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Cherry cobbler makes a simple, yet delicious dessert. Made of fresh cherries, this easy cobbler recipe is sure to become a favorite.
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?
Here’s my Cherry Cobbler Recipe. I think you’ll love it!
Cherry Cobbler Recipe
- 1/2 cup butter 1 stick
- 4 cups cherries pitted
- 1/2 cup sugar
Cherry Cobbler Batter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- 1 teaspoon almond extract
- Prep. Preheat the oven to 350º F. Add sliced butter to the baking dish and place in the oven while it preheats to allow the butter to melt. Remove the baking dish once the butter has melted.
- Prep the cherries. Add cherries and ½ cup sugar to a bowl and toss to combine.
- Make the cobbler batter. Whisk together the flour, sugar, baking powder, and salt. Pour in the milk and whisk until smooth and well combined.
- Add cherries. Pour the sugared cherries over the melted butter, evenly distributing over the melted butter. Do not stir.
- Add the cobbler batter. Pour the cobbler batter evenly over the cherries, do not stir.
- Bake. Bake until lightly golden brown on top, about 35 to 40 minutes. Remove from the oven and allow to rest about 3 minutes.
- Serve. Serve warm.
Make-Ahead and Freezer InstructionsTo make ahead. Bake and store covered in the refrigerator. Reheat and serve. To freeze. Bake in a freezer-safe baking dish and cool completely. Wrap tightly with freezer-safe wrap topped with foil. Freeze for up to 3 months. To serve, allow to thaw in the refrigerator overnight. Reheat and serve. To reheat. To reheat in the oven, cover with foil and reheat until heated throughout, about 20 minutes. To reheat in the microwave, reheat in 30-second intervals until warm in a microwave-safe container.
VariationsGluten-Free Cherry Cobbler. Use your favorite gluten-free flour for baking substitute. Dairy-Free Cherry Cobbler. Use your favorite dairy-free milk (such as oat milk) and dairy-free butter substitutes. Lower Sugar Cherry Cobbler. Replace the sugar in the recipe with your favorite sugar-free sugar substitute for baking.
SubstitutionsSelf-rising flour – use 1 cup self-rising flour and omit the baking powder and salt called for in the recipe ingredients.
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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. 🙂
Oooh, I love cherry cobbler! So simple and perfect with a scoop of ice cream or whipped cream. I hope you guys had a great trip!
There’s just something comforting and wonderful about a homemade cobbler. You’ve got me craving sweets right now, darn you 🙂
Can us use canned cherries (pie filling) or does it need to be fresh or frozen cherries?
I love cobbler…this looks awesome! What a delicious dessert and with cherries…oh, yes, please…thanks for sharing!
Would this work with canned cherry pie filling? Maybe cut out the sugar?
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!
When does the almond extract get put in?
You’ll add the almond extract in at the time you add the milk. I hope you enjoy it! xo
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.
I’m so glad you enjoyed it. Oh and that scoop of ice cream just finished it off!
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!
I’m so happy you enjoyed it, Chris!
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.
Thanks, Aria. Hope your family loves this cobbler, too.
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?
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.