Best Homemade Cherry Cobbler Recipe

There’s something magical about the smell of cherry cobbler baking in the oven—it takes me back to summers at my grandma’s house. She’d pull a bubbling, golden cobbler from the oven just as we finished dinner, and we’d all gather around, eager to snag a warm slice with a scoop of vanilla ice cream. This easy recipe has become my way of bringing those memories to life.

Why We All Love This Cherry Cobbler Recipe

The buttery, melt-in-your-mouth base: Let’s talk about that golden crust—oh my goodness, it’s heavenly. The batter starts with melted butter right in the baking dish, which creates this rich, buttery foundation as it bakes. As the batter rises, it absorbs the butter, creating crispy edges and a tender, cake-like middle.

The sweet-tart cherry filling: The filling is where the fruit truly shines. Fresh dark cherries are naturally sweet, but if you’re using sour cherries or a mix of both, that little extra sugar creates a lush, jammy texture as it cooks down in the oven. What I love most is the hint of almond extract—it’s subtle but pairs so beautifully with the cherries, adding that extra depth of flavor.

Versatile, crowd-pleasing toppings: Whether you choose a scoop of creamy vanilla ice cream or a dollop of whipped cream frosting, it’s the perfect complement to the warm, gooey cobbler. I sometimes sprinkle coarse sugar on top before baking for a little sparkle and crunch—it’s a tiny touch that makes a big difference. And if you’re feeling adventurous, try it with chocolate ice cream for a decadent twist!

5 Simple Steps To Make Cherry Cobbler

Ingredients

Here’s the breakdown of the ingredients:

• Cherries: Fresh, dark, sweet cherries are my go-to for their natural sweetness and juiciness, but frozen works in a pinch.
• Butter: Real butter gives the cobbler a rich, melt-in-your-mouth flavor. Plus, it melts right in the dish, saving you an extra step.
• Flour: All-purpose flour is the base for our batter, but if you’re a fan of self-rising flour, feel free to swap it in—just skip the baking powder and salt.
• Sugar: A simple cup of granulated sugar balances the tartness of the cherries without overpowering their natural flavor.
• Baking powder: This little powerhouse makes the batter rise beautifully, creating that fluffy, cake-like crust we all adore. 
• Salt: Just a pinch of salt enhances every other flavor in the cobbler. 
• Milk: Whole milk is my favorite here because it gives the batter the richest, creamiest texture. However, reduced-fat or non-dairy milk works, too; just avoid nonfat milk, as it can leave the batter too thin.
• Vanilla extract: A splash of vanilla adds warmth and depth to the batter, making it even more comforting and indulgent.
• Almond extract: It adds a subtle, nutty hint that’s absolutely divine. If you don’t have it, a teaspoon of lemon zest brings a bright, citrusy twist instead.

Instructions

Step 1

Preheat your oven to 350°F or 177°C. I like to place the butter directly in my baking dish—a deep 9-inch pie pan, a square dish, or even a cast iron skillet works beautifully. 

Pop it in the preheated oven while it preheats. This melts the butter and preps the dish at the same time—talk about multitasking!

Step 2

In a large mixing bowl, whisk together 1 cup of all-purpose flour, ¾ cup of sugar, 1 teaspoon of baking powder, and a pinch of salt. 

Next, pour in 1 cup of whole milk, 1 teaspoon of vanilla extract, and ¼ teaspoon of almond extract. 

Whisk it all together until smooth. The batter will look a bit thinner than pancake batter—that’s exactly how it should be!

Step 3

By now, your butter should be melted and the dish hot. Carefully take it out of the oven and spread the cherries evenly over the melted butter. Fresh, juicy cherries work best here, but frozen are a lifesaver when cherries are out of season. 

Once the cherries are in place, pour the batter evenly over them. Don’t stir! Trust me, the magic happens as it bakes. If you’re feeling fancy, sprinkle a little coarse sugar on top for a sparkly, crunchy finish.

Step 4

Bake your cobbler for 55–60 minutes. You’ll know it’s done when the top is golden brown, and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). 

If you notice the top browning too quickly, loosely cover it with aluminum foil about halfway through baking. I usually check on mine around the 30-minute mark—my oven likes to surprise me sometimes!

Step 5

Once baked, let the cobbler cool on a wire rack for about 5 minutes. This is the hardest part for me because the smell is so tempting! 

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. I love how the cold ice cream melts into the warm cobbler—it’s pure comfort in a bowl.

Cover any leftovers tightly and store them in the refrigerator for up to 5 days. Honestly, it tastes best the first couple of days, but I wouldn’t say no to a reheated slice on day four.

If you’re a cherry person, check out my cherry pie and cherry almond buckle recipe!

Some Baking Tips

Cherries Or Not Cherries?

Choosing the right cherries can make or break this cobbler. I love using fresh, dark, sweet cherries when they’re in season—they’re juicy, flavorful, and bake up beautifully. 

Rainier cherries add a lovely golden hue if you want something different, and a mix of the two is divine. If you only have frozen cherries, don’t fret! Use them straight from the freezer; no thawing is necessary. Just add 5–10 minutes to the bake time to ensure they’re fully cooked and set.

Not a fan of cherries? No problem! This recipe works wonderfully with berries like blueberries, boysenberries, or even a mix of both. 

If you’re using tart berries like marionberries, increase the sugar to 1 cup to balance the flavor. You can also experiment with sliced peaches, apricots, or plums—basically, any fruit you love that bakes well will do the trick.

Tips For Pitting Cherries

A cherry pitter is my secret weapon—it gets the job done quickly, and I pit straight into a tall container to catch the splatters. 

No pitter? Don’t sweat! A sturdy skewer or chopstick works just as well. Push the tip through the cherry where the stem is, and the pit pops right out. Just be careful where you aim—cherry juice has a way of finding your favorite shirt!

For a fun hack, try using a round piping tip. Hold the cherry over a bowl and press the pointed end of the tip through the stem end of the cherry.

It works like a charm and doubles as a conversation starter in the kitchen. I’ve used all these methods, and while they’re all effective, the pitter is my go-to when I’m in a hurry or tackling a big batch.

FAQs

Can I Make It Ahead Of Time?

Yes, you can prepare the cherries in advance—pit and halve them (or use frozen cherries) and store them until you’re ready to bake. However, the batter should be mixed and baked fresh. The baking powder activates immediately when wet ingredients are added. Also, the butter can solidify if the cobbler is assembled and refrigerated before baking. 

Can I Use Sour Cherries?

Absolutely! Sour cherries are a delicious option for this cobbler. To balance their tartness, just increase the sugar in the batter. A mix of sweet and sour cherries works its magic, too.

—

I can’t wait to see how your cherry cobbler turns out!