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Cherry Cobbler

This easy Cherry Cobbler recipe has delicious (fresh, frozen, or canned) cherries in a warm, tender cake. Serve with vanilla ice cream or whipped cream.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 9
Calories: 319 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 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
  • ¼ 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

Instructions

    Cup of Yum
  1. 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).
  2. Melt butter in pan. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 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.
  3. 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.
  4. 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.
  5. Serve warm, with a scoop of ice cream, if desired.

Notes

  • Cherries: Sweet (dark red) or tart cherries will work (or a combination). If using tart cherries you may want to add a little more sugar to the filling.
  • Gluten Free Cherry Cobbler: Substitute a gluten-free baking flour mix.
  • Substitute a gluten-free baking flour mix.
  • Make Ahead Instructions: This cherry cobbler is best served immediately, but it can be kept covered in the fridge for up to 4-5 days.
  • Reheating Instructions: The microwave is the easiest and quickest way to heat a serving, but you can also use the oven. Take the cobbler out of the fridge and allow it to come to room temperature. Bake at 350°F for 20 minutes, or until heated through. Place a sheet of foil over the cobbler if it starts getting too brown.
  • Freezing instructions: Baked cobbler can be frozen, covered well, for up to 3 months. Thaw completely in the fridge, then reheat in the oven. 
  •  
  • Frozen Cherries: Prepare as directed but add 1 tablespoon additional cornstarch to saucepan.
  • Canned Cherries: Use two 14.5 oz cans of cherries canned in water (or light syrup if necessary). Do not use canned cherry pie filling. Drain the juice from the cans of cherries, reserving 1/4 cup. Stir cornstarch into reserved juice, then add to a saucepan with sugar, vanilla and almond extract. Cook over medium heat until thickened, about 2-3 minutes. Stir in cherries.
  • Uncooked Cherry Filling: you can mix the cherry fillings together and add to the cobbler without cooking in saucepan, but I think cooking first produces a better result.

Nutrition Information

Calories 319kcal (16%) Carbohydrates 61g (20%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 22mg (7%) Sodium 136mg (6%) Potassium 276mg (8%) Fiber 2g (8%) Sugar 46g (92%) Vitamin A 293IU (6%) Vitamin C 6mg (7%) Calcium 75mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 319

% Daily Value*

Calories 319kcal 16%
Carbohydrates 61g 20%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 22mg 7%
Sodium 136mg 6%
Potassium 276mg 6%
Fiber 2g 8%
Sugar 46g 92%
Vitamin A 293IU 6%
Vitamin C 6mg 7%
Calcium 75mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.