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This delicious Cherry Cobbler is ready for the oven with just 10 minutes of prep. You’ll love the from-scratch buttery topping baked until golden brown and the piping hot, bubbling cherries beneath.

Two plates of blueberry cobbler with ice cream.

I approach the recipes on Culinary Hill with an “editor’s eye.” The recipes on the site are all related and are constantly considered within the context of each other. For example, If we have the most amazing mashed potatoes, they better be the same mashed potatoes that show up on our Shepherd’s Pie (and they are).

In the case of cobblers, I was looking for “one cobbler recipe to rule them all.” We used to have several different versions of cobblers depending on which fruit it was, but they were all completely different. How can I say each one is “the best” when there can only be one “best”?

The way I see it is, we need to spend the time figuring out the ideal cobbler recipe and work to make sure it’s interchangeable with most fruits. They still need to be tested individually, of course, so we can account for variations (like strawberries have more water than other fruits, so there is no orange juice in that recipe).

But overall, I want all cobblers to be made the same way, the best way we possibly can. So here we are, my favorite cobbler recipe Cherry Edition, and I hope you love it as much as I do.

(Looking for the “original” Cherry Cobbler recipe? Download the PDF here.)

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Cherry Cobbler Recipe

Recipe ingredients

Ingredients labeled for cherry cobbler.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Cherries: Aim for 1 ¼ pounds (4 cups) of cherries before pitting. You’ll have about 1 pound (3 ½ cups) cherries after pitting. Choose any variety: Sour Montmorency cherries are on the tart side, while Bing and Hudson cherries are sweeter. Rainier and yellow cherries are lighter in color but full of flavor. They all taste great in this cobbler.
  • Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
  • Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be dreamy.

Step-by-step instructions

  1. Preheat oven to 375 degrees. In a medium bowl, add cherries, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
Cherries and orange juice in a baking dish for cobbler.
  1. In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
Cobbler topping in a bowl.
  1. Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition. Drop rounded tablespoons of batter over the cherry mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
An unbaked cherry cobbler.
  1. Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.
A baking dish with cherry cobbler.

Recipe tips and variations

  • Yield: This recipe makes about 6 cups of Cherry Cobbler, enough for 6 (1-cup) servings.
  • Storage: Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
  • Freezer: Bake the cobbler according to the recipe, then cool completely, wrap in freeze-safe plastic wrap or foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
  • Original Cherry Cobbler recipe: Do you prefer the old version I used to have on the site? I hear you! You can download a PDF of the original Cherry Cobbler Recipe here).
Two plates of blueberry cobbler with ice cream.

Recipe FAQs

What is a cobbler?

A cobbler is a fruit dessert where biscuit-like dough dropped by the spoonful onto fresh fruit and baked. After it’s baked, the golden brown top resembles a bumpy cobblestone road, thus the name “cobbler.”

How do you pit cherries without a cherry pitter?

To pit cherries with an empty wine bottle and a wooden chopstick, 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 are left holding a pitted cherry.

Can I substitute frozen cherries in this cherry cobbler recipe?

Yes! Just thaw frozen cherries overnight in the refrigerator and proceed as directed.

Do I need a scoop to add the cobbler topping?

I love the easy-release and portion size simplicity (and you can find them on Amazon for about $16), but if you don’t already have one, you don’t need to buy one just for this. Just substitute a regular tablespoon (or any spoon you want, really).

Where’s the other Cherry Cobbler recipe you used to have on your site?

You can download the original Cherry Cobbler recipe in PDF format right here. I changed the recipe in May 2022 because I wanted something easier and more streamlined. But, I know many of you miss the old one!

Cherry Crisp

This recipe for Cherry Crisp is easy—no, easier— than pie! If you’ve been making cherry crisp with cake mix, this recipe is just as simple and far better. All you need is butter, flour, rolled…

45 minutes
View Recipe

More cobblers to try

Two plates of cherry cobbler with ice cream.

Cherry Cobbler

This delicious Cherry Cobbler is ready for the oven with just 10 minutes of prep. You'll love the from-scratch buttery topping baked until golden brown and the piping hot, bubbling cherries beneath.
5 from 52 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 6 servings (1 cup each)
Course Dessert
Cuisine American
Calories 291

Ingredients 

For the filling:

  • 1 pound fresh cherries pitted (1 ¼ pounds with pits, see note 1)
  • 1/3 cup orange juice
  • 3 tablespoons granulated sugar

For the topping:

Instructions 

  • Preheat oven to 375 degrees. In a medium bowl, add cherries, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
  • In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
  • Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition.
  • Drop rounded tablespoons of batter over the cherry mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
  • Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.

