Made from just 9 ingredients, this easy cherry cobbler is one of the simplest desserts you could make with fresh cherries. Pit and halve cherries, whisk together a batter, and bake—it really is that easy. When cherries aren’t in season, you can use frozen. Enjoy warm with a scoop of vanilla ice cream—dessert is served!
Now don’t get me wrong, I love homemade cherry pie, but for most of us it is a special-occasion dessert, because it takes a good while to make (and cool) before you can dive in. If you like to make the most of fresh cherry season while it lasts, this quick and easy cherry dessert recipe is the one that you will make on repeat.
Here’s Why You Will Love This Cherry Cobbler:
- Quick to prep; pitting the cherries is the hardest part of the entire recipe
- Can use fresh or frozen cherries
- No mixer required
- 1-bowl batter
- An egg-free baking recipe
- Tastes incredible warm, topped with vanilla ice cream
Cobbler, crisp, and crumble recipes are wonderfully versatile and a great way to enjoy ripe fruits and berries. I have several dessert recipes on my website in this category, including peach cobbler and berry cobbler, both of which have a biscuit-style topping.
But when we were developing this cherry cobbler recipe, team member Beth introduced me to the way her grandmother used to make cobbler with the fruits and berries her grandfather grew in his garden, and I absolutely fell in love with this batter-based, rise-to-the-top style of fruit cobbler.
It’s almost unfair how something so delicious can be so easy. 😉
Grab These 9 Ingredients:
- Cherries: I recommend fresh dark sweet cherries for this cobbler, but you can use other varieties and even frozen—see the FAQs section below.
- Butter: For the most delicious taste, real butter is always better.
- Flour: Just a cup of all-purpose flour.
- Sugar: White granulated sugar sweetens this batter.
- Baking Powder: This key ingredient is what causes the batter to rise up as it bakes.
- Salt: Flavor enhancer.
- Milk: I recommend whole milk for the richest taste and texture, but you could use reduced-fat or nondairy milk if desired. Just avoid using nonfat.
- Vanilla Extract: Flavor enhancer.
- Almond Extract: Almond extract pairs so beautifully with cherries; we use it in these cherry pie bars, too.
I Use & Recommend This Cherry Pitter
Pitting fresh cherries can be a tedious—and finger-staining—task, so if you want to save time and prep work, pick up a cherry pitter. And, if you really want to save time, here’s a 7-cherry-at-a-time cherry pitter. I just got this and it’s AWESOME. If you’re anything like me, you don’t like stuffing your kitchen drawers with endless gizmos and gadgets, but a cherry pitter is most definitely an exception. I don’t bake with cherries all the time, but when I do, I’m VERY thankful I have a pitter!
It’s also a timesaver if you’re baking bourbon cherry crisp or my cake-like cherry buckle.
How to Make It
After pitting and halving your cherries, it’s just a few easy steps to get to cherry cobbler first-bite bliss!
Melt the butter in the baking dish in the preheated oven, then whisk together the batter. Spread cherries on top of melted butter, then pour the batter over them:
The batter is a little thinner than pancake batter.
And, bake! I like to sprinkle the top with coarse sugar before baking for a little extra sparkle and sweet crunch on the surface, but this is optional.
Best Pan Size to Use
The best pan to use for this cobbler is a 2.5-quart baking dish, such as a 9-inch square baking pan, 10-inch cast iron skillet, or a 10-inch pie dish or cake pan. Glass, metal, or ceramic are all fine.
Cherry Cobbler Success Tips + FAQs
Can I use frozen cherries in this cherry cobbler?
Yes, but you’ll need to extend the baking time, and let it cool for a bit before serving, to allow it some extra time to fully set. See recipe Notes for instructions. Do not thaw the frozen cherries, and no need to halve them. The finished cobbler won’t look quite as pretty, but I promise it tastes just as delicious!
Can I use other fruits in this cobbler?
Yes, but the amount of sugar may need to change depending on what you use. If you use sour cherries, increase sugar to 1 cup (200g). You can also make this with berries instead. (But for more tart berries like boysenberries/marionberries, increase sugar to 1 cup.) If you want to use raspberries, I recommend mixing them with another berry because they’re so fragile and delicate. I’m sure you could use sliced peaches, apricots, or plums; we just haven’t tested it yet.
