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.
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Recipe
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
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I originally shared this recipe July 2022. Updated July 2025.
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The best cobbler ever!
Made the double recipe in a 9×13 pan. Very disappointed. The batter did cover the top of the entire pan, but it never cooked through in the center. The batter that browned on top was still raw underneath. I hade to deconstruct the cobber and re-bake it in a separate pans.
I do not stock baking ingredients so EVERY item I used was new and fresh. The batter didn’t even cover half the dish once baked. Showing the picture of a nice crust covering the entire pan is so misleading and the end result is disappointing. Would give zero stars if I could.
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.