjoy!

Seedless Blackberry Cobbler Recipe FAQ’s

How Many Servings Does this Recipe Make?

Even though it depends on how big the portions are, this 8×8 seedless blackberry cobbler should give you 9 good-sized portions. These portions are enough to be satisfying after a normal meal or as an afternoon snack with coffee or tea.

What Can I Serve with Seedless Blackberry Cobbler?

Even though my seedless blackberry cobbler is perfectly delicious on its own, it’s also good with:

Vanilla Ice Cream – As with almost all other fruit pies and cobblers, this one is great with ice cream.

Whipped Cream – Skip the storebought stuff in a can and make your own homemade whipped cream–it’s easier than you think, and it tastes better than you could ever imagine.

Cool Whip – If you prefer to taste of whipped topping, go for it!

How to Store Blackberry Cobbler Without Seeds

To make sure your cobbler stays good for as long as possible, it’s best kept in the refrigerator. I would store it uncovered so that you don’t trap in the moisture and make the crust soggy.

How Long Does Seedless Blackberry Cobbler Last?

If stored in the refrigerator properly, your seedless blackberry cobbler should last 2-3 days. After the 3rd day, the moisture in the filling and in the refrigerator air will start making the crust soggy.

What’s the Best Way to Mash Blackberries?

Although I used an immersion blender to crush the blackberries so I could strain out the juice, there are other ways, too:

Potato Masher – Although it will take some elbow grease, it will definitely work.

Large Glass / Jar – Squishing the berries with the bottom of a glass jar or glass would probably work, too.

Blender – A GrowGardener.com article suggests putting the blackberries in a large blender and then pulsing them until they’re totally mashed.

Can I Use a Juicer to Get the Seeds Out of the Blackberries?

Yes! Although I used a mesh strainer to deseed the blackberries for cobbler, you can definitely use a juicer. My only concern is that the juicer strainer may be “too good” and remove most of the pulp from the fruit. Thin juice is fine to drink, but it might make the cobbler filling too loose.

Can I Use a Food Mill to Deseed Blackberries for Cobbler?

Yes! While not specifically for cobbler, a PickYourOwn.org article contains a blackberry jam recipe that calls for using a food mill to get the seeds out of blackberries, so it can be done.

How Long Does Deseeding Blackberries for Cobbler Take?

If you use my immersion blender / mesh strainer method, I think you should allow 20-30 minutes from the time you start crushing the berries to the time when all the juice has been strained out of the pulp.

What Should I Do With the Leftover Blackberry Seeds and Pulp?

Although a Google search will being up various suggestions as to what to do with the leftover blackberry pulp, I’m not sure if there’s a good use since the pulp is so seedy. Food author Rachel Lambert suggests making fruit leather with leftover blackberry pulp, but like I said, I think it will be very seedy.

Since you wanted deseeded blackberries in the first place, I don’t think there’s much you can do with the seeds. Honestly, I think that composting them might be the best option for most people, unfortunately.

Do I Have to Add the Pineapple?

No, adding pineapple isn’t necessary. Like I said earlier, I wanted to add pineapple chunks to give the deseeded blackberry cobbler filling more body: I thought that without actual chunks of fruit, as in peach or apple cobbler, the filling would seem like it was “missing something.”

However, if you want a pure blackberry filling, that’s certainly an option as well. The filling won’t be as thick, so your cobbler won’t be as big, and you might want to add the sugar a little at a time so you can adjust to taste, but other than that, you probably won’t have to make too many changes to the recipe.

Can I Use Storebought Blackberry Juice?

Yes, but I wouldn’t. Although storebought blackberry juice could be used to make the filling–especially with the addition of pineapple chunks–I’d be concerned about the lack of pulp in storebought juice.

Even though a mesh sieve is good for straining out blackberry seeds, it lets some of the pulp through, which is actually a good thing. The pulp-filled juice gives the filling thickness and body: if the storebought juice is made with commercial juicers that are “too good” at removing pulp, the juice might be too thin.

Can I Make this into a Double Crust Cobbler?

Yes! You can make this seedless blackberry cobbler with a double crust, using a full top instead of a lattice. Since less of the filling is going to be exposed, less moisture will evaporate, so the filling may not be as thick unless you add a bit more cornstarch. But honestly, I think it would be fine with no changes.

Can I Use Canned Blackberries?

No. Even though it might be possible, I personally wouldn’t use canned blackberries. As discussed in my peach cobbler with canned peaches recipe, canned fruit is less flavorful than fresh or frozen, so if you do use canned blackberries, you’d have to add spices to enhance the flavor.

