Tasmanian Cherries

Tasmanian Cherries

Tasmanian cherries might be the best in the world. They’re the kind of fruit that reminds you of warm weather and sunny skies in just one bite. Juicy, crunchy, and at peak ripeness, pop one crimson beauty into your mouth and you’ll agree—they’re incredible!

Tasmanian cherries are, you guessed it, only grown on the Australian island of Tasmania. Carefully picked, packaged, and flown to Southern California, these bite-sized beauties are only available a few months out of the year.

Because of Tasmania’s ideal climate, these fruits spend longer on the tree, allowing them to develop a full, sweet flavor unlike any other. Extra growing time also means these cherries aren’t just doubled in sweetness, but also doubled in size! To maximize growing time, peak season is only between December and February. That said, grab ‘em while you can!

To make the most of this year’s harvest, try these beauties in our sweet and juicy cherry cobbler!

Tasmanian Cherry Cobbler


30 min


Oven 350°F


35-45 min


Serves 8


5 cups of Tasmanian cherries, pitted and whole
1/2 cup granulated sugar
1 tbsp fresh lemon juice
1 tsp vanilla extract
2 tbsp all-purpose flour


3/4 cup all-purpose flour
6 tbsp unsalted butter, melted
2/3 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
3/4 tsp vanilla extract
1/2 tsp almond extract


Preheat your oven to 350°F.

Combine all filling ingredients in a large bowl.

Stir gently and then pour into a standard 8×8 baking pan. Make sure the filling is spread as evenly across the pan as possible. Set the filling aside.

Prepare the crumble topping by combining the flour, sugar, baking powder, and salt in a large bowl.

Add the vanilla extract, almond extract, and melted butter to the dry ingredients and stir until thoroughly mixed.

Using your fingers, press the dough together and create small, flat pieces to place on top of the filling. The dough pieces do not have to be in any particular shape.

Continue until all of the filling is covered with thin pieces of dough.

Bake for 35 to 45 minutes or until the topping is a light golden brown.

Allow the cobbler to cool for 20 minutes.

Serve alone or with vanilla ice cream for a sweet treat!

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.

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