You don’t need cake mix to make this Cherry Cobbler Recipe, just a bunch of fresh cherries and a handful of ingredients you already have. It’s one glorious cherry dessert you’ll probably make a dozen times before summer is over.
Summer wouldn’t be summer without easy fruit desserts eaten on front porches while watching the fireflies. Try Cherry Clafoutis, Peach Cobbler, Blueberry Cobbler, or a superb Blackberry Cobbler with your ripest summer berries.
No doughy, tough drop biscuit Bisquick cobbler here. Also known as Magic Crust Cobbler, this cherry cobbler recipe works its magic in a surprising way. A one-bowl batter that gets poured in the bottom of the pan, then luscious, sweet stone fruit is scattered every which way over the top.
While it bakes, the batter rises to the top, surrounding the cherries with a golden, crispy crumb topping that delights cake lovers and pie lovers alike. Works like a charm.
When was the last time you made a dessert that made absolutely everyone happy? Make this tonight, and you just might succeed.
Making a larger Cherry Cobbler, or a smaller Cherry Cobbler for two? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Cherry Cobbler ingredients:
It's so much easier than cake mix or Bisquick, plus it's made from scratch, by you. Seven ingredients, not including the ice cream.
What could be better than that?
- Baking powder.
- Whole milk.
- Unsalted butter. (If all you have is salted butter, just skip the salt in the recipe.)
The best cherries for Cherry cobbler:
From late May to August, cherry season is definitely something to celebrate. Therefore, any fresh cherry is a great cherry for cobbler.
Sour cherries, like Montmorency cherries, are some of the best to use, because they’re so bright and tart. Michigan is known for their sour cherry trees, especially up north near Traverse City.
Although darker sweet cherries, like Bing and Hudson, may be easier to find and make delicious cobbler, as well.
Lighter cherries, such as Rainier and yellow cherries, may not offer much color contrast to the cobbler, but will taste just as wonderful.
Can you use frozen cherries for Cherry Cobbler?
Yes, of course! In fact, it creates less work for you, because you don’t have to pit any cherries.
All you have to do is let the frozen cherries thaw and drain over a colander before adding them to the cobbler. Adding frozen berries to the batter will disrupt the temperature while baking and make the cobbler gummy and unevenly cooked.
What about cobbler with tart canned cherries?
Canned cherries make excellent cobblers, too-- they're always available and you don’t have to pit the cherries. For this recipe, you'll need about two 14-ounce cans of sour cherries.
If your heart is set on making cherry cobbler with canned tart cherries, you may want to drain the cherries before using in this recipe. Save the juice to pour onto the cobbler, over the ice cream, for extra tart cherry flavor!
By the way, if you've always made cobbler with canned cherry pie filling, chances are you are more familiar with the drop biscuit method of cobbler making. That's where spoonfuls of dough are placed on top of the fruit, then baked. Pie filling works for those recipes, but might not for the "magic crust" style cobblers because of their high proportion of liquid.
How to make Cherry Cobbler:
If you're a visual learner, these instructions tell you what's up--but for the actual recipe with specific amounts, look towards the bottom of the page!
- First, find a 9-inch round baking dish; butter it or spray the inside with non-stick cooking spray. A Dutch oven or cast iron pan works wonderfully for baking cobbler.
- Some of the sugar in this recipe needs to be set aside to be sprinkled on top of the cobbler before baking, so measure out what you need and set it aside. Use the majority of the sugar for the cobbler batter, below.
- In a medium bowl, stir together the sugar, flour, baking powder, and salt. Then pour in the milk and stir until smooth.
- Next, add the melted butter and stir until there are no lumps. That's it. Really!
- Pour the batter into the prepared baking dish, then scatter the top with cherries.
- Finally, sprinkle the top of the cobbler with the remaining sugar and bake for 50-60 minutes at 350 degrees, until the edges are golden and crispy.
- How you serve it is completely up to you, and whether you fall into the ice cream or whipped cream camp. Or, better yet, do both!
How to pit cherries (with and without a cherry pitter):
OXO Good Grips makes a wonderful, easy-to-use cherry pitter, but you don’t need absolutely need one.
Instead, you can pit cherries with an empty wine bottle and a wooden chopstick. Here’s how:
- Position the cherry on the mouth of the bottle.
- Hold the cherry carefully, then poke the chopstick through the cherry where the stem would be.
- The pit should pop right out of the fruit and (hopefully) into the bottle, and you’re left holding a pitted cherry.
Gluten-free Cherry Cobbler:
If you already have your favorite GF baking mix, go ahead and use it in this recipe--but leave a comment describing how it went! Gluten free flour, almond flour, or coconut flour are all good flour substitutes, but you may need to experiment a bit to get it just right for your family. Making more than one gluten-free cobbler isn't a bad thing, whatsoever!
Cherry Cobbler Recipe
- 1 1/4 cup granulated sugar divided
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Salt
- 1 cup whole milk
- 1/2 cup unsalted butter melted
- 3 cups fresh cherries pitted
- Adjust oven rack to middle position and preheat oven to 350 degrees. Grease a 9-inch round baking dish with nonstick spray.
- In a medium bowl, stir together 1 cup of the sugar, flour, baking powder, and salt. Add the milk and stir until smooth.
- Add the melted butter and stir until smooth.
- Pour the batter into the greased baking dish. Scatter the top with the cherries. Sprinkle 1/4 cup of sugar evenly over the top.
- Bake until edges are golden and crispy, 50-60 minutes.
- Serve warm topped with whipped cream or ice cream, if desired.