Easy Cherry Cobbler is fruity and delicious. Made with canned cherry pie filling (or fresh cherries) and baked with a quick homemade cake batter. Serve it warm with a scoop of ice cream or a dollop of whipped cream for a simple, satisfying dessert.
Cherry Cobbler
Cherry cobbler is one of those desserts that comes together quickly, especially when you use a can of cherry pie filling. Warm fruit topped with a tender cake is comforting and easy — no need for perfect presentation. Spoon it straight into bowls and add ice cream or whipped cream if you like.
Why are there so many different cobblers?
Cobblers vary by region and family tradition. The term covers fruit desserts topped with cake batter, biscuit dough, or dumplings. Some recipes resemble a dump cake more than a traditional cobbler, but all share the same idea: a fruit base with a baked topping. This differs from crisps or crumbles, which use a streusel-style topping instead of cake or biscuit dough.
Canned or Fresh Cherries
This recipe works with canned cherry pie filling, fresh cherries, or frozen cherries. Each option changes texture and sweetness, so choose based on taste and availability.
Cherry options:
- One 21-oz can of cherry pie filling — the easiest, sauciest option.
- Use frozen cherries to make your own pie filling for a flavorful, saucy cobbler.
- About 2 1/2 cups fresh pitted cherries for a fruit-forward, less saucy result.
- 2 1/2 cups pitted cherries tossed with 1/3 cup sugar and 1 tablespoon cornstarch for a slightly sweeter, thickened filling.
If using fresh cherries, choose a sweeter, darker variety. Sour cherries will need more sugar and are best cooked into a filling before baking. Fresh fruit will retain more bite than canned pie filling.
Easy Cherry Cobbler Ingredients
Simple pantry ingredients make this dessert quick and approachable.
- Unsalted butter
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt (omit if using salted butter)
- Ground cinnamon
- Milk
- Almond or vanilla extract
- Cherry pie filling (or prepared cherries)
For the Cake Batter
- Preheat the oven to 350°F (175°C).
- Put the butter in an 8×8-inch square baking dish and place it in the oven for 3–5 minutes until melted. Remove the pan and set aside.
- In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon. Add the milk and almond or vanilla extract and whisk until combined; a few lumps are fine.
- Pour the batter over the melted butter in the pan. Do not stir.
To Assemble and Bake
- Spoon or dollop the cherry pie filling evenly over the batter. Do not mix.
- Bake at 350°F for 45–50 minutes, until the top is golden brown. Let rest 5 minutes before serving.
Why are the cherries added last?
The cherries are placed on top of the batter because they’re heavier and will sink as the cake bakes, allowing the batter to rise and create a golden top while the fruit becomes saucy beneath. The result is an upside-down effect that works every time.
How to Serve and Store Cherry Cobbler
Serve warm with vanilla ice cream or whipped cream. Leftovers keep well covered in the refrigerator for up to 5 days.
Reheat individual portions in the microwave for 30–60 seconds until warm, then add ice cream or whipped cream before serving.
More Cherry Desserts
- Cherry squares with a shortbread base
- Cherry crumb pie
- Cherry pie bars with chocolate chips
- Chocolate cherry coconut macaroons
- Cherry cream cheese braid
- Dark chocolate cherry brownies
- Almond cherry sugar cookie cake
- Chocolate cherry banana muffins
Easy Cherry Cobbler
Ingredients
- 4 Tbsp (57 g) unsalted butter
- 1 cup (120 g) all-purpose flour, (stir, spoon & level)
- ¾ cup (150 g) granulated sugar
- 1 tsp baking powder
- ¼ tsp cinnamon
- ⅛ tsp salt
- 1 cup (237 ml) milk
- ¼ tsp almond or vanilla extract
- 21 oz (595 g) can cherry pie filling
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Put the butter in an 8×8-inch square baking dish and place it in the oven for 3–5 minutes or until the butter is melted. Remove pan from oven and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the milk and almond or vanilla extract. Whisk until combined; a few lumps are fine.
- Pour batter over melted butter. Do NOT mix.
- Pour or dollop the cherry pie filling over the cake batter. Do NOT mix.
- Bake at 350°F for 45–50 minutes, or until the top is golden brown. Let rest for 5 minutes before serving.
Notes
- Cover and store leftovers in the refrigerator up to 5 days.
- Reheat portions in the microwave for 30–60 seconds to warm before serving.
Nutrition
Disclaimer: Nutritional values are estimates provided for guidance only.
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