Easy Cherry Cobbler

Let’s Talk About Cherry Cobbler (and My Forgetful Aunt Jean)

Okay, so first things first: cherry cobbler. It’s the sort of thing I make when I want to feel like I’ve really accomplished something at the end of the day, but honestly? It’s so easy that I once whipped it up right after coming home from work, still in my “I just survived the train during rush hour” mood. This recipe actually reminds me of Aunt Jean, who (bless her heart) always forgot the sugar in the topping but somehow managed to make it work. We’d all sit around her kitchen table, laughing at her lopsided cobbler, and not a crumb was left. Speaking of crumbs, once I dropped half the bag of flour on the floor and the cat thought it was Christmas. Good times.

Why I Keep Making This (Even When I Shouldn’t)

I make this when my family starts sniffing around the kitchen looking for something “sweet but not too fancy”—it’s the sort of recipe that makes the house smell like you’ve been baking all day (when really you haven’t). My kids go crazy for this—especially if there’s ice cream involved. Sometimes I make it just because it’s a gloomy Sunday and I want something that feels homey. Oh, and if you’re worried about the cherry juice bubbling over and turning the oven into a sticky mess…yep, I’ve been there. Just put a sheet of foil down and call it a day.

Here’s What You’ll Need (And What You Could Swap In)

• 2 cans (about 21 oz each) cherry pie filling — fresh or frozen cherries work too, just cook them with some sugar first. Or, honestly, I once used blueberry pie filling, and no one complained.
• 1 cup all-purpose flour — I’ve used self-raising when I ran out of baking powder (it was fine, just fluffier).
• 1 cup sugar — my grandmother always insisted on C&H, but the generic stuff is fine.
• 1/2 cup milk — whatever’s on hand, but I’d avoid coconut milk unless you want a tropical vibe (which, actually, could be fun?).
• 1/2 cup (1 stick) butter, melted — salted or unsalted, honestly, I can’t taste a big difference here.
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt (I sometimes just grab a pinch. Shh.)
• Optional: a dash of vanilla extract, or almond if you’re feeling fancy
• Optional: a handful of sliced almonds for crunch, or oats if that’s your thing

How I Actually Make This (Don’t Sweat the Small Stuff)

1. Preheat your oven to 350°F (about 175°C). Don’t forget this step—once I did and… let’s just say the cobbler took forever. If you’re like me, you’ll probably realize you forgot halfway through mixing. Just wait for the oven, it’s worth it.
2. Grab a 9×13-inch baking dish. Grease it with a bit of butter, or just spray it (I usually forget and use whatever’s closest).
3. Pour in the cherry pie filling. Spread it out, but don’t stress if it’s a bit lumpy—cherries do their own thing.
4. In a bowl, mix together the flour, sugar, baking powder, and salt. Give it a quick whisk or fork-stir. This is where I usually sneak a tiny taste of the raw mixture (don’t tell anyone).
5. Pour in the milk and melted butter. Stir until just combined. Sometimes it looks a bit gloopy here—it always bakes out right.
6. Spoon or pour (depending on your bowl situation) the batter over the cherries. It won’t cover every spot—don’t panic. It’ll spread as it bakes.
7. If you remembered the vanilla or almond extract, now’s the time to sprinkle it over the batter. Top with nuts or oats if you’re using ‘em.
8. Bake for about 40 to 45 minutes, or until the top is golden and the filling’s bubbling around the edges. Pro tip: if you see the top browning but the edges aren’t bubbling yet, give it a few more minutes. (And yes, sometimes mine takes longer, I think my oven’s got a mind of its own.)
9. Let it cool for at least 10 minutes before serving. Or, you know, just dive in and risk burning your tongue like I always do.

My Hard-Earned Cobbler Notes

• Don’t worry if some of the batter sinks under the fruit. Actually, I find it creates these delicious gooey pockets.
• I used to overmix the batter—don’t. Just a few stirs, then leave it alone.
• If you use frozen cherries, add a spoonful of cornstarch to help the filling set up.

