Cherry Cobbler Recipe
Cherry Cobbler is a classic baked dessert made with cherries and a simple batter that sets as it bakes. The fruit softens and releases its juices, forming a jammy layer beneath a lightly crisp topping. Cobbler is known for its rustic method, where the batter and fruit are layered without mixing. This version is straightforward to make and uses basic baking ingredients. It is best served warm, plain or with ice cream or whipped cream.
Everything About Cherry Cobbler Recipe
Cobbler is a traditional American fruit dessert that developed in early home cooking as a simple alternative to pies.
I have made many fruit-based desserts over the years, and cobblers are one of the simplest and most reliable ones. They rely on correct layering and baking rather than elaborate techniques. I use the same approach when making Peach Cobbler as well.
This Cherry Cobbler is made in a single baking dish with no complicated steps. Butter is melted directly in the baking pan, the batter is poured over it, and the cherries with sugar are added on top without mixing.
As it bakes, the batter rises and sets into a soft, pudding-like base with a lightly crisp top. The cherries soften and release their juices, creating a jammy layer underneath.
Table of Contents
I have used sweet cherries here. Tart or sour cherries will make the cobbler tangy unless you increase the sugar significantly.
Whole wheat flour gives a mild, nutty flavor and works well in this Cherry Cobbler recipe. All-purpose flour can also be used without changing the method.
The batter consistency is important and should be medium flowing, similar to pancake batter. Small lumps are fine in the batter.
The layers are not stirred or leveled at any stage, which is essential for the cobbler to bake correctly.
This recipe can also be adapted easily to a vegan version. The final result is a comforting baked dessert with soft fruit, a tender crumb, and light crispness on top.
If you enjoy fruit-based desserts, you may also like:
How to Make Cherry Cobbler
Before you begin assembling the cobbler, prepare the cherries and keep them ready. This helps the layering process move quickly once the batter is mixed.
Make sure the cherries are pitted and lightly sweetened so they release their juices evenly while baking.
Prep Cherries
1. Rinse 300 grams cherries well and pat them dry. Pit the cherries using a cherry pitter and then halve them or quarter them if larger in size.
You will need about 2 cups of pitted cherries.
If you do not have a cherry pitter, slice the cherries with a knife and remove the stones manually.
2. Transfer the cherries to a mixing bowl. Add ¼ to ½ cup sugar, depending on how sweet the cherries are. I used ¼ cup sugar.
3. Mix the sugar with the cherries and set aside.
Melt Butter
4. Add 50 grams butter to a baking dish. Place the dish in the oven and heat at 190°C (375°F) just until the butter melts.
Note that the oven is not preheated.
5. Let the butter melt completely. Do not let it brown. Remove the pan using oven mittens and keep aside.
Tip: You can also melt the butter in a small pan on the stovetop. Measure out 7 tablespoons of melted butter before using it.
Make Batter
6. Preheat the oven to 190°C (375°F) for 15 minutes.
In a mixing bowl, add 1 cup whole wheat flour (100 grams), 2 teaspoons baking powder (preferably aluminium-free), and 1 pinch salt. Mix briefly.
Note on baking powder: This recipe uses 2 teaspoons baking powder when made with whole wheat flour, as it is heavier and needs a bit more lift. If using all-purpose flour, reduce the baking powder to 1½ teaspoons for best texture and flavor.
7. Add ½ cup sugar.
8. Next add 1 teaspoon vanilla extract, and 1 cup milk, adding slightly more or less as needed to get a medium-flowing batter.
Tip: When using all-purpose flour, start with ¾ cup milk and add a little more only if needed to get a medium-flowing batter.
9. Mix lightly to form an even batter. The consistency should be medium-flowing, similar to pancake batter. Small lumps are perfectly fine.
Assemble & Make Cherry Cobbler
10. Pour the batter slowly and evenly over the melted butter in the baking dish.
11. Do not stir, shake, or tilt the pan.
12. Spoon the cherries along with their juices evenly over the batter. Add the sugar as well, including any juices released as it begins to dissolve.
13. Do not mix or level the fruit layer.
14. Place the dish in the preheated oven and bake at 190°C (375°F) until the top is set and golden and the fruit juices are bubbling around the edges.
The cobbler usually takes about 35 to 45 minutes to bake at 190°C (375°F). In my oven, it took 45 minutes for the Cherry Cobbler to bake fully.
The edges turn lightly crisp and golden while the center stays soft and pudding-like. Baking time can vary depending on the oven, the size of the baking dish, and how juicy the cherries are.
The baking time may seem a bit longer, but this is normal for a Cherry Cobbler made with melted butter and fresh cherries.
As the cherries bake, they release moisture, and the batter needs time to set properly, especially when using whole wheat flour.
15. Remove from the oven and let the Cherry Cobbler rest for 10 to 15 minutes before serving. It will set further as it cools slightly.
Serving Suggestions
Cherry Cobbler is best served warm, straight from the oven or slightly cooled.
You can serve it plain, or pair it with a scoop of Ice Cream, a spoon of whipped cream, or topped with Custard Sauce. Warm cobbler paired with a cold topping creates a nice contrast.
