This quick and easy layered Cherry cobbler is ready for the oven in less than 10 minutes. It uses common pantry ingredients and a can of premium cherry pie filling. This dessert could not be any easier or taste any better. You will be amazed. Topped with fresh whipped cream or real vanilla ice cream, the end result is pure heaven.
Cobblers are always a huge hit at our house. As a matter of fact, I haven’t met one I didn’t love yet. This recipe, Apple Cobbler, Peach Cobbler, and Blueberry Cobbler are just a few of our favorites.
What’s In This Post
Ingredients Needed
- Butter: I prefer unsalted for this recipe
- All-purpose flour
- Granulated sugar
- Baking Powder: for a little rise
- Salt: just a pinch
- Ground cinnamon: because a little bit of cinnamon enhances all the flavors
- Milk: whole or 2%
- Vanilla extract: the real deal
- Canned cherries: premium are generally better
How to make fresh Cherry Cobbler
This is the nutshell version; please see the recipe card below for the full list of ingredients and instructions.
Preheat the oven and place the butter in the bottom of a 9×9-inch or equivalent-sized baking dish. Put the dish into the oven and melt the butter. This will only take a few minutes. Once melted, remove the dish from the oven.
Meanwhile, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. In a measuring cup, combine the milk and vanilla extract. Add the milk mixture to the flour mixture and stir to combine. Pour the flour mixture over the melted butter in the baking pan, but do not mix it together. Now, spoon the cherry pie filling over the flour mixture. Do not mix it together.
Bake for 50-60 minutes or until golden brown. No worries, the dough will rise and blanket all those tart cherries just right. Serve with fresh whipped cream or a scoop of vanilla ice cream for the ultimate treat.
Recipe Tips
- This cobbler is also delicious, prepared in a 10 or 11-inch cast iron skillet.
- Keep an eye on the butter in the oven and remove it when it is melted.
- For optimal flavor, use premium cherry pie filling. It is well worth the added expenditure.
- If you have the time and the energy, make homemade cherry pie filling. It will be over-the-top delicious, and you can say the whole dish is made from scratch.
- This dessert is delicious with homemade whipped cream or vanilla ice cream.
- Serve it warm or at room temperature. I have even enjoyed it cold.
Frequently Asked Questions
Yes, swap out the cherry pie filling for apple, peach, blueberry, or strawberry. Or make your own pie filling with fresh fruit in a simple syrup thickened with a bit of cornstarch.
Yes, but I prefer sour cherries over sweet cherries in my cobbler, but everyone’s preference is unique. For fresh cherries, first pit the cherries and then cook the pitted cherries in a syrup thickened with a little cornstarch. The general rule is to add 4 cups pitted sour cherries, 1/2 cup sugar, 1/4 cup water, 2 tablespoons lemon juice, and 2-3 tablespoons cornstarch to a pan. Bring the mixture to a boil and then simmer until thickened. Then, if desired, add a pinch of salt or 1/4 teaspoon of almond or vanilla extract.
Frozen cherries are already pitted, but because they are frozen and will have slightly more moisture, add another tablespoon of cornstarch.
Storage and Reheat
Leftovers can be stored on the counter for up to 2 days, then in an airtight container in the refrigerator for up to 2 additional days. They can also be reheated in the microwave at reduced power.
To freeze, first cool completely. Then, cover with 2 layers of plastic wrap and place in the freezer on a flat level surface. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven or the microwave at reduced power.
More Cherry Recipes
Easy Cherry Cobbler Recipe
Ingredients
- 6 tablespoons unsalted butter
- 1 cup all purpose flour
- 2/3 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 21-ounce can premium canned cherry pie filling
Instructions
- Preheat oven to 350 degrees. Place the butter in the bottom of a 9×9 inch or equivalent size baking dish. Put the dish into the oven and melt the butter. Once melted, remove the dish from the oven.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. In a measuring cup, combine the milk and vanilla extract. Add the milk mixture to the flour mixture and stir to combine.
- Pour the flour mixture over the melted butter in the baking pan, but do not mix them together. Spoon the cherry pie filling over the flour mixture. Do not mix them together.
- Bake for 50-60 minutes or until golden brown. Serve with fresh whipped cream or a scoop of ice cream for the ultimate treat.
Notes
- This cobbler is also delicious, prepared in a 10 or 11-inch cast iron skillet.
- Keep an eye on the butter in the oven and remove it when it is melted.
- For optimal flavor, use premium cherry pie filling. It is well worth the added expenditure.
- If you have the time and the energy, make homemade cherry pie filling. It will be over-the-top delicious, and you can say the whole dish is made from scratch.
- This dessert is delicious with homemade whipped cream or vanilla ice cream.
- Serve it warm or at room temperature. I have even enjoyed it cold.
Nutrition
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Sandra
This is such a perfect cobbler!! I couldn’t wait to make it again!
Beth Pierce
Thanks, Sandra! So glad that you liked it!
Marysa
I’ve never made a cherry cobbler before. Great way to use up cherries when we go picking. It is nice to have a variety of cobblers to try out during the year.
Erin
Looks amazingly delicious! Can’t wait to make this!
Celebrate Woman Today
Cherries are so underestimated in their taste and benefits. I love this recipe!
Beth Pierce
I could not agree more!
br
I have many reasons to love this recipe. Its easy, delicious and we can enjoy it in the summer with fresh cherries,
Monidipa Dutta
The step-by-step instructions, accompanied by gorgeous photos, make it seem so easy to make. I can’t wait to give it a try and indulge in its sweet, fruity goodness!
Beth Pierce
Thanks, Monidipa! Enjoy!