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Cherry & Pickle Cobbler

  • Prep Time: 20 minutes
  • Cook Time: 25 - 30 minutes
  • Servings: 9
  • Course: Dessert

Pickles add an unexpected but delightful crunch to this summer time staple. Everyone will be be pleasantly surprised!

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

This recipe uses dill pickles, but if you prefer the sweet and distinctive flavor of bread and butter pickles they can be substituted.


  • 3 cups dark cherries, pitted*
  • 1 cup dill pickle rounds, cut 1/4-inch thick
  • 1 1/2 cups sugar, divided
  • 3 tablespoons cornstarch
  • 1 can (16 oz.) premade biscuits
  • 2 teaspoons cinnamon
  • 3 tablespoons butter, melted
  • 8x8-inch Reynolds® Bakeware Pan


Step 1

PREHEAT oven to 350°F.

Step 2

COMBINE cherries, pickles, 1/2 cup sugar and cornstarch in a saucepan. Cook over medium-high heat, stirring frequently until mixture starts to thicken and bubble, about 5 minutes.

Step 3

REMOVE from heat and transfer mixture to an 8x8-inch Reynolds® Bakeware Pan; set aside.

Step 4

CUT biscuits into quarters, and then roll each into balls. Combine remaining 1 cup of sugar and cinnamon.

Step 5

PLACE biscuit dough in butter, and then roll in cinnamon sugar. Place on top of cherry mixture. Repeat with remaining biscuits, fully covering cherries.

Step 6

BAKE 25 to 30 minutes or until biscuits are lightly browned and mixture is bubbling. Cool for 1 hour before serving.

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