This post may contain affiliate links. Please read our disclosure policy.
This Easy Cherry Cobbler is the simple summer dessert you’ll want all summer. Fresh cherries are tossed with brown sugar, vanilla, almond extract, cinnamon and lemon juice, then baked with a buttery homemade cobbler batter until golden, bubbling and irresistible. It’s sweet but not too sweet, fruity, cozy, and absolutely perfect served warm with a scoop of vanilla ice cream.
Table of Contents
Kellie’s Note
Cherry Tasty
There are few things that make me happier in the summer than a big bowl of fresh cherries sitting on the counter. They never last long in my house because everyone grabs a handful as they walk by, but when I can manage to save enough, this Cherry Cobbler is always the first thing I make.
I’ve made a lot of cobblers over the years, and I’ll always choose them over pie when I want something easy, rustic and guaranteed to make people happy. There’s no rolling dough, no chilling crust, no worrying about whether the edges look perfect.
This Cherry Cobbler recipe is one of my favorites because it’s simple, not overly sweet and completely loaded with fresh cherry flavor. The cherries bake down into a glossy, juicy filling with just enough sugar to bring out their natural sweetness. A splash of vanilla, a little almond extract, warm cinnamon and fresh lemon juice make the fruit taste even brighter without covering it up.
The cobbler batter is buttery and golden around the edges, soft and tender in the middle, and just sturdy enough to soak up all those bubbling cherry juices. Served warm with vanilla ice cream melting on top.
This Easy Cherry Cobbler is perfect for backyard dinners, summer holidays, potlucks, cookouts or any random Tuesday when you find yourself with a pile of fresh cherries and very little desire to do anything complicated.
Why You’ll Love My Cherry Cobbler
- Easy to make. No pie crust, no mixer, no complicated steps.
- Made with fresh cherries. Sweet summer cherries are the star here.
- Buttery and golden. The topping bakes up with crisp edges and a soft, cake-like center.
- Not too sweet. The filling is fruity and balanced, so the cherry flavor really shines.
- Perfect for sharing. It bakes in a 13×9-inch dish, making it great for gatherings.
- Amazing with ice cream. Warm cobbler plus vanilla ice cream is always the right answer.
It’s also wonderfully forgiving. Cobbler doesn’t need to look perfect. In fact, the slightly rustic, bubbling-over-the-edges look is part of the charm.
Ingredients for a Cherry Cobbler
The beauty of this Cherry Cobbler recipe is that you don’t need anything fancy. It’s made with fresh cherries and a handful of baking staples, but every ingredient has a job to do.
- Fresh cherries: Sweet cherries like Bing or Rainier are perfect here because they bake into a juicy, jammy filling without needing too much sugar. Frozen cherries also work well if fresh cherries aren’t in season; just use them straight from the freezer and add a few extra minutes to the bake time if needed.
- Sugar and brown sugar: Granulated sugar sweetens the batter and helps the cherries release their juices, while brown sugar adds a little caramel-like richness to the filling. If your cherries are especially sweet, you don’t need to adjust anything. If they’re on the tart side, add an extra spoonful or two of sugar.
- Flour, baking powder and salt: These pantry staples create the soft cobbler topping. The baking powder gives it lift, while the salt keeps the sweetness balanced.
- Butter: Melted right in the baking dish, the butter gives the cobbler those golden, crisp edges and rich flavor. Salted butter works beautifully, but unsalted butter is fine too.
- Half-and-half: This makes the batter tender and just a little richer than milk would. Whole milk can be used in a pinch, or you can use a dairy-free milk if needed.
- Cornstarch: Fresh cherries release a lot of juice as they bake, and cornstarch helps thicken everything into a glossy filling instead of a watery one. Arrowroot or tapioca starch can be used as a substitute.
- Vanilla and almond extract: Vanilla adds warmth, and almond extract is the little secret that makes cherries taste even more like cherries. It doesn’t make the cobbler taste like almonds, but it does give the filling that bakery-style flavor that keeps people coming back for another bite.
- Cinnamon and lemon juice: A little cinnamon adds warmth, while lemon juice brightens the filling and keeps the dessert from tasting flat or overly sweet.
