cherry cobbler for two

cherry cobbler for two

Introducing cherry cobbler for two. Yes, please! Sometimes I don’t actually want to bake something that yields enough dessert to feed a small village (sometimes I do). That’s where this lovely little beauty comes in!

Situations in which this Cherry Cobbler would be perfect:

  • You’re having a friend over for dinner
  • You’re only baking for one or two people
  • Date night
  • Stay-in-Saturday night with yourself or significant other (Is that a thing? I think we should make it a thing. Staying home in your comfy slippers with a yummy dessert is underrated!)
  • Any time you want a super simple dessert
  • Any time you want a super simple dessert that’s on the healthier side
  • You’re trying to finish off that last sad scoop of vanilla ice cream in the freezer

cherry cobbler for two


Have I convinced you to make this yet? I hope so!

I totally recommend making the pie crust from scratch here – it’s super easy and you can use the cheat method of mixing it up in a food processor! I used this pie crust recipe, cut down to one quarter of the amount. Don’t worry – I’ve already done the math for you in the recipe (found at the end of this post).

But, you can also use pre-made pie crust to make this even simpler. I won’t tellΒ πŸ˜‰

cherry cobbler for two

I almost forgot to tell you my favorite reason to make this — you get to make and eat the cutest, most delicious, crisp and sweet piecrust snowflakes!

So, so, good.

cherry cobbler for two

Is there anything better than eating a warm dessert, topped off with a scoop of vanilla bean ice cream, melting into luscious puddles? No, the answer is no ❀️.


5.0 from 6 reviews
Cherry Cobbler for Two
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
A simple, healthy-ish dessert, made with cherries and a few other ingredients. Makes the perfect serving for two people!
  • Pie Crust:
  • ¾ cup flour
  • Pinch of salt
  • 4½ TBS cold butter cut into chunks
  • 3 TBS cold water
  • 1 tsp sugar
  • Cherry Filling:
  • 2½ cups fresh or thawed frozen tart cherries
  • 4 tsp cane or granulated sugar
  • ¾ tsp almond extract
  • 1 tsp lemon juice
  • 1 beaten egg for egg wash
  • Coarse sugar for decorating
  1. Preheat oven to 400 degrees.
  2. Add all the pie crust ingredients except the water into a food processor and pulse a few times until combined. Add the water, and pulse a few more times until a crumbly dough forms. Add a bit more or less water as needed. Form the dough into a ball and wrap in plastic wrap to refrigerate while you make the filling.
  3. Gently mix together all the filling ingredients in a mixing bowl. Divide the mixture evenly between two ramekins sprayed with non-stick spray (mine were 6 ounce ramekins). Set aside.
  4. Roll the pie dough out to about ¼ inch on a lightly floured surface. Cut snowflakes out using a cookie cutter or another shape of your choice. Repeat until all dough is used.
  5. Brush the snowflakes with egg wash and arrange a few on top of the cherry mixture in each ramekin. Sprinkle with coarse sugar. Add the rest of the snowflakes to a baking sheet and sprinkle with sugar.
  6. Bake the cherry cobblers for about 25-27 minutes, or until the cherry mixture is bubbling and the crust is golden brown. Bake the remaining snowflakes for 8-10 minutes, or until golden brown. Serve warm with vanilla ice cream and the extra snowflakes!


About Stephanie Simmons

17 thoughts on “cherry cobbler for two

  1. I don’t know what you mean by “ice cream left in the freezer” I’ll have to buy some and see if that happens πŸ˜‰ I’ll definitely be making this for me next date night, I love cherries

    1. HAHA – maybe one day you’ll open your freezer to find a lucky last scoop of ice cream πŸ™‚ Thank you! Hope you love it!

  2. There’s that beautiful festive cherry cobble that I have not made yet lol. Haha! I’ve been so busy lately. Not enough hours in the day! Where did you get your ramekins? They look pretty big. I am on the search for some.

  3. Oh I love this recipe so much! this is absolutely delicious. I’m also going to go ahead and follow your blog on all social media so I can keep up to date with new ones you publish! πŸ™‚

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