Easy Cherry Cobbler has a cherry pie filling and a golden cake-like crust. Add a dollop of whipped cream to each serving to create the perfect dessert!
Looking for that perfect homemade dessert, but don’t feel like cleaning up a big mess? Believe me when I say that I’ve been there. Honestly, I feel this way most of the time when my sweet tooth starts to set in. This is where My Easy Cherry Cobbler comes to the rescue! In only ten minutes you can have everything prepared, in the oven, and baked to enjoy a warm dessert that came right from your kitchen. That’s right, only 10 minutes of preparation time for this one!
EASY CHERRY COBBLER
A base of cherry pie filling is topped with a cake-like crust to create the most incredible treat. These two components are why the word ‘Easy’ is in the title. A generous helping of whipped cream with each serving ensures the full cobbler experience. This warm fruit dessert is one of my all-time favorite desserts to make. Mostly because I know that a scoop of fluffy whipped cream or a cool scoop of vanilla ice cream will go over the top of it. This cherry cobbler is so simple yet flavorful.
INGREDIENTS
- 1/4 cup salted butter
- 1 cup cake flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 cup milk
- One 21 oz. can cherry pie filling
INSTRUCTIONS
Begin by preheating the oven to 350 degrees F. Melt the butter then spread it in the bottom of a 2.5 quart baking dish. Whisk the flour, sugar, baking powder, and milk together. Spread evenly in the baking dish. Distribute the cherry pie filling over the top of crust mixture, but don’t stir! This will ensure that the cobbler will turn out just right. Bake for 45 minutes or until the crust is golden brown. Let it cool for about 10 minutes before serving.
TOPPINGS
I think every cobbler should be topped with a very generous scoop of whipped cream. To continue making this recipe as easy as possible, a store-bought whipped cream will do just fine. This dessert is also amazing with a scoop of vanilla ice cream. If you are feeling a little adventurous try a scoop of chocolate ice cream. This will give you a flavorful taste similar to a cherry cordial.
FRESH CHERRY OPTION
Of course! If you have a little more time to prepare for the dessert I say, go for it! Especially if cherries are in season. Be sure to pit all your cherries, and I recommend using a simple syrup with them if you choose to go the fresh route. A simple syrup is equal parts sugar and water. Make enough to coat the fruit before you add it to your cobbler mixture.
SERVINGS
One recipe for this cobbler makes enough for about 6 servings. It all depends on how generous your scoops are, and how hungry your family is. There have been nights here in the Lofthouse when our entire family has taken care of a full cobbler between the 5 of us. It’s that good! If you need to double up the batch for a larger family, or party, it is much simpler to make a second cobbler.
ENJOY THIS RECIPE? HERE ARE A FEW MORE OF OUR FAVORITE DESSERTS!
Easy Strawberry Cheesecake Ice Cream – This delicious ice cream is so flavorful and easy to assemble. Perfect for a warm summer night!
Easy Chocolate Molten Lava Cakes – Individual desserts that are full of gooey chocolate and paired best with a scoop of ice cream.
Easy No Bake Cheesecake – Just like a fresh slice of New York Cheesecake only without the travel and baking hassle.
The Best No Bake Cookies – Keep the oven off while making these classic cookies. Oats, chocolate, and peanut butter mixed for one of my favorite cookies.
Easy Cherry Cobbler
Ingredients
- 1/4 cup salted butter melted
- 1 cup cake flour (all-purpose flour works too)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 cup milk
- 1 can (21 ounces) cherry pie filling
Instructions
- 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. Then pour the cherry pie filling over the batter. Don't stir.
- Bake 45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
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Loooooooove! Pinning and must make soon. Have a sweet day. XO
I love this easy and fast cobbler recipe!
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.
Hi, recipe looks great but in the recipe it says cherries over batter but the picture shows the opposite, is it just me?
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 !!!
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…
Thanks so much I was having a hard time putting the crust on the bottom. Now I understand.
Batter in bottom of pan. Cherry filling spooned on top. The crust forms as it bakes.
Great cobbler! So easy and a tad of ice cream with it .. Yum.
1/2 C sugar works just fine!
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.
Probably too much surface in your over sized pan. Allowed All the ingredients to spread out too thin. Go smaller bottom area and deeper
Has anyone ever tried to make this in a crockpot?
That so so delicious !! My falily loved it. Thanks for your sharing
Well, so easy!! I love this recipe already, can’t wait to see what my family will say about it.
I will definitely try this recipe. I made an easy peach cobbler the other day and it was great. But I wanted to find one for cherry and this looks great. Thanks!
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!!!
Hi Kelly, I would use 3 to 4 cups of thawed peaches 🙂
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.
Thank you Jennifer!
Would doubling the recipe and using a 13 x 9 pan work? I’d love to take this to a potluck.
Hi Lisa! Yes, this could work by doubling and using in a 9×13 pan! 🙂
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!!
I love to bake, please keep these fun recipes coming!
This taste really great,fast easy !!I’m sending it out to my daughter thought she would like this dessert
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!
Love This recipe!! Yummmmmm
Your recipe was amazing! It was so easy to make and delicious beyond words. Thank you
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!!
Turned out perfect
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!
Hi Jim! I’d say about a cup or so would work great!
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!
Yummy! I did substitute Stevie baking for the sugar. Great ending to our meal and so easy to make!
This recipe is so versatile – I use it for cherries, blueberries, PEACHES…and it’s always yummy! Thanks for a dessert favorite!
I made this using a jar of cherry cobbler filling from cracker Barrel. It was absolutely delicious!
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?)
Adding the milk is stated in part 2. of the instructions 🙂
Love this recipe!!! Have made it several times & Always a crowd!!!
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!
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!
This looks amazing! I can not wait to try it! Question..What brand cherry pie filling do you suggest? and not that I want to change it!!! but have any of you tried this with other fruit fillings? I wonder if apple or peach may work?
Hi Lorrie! I like to use the Duncan Hines brand of fruit fillings! And yes, any fruit filling should work great with this recipe 🙂
Made this in my 12 inch cast iron skillet. I was in the mood FOR a black FOREST version so did a but of digging online and subbed 1/4 cup cocoa powder with the same amount of flour. Delicious and very showy! Wish I could post a picture!
That sounds amazing Stephanie! I need to try it that way asap 🙂 yum!
I don’t have a 2.5 quart pan, only a 3 quart. Will that work?
Yes that will work 🙂
Don’t have cake flour? For every 1 cup of cake flour use 1 cup AP flour, remove 2 T. of flour and add 2 T. cornstarch. Sift well
I made this exactly like the recipe called for and it turned out perfect. But I will cut the sugar back to 1/2 cup next time. Very good!