How to Make Cherry Cobbler
This is a wonderfully low-effort dessert, which is exactly why I love it. You’re basically melting butter, whisking together a quick batter, tossing the cherries with a few flavorful ingredients and letting the oven do the rest.
- Melt the butter in the baking dish. Place the butter in a 13×9-inch baking dish and let it melt while the oven preheats. The dish gets warm, the butter gets bubbly, and you’re already building flavor before anything else goes in.
- Make the batter. Whisk together the flour, sugar, baking powder and salt, then slowly stir in the half-and-half until the batter is smooth. It should be pourable but not watery.
- Toss the cherries. In another bowl, combine the pitted cherries with sugar, brown sugar, cornstarch, vanilla, almond extract, cinnamon and lemon juice. The cherries should look glossy and well coated.
- Layer, but don’t stir. Pour the batter over the melted butter, then spoon the cherry mixture evenly over the top. It may look a little strange at this point, but resist the urge to mix everything together. The layers bake into cobbler magic all on their own.
- Bake until golden and bubbling. The cobbler is ready when the top is golden brown and the cherry filling is bubbling around the edges. You’ll smell the butter, vanilla and warm cherries before you even open the oven door.
- Let it rest. Give the cobbler about 10 to 15 minutes before serving. This helps the filling thicken slightly so it scoops beautifully instead of running all over the plate.
Serve it warm with vanilla ice cream, whipped cream or a splash of cold heavy cream if you want to keep things simple.
How to Store Cherry Cobbler
Cherry Cobbler is best served warm the day it’s baked, but leftovers are definitely not a problem. The topping softens a bit as it sits, but the flavor is still fantastic.
- To store at room temperature: If you’re serving it the same day, you can keep the cobbler loosely covered at room temperature for several hours.
- To refrigerate: Cover the baking dish tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
- To freeze: Let the cobbler cool completely, then wrap it tightly or transfer portions to freezer-safe containers. Freeze for up to 3 months.
- To reheat: Warm individual servings in the microwave until heated through, or reheat larger portions in a 350°F oven until warm and bubbling again. If reheating from frozen, thaw overnight in the refrigerator first for the best texture.
Kellie’s Tips for the Best Cherry Cobbler
- Don’t stir the layers. I know it feels wrong, but this is one of those recipes where you really have to trust the process. The batter, butter and cherries need to stay layered so the topping can rise up around the fruit as it bakes.
- Use sweet, ripe cherries. Since cherries are the main flavor, use the best ones you can find. They should be firm, glossy and deeply colored.
- Pit the cherries first. It’s the only part of the recipe that takes a little time, but it’s worth it. A cherry pitter makes quick work of the job, but a sturdy straw or chopstick can also help push the pits out.
- Don’t skip the cornstarch. Fresh cherries are juicy, which is exactly what makes them delicious, but that juice needs a little help thickening in the oven. Cornstarch gives the filling a soft, glossy texture.
- Keep the almond extract. This is my favorite little trick for cherry desserts. It enhances the cherry flavor without making the cobbler taste nutty.
- Let the cobbler cool before serving. Those bubbling juices need a few minutes to settle. The cobbler will still be warm, but the filling will be thicker and easier to scoop.
- Serve it warm. You can absolutely eat Cherry Cobbler at room temperature, but warm cobbler with melting vanilla ice cream is the whole experience.
What to Serve with Cherry Cobbler
Cherry Cobbler is wonderful all on its own, but it’s even better with something creamy, cold or lightly sweet on top.
Try serving it with:
- A drizzle of heavy cream
- Greek yogurt for a brunch-style dessert
- Caramel sauce
- Cold Brew Coffee
- Iced tea
- A glass of chilled dessert wine
For summer parties, I like to bake the cobbler earlier in the day and then warm it slightly before serving. Set out a container of vanilla ice cream and let everyone scoop their own. Easy, casual and always a hit.
More Easy Summer Dessert Recipes
If you love this Easy Cherry Cobbler, you’ll definitely want a few more fruity summer desserts in your rotation. These are the kinds of recipes that are perfect for cookouts, potlucks, holidays and lazy weekends when fresh fruit is at its best.
