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Cherry cobbler is the perfect summertime treat. With simple ingredients, this delicious cobbler is the perfect use for those summer fruits!
Why I Love This Cherry Cobbler
My family loves to preserve sour cherries for use during the winter months. It really does not take too much time to put away a small amount of fruit for a wonderful pie or dessert in colder months! But fresh off the tree is the best and most fulfilling way to use fruits!
I’ve been picking buckets of cherries on The Farm and baking many wonderful dishes. The staple in American kitchens is cherry pie. But if you don’t have time for a pie, you must try this simple cobbler. As a bonus, this recipe can be transposed for any fruit (with some modification), so this is a recipe you will be using all season long.
Here are just a few reasons to love this recipe:
- Super simple – Easy enough for a quick dessert but special enough for sharing or serving at a summertime gathering.
- Pretty much foolproof – Feel free to swap cherries with your favorite summer fruits.
- Rich, buttery topping – The effortless technique creates a perfectly crisp crust every time.
- Warm and cozy – Serve it straight from the oven with a scoop of vanilla ice cream.
- A crowd pleaser – Ideal for casual dinners or summer potlucks, it’s guaranteed to impress.
Cherry Cobbler Ingredients
Just the basics plus some fresh cherries. That’s all you need for this “lazy” summer dessert. Here are a few important things to know:
- Unsalted butter – Melts in the baking dish for a golden, buttery crust.
- All-purpose flour – Creates a fluffy, crisp topping.
- Sugar – Sweetens the cherries and complements what can sometimes be their tart flavor.
- Baking powder – Gives just the right amount of rise.
- Kosher salt – Balances and enhances flavors.
- Whole milk – Adds moisture for a tender, cake-like crumb. I do like to use whole milk so that the most flavor is achieved.
- Vanilla extract – Brings warmth and subtle sweetness.
- Cherries – Fresh or frozen, they bake into juicy perfection. See the FAQ later about using frozen cherries.
The full amount of each ingredient can be found in the recipe card below.
How to Make Cherry Cobbler
If you can melt butter and stir together a few ingredients in a bowl, you can make this cherry cobbler. Here’s how it’s done:
Melt the butter: Preheat the oven to 350°F. Place the butter in a 9 x 9-inch baking dish and melt in the oven as it preheats.
Mix the batter: In a bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk and vanilla until smooth. Once the butter is melted, carefully pour the batter directly over it. No stirring needed!
Add the cherries: Scatter cherries evenly over the batter, along with any juices. Don’t mix the cherries into the batter, as there’s no need!
Bake the cobbler: Bake at 350°F for 45-55 minutes until golden brown and bubbling. Allow to cool slightly before serving, ideally warm with ice cream or whipped cream.
Frequently Asked Questions
Yes! Frozen cherries work great in this recipe. Just thaw them first and drain off any excess liquid to avoid a soggy cobbler.
You can! It’s best served warm, but you can bake it a few hours ahead and reheat in a low oven before serving. Or serve it at room temperature (or even cold).
Absolutely. This batter works well with peaches, raspberries, blueberries, other berries, or even a mixture of fruit. Note: You’ll likely need to adjust the amount of fruit depending on what type of fruit is used.
Serving & Storage Tips
Serve warm: For best flavor, serve warm from the oven. You can, of course, top this with vanilla ice cream or fresh whipped cream.
Store leftovers: Store any leftover cobbler in an airtight container in the fridge for up to 5 days.
Reheat gently: Warm leftovers briefly in the oven or microwave until just heated through before serving.
More Cherry Recipes
Watch How to Make This Cobbler
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Cherry Cobbler
Ingredients
- 4 tbsp unsalted butter
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp kosher salt
- ⅔ cup whole milk
- 1 tsp vanilla extract
- 4 cups fresh or frozen pitted cherries
Instructions
- Melt the butter. Add the butter to a 9 x 9-inch baking dish. Set the baking dish in the oven and preheat the oven to 350°F. Prepare the batter ingredients while the butter is melting. Once the butter is melted in the oven, after 4-6 minutes, remove the baking dish.4 tbsp unsalted butter
- Prepare the batter. Mix the flour, sugar, baking powder, and salt in a bowl. Whisk to incorporate evenly. Add the milk and vanilla extract and whisk until smooth. Pour the batter into the baking dish with the melted butter. There is no need to stir.¾ cup all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, ½ tsp kosher salt, ⅔ cup whole milk, 1 tsp vanilla extract
- Add the cherries. Sprinkle the cherries directly on top of the batter, along with any of their juices.4 cups fresh or frozen pitted cherries
- Bake and serve. Bake in the preheated 350°F oven until the cobbler is golden and set in the middle, 45-55 minutes. Once baked, remove from the oven and cool for 15 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
The best recipe for home made cherry pie! Love it!
Would i just double this for a 9×13 pan? Also, could frozen cherries be used? It looks delicious!
Hi Mary! Yes, you can double the recipe for a 9 x 13-inch pan. The result will be a bit thicker and may take longer to bake. I have not tested it for this size pan, but I’m confident it would work. Also, frozen cherries can definitely be used.
I made the best mistake with this recipe: I mixed the butter into the the four and sugar and left out the milk. It baked like a sugar cookie on top of the fruit. OMG the best thing I have ever tasted!!
I LOVE THIS RECIPE! I made mine with almond milk and just put frozen cherries on top and omg sooo good! 😋
Can you use canned cherry pie filling?
Been a few years since I last made a cherry cobbler and I had a craving for some. I love how easy this recipe is. I usually add cinnamon to mine but this time, my hands hit the pumpkin spice first in the spice cabinet, so I added that instead (no exact measurement, but enough to turn the flour light brown, lol). Honestly, I don’t really taste it, but maybe that will change after its sat overnight in the fridge. I seem to remember cobbler tasting better day two and beyond (personally speaking). I had this with vanilla ice cream, as you do, but I enjoyed just eating this by itself more than with the ice cream 🙂 I printed out this recipe to add to a collection of recipes I’m gathering so I’ll be using it again in the future. Thank you!
Fabulous and so easy, love the touch of salt and vanilla, really makes the dish💞
Love this recipe! So simple to make and so delicious!!
I’m going to try making this for my dad’s birthday since he loves cherries. Is it okay to use frozen cherries instead of fresh since they’re not in season yet? Thanks!
This looks DIVINE!!! Will have to try!
Thanks so much Nici! Hope you love this cobbler as much as we do!!!