Cherry Cobbler Recipe

There’s something about the scent of bubbling cherries and golden, buttery biscuit topping that instantly transports me to summer evenings on my grandmother’s porch. This Cherry Cobbler is the perfect blend of sweet, tart, and comforting—each spoonful warm, jammy, and just the right amount of gooey.

I first fell in love with cherry cobbler after a spontaneous orchard trip yielded way more fresh cherries than we could eat. A quick search turned into this gem of a recipe that’s been tweaked, loved, and devoured ever since. It’s easy to make, budget-friendly, and perfect for both weeknight cravings and backyard gatherings.

The best part? You can make it with fresh, frozen, or even canned cherries, so it’s a year-round crowd-pleaser. Let’s dive into why you’re going to be hooked after just one bite.

Why You'll Love This Cherry Cobbler

If you've never made cobbler before, this is the one to start with. With its minimal ingredients and unfussy method, it’s practically foolproof—and totally addictive.

First, let’s talk about the simplicity. You only need about 15 minutes of hands-on time. The rest of the magic happens in the oven, where the cherries bubble into a rich syrup and the biscuit topping turns golden and crisp.

This recipe is also incredibly flexible. Whether you’re using up an abundance of summer cherries or grabbing a can from the pantry, the result is always impressive. You can even swap in other fruits if you feel like experimenting.

Budget-conscious? This dessert fits the bill. With pantry staples like flour, sugar, and butter, it’s easy to whip up without a special grocery run.

And did I mention how family-friendly it is? Kids love it, adults go back for seconds, and it’s easy to make a big batch if you’re feeding a crowd. It’s one of those desserts that disappears quickly—no leftovers guaranteed.

Once you’ve had this cherry cobbler warm from the oven with a scoop of vanilla ice cream, you’ll be hooked. Now, let’s take a closer look at the ingredients that make this cobbler so irresistible.

Ingredients Notes

The beauty of cherry cobbler lies in its simple ingredient list. Each component brings something essential to the table, creating that irresistible contrast of syrupy fruit and crisp, cakey topping.

Cherries are the heart and soul of this dessert. If they’re in season, fresh pitted cherries (sweet or tart) are fantastic. But don’t worry if fresh ones aren’t available—frozen cherries work beautifully, and canned cherries (in juice, not syrup) are a convenient year-round option. Tart cherries will give your cobbler more zing, while sweet cherries keep things mellow and rich.

For the sweetener, I use a mix of granulated sugar and brown sugar. The granulated sugar brings out the natural fruitiness of the cherries, while a bit of brown sugar in the biscuit topping adds depth and a subtle hint of molasses that pairs beautifully with the fruit.

The biscuit topping is made with a blend of all-purpose flour, baking powder, and a pinch of salt. These basic dry ingredients combine with cold unsalted butter, which is cut in to create that tender, crumbly topping. It puffs up and browns beautifully over the juicy cherries.

You’ll also need milk to bring the biscuit dough together—whole milk works best, but you can use 2% or even a dairy-free alternative like oat milk if needed. A splash of vanilla extract in the topping is optional, but it adds a cozy, dessert-like warmth that I love.

Special equipment isn’t required, but you’ll want a 2-quart baking dish or deep pie plate. A pastry cutter or two forks help with cutting in the butter, and a silicone spatula makes scooping the dough over the cherries super easy.

How To Make This Cherry Cobbler

Making cherry cobbler is almost as easy as eating it—and trust me, that’s saying something. Here’s how it all comes together.

Start by preheating your oven to 375°F. If you’re using fresh cherries, make sure they’re pitted and halved. For frozen cherries, let them thaw slightly and drain any excess liquid. Canned cherries should be drained as well. Toss your cherries with sugar and a bit of cornstarch to thicken the filling as it bakes, then pour them into your baking dish.

Next, make the biscuit topping. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut in your cold butter using a pastry cutter or two forks, working it in until the mixture resembles coarse crumbs. Stir in the milk and vanilla until just combined—don’t overmix, or your topping might come out tough.

Spoon the biscuit topping over the cherries by the heaping tablespoon, leaving a few gaps for the filling to bubble up. The topping will spread as it bakes, creating those classic cobbler crags and golden peaks.

Slide the dish into the oven and bake for 35–40 minutes, or until the topping is golden brown and the cherry filling is bubbling around the edges. If your topping is browning too fast, you can loosely tent the cobbler with foil in the last 10 minutes.

Let the cobbler cool for at least 10 minutes before serving. This rest time lets the filling thicken slightly, making it easier to scoop and enjoy.

From start to finish, you’re looking at just under an hour—and the reward is a cozy, sweet treat that smells like a bakery and tastes like home.

Storage Options

Leftover cherry cobbler stores surprisingly well—if you happen to have any!

You can keep it covered at room temperature for up to 2 days. Just make sure it's in an airtight container or well-wrapped to prevent the topping from drying out.

For longer storage, refrigerate the cobbler for up to 4-5 days. The biscuit topping may soften in the fridge, but the flavor remains delicious. A quick warm-up in the oven will help bring back some of the texture.

If you want to freeze your cobbler, it’s best to freeze it after baking. Let it cool completely, then wrap it tightly in foil and place it in a freezer-safe bag. It will keep for up to 3 months. Thaw overnight in the fridge, then warm in a 350°F oven until heated through.

To reheat individual servings, pop them in the microwave for 30–60 seconds, or warm a larger portion in the oven at 300°F for about 10–15 minutes.

Variations and Substitutions

One of my favorite things about this cherry cobbler recipe is how adaptable it is. You can tweak the filling, change the topping, or tailor it to fit your dietary needs.

If you love a mix of fruits, try adding sliced peaches or blueberries to the cherry filling. The combo of sweet and tart is phenomenal, and it’s a great way to use up whatever’s in season.

For a crunchy topping twist, sprinkle sliced almonds or coarse sugar over the biscuit dough before baking. It adds a nice texture and a little extra sparkle.

Need to make it dairy-free? Use a plant-based butter and non-dairy milk in the biscuit dough. You’ll still get a rich, golden topping without the dairy.

If you're avoiding gluten, you can substitute a 1:1 gluten-free baking mix for the flour. Just be sure your baking powder is gluten-free as well, and check that your canned cherries (if using) don’t contain any thickeners with gluten.

And of course, feel free to make this a crisp instead of a cobbler by using a crumble topping with oats, flour, butter, and sugar. It’s a different texture but just as delicious.

The bottom line? This cherry cobbler is endlessly customizable. Once you’ve mastered the basic version, don’t be afraid to experiment—you might just stumble onto your own signature dessert.

Print