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!
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! ★★★★★“
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 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
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 (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 (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: 1–2 Tablespoons coarse sugar for sprinkling
Instructions
- Preheat the oven to 350°F (177°C). Place the butter in a 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 bowl 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 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 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 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 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
I made this for a DF friend and used almond milk and plant butter, as well as used 140g of my freshly milled soft white wheat. Per other comments I also added about 1T of cornstarch to my cherries, and an extra tsp of baking powder to the topping. It turned out perfectly, although my baking time was closer to 40-45 minutes (I suspect this could be because I used a cast iron and it was preheated in the oven?). SO yummy, and the subtle nuttiness of the flour added so much. Will definitely be making again – Sally never fails me!
Made a gluten-free (1:1 GF flour) and dairy free (almond milk, vegan butter, & coconut sugar) version – just sooo delicious !
Can you use a cake mix for the batter? Sue Klein
Hi Sue, we’re unsure of the results using cake mix.
This is more like a clafloutis than a cobbler (like a custardy pancake?). It lacked depth of flavor for me too. Nothing a heaping scoop of good vanilla ice cream couldn’t fix. I wouldn’t make again or recommend though. Sorry Sally!
it’s a great recipe…add a squeeze of lemon!
This was delicious. I did make the mistake for me, of covering it and then it wasn’t done so I ended up having to bake it quite a bit longer to get it to set. So depending on how moist your cherries are you may not need to cover it and you may need to bake it longer—I suspect that is what happened with some commenters. Seriously I think I baked it 25-30 more minutes after the 55, but it turned out terrific in the end, so I was happy.
I tried this with frozen cherries, followed the notes, and it just didn’t work. The cake was liquid and gummy, even with extra baking time. Wasnt edible. I’ve made so made amazing recipes on this site but this one was a fail
I’m eating this as I type – delightful! I was so happy to find this recipe to use uo the rest of my fruit. I deviated from the recipe in some ways. Here are my notes: I only had 360 grams of cherries, so I used all of them, but halved the batter and the butter. I baked the cobbler in a 1.5 qt round glass pyrex dish for 55 minutes. I did not heat the pan or the butter before baking – my butter was really soft on a humid ~80 degree (Farenheit) day, so I only spread it around some before adding the cherries and the batter on top. The resulting cobbler looks great and has no real textural issues. No puddles or goopy-ness. Perhaps more cherry less cobbler but it’s certainly done all the way. Thanks for another winner for me, Sally!
Most DEFINITELY a cobbler! Just like the ones we made to-order for diners in my restaurant a few decades ago and couldn’t keep from selling out every weekend. A friend gifted us five pounds of cherries and I went looking for a “Sally Recipe” as soon as I got them home. Found more than one (of course) so this was the first. Thank you for all you do, Sally. You’ve made our lives more delicious time and again. 🙂
As much as it turned out exactly as your instructions, this is not a cobbler.
Hi Eli, fruit with a batter or dough on top is usually what defines a cobbler. I understand what you mean—this recipe leans more toward a cake/fruit combination. I appreciate the feedback.
So far so good! I haven’t tasted it yet. I used a 9.5 glass pie dish and it looks perfect! Wish I could upload a picture. The bottom looked like it needed a little more baking so I put it back in the oven. I’ll let you know how it tastes. I used fresh tart cherries off our tree.
This is definitely a recipe I will use again. I baked it in an iron skillet. After reading some of the reviews about it being mushy, I decided to cut back on the cherries just to 3 1/2 cups. I also added 10 minutes to the cooking time because it did seem quite done after the 60 minutes. My husband loves it and I love that it was so easy to make!
I had the experience of many others with a pool of butter on top of gummy batter. I have liked many of the recipes here but this one is a skip.
Sadly this was a wet mess. I used fresh cherries and a 2.5 quart baking dish. I figured with the fresh cherries I would avoid the wetness that another commenters had talked about. I was wrong. The liquid of the cooked cherries went right over the top of everything. So the cobbler part while cooked was not a pleasant texture. Kind of gummy. Maybe this would have worked better with a skillet but I’ll save myself the time and just find a different recipe.
I did the same and it was perfect. I would suggest checking your baking powder. Many cobbler recipes actually use 3 t of baking powder, some say to use 1 T of cornstarch on the fruit. But I followed the ingredients minus 7 g of sugar and I had no buttery glop on the top.
Easy cherry cobbler ìs Easy and delicious. I used dark tart cherry plus extra white sugar on the
I cannot wait to try your cherry cobbler recipe. So simple but looks so delicious!
