Easy Cherry Cobbler

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Easy Cherry Cobbler has a biscuit and cake-like crust over a bed of warm cherry pie filling. Serve with fresh whipped cream for an incredible dessert! 

Easy Cherry Cobbler has a biscuit and cake-like crust over a bed of warm cherry pie filling. Life-in-the-Lofthouse.comThis Easy Cherry Cobbler is a simple recipe that makes one yummy dessert! It’s full of cherry pie goodness with the perfect biscuit/cake-like crust. It comes together easily and tastes so good. 🙂
 Easy Cherry Cobbler has a biscuit and cake-like crust over a bed of warm cherry pie filling. Life-in-the-Lofthouse.comWhen I think of summer treats, I always think of this cherry cobbler. It’s become a family favorite! If you’re not a big cherry lover then you can easily replace them with peaches or strawberries.

Just remember to serve it with whipped cream or vanilla ice cream. It’s a must in my opinion. 😉 


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Easy Cherry Cobbler has a biscuit and cake-like crust over a bed of warm cherry pie filling. Life-in-the-Lofthouse.com
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4.84 from 12 votes

Easy Cherry Cobbler

Delicious cherry cobbler your whole family will love!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 -8
Author Holly


  • 1/4 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


  • Preheat oven to 350° F. Pour melted butter in the bottom of a 2.5 quart baking dish.
  • In a medium bowl, whisk together flour, sugar, baking powder and milk. Whisk until combined.
  • Pour batter over the butter in baking dish. Don't stir.
  • Pour cherry pie filling over the batter. Don't stir.
  • Bake 45 to 50 minutes, or until crust is golden brown. Let stand 5 minutes before serving.



Easy Cherry Cobbler

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44 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.

  2. Hi, recipe looks great but in the recipe it says cherries over batter but the picture shows the opposite, is it just me?

    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.

      1. Probably too much surface in your over sized pan. Allowed All the ingredients to spread out too thin. Go smaller bottom area and deeper

  3. 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!!!

  4. 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.

  5. 5 stars
    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!!

  6. 4 stars
    This taste really great,fast easy !!I’m sending it out to my daughter thought she would like this dessert

  7. 5 stars
    I absolutely love this recipe! after making it a few times I added a little bit of brown sugar and cinnamon to give the crust sort of a pie crust taste/Feel and because who doesn’t like brown sugar and cinnamon? Thank you so much for sharing this!

  8. I just bought 2 lbs of fresh cherries. Is there a recipe for using fresh instead of the can. I’ve made the peach, fabulous!!

  9. I have some fresh cherries i want to use in this recipe. How much should i use? Couple cups?

    Thank you! Cant wait to make this!

  10. 5 stars
    Well, This recipe taught me the DIFFERENCE between cobbler and Crisp! Ha! 🙂
    I was Actually Wanting a crIsp, but searched foR a “cobbler.” based on what a “Cobbler” realy is (not what i was thinking), this was good. It was kind of like a dry bread pudding. Does that sound about right? Everyone liked it. I Just prefer cherry crIsp. Definitely serve with ice cream!

  11. 5 stars
    Yummy! I did substitute Stevie baking for the sugar. Great ending to our meal and so easy to make!

  12. 5 stars
    This recipe is so versatile – I use it for cherries, blueberries, PEACHES…and it’s always yummy! Thanks for a dessert favorite!

  13. No mention of MILK in the recipe, yet it says to add milk. I found same recipe elsewhere and found out it was a cup of milk. (Might make a difference in how it turns out?)

  14. 4 stars
    I LOVED THE EASE OF THIS RECIPE AND IT LOOKS IMPRESSIVE. i will, however reduce the sugar next time. too sweet. I love my sweets so not because I’m dieting or a health nut. Will try it again with half the sugar. Thanks for posting a recipe with “regular” ingredients!

  15. 5 stars
    Excellent recipe! We cut the sugar back to roughly 2/3 cup and it was still plenty sweet. Also made our own pie filling using two 15 oz cans of sweet dark cherries, 4 TBLS cornstarch, 1/2 cup sugar, 1 tsp cinnamon and a dash of cloves, nutmeg and allspice along with a drizzle (yes, a “drizzle”) of merlot simmered until thickened over medium heat. Easy to put together and, best of all, super yummy!

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