Easy Cherry Cobbler


Cherry_Cobbler6  This Easy Cherry Cobbler is a simple treat that makes one delicious summer dessert! Full of cherry goodness with the perfect biscuit/cake-like crust. It comes together easily and tastes so good. 🙂
 Cherry_Cobbler8When I think of summer treats, I always think of this cobbler. It’s become a family favorite! If you’re not a big cherry lover, you can easily swap them with peaches or strawberries. Just remember to serve it with whipped cream or vanilla ice cream! 

5.0 from 1 reviews
Easy Cherry Cobbler
Prep time
Cook time
Total time
Delicious cherry cobbler your whole family will love!
Serves: 6-8
  • ¼ cup butter, melted
  • 1 cup cake flour (all-purpose flour works too)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 cup milk
  • 1 (21 oz.) can cherry pie filling
  1. Preheat oven to 350° F. Pour melted butter in the bottom of a 2.5 quart baking dish.
  2. In a medium bowl, whisk together flour, sugar, baking powder and milk. Whisk until combined.
  3. Pour batter over the butter in baking dish. Don't stir.
  4. Pour cherry pie filling over the batter. Don't stir.
  5. Bake 45 to 50 minutes, or until crust is golden brown. Let stand 5 minutes before serving.





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26 thoughts on “Easy Cherry Cobbler

  1. This looks delicious. My husband loves cherry pie and cobbler so I’ll be making this real soon. Thank you for the easy recipe and pictures.

    1. The cherries sink!….the batter rises to the top. Just spoon it evenly over the top of it…DO NOT STIR !!! Tan-Dah! Cobbler…Easier than Pie !!!

    2. It does say cherry over batter… But as it cooks the crust rises over the cherries… I just made it and its delicious… Remember to layer and NOT stir…

    1. I tried the 1/2 cut of sugar and exactly als the recipe states except I used a square pan nonstick, it was larger than 2.5 quart and my crust did not form it was all musht.

  2. Made this over the weekend and it’s SUPER easy and SO YUMMY!!! Want to make it with canned peaches, what size can would I need? Or, if I used frozen peaches. . .what amount do you recommend? Thanks so much!!!

  3. I have made this recipe several times and it turns out great every time, and it’s so delicious I will not make any other cobbler recipe but this one, I have even used other canned pie fillings and it works with those too. Thanks for sharing this recipe.

  4. The first time I made this I followed the instructions exactly and it came out AMAZING! I bookmarked it with the title “YOUR NEW COBBLER RECIPE,” no joke. But every other time I have made it I have tried to make what I think are minor changes and it has never “worked” again, leading to a lot of ruined desserts :’-( It’s my fault for not understanding what makes the recipe “work”, where by “work” I mean it inverts properly and the cobbler part ends up on top and bakes all the way through. Most of my failures have had the fruit and cobbler not swap places and the cobbler ends up impossibly uncooked. I am pretty sure the problem is trying to use too much fruit, but I’m not sure, could be other problems with moisture or the choice of fruit. I was almost ready to give up on this recipe since I didn’t find it adaptable from the original.

    Last night I made it again and it was very successful with apples, cinnamon and vanilla added to the batter, and even a small amount of rolled oats tossed in with the batter. I liked the extra texture. Really want to figure out how to work nuts into this, too. I am going to keep experimenting. Thanks for the recipe!!

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