The cherries I have are sweet by themselves I am sure they will be even better in a cobbler.
Thank you so much for sharing.
Let me know how it turns out for you! One of my go-to easy desserts this time of year.
Can I double this for a 9×13 pan? Thanks!
Hi Charlene, we haven’t tested it, but it would likely work if you double the recipe. I’m unsure of the bake time. If you try it, please let us know if it works!
This recipe is DELISH!!!! I have many cherry orchards near me with pop up stands. I actually made this with “seconds” – the cherries that didn’t meet the standard. My husband and I loved this. I made mine in an iron skillet. Will definitely make it again.
Where I live in the South, they call this a cuppa cake: a cuppa self-rising flour, a cuppa sugar, a cuppa milk, and a cuppa fresh fruit. I was given this recipe by someone who took pity on a poor Northerner! The second time I made it, I cheated by adding butter and extra fruit! It’s a great, easy desert to make in the summer. Thanks for suggesting sweet cherries! I’ve got it in the oven now!
Yummy recipe! Thanks for creating and sharing! I prefer a seasoned batter so I added cinnamon, nutmeg, and anise. I also had to use coconut milk.
This was so easy and a big hit! I used a 16 ounce bag of Trader Joe’s frozen Pitted Dark Sweet Cherries. I cut them each in half and managed to give my thumb and forefinger freezer burn! You don’t have to cut them, but it seemed best for my pan. Next time, I’ll wear a disposable glove over one of those one-size-fits-all knitted gloves : )
I loved this recipe so much!
I have a bunch of rhubarb in my freezer-wondering if i could use as a substitute for cherries.
Hi Liz, we haven’t tested it with rhubarb, but you could certainly try it! Rhubarb is quite tart, though, so you may need to increase the amount of sugar. Let us know if you try it!
I made this tonight as an easy dessert and it was way tastier than I was expecting! My entire family loved it!
I used a mix of sweet and tart cherries and added 1/2tsp of salt instead of the called for 1/4tsp. It was so delicious!
This recipe is great. I’ve made it twice. The first time I made it, I swapped out some of the flour and liquid for some sourdough starter. Yum. The second time I made it I swapped the cherries out for cranberry relish. Yum.
I love this recipe, next time I will go easy on the sugar, but it was great with vanilla Ice cream
Heyyy Sally,
My name is Holly and I’m currently doing an high school food technology assignment and your recipe really interested me to try this as my termly practical assignment and I do have one question though. I was reading through the description and I don’t believe I saw the amount of serves this recipe has as I am only one person and I can’t be really carrying a dish for the rest of the day and I’m going to calculate enough just for 1 serve.
Hi Holly, this recipe yields 8 servings. Good luck with your assignment!
Omg to die for. I wish I could show a picture of how perfect it came out. I added frozen cherries but added a tablespoon of cornstarch and cooked an extra ten minutes like you. Next time I’d add a little less but
What about using canned cherries?
Hi Jamie, fresh or frozen cherries are best. Canned cherries will be too wet and may add too much additional moisture to the cobbler. If you do give it a try, we’d recommend patting them as dry as possible before using in the cobbler.
This is a very old recipe my mother used to make. I grew up with this. She called it a Dutch Oven Pie. She used peaches or blackberries most of the time. It was great. I still make them.
I thoroughly read the recipe and the reviews before I made this (I bake a lot!) Unfortunately I failed and mine, like many others’, came out with a pool of butter on top and gummy in texture. I weighed all of my ingredients and used a 9” deep-dish glass Pyrex pie dish. My cherries didn’t have excess juice. It seemed like all the batter went to the bottom and all the cherries went to the top. What do you think the error was here? I would like to try again but am nervous to do so. I always have success with your recipes so I know I’ve done something wrong.
Hi Shelby, I’m sorry to hear this didn’t turn out well for you! I’d be happy to help troubleshoot. Were you using fresh or frozen cherries? And what type of milk did you use?
I used fresh cherries and whole milk.
The same thing happened to me. It wasn’t a cobbler texture at all and the butter pooled on top. I’m not sure what happened.
Your baking powder may be out of date… if not, I would try doubling the baking powder and/or dusting your cherries with a T of cornstarch. The recipe worked perfectly for me without modifications (other than I used 7g less sugar)
oh I did bake it for 7 extra minutes…but that’s my oven… I calibrate it and adjust baking times for that.
I had the same issue, undercooked gloop, total disaster!
I used 2 sliced kiwis, 1 nectarine, 1 cup blueberries—delicious!