Additionally, my chef instincts tell me that the canned berries wouldn’t have as much juice inside them, so the “juice” in your cobbler would mostly be syrup from the can. Like I said, I wouldn’t use canned berries.

Can I Use Canned Pineapple?

You could, but I wouldn’t recommend it. As I explained in my pineapple pie recipe, fresh / frozen pineapple is incredibly more flavorful than canned. Even though using canned crushed or chunked pineapple would make this recipe easier, the resulting filling would have less flavor.

A Chef’s Review

I really liked this seedless blackberry cobbler recipe. Although I didn’t have a food mill or other fancy equipment, I was able to deseed the berries with just a fine mesh strainer. With no seeds to get stuck in my teeth or make the filling bitter, the berry flavor was incredibly strong and delicious.

The pineapple worked well, too. As expected, it added body to the filling, giving it the small chunks of fruit you’d expect in an old-fashioned fruit cobbler. And as predicted, the sweet and tart flavor profiles of blackberries and pineapples complemented each other very well.

The crust was perfectly golden brown, and the lattice top gave the cobbler an old-fashioned look that would make any old-school southern chef proud. I thought the sugar sprinkle was the perfect finishing touch, too.

Although this seedless blackberry cobbler was definitely a big success, I was a bit disappointed that the pineapple chunks didn’t absorb more of the blackberry flavor. Deseeding the blackberries is time-consuming, too. But considering how good this dessert was, these two critiques are fairly minor.

In short, if you like southern blackberry cobbler but you don’t eat it because the seeds get stuck in your teeth or you find the seeds bitter, this recipe is for you. And best of all, since this recipe can be made with either fresh or frozen fruit, you can enjoy this version of a southern summertime treat whenever you want.

Possible Changes to the Recipe

Even though I thought this cobbler turned out great, possible changes in the future include:

Light Brown Sugar in the Filling – Although this might negatively affect the color of the filling, it would add more depth of flavor.

Cinnamon or Nutmeg – I’m curious how 1/4 teaspoon of cinnamon or 1/8 of nutmeg would change things.

Seedless Blackberry Cobbler Recipe Variations

Possible variations to this recipe in the future include:

Just Juice for Filling – Although the cobbler wouldn’t have chunks of fruit, the flavor would be 100% blackberry.

Reduced Seed Cobbler – Instead of deseeding all the blackberries, mashing and straining 12 oz and leaving the other 12 oz whole might be interesting. In addition to being quicker to make, this version would have small chunks of fruit, too.

Cake Top Cobbler – Similar to my strawberry cobbler with frozen strawberries recipe, using a fluffy, cake-like top instead of pie crust would be a good way to switch things up with this cobbler.

More Blackberry Recipes

If you like blackberries as much as I do, here are some other recipes you should check out:

Southern Blackberry Cobbler – This traditional version has a lattice-top and pie crust dumplings.

3-Ingredient Blackberry Dump Cake – For beginner cooks who need to feed a crowd quickly and easily.

Other Cobbler Recipes

There’s nothing like a juicy, syrupy fruit filling and crispy, golden brown pie crust:

Peach Cobbler with Canned Peaches and Pie Crust – Using canned fruit makes this recipe easy.

Cherry Cobbler with Pie Crust – Made with frozen sour cherries, this is one you should try.

Seedless Blackberry Cobbler Recipe Instructions

YouTube Video

Be sure to watch my video tutorial, too:

The post Seedless Blackberry Cobbler appeared first on ParnellTheChef.

Why Make Cherry Cobbler with Pie Crust?

Although my cherry cobbler with cake mix and pie filling recipe is very simple and tasty, some people might be disappointed with the lack of cherry flavor in the filling and absence of traditional pie crust. If you’re craving something old-fashioned, dump cakes won’t satisfy you.

That’s where my cherry cobbler with pie crust recipe comes in. If you like juicy, fresh-tasting fruit filling made with real fruit and crispy, buttery crust, this is the dessert for you.

Can You Make Cherry Cobbler with Frozen Cherries?

Yes! You can definitely make cherry cobbler with frozen cherries. As seen my peach cobber with frozen peaches and pie crust recipe, among many others, using frozen fruit is a great way to make juicy, flavorful, fresh-tasting cobbler filling with little prep work, whether or not fresh fruit is in season.

In addition to being more convenient, frozen fruit is often more flavorful. According to a Health.com article, fresh fruit is usually picked before it’s ripe, robbing the fruit of the chance to fully develop nutrients and flavor. So, using frozen fruit isn’t just easier–it usually tastes better, too!

