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!
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).
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.
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.
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.
Serve: This cobbler is delicious warm, with a scoop of ice cream, if desired.
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:
- Blackberry Cobbler
- Blueberry Cobbler
- Apple Cobbler
- Peach Cobbler
- Strawberry Rhubarb Crisp
- Peach Crisp
- Apple Crisp
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Recipe
Cherry Cobbler
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
- 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.
Nutrition
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We didn’t care for this recipe. The almond flavoring cut through too much and didn’t add anything other than an oddness that even my almond flavor loving mother-in-law didn’t like. And while the dough/topping was good on its own, it didn’t work with the whole package. I typically prefer a more biscuity crust on cobblers and my family prefers a more pie crust style topping, but they also didn’t like this topping.
This is the first time I’ve ever made a cobbler (and I’ve made many, many cobblers) where nobody wanted seconds and the leftovers were tossed out.
It was very tasty. Too much butter. Too little batter. The cake turned out very crunchy around edges and sunken in the middle.
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Start by saying GREAT recipe but I made a few small changes . First off I used a 8.5 X 11 glass pan.
(The 9×13 was way to big! )
I used fresh cherries..and some blueberries and blackberries mixed in since I had a few In my refrigerator and needed them to equal 4 cups. I only used used 1/2 cup sugar in the syrup
and a little extra fresh lemon juice. I only used 1/2 cup sugar in the batter, I added some cinnamon right into the batter and
baked it on 350 for 35 min!
sprinkled some cinnamon sugar on the top when it came out of the oven.
It tastes AMAZING!
This recipe is easy to make and is simply delicious! My husband said it was the best cobbler he ever had. I loved it, even though I don’t usually like anything with cherries in it. He topped his with ice cream, and I heated my piece for 15 seconds snd topped with Cool Whip-fantastic!
I tried it at a party and now I can’t wait to make it myself
THIS IS THE BEST!!!! I fixed it yesterday with fresh cherries and we think it is the best cobbler we have had – EVER. Thank you!!!!
First time making cobbler. This is outstanding. Absolutely love it.