Cherry cobbler is a warm, rustic dessert made with juicy cherries baked under a soft, golden biscuit topping. It's an easy-to-make sweet treat that tastes like pure comfort, especially when served with a scoop of vanilla ice cream.
Why I Love This Recipe
I love this cherry cobbler because it captures the essence of homemade goodness with minimal effort. The filling is rich and fruity, while the topping turns crisp and golden as it bakes. I find it to be the perfect balance of tart and sweet, and it always reminds me of cozy family dinners or summer picnics. Plus, it’s made with simple ingredients I often already have on hand.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- ¼ cup salted butter, melted
- 1 cup cake flour (or all-purpose flour)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 cup milk
- 1 can (21 ounces) cherry pie filling
Directions
- I preheat the oven to 350°F (175°C).
- I pour the melted butter into the bottom of a 2.5-quart baking dish.
- In a medium bowl, I whisk together the flour, sugar, baking powder, and milk until smooth.
- I pour the batter over the butter without stirring.
- Then, I spoon the cherry pie filling evenly over the batter.
- I bake the cobbler for 45–50 minutes, or until the top is golden brown and cooked through.
- I let it cool slightly before serving, usually with a scoop of ice cream.
Servings and timing
This cherry cobbler makes about 6 servings. It takes approximately 10 minutes to prepare and 45–50 minutes to bake, for a total time of around 1 hour.
Variations
I sometimes like to mix in a handful of fresh or frozen cherries for extra texture. If I want a tangier version, I add a splash of lemon juice or zest to the cherry filling. For a different flavor twist, I’ve also used almond extract in the batter. And when I feel like switching it up, I substitute half the cherries with blueberries or blackberries.
Storage/Reheating
To store leftovers, I cover the cobbler and keep it in the refrigerator for up to 4 days. When I want to reheat it, I warm individual portions in the microwave for about 30–60 seconds, or reheat the whole dish in a 350°F oven for 10–15 minutes until heated through.
FAQs
How do I know when the cobbler is done baking?
I check that the top is golden brown and a toothpick inserted into the biscuit topping comes out clean. The filling should be bubbling around the edges.
Can I use fresh cherries instead of canned filling?
Yes, I use fresh cherries by cooking them with sugar and a bit of cornstarch on the stovetop until they’re thick and jammy before layering them over the batter.
Can I make this cobbler gluten-free?
Absolutely. I substitute the flour with a 1:1 gluten-free baking blend, and it turns out just as delicious.
What can I serve with cherry cobbler?
I like to serve it warm with vanilla ice cream, whipped cream, or even a dollop of Greek yogurt for a tangy touch.
Can I make cherry cobbler ahead of time?
Yes, I prepare and bake it ahead, then let it cool and store it covered in the fridge. I reheat it before serving to bring back its fresh-baked texture.
Conclusion
This cherry cobbler recipe is a go-to dessert that’s both nostalgic and crowd-pleasing. I love how quickly it comes together and how it always hits the spot, whether it’s served warm out of the oven or reheated the next day. It's simple, satisfying, and truly a dessert I come back to again and again.
Cherry Cobbler
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cherry cobbler is a warm, rustic dessert featuring juicy cherries baked under a soft, golden biscuit topping. It's a comforting and easy-to-make treat, especially delightful with vanilla ice cream.
Ingredients
- ¼ cup salted butter, melted
- 1 cup cake flour (or all-purpose flour)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 cup milk
- 1 can (21 ounces) cherry pie filling
Instructions
- Preheat the oven to 350°F (175°C).
- Pour the melted butter into the bottom of a 2.5-quart baking dish.
- In a medium bowl, whisk together the flour, sugar, baking powder, and milk until smooth.
- Pour the batter over the butter without stirring.
- Spoon the cherry pie filling evenly over the batter.
- Bake for 45–50 minutes, or until the top is golden brown and cooked through.
- Let cool slightly before serving, optionally with a scoop of ice cream.
Notes
- Mix in fresh or frozen cherries for added texture.
- Add lemon juice or zest for a tangy twist.
- Use almond extract for a different flavor.
- Try substituting half the cherries with blueberries or blackberries.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 28g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
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