Cherry cobbler makes a simple, yet delicious dessert. Made of fresh cherries, this easy cobbler recipe is sure to become a favorite.

Cherry Cobbler | Add a Pinch

Since we toured around Williamsburg, VA and Washington, D.C. over the last few days, I’ve had an insatiable affinity for apple pie and cherry cobbler.

I know, I know, so cliche, right? Well, I can’t help myself!

The apple pie served at Shield’s Tavern in Williamsburg is enough to make anyone fall in love with apple pie, even if they never thought they liked apples! But, I decided that I liked my own cherry cobbler more than the I ordered during this trip. Nothing against the restaurant that I ordered the cherry cobbler, it’s just  I prefer my own cobbler.


Since we walked a bajillion miles a day seeing all of the sites we can pack into the day, I decided we absolutely deserved this delicious cherry cobbler for dessert with our supper. My husband and father-in-law helped me with pitting the cherries. Since the cherry pitter in our motorhome was no where to be found, they got creative in pitting the cherries by hand with straws. That tells you just how much they both were looking forward to this cherry cobbler, doesn’t it?

 

Cherry Cobbler 2 | Add a Pinch

Here’s my Cherry Cobbler Recipe. I think you’ll love it!

Cherry Cobbler Recipe

Cherry cobbler makes a simple, yet delicious dessert. Made of fresh cherries, this easy cobbler recipe is sure to become a favorite.
5 from 3 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 6 -8
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1/2 cup butter 1 stick
  • 1 cup self-rising flour
  • 1/2 cup sugar
  • 2/3 cup milk
  • 2 cups cherries pitted
  • 1 teaspoon almond flavoring

Instructions

  • Preheat oven to 350º F. Melt butter in a baking dish.
  • Mix together flour, sugar, milk, and almond flavoring and pour over melted butter. Do not stir. Pour cherries over other ingredients. Do not stir as batter will bubble up through fruit to create a cobbler crust.
  • Place in oven and bake for 45 minutes.
  • Remove from oven and serve warm.
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Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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33 Comments Leave a comment or review

  1. Your cherry cobbler looks amazing. No wonder you prefer your own over the restaurant’s. I’ve never tried the nextresse sweetener before. Thanks for the link, I just signed up to get a free sample. 🙂 I hope it doesn’t have a strong after taste like other sweeteners. Can’t wait to try. I’ve been wanting to switch from using a sweetener over regular sugar.

  2. Williamsburg is one of the places I’ve always wanted to visit but just, for some reason, never have. I’m most definitely putting it on my list for next summer! Also on my list is your delicious cherry cobbler. Cobblers are one of my favorite desserts – so much easier than pies for me since there’s usually no rolling out of a crust. I enjoy mine with a tiny drizzle of cream or a little scoop of vanilla ice cream.

    1. Hey Terri,
      Thanks so much! You bake for 45 minutes, or until cooked throughout, depending on your oven. I hope you enjoy it!

      1. Yum! They’ll love it! Of course, you could always make it ahead of time just for testing purposes. {wink, wink}

      2. Robyn
        I love it and it’s so good yummy. It’s easy simple and quickly made for dessert foods. Thank you for recipe for yummy.

  3. Oh this looks so yummy. I will try it but I am a rule (in this case, recipe) follower and I need to know what size pan you use. I’m assuming it’s 8 x 8″.

  4. That is one fabulous-looking cobbler! I always think of summer as cobbler season, with all the amazing fresh fruit all around…I’d been flirting with peach and blueberry, but your cherry version is tempting! Thanks for the recipe. 🙂

    1. Hi Patricia,
      I’ve not made this recipe with canned cherry pie filling, but this is what I *think* would work. I would change the recipe to just use the butter, self-rising flour, canned cherry pie filling and maybe, just maybe leave in the almond flavoring. Let me know how it turns out!

  5. made this for dessert tonight. I had the fresh cherries so I looked and found your idea. It was good and simple and perfect with a scoop of vanilla ice crea. Thanks.

  6. I made this last night – loved by everyone. I used Oregon canned cherries packed in water, and drain for 30 minutes. So easy. I’m having sangria later and will try replacing the cherries with the leftover sangria fruit (minus orange rind) . Sangria Cobbler!

  7. i know this was uploaded a hot minute ago but i still wanted to say great recipe and thanks! i used my leftover cherries that were starting to get a lil cranky and threw in an underripe peach to bring up the sour a bit and it was wonderful! doubled the recipe bc my parents and lil bro are ravenous beasts.

  8. I tried this cobbler tonight. Although it tastes delicious, my cherries were not juicy at all. I used Rainier cherries. Could that be the reason?

    1. I haven’t used Rainier cherries in this cobbler, Marjorie, so I’m not sure why your cherries were not juicy. I have not had that problem with this cobbler. Sorry I can’t help.

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