Sour Cherries or Sweet Cherries?

When making cherry cobbler, you have to decide between two types of cherries: sour cherries, such as Montmorency, or sweet cherries, like Bing. Traditionally, bright-red sour cherries are used in baking, so I decided to make cherry cobbler with frozen sour cherries this time; next time, I might use sweet cherries.

Cherry Cobbler with Pie Crust Ingredients

My cherry cobbler with pie crust recipe is easy because there are just a few ingredients:

Frozen Cherries – 24 oz, about 3 cups, of sour (tart) cherries.

White Sugar – 3/4 cup.

Light Brown Sugar – 1/2 cup. For less flavor but bright red color, replace with 1/2 cup white sugar.

Dark Brown Sugar – 2 Tablespoon. Although there will be less flavor, replacing with 2 Tablespoons white sugar will help preserve the bright red color of the cherry filling.

Water – 1/2 cup.

Almond Extract – 1/2 teaspoon. Although it seems odd, almond extract brings out the cherry flavor.

Pie Crusts – 2 , 9-inch pie crusts

Salt – 1/8 teaspoon.

For the Cornstarch Slurry:

Cornstarch – 3 Tablespoons.

Water – 1/4 cup.

For the Sugar Sprinkle (optional):

White Sugar – 1 Tablespoon

Light Brown Sugar – 1 Tablespoon

Tools

8×8 Pan – For baking the cobbler.

Large Pot – For cooking the filling on the stove.

Wooden Spoon – Using a wooden spoon to stir the filling as it cooks reduces the risk of burns.

Can I Make this Recipe with Fresh Cherries?

Yes! Although I used frozen sour cherries out of convenience, you can definitely use fresh cherries. In fact, the recipe will be exactly the same: the only difference is that the cherry filling will come to a boil faster.

Can I Use a Refrigerated Pie Crust?

Yes! You can definitely use a refrigerated, premade pie crust such as Pillsbury to make this cherry cobbler. Personally, I used a homemade butter and oil crust, but storebought is totally fine.

Do I Have to Thaw the Frozen Cherries Before Making the Cobbler?

No. You don’t have to thaw the frozen cherries before making this cobbler. Unlike my strawberry pie with frozen strawberries, this recipe calls for cooking the cherries on the stovetop to make the filling, so the frozen cherries will thaw as they come to a boil.

How to Make Cherry Cobbler with Pie Crust

Learning how to make cherry cobbler with pie crust is easy. Just follow a few, simple steps:

Prepare the Pie Crust

Make sure your pie crust is ready before starting the recipe. If using a homemade crust, be sure give it at least 30-60 minutes to chill in the refrigerator: that will make it much easier to handle and cut. If using a refrigerated, premade crust such as Pillsbury, I recommend keeping it refrigerated until ready to use.

Decide if Color or Taste is More Important in the Filling

I know it sounds odd, but you have to decide if you want a bright-red filling with less flavor or a more flavorful filling but less attractive (in my opinion). I think that adding brown sugar is key to making a flavorful cherry filling, but it turns the bright red sour cherries a dark purple.

Although the color is still attractive, it isn’t that eye-catching red that many people love. Unfortunately, I think that you have to choose between an eye-catching color and a mouthwatering flavor in this recipe.

If color is more important, replace the light and dark brown sugars with equal amounts of white sugar. On the other hand, if flavor is more important, follow the recipe as written. This is something you have to decide before starting the recipe because once you add the brown sugar, there’s no turning back.

Add the Frozen Sour Cherries and Other Ingredients for the Filling to a Pot on the Stove

The first step in my cherry cobbler with pie crust recipe is adding the ingredients for the filling to a pot on the stove. As stated previously, there’s no need to thaw the cherries since they’ll be cooked: simply open the bag and pour the tart cherries into a pot.

Then, add the sugar, 1/2 water, and salt. In the video I didn’t add the dark brown sugar at this point, but you can add all the sugar at the beginning if you want. Or, if you’re not sure how sweet you want the filling, add some now, and then taste the filling as it gets closer to being done.

Notice that I didn’t say to add the almond extract now. That’s because you can boil away the alcohol-based flavor of extracts if you add them at the beginning of the cooking process. So, wait until the sour cherry filling is done–or nearly done–boiling before you add the almond extract.

