This post contains affiliate links.
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.
Cherry Cobbler is the summer dessert that never disappoints.
Cherry Cobbler is the summer dessert that never disappoints.This cherry cobbler recipe is as easy as it is irresistible, and although I love fresh cherries best, it will taste great with frozen or canned cherries, too. We make the juicy cherry filling and pour it right on top of the batter. Then while it bakes the batter will rise up over the filling, leaving a cake-like cobbler topping with juicy cherries throughout. Nothing beats serving it warm with a melty scoop of vanilla ice cream on top.
Don't miss my other cobbler recipes like Peach Cobbler, Blackberry Cobbler, Pecan Cobbler, Blueberry Cobbler, or Apple Cobbler!
How to make Cherry Cobbler:
Prep the Cherries: In a saucepan, combine sugar, cornstarch, lemon juice, vanilla, and almond extract. Stir in cherries and cook for a few minutes, until the sauce thickens slightly. (See notes for canned or frozen cherries.)
Make the Batter: Preheat oven to 350°F. Add sliced butter to a 9×13-inch dish and place in the oven to melt. In a bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk just until combined, then pour batter over the melted butter.
Assemble and Bake: Spoon the cherry mixture over the batter and sprinkle generously with cinnamon. Bake for 40–45 minutes, until golden and bubbly. Serve warm with vanilla ice cream, if desired.
What Type of Cherries Work Best for Cobbler?
You can use sweet cherries (the big, dark red kind), sour cherries, or even a mix of both for this recipe. I love the balance of flavor when combining the two! If you’re using sour cherries, consider adding a bit more sugar to the filling to offset their tartness. For canned cherries, make sure to use plain sour cherries, not cherry pie filling, which won’t work well here. Frozen cherries are also a great option—just prepare them as directed, but stir in an extra tablespoon of cornstarch to help thicken the sauce.
Cherry Cobbler
Equipment
Ingredients
Cherries:
- 4 cups fresh cherries*, (600g), pitted and halved (a little over 1 lb)
- 2/3 cup granulated sugar, (135g), (more or less depending on sweetness of cherries)
- 2 Tablespoons cornstarch, (16g)
- 2 Tablespoons fresh lemon juice, (30ml), about ½ a lemon
- 1 teaspoon vanilla extract, (5ml)
- ¼ teaspoon almond extract
Batter:
- 6 Tablespoons butter, (85g)
- 1 cup all-purpose flour, (125g)
- 1 cup granulated sugar, (200g)
- 2 teaspoons baking powder, (8g)
- 1/4 teaspoon salt
- 3/4 cup milk, (180ml)
- 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).2/3 cup granulated sugar, 2 Tablespoons cornstarch, 2 Tablespoons fresh lemon juice, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, 4 cups fresh 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.6 Tablespoons butter
- 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.1 cup all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, ¼ teaspoon salt, ¾ cup milk
- 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.ground cinnamon
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
I originally shared this recipe July 2022. Updated July 2025.
9×13” baking pan? I followed this recipe to the T and the batter covered about 1/3 of the pan. And it was as thin a layer of dough as I dared make it. It’s baking now, but I’m preparing for a major disappointment. Three stars (generous) until I see what it turns out as.
Delicious! I love how melting the butter before baking gave it a lovely crispiness. I only used half the sugar and it was still delicious. This recipe is a keeper, thank you!
I should have read the reviews before I made this (I went by the 5 stars). Mine came out the same as the 2 reviewers who said that the cherries did not get covered and the batter was soggy. My baking powder was brand new so that couldn’t have been the reason. It did still taste pretty good, but I made this for company, so it was a bit of a disappointment.
Not sure what I did wrong but the cake did not cover the cherries. Maybe my baking powder is shot? I did two 14 oz canned cherries and the 1cup flour/sugar mixture. Did I read the directions wrong.
Regardless it tasted great and any time I get a chance to eat cherries is a win
This is the second cherry cobbler recipe I’ve tried to use up last summer’s frozen cherries. I don’t have to try a third! My family gobbled it down and went back for seconds. Mine was definitely browning a bit fast because my oven was too hot. I dialed back the heat and lowered the rack to keep it from burning. The top was crispy and the filling was gooey & sweet. I’ll be stocking up on Michigan cherries again once they’re in season so we can enjoy this cobbler all winter. Thanks!
It was so easy and absolutely delicious! Ate it warm with whipped cream,,,,even took some to the neighbors! (Made it with frozen cherries i forgot were in the freezer)
I followed this recipe to a T. Everything looked amazing till the cook time. Baked it at 350 degrees for 29 minutes and by that time it was extremely burnt, a dark disgusting brown color all over. I think the cook time is probably closer to 20 minutes than 40-45. This is my experience anyhow.
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.
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…..
I’d like some meatless dishes please.
Thanks,
Myra.
You got it Myra, I’ll pass on the request! In the meantime, you can look through all our vegetarian recipes here: https://tastesbetterfromscratch.com/category/vegetarian/
We also have vegetarian Meal Plans you can find: https://tastesbetterfromscratch.com/category/meal-plan/vegetarian-meal-plans/