Can I use self-rising flour in cherry cobbler?
Yes, and in fact, that’s what Beth’s grandmother’s recipe calls for. Because self-rising flour includes baking powder and salt, omit those two added ingredients if using self-rising flour. The rest of the recipe is the same.
I don’t know who coined the phrase “easy as pie,” but it really should be “easy as cobbler!” I still can’t believe how something this tasty could come together with so little effort. It’s a “piece of cake”… nope, that phrase should be about this cobbler, too. LOL.
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- Author: Sally
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour, 10 minutes
- Yield: serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Save Recipe
Description
Made from just 9 ingredients, this cherry cobbler is one of the easiest desserts you could make with fresh cherries. See Notes if using frozen cherries or if you want to try other fruits. Enjoy warm with a scoop of vanilla ice cream!
Ingredients
- 4 cups (560–660g) fresh sweet cherries, pitted and halved (see Note)
- 6 Tablespoons (85g) unsalted butter, cut into 6 pieces
- 1 cup (125g) all-purpose flour()
- 3/4 cup (150g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (240ml) whole milk (nondairy is fine, see Note)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- optional: 1–2 Tablespoons coarse sugar for sprinkling
Instructions
- Preheat the oven to 350°F (177°C). Place the butter in adeep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2.5-quart baking dish. Melt it in the oven as it preheats.
- Make the batter: In a large bowlpreferably with a pour spout, whisk the flour, sugar, baking powder, and salt together. Add the milk, vanilla, and almond extract and whisk until batter is smooth.
- Remove the pan from the oven, and spread the cherries over the melted butter in an even layer. Pour the batter evenly over the top of the cherries. Sprinkle the top with coarse sugar, if using.
- Bake for 55–60 minutes. The cobbler is done when a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs. If you find the top of the cobbler is browning too quickly in the oven, loosely cover it with aluminum foil (I usually do this about halfway through baking).
- Remove from the oven and set it on a wire rack. Cool for at least 5–10 minutes before serving.
- Cover leftover cobbler tightly and store in the refrigerator for up to 5 days. Because of the fresh fruit, this dessert tastes best within the first couple days.
Notes
- Make Ahead & Freezing Instructions: I do not recommend preparing and refrigerating the cobbler, unbaked, because the butter will solidify, the cherries may begin to soften too much, and the batter can become watery/thinner the longer it sits. You also do not want to prepare the batter in advance as the baking powder is initially activated once mixed with wet ingredients. The only way to prepare ahead of time is to have the cherries pitted and ready to go. Baked cobbler freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 300°F (149°C) oven, covered with aluminum foil, for 20 minutes or until heated through.
- Special Tools (affiliate links): Cherry Pitter or this Mega Cherry Pitter | Mixing Bowl (preferably with pour spout) | Whisk |9-inch Square Baking Dish or 10-inch Cast Iron Skillet (or similar size) | Cooling Rack
- Cherries: I use fresh dark sweet cherries in the pictured cobbler, but you can also use Rainier cherries or a 50/50 combination of dark sweet and Rainier cherries. If using sour cherries, increase sugar to 1 cup (200g). You can also use frozen cherries; do not thaw. Halve them while they’re frozen, or you can simply keep them whole. If using frozen, bake time will be 5–10 minutes longer. Allow to cool for 15–20 minutes before serving; cobbler made with frozen cherries needs a little extra time to set after baking. It also doesn’t look quite as pretty on top, but tastes just as delicious!
- Other Fruits: You can make this with berries instead. (But for more tart berries like boysenberries/marionberries, increase sugar to 1 cup.) If you want to use raspberries, I recommend mixing them with another berry because they’re so fragile and delicate. I’m sure you could use sliced peaches, apricots, or plums; we just haven’t tested it yet.
- Flour: If preferred, you can use self-rising flour in this recipe. If you do, omit the added baking powder and salt.
- Milk: I recommend whole milk for the best taste and texture, but you can use reduced-fat or nondairy milk in a pinch. Avoid using nonfat milk.
- Almond Extract: If you omit the almond extract, I recommend adding about 1 teaspoon of lemon zest for some extra flavor.