- Easy Peach Cobbler
- Blueberry Crisp
- Strawberry Shortcake
- Mixed Berry Cobbler
- Peach Crisp
- Peach Dump Cake
- Fruit Pizza
Cherry Cobbler Recipe
Equipment
- whisk
- measuring cup
- measuring spoons
- 13×9 inch baking dish
Ingredients
- 5 tablespoons salted butter
- 1 cup all-purpose flour
- 1 1/4 cups granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup half and half
- 5 cups fresh cherries, pitted and halved
- 1/2 cup light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
Instructions
- Place the butter in a 13×9-inch baking dish and transfer the dish to the oven. Let the butter melt while the oven preheats.
- In a medium bowl, whisk together the flour, 1 cup granulated sugar, baking powder and salt. Slowly whisk in the half and half until the batter is smooth. Set aside.
- In a separate bowl, toss the cherries with the remaining 1/4 cup granulated sugar, brown sugar, cornstarch, vanilla extract, almond extract, cinnamon and lemon juice until evenly coated.
- Carefully remove the baking dish from the oven. Pour the batter evenly over the melted butter. Do not stir.
- Spoon the cherry mixture evenly over the batter. Do not stir.
- Bake for 40 to 45 minutes, or until the cobbler is golden brown and the cherry filling is bubbling around the edges.
- Let the cobbler rest for 10 to 15 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream, if desired.
Notes
- Do not stir the batter, butter and cherries together after layering. The cobbler bakes best when the layers stay separate.
- Fresh sweet cherries, such as Bing or Rainier, work best in this recipe.
- If using tart cherries, add 2 to 3 extra tablespoons of granulated sugar to the cherry filling.
- Frozen cherries can be used in place of fresh cherries. Do not thaw before using, but add a few extra minutes to the baking time if needed.
- Cornstarch helps thicken the cherry filling so the cobbler isn’t watery.
- Let the cobbler rest for 10 to 15 minutes before serving so the filling has time to thicken.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat individual servings in the microwave or warm larger portions in a 350°F oven until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Can I make Cherry Cobbler with frozen cherries?
Yes! Frozen cherries work really well in this recipe. You don’t need to thaw them first, but you may need to add a few extra minutes to the baking time since the fruit will release more moisture as it bakes.
Can I use canned cherries?
You can, but fresh cherries will give you the best flavor and texture. If using canned cherries, drain them well and reduce the sugar slightly if they’re packed in syrup.
What are the best cherries for cobbler?
Sweet cherries like Bing, Rainier or black cherries are all great options. If you use tart cherries, add a little extra sugar to balance the flavor.
Why is my Cherry Cobbler runny?
The filling may be runny if the cobbler didn’t bake long enough, if the cherries were extra juicy or if it was served too soon after coming out of the oven. Make sure the filling is bubbling around the edges and let the cobbler rest for 10 to 15 minutes before serving.
Do I have to pit the cherries?
Yes, definitely. Cherry pits need to be removed before baking. A cherry pitter is the easiest tool, but you can also use a straw or chopstick to push the pits out.
Can I make Cherry Cobbler ahead of time?
Yes. You can bake the cobbler earlier in the day and reheat it gently before serving. It’s best served warm, but it’s still delicious at room temperature.
Can I make this Cherry Cobbler gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour. The texture may be slightly different, but it should still bake up beautifully.
Can I make this dairy-free?
Yes. Use plant-based butter and swap the half-and-half for an unsweetened dairy-free milk. Oat milk is a good option because it has a little more body than some other dairy-free milks.
Is Cherry Cobbler supposed to be cakey or biscuit-like?
This version has a soft, cake-like cobbler topping with golden buttery edges. It’s not a drop biscuit cobbler, which makes it extra easy because the batter is poured into the dish instead of spooned on top.
What’s the difference between Cherry Cobbler and Cherry Crisp?
Cherry Cobbler usually has a biscuit-like or cake-like topping, while cherry crisp has a crumbly topping made with oats, flour, sugar and butter. Both are delicious, but cobbler has a softer, more tender topping.