If You Want to Mix Things Up (It’s Hit or Miss)

I’ve tried this with peaches, blackberries, even apples (not my finest moment, too crunchy unless you pre-cook them). You can mix cherries with blueberries—kids loved that one. Once, I tossed in some lemon zest, and it was, well, interesting—maybe too tangy for me, but you do you! If you’re feeling brave, you could even do a sprinkle of cinnamon—though my partner says that’s “just wrong” for cherries. Eh, to each their own.

What If You Don’t Have a Baking Dish?

No big deal. I’ve made this in an oven-safe skillet, and even once in a foil pan when we were on holiday. If you’re stuck, a deep cake tin works; just check it a bit sooner, since it bakes a little quicker like that.

Storing Leftovers (If There ARE Any)

Just cover the dish with foil or clingfilm and pop it in the fridge. It keeps for a couple days—but honestly, in my house it never lasts more than a day! I do think it tastes even better the next day (as long as no one nicks the crispy edges first).

How We Serve It (And Who Gets the First Scoop)

We do vanilla ice cream, always. Sometimes whipped cream if I’m feeling extra. My partner likes it cold, straight from the fridge—the kids think that’s weird. I’ll admit, a drizzle of thick cream (the posh stuff) is pretty fantastic, too. For a real treat, try it for breakfast with yogurt. You didn’t hear it from me, though.

Stuff I’ve Learned the Hard Way (A Few “Pro” Tips)

• Don’t rush the baking. I once tried to crank up the heat to “finish it faster”—top got tough, filling was soupy. Never again.
• Let it cool a bit before serving. Otherwise, it just falls apart on the plate (trust me, I’ve ruined enough bowls this way).
• Use a big enough dish. I once tried squeezing it into a smaller pan—ended up with cherry lava on the oven floor. Lesson learned!

Questions I’ve Actually Been Asked (And My Honest Replies)

• Can I use fresh cherries? Absolutely, just pit them first (ask me about the time I didn’t). You’ll want to sweeten them a bit and maybe cook them down for a few minutes. And yes, frozen works too—just thaw and drain a tad first.
• Is it really okay to use canned pie filling? Honestly? Yes. It’s how I do it most of the time. If you’re feeling ambitious, homemade is lovely, but store-bought saves the day.
• Can you make it gluten-free? I’ve used a 1:1 gluten-free flour blend before—worked fine, though the texture’s a smidge different. Kind of crumbly, but still vanished in minutes.
• Do you really need to add nuts or oats? Nope, just if you like a bit of crunch. Sometimes I forget entirely.
• What if I don’t have baking powder? In a pinch, I mix a little baking soda with lemon juice. Does the job (sorta, anyway).
• Any secret tricks? I wish! It’s honestly just about not overthinking it and letting the fruit shine. Maybe hide the leftovers if you want some for breakfast (learned that the hard way).

By the way, if you’re into old-school desserts, I found this cobbler roundup super inspiring (so many ideas, so little time). Also, if you’re curious about cherry varieties, CherryUSA has a surprisingly detailed guide—didn’t know there were so many types till I got lost there for an hour.

So there you have it—my easy cherry cobbler, complete with kitchen mishaps and all. If you try it, let me know how it turns out (and if you find a way to make it last longer than a day, I’d love to hear your secret).

★★★★★ 4.20 from 189 ratings

Easy Cherry Cobbler

yield: 6 servings

prep: 15 mins

cook: 35 mins

total: 50 mins

A simple and delicious cherry cobbler recipe featuring sweet cherries and a golden, buttery topping. Perfect for a quick dessert any night of the week.

🖨️ Print Pin Recipe

Ingredients

• 4 cups pitted sweet cherries (fresh or frozen)
• 3/4 cup granulated sugar, divided
• 1 tablespoon cornstarch
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
2. 2
   In a large bowl, toss the pitted cherries with 1/4 cup sugar and cornstarch. Spread the cherry mixture evenly in the prepared baking dish.
3. 3
   In another bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt.
4. 4
   Add the melted butter, milk, and vanilla extract to the dry ingredients. Stir until just combined to form a thick batter.
5. 5
   Drop spoonfuls of the batter over the cherries, spreading gently to cover most of the fruit.
6. 6
   Bake for 35 minutes, or until the topping is golden brown and the cherry filling is bubbling. Let cool slightly before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 290 caloriescal

Protein: 3gg

Fat: 10gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 48gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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