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Easy Cherry Cobbler is fruity and delicious. Made with canned cherry pie filling (or fresh cherries) and baked with a quick homemade cake batter. Enjoy it warm with a scoop of ice cream for a delicious summer dessert.

Two bowls of easy cherry cobbler with two spoons on the side. One serving of cobbler has ice cream on top, and is sitting next to the pan it was baked in.

CHERRY COBBLER

Cherry Cobbler is one of those desserts that’s so easy to throw together. Especially if you use canned pie filling.

Warm fruit with sweet cake on top — what more can you want?! The best part is that it doesn’t have to look pretty. Spoon it into a bowl and serve it warm with a scoop of ice cream or dollop of whipped cream. Delicious!

Cherry Cobbler in a bowl made from cherry pie filling and homemade cake batter.

WHY ARE THERE SO MANY DIFFERENT COBBLERS?

Depending on where you’re from, or that family recipe handed down from grandma, you might be thinking, this is easy cherry cobbler is more like a dump cake than a cobbler.

Well, the thing about cobblers is that they are super versatile and mean different things to different people.

A cobbler is typically made with a fruit filling and can be topped with cake batter, biscuits, OR dumplings. Not to be confused with a crisp or crumble that’s made with a streusel-like topping.

Cherry Cobbler in a square baking pan with a spoon revealing cherry pie filling underneath the cake.

CANNED OR FRESH CHERRIES

For this recipe you can use canned cherry pie filling, fresh cherries, or even frozen cherries. It all depends on your preference or access to fresh fruit.

Options for cherries:

  1. Use one (21oz) can of cherry pie filling — the easiest and sauciest option.
  2. Make your own cherry pie filling with frozen cherries — also great for a saucy fruit cobbler.
  3. Use 2 1/2 cups of fresh cherries, pitted and plain — for a fruit filled cake.
  4. Or use 2 1/2 cups of pitted cherries tossed with 1/3 cup of sugar and 1 Tbsp of cornstarch. For a slightly sweeter option than plain fruit that will create a slight sauce as it bakes.

If using fresh cherries, be sure to pick a sweeter variety which is typically darker in color. Sour cherries will need more sugar, and should be cooked beforehand because of this.

Note: The fresh fruit options will have more of a bite to the fruit than if cooked into a pie filling beforehand.

Cherry Cobbler in a bowl topped with vanilla ice cream and a spoon on the side.

EASY CHERRY COBBLER INGREDIENTS

To make this easy cherry cobbler you will need a few simple ingredients:

Ingredients for easy cherry cobbler: Butter, flour, sugar, baking powder, salt, cinnamon, milk, almond or vanilla extract, and cherry pie filling.
  • Unsalted Butter
  • All-Purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Salt – omit if using salted butter
  • Ground Cinnamon
  • Milk
  • Almond or Vanilla Extract
  • Cherry Pie Filling

FOR THE CAKE BATTER

  • Preheat the oven to 350 degrees Fahrenheit.
  • Put the butter in an 8×8-inch square baking dish and place it in the oven for 3-5 minutes or until the butter is melted. Remove pan from oven and set aside.
Melted butter in a square baking dish.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the milk and almond or vanilla extract. Whisk until combined. (It’s ok to have a few lumps.)
  • Pour batter over the butter. Do NOT mix.
Collage image for making the cake for cobbler. Top image: Dry ingredients whisked together in a bowl with milk and extract on top. Bottom image: Cake batter being poured into a square pan with melted butter.

TO ASSEMBLE AND BAKE

  • Pour or dollop the cherry pie filling over the cake batter. Do NOT mix.
  • Place cherry cobbler in oven and bake at 350˚F for 45 to 50 minutes, or until cake is golden brown. Let rest for 5 minutes before serving.
Cake batter and cherry pie filling on top of melted butter before baking.
Top view of cherry cobbler in a square baking dish with a serving spoon.

WHY ARE THE CHERRIES ADDED LAST?

You might be wondering why the cherry pie filling is added last when it’s supposed to be on the bottom?

Don’t you fret! The cherries are heavier than the cake batter and will settle at the bottom as the cake rises to the top. It’s kind of magical like that.

Close up of cherry cobbler in a small bowl.

HOW TO SERVE AND STORE CHERRY COBBLER

Cherry cobbler is best served warm with a scoop of ice cream or sweetened whipped cream on top.

Cover the pan with plastic wrap or foil and store any leftovers in the refrigerator up to 5 days.

For best tasting leftovers, reheat the cherry cobbler by scooping some into a microwave safe dish and nuking it for 30-60 seconds. Don’t forget the ice cream or whipped cream on top!

Cherry Cobbler in some bowls and the baking pan.

MORE CHERRY DESSERTS

Cherry Cobbler in a bowl made from cherry pie filling and homemade cake batter.

Easy Cherry Cobbler

Yield: 9 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Easy Cherry Cobbler is fruity and delicious. Made with canned cherry pie filling (or fresh cherries) and baked with a quick homemade cake batter. Enjoy it warm with a scoop of ice cream for a delicious summer dessert.

Ingredients

  • 4 Tbsp unsalted butter
  • 1 cup all-purpose flour (stir, spoon & level)
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 1 cup milk
  • 1/4 tsp almond or vanilla extract
  • 1 (21oz) can cherry pie filling

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Put the butter in an 8×8-inch square baking dish and place it in the oven for 3-5 minutes or until the butter is melted. Remove pan from oven and set aside.
  3. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the milk and almond or vanilla extract. Whisk until combined. (It’s ok to have a few lumps.)
  4. Pour batter over melted butter. Do NOT mix.
  5. Pour or dollop the cherry pie filling over the cake batter. Do NOT mix.
  6. Place cherry cobbler in oven and bake at 350˚F for 45 to 50 minutes, or until cake is golden brown. Let rest for 5 minutes before serving.

Notes

  • Cover and store leftovers in the refrigerator up to 5 days.
  • Scoop leftovers in a bowl and nuke for 30-60 seconds in the microwave to reheat.

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Nutrition Information:
Yield: 9 Serving Size: 1/9
Amount Per Serving: Calories: 186Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 142mgCarbohydrates: 31gFiber: 0gSugar: 17gProtein: 2g

This data was provided and calculated by Nutritionix, and is an estimation only.