Dessert: United States – North Carolina – North Carolina Cheerwine Cherry Cobbler

Serving Size: 8

Approximate Time

Prep 20 min

Cook 45 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- Filling:
- 5 cups (700 g) pitted fresh or frozen cherries
- 1 cup (240 ml) Cheerwine (cherry soda)
- 1/2 cup (100 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp (1 ml) almond extract (optional, enhances cherry flavor)
- Pinch of fine salt
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting)

- Topping:
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) fine salt
- 6 tbsp (85 g) cold unsalted butter, cut into 1/2-inch (1 cm) cubes
- 3/4 cup (180 ml) buttermilk (or whole milk + 1 tbsp/15 ml vinegar, rested 5 minutes)
- 1 tsp (5 ml) vanilla extract
- 1 large egg, beaten (for egg wash; approx. 50 g)
- 2 tbsp (25 g) coarse sugar or demerara sugar, for sprinkling

Instructions

Short Description:
A Southern-style cherry cobbler sweetened and flavored with Cheerwine soda, topped with a tender biscuit-like crust that bakes golden while the cherry filling becomes glossy and syrupy.

Regional Notes:
This North Carolina variation uses Cheerwine (a regional cherry soda) in the fruit filling, lending a distinct sweet cherry note and slight effervescence that sets it apart from traditional cherry cobblers. The soda reduces into a bright, deeply flavored cherry syrup that pairs with a classic Southern drop-biscuit topping.

1. Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish.
2. In a large bowl, combine the cherries, Cheerwine, 1/2 cup (100 g) granulated sugar, cornstarch, lemon juice, almond extract (if using), and a pinch of salt. Stir until the cornstarch and sugar are evenly distributed and the cherries are coated. Let the mixture sit for 10–15 minutes to macerate.
3. Transfer the cherry mixture (including any released juices) into the prepared baking dish. Dot the surface evenly with the 2 tbsp (28 g) butter pieces.
4. In a separate bowl, whisk together the flour, 1/4 cup (50 g) sugar, baking powder, and 1/2 tsp (3 g) salt.
5. Using a pastry cutter or fingertips, cut the cold 6 tbsp (85 g) butter into the dry ingredients until the mixture resembles coarse peas and coarse crumbs.
6. Stir in the buttermilk (180 ml) and vanilla extract just until a soft, slightly sticky dough forms; do not overmix.
7. Using a spoon or small ice-cream scoop, drop rounded tablespoons of the dough over the cherry filling, leaving gaps so the filling can bubble through during baking. The topping need not cover the filling completely.
8. Brush the biscuit topping lightly with the beaten egg (approx. 1 large egg, 50 g) and sprinkle the coarse sugar (2 tbsp / 25 g) evenly over the top.
9. Bake in the preheated oven for 35–45 minutes, or until the topping is puffed and golden brown and the filling is bubbling along the edges. If the topping browns too quickly, tent loosely with foil for the last 10–15 minutes.
10. Remove from the oven and let the cobbler rest 15–20 minutes to thicken slightly before serving. Serve warm, ideally with vanilla ice cream or a dollop of whipped cream.