This easy Cherry Cobbler recipe has delicious (fresh, frozen, or canned) cherries in a warm, tender cake. Serve with vanilla ice cream or whipped cream. Everyone loves this dessert!

Looking for dessert recipes? Try my S’mores Bars, Key Lime Pie, or Homemade Rum Cake!

Cherry Cobbler served in a bowl with vanilla ice cream.

Why I love this recipe:

  • Easy – Cobblers are a quick and easy way to enjoy the tasty summer fruit, but without the work of making a pie!
  • Delicious – The sweet, tender cake compliments the bright and delicious cherries perfectly. I love to serve it with a scoop of vanilla ice cream!
  • Enjoy All Year – Enjoy in the summer with fresh cherries, or use frozen or canned cherries to enjoy any time of the year!

How to make Cherry Cobbler:

Prep the Cherries: Add sugar, cornstarch, lemon juice, vanilla extract, and almond extract to a saucepan and stir. Add cherries and cook for a few minutes, until sugar is dissolved into a sauce and sauce has slightly thickened. (See notes if using canned or frozen cherries).

Two process photos for how to make cherry filling for cherry cobbler.

Melt Butter in Pan: Preheat oven to 350°F. Add sliced butter to a 9×13 inch baking dish. Place the pan in the oven while it preheats, allowing the butter to melt. Once melted, remove the pan from the oven.

A 9x13 baking dish with pieces of butter in it to melt for cherry cobbler.

Make the Batter: In a large bowl mix the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the batter over melted butter in pan and smooth it into an even layer.

A mixing bowl filled with batter for cherry cobbler.

Bake Cobbler: Spoon the cherries and sauce mixture over the batter. (the batter will rise up and over the cherries, while baking.) Sprinkle cinnamon generously over the top. Bake at 350°F for 40-45 minutes or until golden brown.

Two process photos showing a cherry cobbler ready to be baked, and one fresh out of the oven.

Serve: This cobbler is delicious warm, with a scoop of ice cream, if desired.

Cherry cobbler baked in a 9x13 pan.

What Type of Cherries Work Best for Cobbler?

You can use sweet (big, dark red ones) or sour cherries for baking, and I even like to use a mixture of both! If using sour cherries, you may want to add a little more sugar to the filling. If using canned cherries, choose sour cherries, not cherry pie filling, which won’t turn out well for this recipe. You can also use frozen cherries and prepare as directed but add 1 tablespoons additional cornstarch to saucepan.

Make Ahead and Reheating Instructions:

To Make Ahead: This cherry cobbler is best served immediately, but it can be kept covered in the fridge for up to 4-5 days.

To Reheat: The microwave is the easiest and quickest way to heat a serving, but you can also use the oven. Take the cobbler out of the fridge and allow it to come to room temperature. Bake at 350°F for 20 minutes, or until heated through. Place a sheet of tinfoil over the cobbler if it starts getting too brown.

Recipe Variations:

  • Uncooked Filling: you can mix the cherry fillings together and add to the cobbler without cooking in saucepan, but I think cooking first produces a better result.
  • Cherries: Sweet (dark red) or tart cherries will work (or a combination). If using tart cherries you may want to add a little more sugar to the filling.
  • Frozen Cherries: Prepare as directed but add 1 tablespoons additional cornstarch to saucepan.
  • Canned Cherries: Use two 14.5 oz cans of cherries canned in water (or light syrup if necessary). Do not use canned cherry pie filling. Drain the juice from the cans of cherries, reserving ¼ cup. Stir cornstarch into reserved juice, then add to a saucepan with sugar, vanilla and almond extract. Cook over medium heat until thickened, about 2-3 minutes. Stir in cherries.
  • Gluten Free Cherry Cobbler: Substitute a gluten-free baking flour mix.

More Cobbler Recipes:

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Recipe

Cherry Cobbler served in a bowl with vanilla ice cream.
Prep 15 mins
Cook 40 mins
Total 55 mins
Save Recipe

Ingredients
 
 

  • 4 cups fresh cherries* , pitted and halved (a little over 1 lb)
  • 2/3 cup granulated sugar , (more or less depending on sweetness of cherries)
  • 2 Tablespoons cornstarch
  • 2 Tablespoons fresh lemon juice (about ½ a lemon)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

For the batter:

  • 6 Tablespoons butter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • ground cinnamon

Instructions
 

  • Make Cherry filling: Add sugar, cornstarch, lemon juice, vanilla extract, and almond extract to a saucepan and stir. Add cherries and cook for a few minutes, until sugar is dissolved into a sauce and sauce has slightly thickened. (See notes if using canned or frozen cherries).
  • Melt butter in pan. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
  • Make the batter: In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture over melted butter in pan and smooth it into an even layer.
  • Bake: Spoon the cherries and sauce mixture over the batter. (the batter will rise up and over the cherries, while baking.) Sprinkle cinnamon generously over the top. Bake at 350 degrees for 40-45 minutes or until golden brown.
  • Serve warm, with a scoop of ice cream, if desired.

Notes

Cherries: Sweet (dark red) or tart cherries will work (or a combination). If using tart cherries you may want to add a little more sugar to the filling.
  • Frozen Cherries: Prepare as directed but add 1 tablespoon additional cornstarch to saucepan.
  • Canned Cherries: Use two 14.5 oz cans of cherries canned in water (or light syrup if necessary). Do not use canned cherry pie filling. Drain the juice from the cans of cherries, reserving ¼ cup. Stir cornstarch into reserved juice, then add to a saucepan with sugar, vanilla and almond extract. Cook over medium heat until thickened, about 2-3 minutes. Stir in cherries.
  • Uncooked Cherry Filling: you can mix the cherry fillings together and add to the cobbler without cooking in saucepan, but I think cooking first produces a better result.
Gluten Free Cherry Cobbler: Substitute a gluten-free baking flour mix.
Make Ahead Instructions: This cherry cobbler is best served immediately, but it can be kept covered in the fridge for up to 4-5 days.
Reheating Instructions: The microwave is the easiest and quickest way to heat a serving, but you can also use the oven. Take the cobbler out of the fridge and allow it to come to room temperature. Bake at 350°F for 20 minutes, or until heated through. Place a sheet of foil over the cobbler if it starts getting too brown.
Freezing instructions: Baked cobbler can be frozen, covered well, for up to 3 months. Thaw completely in the fridge, then reheat in the oven. 
 

Nutrition

Calories: 319kcalCarbohydrates: 61gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 136mgPotassium: 276mgFiber: 2gSugar: 46gVitamin A: 293IUVitamin C: 6mgCalcium: 75mgIron: 1mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 4 stars
    I decided to make this for Thanksgiving from my home canned sour cherries. We called it the 1-star bad cobbler because it only had one review and it was poor. It was easy to prepare and everyone liked it; I would make One Star cobbler again.

  2. 2 stars
    I made this tonight and all the individual components were fine. It never came together though. The batter didn’t rise well enough. It did cover the cherries which were delicious but the cake part was simply a sweet, very thin covering that was a bit chewy. I don’t think I had a lot of love in my heart when I made it so maybe that’s what happened. Kids were on my nerves…..