Easy Cherry Cobbler Recipe: The Perfect Summer Dessert

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This easy Cherry Cobbler Recipe has been my go-to summer dessert recipe for years — the sweet, fruity aroma mixed with hints of vanilla and butter that fills the entire kitchen is dreamy! Use fresh or frozen cherries to create a luscious filling topped with a golden brown, biscuit-like topping that’s somewhere between cake and cobbler perfection.

A skillet cherry dessert inspired by a cherry cobbler recipe, topped with three scoops of vanilla ice cream. A slice is removed, and two spoons rest on the skillet, which sits atop a green towel on a marble surface.

🍒 Whether you’re using fresh cherries from the farmer’s market or frozen cherries from your freezer, this recipe delivers every single time!

My 2 Best Tips For Making This Cherry Cobbler Recipe
Cherry Cobbler Recipe Recipe
How To Make Cherry Cobbler
Recipe FAQs
More Delicious Dessert Recipes To Try

My 2 Best Tips For Making This Cherry Cobbler Recipe

Simple Cherry Prep: If using fresh cherries, a cherry pitter is a game-changer for efficiency and clean hands. For frozen cherries, resist the urge to thaw them first – they’ll release too much liquid and turn your batter an unappetizing purple color.

Don’t Skip the Resting Period: Those 15-20 minutes of cooling time aren’t just for safety – they’re essential for the right texture. The cherry filling continues to thicken slightly as it cools, making each serving hold together beautifully.

🩷 Melissa

I’ve made this recipe countless times, and it never fails to impress. The almond extract adds a subtle sophistication that pairs beautifully with cherries, while the simple batter creates that classic cobbler texture that’s a favorite around here.

While summer brings gorgeous fresh cherries, this recipe shines with frozen cherries too. I actually prefer using frozen dark sweet cherries because they’re consistently sweet and already pitted. Plus, they won’t turn your batter purple if you keep them frozen until the last minute!

I highly recommend baking this cobbler in a cast iron skillet. The even heat distribution creates those beautifully caramelized edges, and you can go straight from stovetop (for melting butter) to oven to table.

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Cherry Cobbler Recipe

By: Melissa Griffiths

Prep: 10

Cook: 40

Cooling Time: 30

Total: 1 20

Servings:

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Equipment

Ingredients

▢ 4 tablespoons unsalted butter
▢ 1 cup granulated sugar
▢ 1 cup all-purpose flour
▢ 2 teaspoons baking powder
▢ ⅛ teaspoon fine salt
▢ 1 cup whole milk
▢ 1 teaspoon almond extract
▢ 12 ounces fresh or frozen, pitted dark sweet cherries
▢ Vanilla ice cream, for serving

Instructions

Preheat the oven to 375° F. Place the butter in a 9-inch cast iron skillet or similar size square baking pan and place in the oven to melt the butter. (This gets your butter melted AND butters your baking dish at the same time!)
Combine the sugar, flour, baking powder, and salt in a large mixing bowl.
Add the melted butter, milk, and almond extract. Stir with a wooden spoon just until combined. Some lumps are okay.
Gently fold in the cherries.
Transfer the batter to the prepared pan. Bake for 40-45 minutes until the top is golden and the edges are just starting to brown.
Remove from the oven and let cool for 30 minutes before serving warm with vanilla ice cream.

Notes

Substitute Other Berries: This cobbler works well with berries, too! Substitute the cherries for an equal amount of any frozen berry. Omit the almond extract and substitute an equal amount of vanilla extract and/or add the zest of a lemon or an orange.

Keep Cherries Frozen: Letting the cherries thaw will cause the batter to turn purple, so make sure they’re still frozen when you fold them in.

Resting Time: Let the cobbler rest for 30 minutes after baking. This allows the filling to set slightly and makes serving easier while still keeping that desirable warm temperature.

Best Baking Dish: A 9-inch cast iron skillet is my top choice because it distributes heat so evenly and goes beautifully from oven to table. A 9×9-inch baking dish works perfectly too. Avoid going much larger or the cobbler will be too thin and won’t have that ideal fruit-to-topping ratio.

Nutrition

Serving: 1g, Calories: 250kcal, Carbohydrates: 45g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 19mg, Sodium: 155mg, Potassium: 160mg, Fiber: 1g, Sugar: 32g, Vitamin A: 252IU, Vitamin C: 3mg, Calcium: 106mg, Iron: 1mg

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How To Make Cherry Cobbler

Two-panel image: Left shows ingredients for a cherry cobbler recipe—flour, sugar, milk, frozen cherries, butter, vanilla, and cornstarch. Right panel features a greased black baking dish and used butter wrapper.

Step 1: Preheat the oven to 375° F. Place the butter in a 9-inch cast iron skillet or similar size square baking pan and place in the oven to melt the butter.

Four images show steps of a cherry cobbler recipe: a bowl of dry ingredients, a saucepan with melted butter, the bowl with added liquids, and the bowl with smooth, blended batter, all on a marble countertop.

Step 2: Combine the sugar, flour, baking powder, and salt in a large mixing bowl.
Add the melted butter, milk, and almond extract. Stir with a wooden spoon just until combined.

A four-step collage shows making a cherry cobbler recipe: cherries in a bowl, batter mixed with cherries, batter poured in a skillet, and a baked cherry dessert cooling on a wire rack.

Step 3: Gently fold in the cherries. Transfer the batter to the prepared pan.

Step 4: Bake for 40-45 minutes until the top is golden and the edges are just starting to brown. Remove from the oven and let cool for 30 minutes before serving warm.

Recipe FAQs

Can I substitute other berries in this cobbler recipe?

Yes, this recipe works beautifully with any frozen berry – try blueberries, blackberries, or a mixed berry blend. Use the same 12-ounce amount and omit the almond extract, substituting vanilla extract instead. Fresh berries work too, though frozen ones tend to hold their shape better during baking.

Why does my cobbler topping sometimes turn out dense instead of fluffy?

The most common culprit is overmixing the batter. Once you add the wet ingredients to the flour mixture, stir just until everything comes together – lumps are your friend here! Also, make sure your baking powder is fresh (replace every 6 months) for the best rise.

Can I make this cobbler in advance?

While cobbler is best served warm from the oven, you can definitely assemble it a few hours ahead and refrigerate before baking. Just add 5-10 extra minutes to the cook time. For reheating leftovers, pop individual portions in the microwave for 45 seconds or warm the whole dish in a 350°F oven.