Old-Fashioned Cherry Cobbler

·April 21, 2024
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Old-fashioned cherry cobbler is the kind of dessert that feels cozy from the very first spoonful. Sweet-tart cherries bubble up in a glossy, jammy filling under a golden, buttery topping that’s soft inside and just a little crisp on top. It’s simple, familiar, and exactly what you want after a family dinner or a weekend meal.

This recipe keeps everything straightforward and homey, with easy ingredients and a method that doesn’t ask for fancy equipment or special skills. If you can stir, whisk, and scoop, you can pull this cherry cobbler out of the oven and set it in the middle of the table while everyone gathers around.

YOU WILL LOVE THIS OLD-FASHIONED CHERRY COBBLER

COMFORT-IN-A-DISH DESSERT: Warm cherries, a soft biscuit-style topping, and a hint of vanilla and almond come together in one baking dish, making this dessert feel as comforting as all your favorite classic mains.

FAMILY-FRIENDLY AND SHAREABLE: This cobbler serves a crowd and is easy to scoop and share. It’s a dessert everyone can dig into together, the same way they do with your go-to casseroles and hearty skillet meals.

FLEXIBLE INGREDIENTS: Use fresh cherries at the height of summer, frozen cherries when they’re not in season, or even canned pie filling when you need something extra fast. The topping stays the same, and the results are still rich, bubbly, and satisfying.

WHAT IS OLD-FASHIONED CHERRY COBBLER?

Cherry cobbler is a classic baked dessert made with sweetened fruit baked under a layer of dough instead of a traditional pie crust. Where a pie uses a bottom and sometimes a top crust, a cobbler has fruit on the bottom and a biscuit-style or cake-style layer spooned or poured over the top.

As it bakes, the cherries soften and release their juices, the sugar and cornstarch thicken the filling, and the topping puffs up and turns golden. You end up with tender cherries in a thick sauce tucked under a soft, slightly crisp crust.

This old-fashioned version sticks to that simple idea:

A generous layer of cherries with a touch of citrus, vanilla, and almond
A quick, buttery topping that you mix in one bowl and dollop over the fruit
Baking until the filling bubbles around the edges and the top is browned and cooked through

It’s the same kind of straightforward, reliable baking you find in classic comfort recipes where the method is clear, the ingredients are easy, and the finished dish feels like something you’ve always known how to make.

OLD-FASHIONED CHERRY COBBLER INGREDIENTS

Every part of this dessert has a job: the cherries bring bright flavor, the sugar and cornstarch turn their juices into a silky sauce, and the topping gives you that soft, buttery layer you can break through with a spoon.

You’ll need:

For the cherry filling:

6 cups pitted cherries (fresh or frozen; if frozen, thaw and drain well)
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional, but classic with cherries)
¼ teaspoon salt

For the cobbler topping:

1½ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes

¾ cup whole milk or buttermilk
1 large egg
1 teaspoon vanilla extract

To finish and serve:

1 to 2 tablespoons coarse or granulated sugar for sprinkling on top
Softened butter for greasing the baking dish
Vanilla ice cream or lightly sweetened whipped cream (optional, for serving)

You can bake this in a deep 9-inch square baking dish, a 2 to 2½-quart baking dish, or a similar oven-safe pan with sides high enough to hold the bubbling fruit.

INGREDIENT SUBSTITUTIONS AND ADDITIONS

One of the best things about a cobbler recipe is how flexible it can be. You can keep it very classic, or you can work with what you already have in the pantry and freezer.

CHERRIES:

Frozen cherries: Use the same amount as fresh. Thaw completely, drain well, and pat dry with paper towels so the cobbler doesn’t become watery.
Canned cherries in juice: Drain well, then use the cherries and adjust the sugar slightly if they’re already sweet.
Cherry pie filling: Replace the cherries, sugar, and cornstarch in the filling with two (21-ounce) cans of cherry pie filling. Add vanilla, almond extract, and lemon juice to taste. This gives you a quick version when you don’t want to pit cherries or worry about thickening the juices.

SWEETENERS:

You can swap part of the granulated sugar in the filling (up to half) with light brown sugar for a deeper, slightly caramel note.
For the topping, keep to granulated sugar so the crumb stays light and tender.

FLOUR:

Use all-purpose flour for the topping as written.
For a softer texture, you can replace up to ¼ cup of the flour with fine cornmeal. This gives a subtle corn biscuit feel that still works well with cherries.

BUTTER AND DAIRY:

If you only have salted butter, use it and reduce the added salt in the topping by a small pinch.

Buttermilk can replace the milk for more tang and a slightly more tender crumb.
For a richer topping, you can stir in 2 to 3 tablespoons of heavy cream and reduce the milk slightly.

FLAVOR ADD-INS:

A pinch of ground cinnamon or nutmeg in the filling adds warmth.

A bit more almond extract (up to ½ teaspoon total) will give a stronger almond-cherry flavor, which many people love, but use it lightly so it doesn’t overpower the fruit.
Add ½ teaspoon lemon zest to the topping for a bright note that connects with the lemon in the filling.

