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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My husband and I loved this recipe. Very simple to make.
First time making a cobbler and this recipe was easy to follow. Came out delicious! I will definitely be making this again soon. I reduced the amount of sugar per the recipe’s recommendation since I had fresh and very sweet cherries, it was a helpful note!
My recipe printed 12 TBS of butter, but image says six and in video it looks like six. Perhaps that is the reason some folks have had issues with the batter covering the cherries, etc. It definitely prints 12, but recipe calls for six. Hope this helps.
Thanks so much for the heads-up! I just double-checked and it’s showing 6 Tbsp correctly on my end, but I’ll keep an eye on it in case it glitches again. Appreciate you!
This worked great. It’s simple and straightforward, yet produced the right results. I used frozen tart cherries that had come off my tree the previous summer, and I didn’t drain the liquid off of them. I used extra sugar and cornstarch as suggested.
Not much cobble, and the recipe seemed too buttery.
.Great recipe, incredibly tasty and easy to make even using the fresh cherries
The perfect amount of sweetness and tart with the cherries very good recipe and easy to follow
Made for the 4th, was feeding a large group so had to multiply the recipe. 2.5x fits perfectly into a standard size hotel pan, (triple should fit just fine but I played it safe) It had no issues cooking in the larger pan and people were scraping the pan for more. Amazing by itself and even better straight out of the oven with ice cream on top.
I have never had Cherry cobbler. I am not a “cherry person”. We moved to a house that had rainier cherry trees. So why not try?! Let me tell you… this is absolutely an incredible recipe!! I was raised to make everything from scratch, but this was so new to me. My family LOVED!!! They couldn’t get enough!! I read some of the other reviews… someone’s stove temp could be off ( hence uncooked middle of cobbler.) and perhaps someone mismeasured the almond extract which we couldn’t even taste. I will be making several more times as we have so many cherries. Thank you so much for this recipe!!!
I used 1/2 Cherries 1/2 Blueberries frozen, cut the sugar in 1/2. I thawed the fruit and drained off 1/2 the liquid.
This cobbler was amazing. Might be the best I’ve ever had.