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 bakeโit really is that easy. When cherries aren’t in season, you can use frozen. Enjoy warm with a scoop of vanilla ice creamโdessert is served!
One reader, AHR, commented: “This recipe is definitely a keeper! The three of us nearly finished off the entire dish after dinner. I used the last of the frozen cherries we brought back from Michigan. So delicious! The crunchy corners were my favorite! โ โ โ โ โ “
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. It’s even easier than my apple cobbler, which also uses a batter-style topping.
Grab These 9 Ingredients:
- Cherries: I recommend fresh dark sweet cherries for this cobbler, but you can use other varieties and even frozenโsee 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 tediousโand finger-stainingโtask, 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
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!
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.
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.
Easy Cherry Cobbler
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour, 10 minutes
- Yield: serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
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 (560โ660g) fresh sweet cherries, pitted and halved (see Note)
- 6 Tablespoons (85g) unsalted butter, cut into 6 pieces
- 1 cup (125g) all-purpose flourย (spooned & leveled)
- 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: 1โ2 Tablespoons coarse sugar for sprinkling
Instructions
- Preheat the oven to 350ยฐF (177ยฐC). Place the butter in aย deep-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 bowlย preferably 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 55โ60 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 5 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 300ยฐF (149ยฐC) 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 |ย 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 5โ10 minutes longer. Allow to cool for 15โ20 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 buttermilk, 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.
Reader Comments and Reviews
OMG how delicious! I used peaches and strawberries that I had left over and it worked out great. It is so delicious and very easy to make. Baking took a bit longer, about 1 hour and 10 minutes.
It was my husbands first cobbler and I think it is safe to say he is hooked. ๐
I made this today and it was delicious. I didn’t have enough cherries, so I added some blueberries. The recipe seems very flexible with fruit. At first I was confused by the milk quantity, since my measuring cup indicates that it is 250 ml (and Google has 237 ml), but your conversion is 240 ml. But it worked out fine.
I baked this last night and followed recipe exactly, and it did not disappoint! some additions i think made it even more yummy – squeeze of lemon juice and lemon zest + 1 tablespoon of cornstarch to the cherry mixture, and a pinch of nutmeg, allspice, and good dash of cinnamon to the flour mixture. it was done just after 1 hour of baking in a 8×8 glass pyrex dish. great way to use the fresh dark sweet cherries i had sitting in my fridge!!
This cobbler was, quite simply, delicious. I was on the fence about trying it, given the mixed reviews, but I read the post and watched the video and decided to give it a go. I’m so glad I did! The only hard part was pitting the cherries. The rest couldn’t be easier or faster. For how little effort was involved I was pleasantly surprised how satisfying & flavorful a dessert this turned out to be. I added a bit more almond extract, since I really like the flavor, and baked in a 10″ deep-dish glass pie plate. I have no idea how anyone could leave a lackluster review or not be able to bake this properly.
Thank you so much for giving this recipe a try, Shannon!
I made this today with some red cherries, some rainier cherries and some blueberries. It turned out fabulous! a keeper recipe for sure!
I made this recipe with some modifications because reviews said it took too long too long to bake, was gummy or had too much liquid. I feel thatโs because the recipe calls for too much fruit for the baking pan dimensions required and also the batter needing one cup of flour and a cup of milk. I reduced the amount of cherries to 2.5 cups and the milk to 3/4 cup. I also poured the batter onto the hot, melted butter then placed the cherries on top the batter. I also cut the bake time to 38 minutes and it tested done. The flavor is very good and I feel thereโs plenty of fruit with the reduction.
I have made this twice now. Big hit and delicious. Very easy. I even made this recipe using peaches and was delicious!
Omg! This recipe was quick, easy, and super delicious. I personally never made a cobbler. Had I known it was this easy, I would have been making this for every holiday or family function. Thank you
I want to try this because I had success with Sallyโs recipe for Cherry Buckle and I want to try this easy version for cobbler. However, this is typically made using self-rising flour and to make it using all-purpose flour the conversion is usually 1 cup flour with 1 1/2 tsp of baking powder and 1/4 tsp. salt which is on several well-known baking sites. Iโm wondering why Sally just uses 1 tsp baking powder? Thanks!
Hi Aly, we can’t speak to other recipes, but this one works great!
This is so easy and delicious. I made so the frozen cherries and I think I added 5 extra minutes. Let it sit for about 20 before digging in. So good!
This was so delicious. I used fresh black cherries. I had them already pitted & halved & in lemon juice before finding this recipe so I didn’t use the almond extract since I used lemon juice. I forgot to put the foil on halfway through because I got busy with a baby and before I knew it the timer was going off. LOL So it was a little dark but honestly I really liked the crispy edges and soft center. I cooked it the full 60 min.
This recipe is a real winner, PERFECTION! No need to ever use a different one.
This was easy and delicious! I used fresh cherries and added sugar on top before baking. No issues with sogginess as some described. I suspect they may have used frozen berries and didnโt thaw them beforehand. Anyway, great recipe. Not too sweet and makes a delicious breakfast too.