For a lighter option, serve it with plain cream, pouring cream, or even a spoon of Greek yogurt if you prefer less sweetness.
Storage Suggestions
Let the Cherry Cobbler cool completely before storing.
Cover the baking dish or transfer leftovers to an airtight container. It keeps well in the refrigerator for 2 to 3 days.
Reheat individual portions in a microwave for a few seconds or warm the cobbler in an oven at low temperature until heated through.
Freezing is not recommended, as the batter becomes dense and the fruit releases excess moisture after thawing.
Dassana’s Recipe Tips
- Layering: Do not mix or disturb the layers at any stage. The batter must stay separate so it can rise properly while baking.
- Batter consistency: The batter should be medium flowing, similar to pancake batter. If it is too thick, it will not spread well and become dense. If too thin, the base can become soggy and lack structure.
- Cherries: Use sweet cherries only. Tart or sour cherries need extra sugar and will change the flavor balance of the cherry cobbler.
- Butter: You can use salted or unsalted butter. Both work well and add richness to the cobbler. If using salted butter, skip adding salt to the batter.
- Flour: Whole wheat flour works well in this recipe, but all-purpose flour can be used for a lighter texture. If using all-purpose flour, you will usually need slightly less milk to get the right batter consistency.
- Leavening: Whole wheat flour needs a little more baking powder for proper lift. If using all-purpose flour, reduce the baking powder slightly.
- Sugar: The amount of sugar depends on the sweetness of the cherries. Always taste the fruit before adding sugar.
- Vegan option: For a vegan version, use vegan butter or a neutral-flavored oil and plant-based milk like almond or cashew milk.
- Baking time: Baking time can vary depending on the oven, baking dish, and the juiciness of the cherries. Bake until the top is set and golden.
Your Questions Answered
Can I use frozen, canned, or dried cherries?
Yes, frozen cherries can be used after thawing. Canned cherries should be drained well and the sugar reduced, as they are usually sweetened. If packed in syrup, add a little liquid only if the mixture looks too dry. Dried cherries are not recommended, as they do not release enough juice during baking and the cobbler will lack its characteristic jammy fruit layer.
Why is my cobbler soggy at the bottom?
This usually happens if the batter is too thin or the cobbler is underbaked. Continue to bake for some more time and let the cobbler rest after baking so that it can set.
Can I make this Cherry Cobbler ahead of time?
Cherry Cobbler tastes best when served warm on the day it is baked. You can reheat leftovers gently in the oven.
Can I reduce the sugar?
Yes, but the cobbler needs some sugar for structure and flavor. Reduce only if your cherries are very sweet.
What should I serve with Cherry Cobbler?
It pairs well with vanilla ice cream, whipped cream, custard, or even plain cream.
Step by Step Photo Guide Above
Cherry Cobbler Recipe
Ingredients
For Cherry Topping
- 300 grams cherries (with stones) or 2 cups pitted and halved cherries
- ¼ to ½ cup sugar – add according to sweetness in the cherries, I added ¼ cup
For Melting Butter
- 50 grams or 7 tablespoons melted butter – unsalted or salted
For Batter
- 1 cup or 100 grams whole wheat flour or all-purpose flour
- 2 teaspoon baking powder for whole wheat flour and 1½ teaspoon for all-purpose flour; preferably use aluminium-free baking powder
- 1 pinch salt – skip salt if using salted butter
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- ½ cup sugar
- 1 cup milk or add as needed, for all-purpose flour, add about ¾ cup milk or a little more if needed
Instructions
Prep Cherries
- Rinse cherries and pat them dry. Pit the cherries using a cherry pitter, then halve or quarter them if large.
- If you do not have a pitter, slice the cherries and remove the stones with a knife.
- Transfer the cherries to a bowl and add sugar, depending on their sweetness. Mix well and set aside.
Make Cherry Cobbler
- Add butter to a baking dish and melt it in the oven at 190°C without browning.
- Prepare a medium-flowing batter using flour, baking powder, salt, sugar, milk, and vanilla.
- Pour the batter slowly and evenly over the melted butter without mixing.
- Top with sweetened cherries and their juices, again without stirring.
- Bake at 190°C (375°F) for 35 to 45 minutes, or until the top is set and golden and the fruit juices are bubbling. In my oven, the cobbler took 45 minutes to bake fully. Baking time may vary depending on the oven, baking dish, and the juiciness of the cherries.
- Rest briefly before serving warm.
Serving Suggestions
- Serve Cherry Cobbler warm or slightly cooled. Enjoy plain or with vanilla ice cream, whipped cream, or custard. Tastes best when served the same day.
Storage Suggestions
- Cool completely before storing.
- Refrigerate leftovers in an airtight container for up to 2 to 3 days.
- Reheat gently before serving. Freezing is not recommended.
Notes
- Layering: Do not mix the layers at any point.
- Sugar: Adjust the sugar based on the sweetness of the cherries.
- Batter consistency: The batter should be pancake-like in consistency.
- Flour: Both whole wheat flour and all-purpose flour work in this recipe.
- Baking powder note: Use 2 teaspoons baking powder when making the recipe with whole wheat flour. If using all-purpose flour, reduce the baking powder to 1½ teaspoons.