Bring the Frozen Tart Cherries and Sugar to a Boil

With all the ingredients for the filling in the pot, turn on the heat and bring the mixture to a boil. Use a wooden spoon to break apart the frozen cherries and stir the sugar into the liquid so it dissolves. I think I used medium heat, but I’m not quite sure–whatever setting you use, you will boil then on medium later.

Boil the Cherries on Medium Heat for 10 Minutes

Once the cherry filling comes to a boil, set the burner to medium and continue cooking the cherry filling for 10 minutes, stirring frequently.

Add the Cornstarch Slurry

After boiling the tart cherries for 10 minutes, it’s time to add the cornstarch slurry. Simply mix the cornstarch water off to the side, pour it into the pot with the cherry filling, and then stir. If the heat is on and your cherry filling is hot, the cornstarch should thicken the cherry filling in 30 seconds or less.

However, in the video I mention that the heat had been turned off for a while before I added the cornstarch, so the cherry cobbler filling didn’t thicken up. All I had to do was turn the heat back on and keep stirring: once the filling started to boil again, it thickened up perfectly.

So, even though it’s not technically necessary to add the cornstarch filling with the heat on, I recommend keeping the pot on medium heat when you add the slurry. Don’t turn off the heat until you stir in the slurry and can see that the cherry filling has thickened. Once it thickens, turn off the heat.

Add the Almond Extract

Now that the cherry filling has thickened and the burner is turned off, it’s time to add the almond extract. As explained earlier, it’s better to add the extract once the heat is turned off so the flavor doesn’t boil away. After adding the almond extract, set the cherry filling off to the side and focus on the bottom crust.

Why Add Almond Extract to Cherry Cobbler Filling?

Even though it sounds odd, almost all cherry pie recipes call for almond extract. Almonds and cherries are related botanically, so the almond extract helps to bring out the cherry flavor. While not absolutely necessary in this recipe, I highly recommend adding it.

Parbake the Bottom Crust

With the cherry filling off to the side, it’s time to make the bottom crust. Place a pie crust into a greased 8×8 casserole dish and cut off the overhanding crust. Prick it with a fork about 5-8 times, then bake it at 350F, uncovered and empty, for 5 minutes. This will help prevent a soggy crust.

If you want, you could actually parbake the bottom crust at the beginning of the recipe and then let it cool down as you make the cherry cobbler filling. That might actually be better, now that I think about it, but this recipe is flexible.

Cut Second Pie Crust into Strips

As the parbaked bottom crust cools off to the side, roll out the second pie crust and cut it into an 8×8 square. Use a sharp knife to cut strips for a lattice top out of the 8×8 square. You can make the strips as wide or thin as you want, but I’d recommend 1/2-1 inch wide. I used a total of 6 strips to make the lattice.

Add Dumplings to Cherry Cobbler Filling

Since the pie crust is circular, you’re going to have excess pie crust around the 8×8 square that you cut. Use this excess crust to add dumplings, or small pieces of dough, to the filling. Although the dumplings are optional, my old-fashioned blackberry cobbler with dumplings recipe is proof that they’re delicious.

It’s possible to add too much of a good thing, so I don’t recommend adding all of the leftover crust. Instead, add about 1/4-1/2 cup of the excess dough. In the video it looks like I added all of the crust, but if you fast forward to once the cobbler is fully assembled, you’ll see some leftover strips and excess dough on the side.

Adding pie crust dumplings is easy. Just drop the little strips directly to the pot of cherry filling cooling on the stove. Refer to my video at the end of this article for a visual.

Pour the Cherry Filling into the Bottom Pie Crust

Whether or not you decide to add dumplings, it’s time to start assembling the cobbler once the casserole dish with the bottom crust is cool enough to handle. All you have to do is pour the sour cherry filling into the parbaked crust and distribute it evenly.

Add a Lattice Pie Crust Top to the Cherry Cobbler

Now it’s time to add a lattice pie crust top to the cherry cobber. I didn’t weave the strips together: I simply laid the strips on top of the cherry filling. For a visual, refer to the video at the end of this article.

Sprinkle the Lattice Top with Extra Sugar

Although this step isn’t necessary, I recommend sprinkling the top with a bit of extra sugar. These 2 Tablespoons will add not only a bit of extra sweetness but also crunch.

Bake the Cherry Cobbler

When the cherry cobbler with pie crust is fully assembled, bake it at 350F, uncovered, for 45-50 minutes. While I baked my cobbler for 50 minutes, I think it might have actually been done at the 45-minute mark: I suggest keeping an eye on the cobbler and using your judgement.

