This homemade Cherry Cobbler brings together juicy cherries and buttery pastry in just 55 minutes. Perfect for both weeknight treats and special occasions, this classic dessert strikes an irresistible balance between sweet fruit filling and tender, golden crust.
With only 15 minutes of prep time, you’ll create a warm, comforting dessert that serves up nostalgic flavors in every spoonful.
Ingredients for Cherry Cobbler
- Fresh Cherries: 4 cups, pitted and halved – ensures perfect sweetness
- Granulated Sugar: 2/3 cup for filling, 1 cup for batter – adjustable based on cherry sweetness
- Cornstarch: 2 tablespoons to achieve ideal thickness
- Lemon Juice: 2 tablespoons fresh – adds bright flavor
- Extracts: 1 teaspoon vanilla, 1/4 teaspoon almond – creates depth
- Butter: 6 tablespoons – creates golden crust
- All-purpose Flour: 1 cup for perfect batter consistency
- Baking Powder: 2 teaspoons for ideal rise
- Salt: 1/4 teaspoon to enhance flavors
- Milk: 3/4 cup for tender batter
- Ground Cinnamon: For sprinkling on top
Baking Instructions
- Cherry Filling Prep: Combine sugar, cornstarch, lemon juice, and extracts in saucepan. Add cherries and cook until sauce thickens slightly
- Butter Preparation: Place butter pieces in 9×13 baking dish and melt in preheating oven at 350°F
- Batter Making: Mix dry ingredients in bowl, then stir in milk until just combined
- Assembly: Pour batter over melted butter, then spoon cherry mixture on top
- Final Touch: Sprinkle generously with cinnamon
- Baking: Bake for 40-45 minutes until beautifully golden brown
- Serving: Best enjoyed warm with a scoop of vanilla ice cream
Cooking Tips for Perfect Results
Getting your cherry cobbler just right is super easy! When making the filling, cook until you see the sauce bubble slightly and coat the back of a spoon – this usually takes about 3-4 minutes. For the perfect cobbler texture, don’t overmix the batter.
Just stir until the ingredients come together. And here’s a handy tip: when you pour the cherries over the batter, try to spread them evenly so every bite has that amazing cherry goodness!
Easy Substitutions
Don’t worry if you can’t find fresh cherries! You can use frozen cherries (no need to thaw) or canned cherries (just drain and reduce the sugar by half since they’re usually pre-sweetened).
Not a fan of almond extract? Simply leave it out or add an extra splash of vanilla instead. If you’re using self-rising flour, just skip the baking powder and salt in the recipe.
Serving Ideas
This cobbler is amazing straight from the oven! While vanilla ice cream is a classic topping, try these yummy options too: a dollop of fresh whipped cream, a sprinkle of powdered sugar, or even a scoop of cherry ice cream for extra cherry flavor.
Serve it in pretty bowls for dessert, or save some for breakfast – it’s delicious with your morning coffee!
Storage and Reheating
Keep your cobbler covered at room temperature for up to 2 days, or pop it in the fridge for up to 5 days. To warm it up, just microwave individual portions for 30 seconds or place the whole dish in a 350°F oven for about 10 minutes. The texture is best when eaten within the first couple of days – but trust me, it rarely lasts that long!
Cherry Cobbler
Equipment
- 9×13 inch baking dish
- Saucepan
Ingredients
Cherry Filling
- 4 cups fresh cherries pitted and halved (a little over 1 lb)
- 2/3 cup granulated sugar more or less depending on sweetness of cherries
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice about ½ a lemon
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For the batter
- 6 tablespoons butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- ground cinnamon for sprinkling
Instructions
- Make Cherry filling: Add sugar, cornstarch, lemon juice, vanilla extract, and almond extract to a saucepan and stir. Add cherries and cook for a few minutes, until sugar is dissolved into a sauce and sauce has slightly thickened. (See notes if using canned or frozen cherries).
- Melt butter in pan. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- Make the batter: In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture over melted butter in pan and smooth it into an even layer.
- Bake: Spoon the cherries and sauce mixture over the batter. (the batter will rise up and over the cherries, while baking.) Sprinkle cinnamon generously over the top. Bake at 350 degrees for 40-45 minutes or until golden brown.
- Serve warm, with a scoop of ice cream, if desired.
