Easy Cherry Cobbler
Easy Cherry Cobbler has a cherry pie filling and a golden cake-like crust. Add a dollop of whipped cream for 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
- 1 can (21 ounces) 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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Love this recipe! Have made it several times and always a success!
I loved the ease of this recipe and it looks impressive! 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 bit 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. I will cut the sugar back to 1/2 cup next time. Very good!
Delicious! but my crust came out bread-like…did I do something wrong? I just was expecting crisper I guess but delicious anyway!!
It was delicious. I made it. It was simple, easy and delicious. So good. I don’t even wanna share it.