Cool the Cobbler

I would let the cobbler cool for at least 1 hour before serving so that the slices hold their shape when served.

Serve

Enjoy the sour cherry cobbler!

Cherry Cobbler with Pie Crust FAQ’s

How Many Servings Does this Recipe Make?

Although it depends on the portion sizes, I think that this 8×8 cherry cobbler with pie crust would make 9 good-sized servings.

What to Serve with Cherry Cobbler with Pie Crust?

Even though this cherry cobbler with pie crust is great on its own, you could serve it with:

Ice Cream – Vanilla ice cream and fruit pies and cobblers is a classic for a reason: it’s great!

Whipped Cream – Some of my homemade whipped cream would go great with this cobbler.

Cool Whip – Whipped topping would be good with this dessert, too.

How Long to Bake Cherry Cobbler with Pie Crust?

Bake cherry cobbler with pie crust at 350F, uncovered, for 45-50 minutes. All ovens are different, so keep an eye on it.

How Long to Let Cherry Cobbler with Pie Crust and Cool Before Serving?

If you want the cut slices to hold their shape, the cobbler needs to be fairly cool, so wait at least 1 hour. However, if you prefer serving warm cobbler over a neat presentation, I would still wait 30 minutes so that the cobbler doesn’t fall apart entirely when served.

Does Cherry Cobbler Need to be Refrigerated?

Yes! It’s cherry cobbler needs to be refrigerated so it keeps longer. Store this cherry cobbler in the refrigerator. I recommend uncovered–or just loosely covered–so that you don’t trap in moisture and make the crust soggy.

How Long Does Cherry Cobbler with Pie Crust Last?

This cherry cobbler with pie crust and frozen cherries should last 2-3 days if kept in the refrigerator. Although it will likely be OK to eat for longer, I think that the moisture in the refrigerator and in the cobbler itself will start making the crust soggy after the third day.

Can You Make Cherry Cobbler with Pie Crust and Frozen Cherries Ahead of Time?

Yes! You can make cherry cobbler with pie crust ahead of time. If you want it as dessert after dinner, you can make it in the morning, or or you could make it the night before. However, I would not make it more than 24 hours in advance: you want to make sure the juice doesn’t have time to make the crust soggy.

Can You Freeze Cherry Cobbler with Pie Crust?

Yes, but I wouldn’t recommend it. If you want, you can cut the cobbler into portions, put them on paper plates, wrap them in plastic, and then freeze the portions individually. To serve a portion, unwrap it and place it in the refrigerator to thaw and then reheat in a 350F oven for 15-20 minutes.

However, I don’t recommend freezing baked cobbler because the thawing process usually makes crust soggy. Instead, I assemble the cobbler in a disposable pan, wrapping the cobbler in plastic, and then freezing the entire cobbler. When it’s time to bake, no need to thaw: place it directly into the hot oven.

Can You Use Flour to Thicken the Filling?

Yes! You can use flour as a thickener in this cobbler recipe instead of cornstarch. Use twice as much flour (6 Tablespoons of flour).

However, I still suggest using cornstarch. Flour tends to affect the taste and color of liquids it thickens more than cornstarch, so I fear that using flour to thicken the filling will result in an inferior cobbler.

Can You Bake Cherry Cobbler In a Glass Pan?

Yes! You can bake cherry cobbler with pie crust in a glass pan. In fact, according to an Allrecipes.com article comparing metal and glass pans, glass pans hold their heat better and don’t react with acids, making them the perfect choice for sour cherry or berry desserts.

I always bake my cobblers in a 8×8 glass casserole dish. If you’ve never tried glass, you should!

Can You Make this Cherry Cobbler in a Pie Pan Instead of a Square 8×8 Dish?

Yes! You can make this cherry cobbler in a circular 9-inch pie pan instead of a square 8x8x dish without adjusting the recipe. If you only have a pie plate, no need to go out and buy another pan.

Can You Make a Double Crust Cherry Cobbler with this Recipe?

Yes! Instead of putting a lattice top on this cobbler, you can definitely add a solid top crust. A solid top would mean less moisture evaporation from the filling, so an extra Tablespoon of cornstarch in the filling might be a good idea if you want a thick filling–but other than that, no need to adjust the recipe.

What Spices Go with Cherry Cobbler?

If you want to add flavor to homemade cherry cobbler, I suggest:

Brown Sugar – As explained earlier, brown sugar goes well with cherries–but it does ruin the red color of the filling.

Lemon Juice – Although I don’t think lemon juice is necessary with sour cherries, some lemon juice is a good addition to cobbler with sweet cherries.

