Cherry Cobbler Recipe

A plate with a serving of cherry cobbler with a scoop of ice cream on top.

My easy dessert recipe brings sweet, jammy cherries and a fluffy batter together to make a homemade cherry cobbler. This delightful no-fuss dessert is certain to please a crowd!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Cool Time 10

Total Time 1 20

Servings servings

Calories 479kcal

Author John Kanell

Equipment

9x13-inch or 2½-quart baking dish
Cherry pitter

Ingredients

For the Filling:

5 cups pitted cherries (720g)
⅔ cup granulated sugar (133g)
2 tablespoons cornstarch
1 tablespoon lemon juice

For the Cobbler:

6 tablespoons unsalted butter (83g)
1¼ cup all-purpose flour (150g)
½ cup granulated sugar (100g)
2 teaspoons baking powder
¼ teaspoon salt
1 cup whole milk (240mL)
2 teaspoons vanilla extract
Vanilla ice cream to serve

Instructions

Preheat the oven to 350°F.

For the Filling:

In a medium saucepan, combine the cherry, sugar, cornstarch, and lemon juice. Stir well.
Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the juices thicken. Remove from the heat and set aside.

For the Cobbler:

Set the butter in a 9x13-inch baking dish. Place the baking dish in the oven for about 10 minutes to melt the butter. Remove from the oven and set aside.
Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the mixture and add the milk and vanilla. Stir until no dry streaks of flour remain.
Pour the batter into the baking dish over the melted butter. Tilt the pan to allow the batter and butter to settle evenly. Dollop the cherry mixture all over the top.
Bake for 35 to 40 minutes, until the filling is bubbling and the topping is golden brown all over. Let it cool for 10 minutes before serving with a vanilla ice cream.

Notes

Add almond extract. The flavor of almond extract pairs well with cherries. Add up to ½ teaspoon to the cherry mixture before cooking.
For added texture: Sprinkle 2 tablespoons of coarse turbinado sugar, granulated sugar, or even cinnamon sugar over the top of the cobbler before baking for a little crunch and extra sweetness.
Let the cobbler cool slightly. Don’t ignore the 10 minutes of cooling time! Not only will the cobbler be a better temperature to eat, the juices will also thicken in this time, becoming more syrupy and less runny. Don’t worry, it will still be deliciously warm after 10 minutes!

Nutrition