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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.
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Cherry Cobbler Recipe

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.
Prep Time10 minutes
Cook Time40 minutes
Cooling Time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Melissa Griffiths

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 9x9-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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