Cinnamon – If you love cinnamon, I suggest adding 1/4 teaspoon to this recipe.

Why Is My Cherry Cobbler Filling Runny?

Although I don’t think you’ll have problems with this recipe, here are some reasons why your cherry cobbler filling might turn out runny:

Filling Not Boiled Long Enough – After bringing the filling to a boil, the recipe calls for boiling the filling on medium heat for 10 more minutes. The steam will evaporate some of the moisture, reducing the quantity liquid enough to where 3 Tablespoons of cornstarch will be enough to thicken it.

Not Enough Thickener – It’s important to use the right amount of cornstarch (or flour, if using) to thicken the filling, so make sure you use enough.

Cornstarch Was Overcooked – Although cornstarch must be boiled to activate its thickening properties, a BonApetit.com article by Sarah Jampel warns that cooking cornstarch too long can weaken its thickening power. Once you see that the slurry has thickened the cornstarch, turn off the heat and set the pot aside.

Advice for Working With Pie Crust

Working with pie crust can be a bit tricky, so here’s some advice from a chef:

Use Wax/Parchment Paper – Roll out homemade crust between wax or parchment paper so that it’s easier to lift, move, and transfer.

Cut with a Sharp Knife – Cutting the crust with a dull knife is extremely difficult, so make sure you use a sharp knife.

Keep it Cold – Room-temperature pie crust is extremely soft and hard to cut, so keep the pie crusts in the refrigerator until it’s time to use them.

How to Keep the Bottom Crust from Getting Soggy

If you want to make sure the bottom pie crust doesn’t turn out soggy, make sure you:

Parbake the Bottom – Baking the bottom crust for 5 minutes before adding the filling makes the crust more resistant to the juices of the filling.

Bake on a Sheet – Baking the cobbler on a metal cookie sheet or pizza pan will help solidify the crust. Although this TheSpruceEats.com article suggests preheating the sheet, I don’t think that’s necessary: simply put the cobbler on a room-temperature baking sheet and then place both into the oven.

A Chef’s Review

My cherry cobbler with pie crust recipe was a success. I added just the right amount of sugar to balance out the tartness from the sour cherries, and using a bit of light and dark brown sugars really added to the complex flavor. And as always, some almond extract brought out the cherry flavor.

The pie crust was crispy and slightly buttery, and it contrasted perfectly with the sweet and tart syrup in the filling. Although I usually think homemade pie crust is best, a premade crust such as Pillsbury is perfectly fine.

In addition to being delicious, this cherry cobbler was easy. Using frozen cherries means that there’s almost no prep work at all, and if you use refrigerated pie crust, this dessert is even easier.

That being said, I still prefer dark sweet cherries such as Bing over sour cherries such as Montmorency. If you like tart cherries, you’ll love this–but if you prefer sweet cherries, you might find this filling too tart. Also, in order to make the filling more flavorful, I had to sacrifice the beautiful, bright-red color.

Although this recipe did have its drawbacks, I still think this cherry cobbler with pie crust was a big success. It was easy and delicious, so if you like sour cherries, this is a great summer dessert.

Possible Changes to the Recipe

Although I thought this cobbler turned out great, possible changes to the recipe include:

All White Sugar – Even though the filling would be less flavorful, the bright-red sour cherry color would be very attention-getting.

Cinnamon – I think that adding 1/4 teaspoon of cinnamon might be a good addition.

Cherry Cobbler with Pie Crust Recipe Variations

If I make this cherry cobbler with pie crust and frozen cherries recipe again, possible changes I might make include:

Double Crust – A full crust on top instead of lattice would add even more crispiness.

Sweet Cherries – One day I will make another cherry cobbler with pie crust, but with sweet cherries.

1/2 Sweet, 1/2 Sour Cherries – I’m curious how using 1/2 sour cherries, 1/2 sweet would turn out.

More Cobbler with Pie Crust Recipes

If you like old-fashioned cobbler recipes with pie crust, be sure to check out:

Peach Cobbler with Pie Crust and Canned Peaches – This southern classic super easy to make.

Old-Fashioned Apple Cobbler – With a pie crust lattice top and dumplings, this cobbler is amazing.

Other Cobbler with Frozen Fruit Recipes

Blackberry Cobbler with Pie Crust – Technically a triple crust cobbler, this is super crispy and syrupy.

Cherry Cobbler with Pie Crust Recipe Instructions

YouTube Video

Be sure to watch my video tutorial, too:

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