Recipe Video

Notes

  1. Cherries: Aim for 1 ¼ pounds (4 cups) of cherries before pitting. You’ll have about 1 pound (3 ½ cups) cherries after pitting. Choose any variety: Sour Montmorency cherries are on the tart side, while Bing and Hudson cherries are sweeter. Rainier and yellow cherries are lighter in color but full of flavor. They all taste great in this cobbler.
  2. Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
  3. Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be dreamy.
  4. Yield: This recipe makes about 6 cups of Cherry Cobbler, enough for 6 (1-cup) servings.
  5. Storage: Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
  6. Freezer: Bake the cobbler according to the recipe, then cool completely, wrap in freeze-safe plastic wrap or foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Nutrition

Serving: 1cupCalories: 291kcalCarbohydrates: 35gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 157mgPotassium: 58mgFiber: 1gSugar: 24gVitamin A: 540IUVitamin C: 7mgCalcium: 22mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. I’m curious to see what the differences are between the original and updated recipes. Could you please email me a copy of the original? Thanks so much! I have a ton of peaches and cherries I plan to use in a mixed cobbler =)

    1. Hi Lisa, I’ll be updating the recipe to include a link to the old one. Hope you enjoy! – Meggan

  2. Could you send me the original recipe email would be great can not wait to make it thank you in advance

    1. Hi Pat! Thank you for the comment, I’m glad it was a hit with your family! Our Food Editor will be emailing a copy of the original recipe to you. Thank you and take care! – Meggan

  3. Hello! I saw that you offered to email another commenter the original recipe—if possible, I would also love to have the original recipe! It’s my fave cobbler recipe and I too came back here because I wanted to bake a cobbler this evening and was surprised to see that it’s changed.

  4. I made this Cherry Cobbler in April for my son’s birthday and it was a huge hit! I decided to make it today but the recipe is different. The whole thing is so different than what it says in the description above the recipe. Orange juice is listed as an ingredient and the directions talk about a blueberry mixture. Any help would be much appreciated!5 stars

    1. Hi Melissa, I’m SO SORRY for this super confusing situation. I’m in the middle of revising all the cobblers so they are the same across the board (we have like 5 kinds on the site and every recipe is totally different and that makes me crazy). I truly believe the new way is better, but I’m happy to send you the old recipe since you like that. So basically the recipe card is different but the post up above hasn’t been fixed yet. Google told me no one ever makes this cherry cobbler so I thought it was safe to play around with it. I’m REALLY sorry. I’m going to email you the original recipe so you can make it. I’m sorry again. -Meggan

  5. I followed this recipe exactly, and used canned cherry pie filling. I took out as much of the filling liquid/jelly as I could. It came out looking beautiful; however it’s too soft for my tastes. I’m probably looking for a cherry crisp recipe instead.

  6. This recipe was delicious. I added 1/2 tsp of almond extract, which I think goes well with cherries. The sugar sprinkled on top crisped up beautifully!5 stars

  7. Yum! So easy and requires ingredients I have on hand. I used frozen cherries (picked last season from the backyard), but forgot to drain the extra juice so I had to bake it longer. Turned out well- it disappeared by the end of the day. Fast forward a couple months and I’m experimenting with different fruits (blueberry-raspberry, raspberry-rhubarb) and have found it turns out great as long as I keep the fruit volume the same (I’ve only used frozen fruit so far). Yummy! Thanks for this easy, delicious recipe!5 stars

  8. I never comment on old recipe posts when I use them, but for this one I just had to! This is THE perfect cobbler recipe, and just exactly what I was looking for. I used a can of peaches (drained) and a can of cherry pie filling. It was a tad sweet, so next time I will stick with fresh fruit OR omit some of the sugar in the pastry batter. Overall, this is such a perfect, simple cobbler recipe that will be my new go-to.5 stars

  9. I followed recipe exactly, and half the batter overflowed out of the 9inch baking dish. What a waste! Hope the remainder tastes good!

    1. Hi Jeff, I’m so sorry this happened to you! Did you use fresh or drained canned cherries? I’m so sorry again! – Meggan