TEXTURE EXTRAS:

Sprinkle sliced almonds or chopped pecans over the topping before baking for a little crunch.

Add ¼ cup rolled oats to the topping and reduce the flour by the same amount if you want a very light cobbler-crisp hybrid.

HOW TO MAKE OLD-FASHIONED CHERRY COBBLER

Savory casseroles and stews often start by layering flavor in simple steps. This dessert takes the same approach: build a great filling, mix a quick topping, and let the oven do the rest.

STEP ONE: PREP THE PAN AND OVEN

Preheat your oven to 375°F (190°C).
Lightly grease a 9-inch square baking dish or similar 2 to 2½-quart casserole dish with softened butter. Make sure you coat the bottom and sides so the filling doesn’t stick too much.

STEP TWO: MIX THE CHERRY FILLING

In a large mixing bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt.
Toss gently until the cherries are evenly coated and you don’t see dry streaks of cornstarch.

Let the mixture sit for about 5 to 10 minutes while you prepare the topping. During this time the sugar will draw out some of the cherry juices, which helps the filling thicken evenly in the oven.

Pour the cherry mixture into the prepared baking dish, scraping the bowl so you get all the juices. Spread the fruit out into an even layer.

STEP THREE: MAKE THE COBBLER TOPPING

You’ll mix the topping in one bowl. The texture you want is thicker than cake batter but softer than biscuit dough—easy to scoop and drop by spoonfuls.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold butter pieces. Use a pastry cutter, two knives, or your fingertips to work the butter into the flour mixture until it looks like coarse crumbs with some pea-sized bits of butter still visible. You don’t need it completely smooth; those little pieces of butter help make the topping tender.
In a separate small bowl or measuring cup, whisk together the milk (or buttermilk), egg, and vanilla until well combined.
Pour the wet ingredients over the dry mixture.
Stir gently with a spatula just until everything is combined and no streaks of flour remain. Avoid overmixing so the topping stays soft and light.

If the batter seems very thick and hard to scoop, add a tablespoon or two more milk. If it’s too thin and runny, sprinkle in a tablespoon of flour and stir again.

STEP FOUR: TOP THE CHERRIES

Using a spoon or small scoop, drop the topping in mounds over the cherry filling.
You don’t need to cover every bit of fruit. Leaving small gaps lets the cherry juices bubble up around the topping while it bakes. That’s part of what gives cobbler its rustic look.

Once the topping is in place, lightly sprinkle it with the coarse or granulated sugar for a light crunch and extra shine.

STEP FIVE: BAKE

Place the baking dish on a rimmed baking sheet lined with parchment paper or foil. This catches any drips and keeps your oven clean, just like when you bake bubbly casseroles.
Bake the cobbler at 375°F (190°C) for 35 to 45 minutes, or until:
- The topping is deep golden brown.
- The cherry filling is bubbling visibly around the edges and, ideally, through a few gaps in the topping.
- A toothpick inserted into the center of the topping comes out without wet batter (a few moist crumbs are fine).

If the topping is browning too quickly before the filling looks bubbly and thick, tent the dish loosely with foil and keep baking until the cherries are fully cooked and the juices look syrupy, not thin.

STEP SIX: COOL AND SERVE

Remove the cobbler from the oven and place it on a cooling rack.
Let it rest for at least 15 to 20 minutes before serving. This short rest time allows the filling to thicken so it isn’t runny when you scoop into it, similar to how you let stews or casseroles settle for a bit before serving.

Serve warm, with vanilla ice cream or whipped cream if you like.

The topping will be soft and tender inside with a slightly crisp surface where the sugar melted and baked. The cherries underneath should be thick, glossy, and spoonable.

RECIPE TIPS FOR THE BEST CHERRY COBBLER

Don’t skip the thickener.
Cornstarch helps turn the cherry juices into a silky filling instead of a watery sauce. Make sure you mix it well with the sugar before baking so there aren’t any clumps in the finished cobbler.

Check your cherries.
If you’re using fresh cherries, make sure every cherry is fully pitted. One missed pit can be unpleasant in a soft dessert. If your cherries taste very tart, you can add an extra tablespoon or two of sugar to the filling.

Use cold butter in the topping.
Cold butter gives the topping a tender texture. Work the butter into the flour just until coarse crumbs form, the way you would for biscuit dough or crumble toppings.

Watch for bubbles, not only time.
Every oven runs a little differently. Instead of only relying on the timer, look at the cobbler: the filling should be bubbling steadily around the edges and in a few spots near the center. That bubbling is a signal that the cornstarch has thickened and the fruit is hot all the way through.

Let it rest.
It’s tempting to scoop into the cobbler right away, but a short resting period lets the juices settle and the texture improve. Desserts like this often taste even better after they’ve had a little time to cool down slightly.

Adjust sweetness at the end.
If you taste a bit of the cherry filling (carefully, once it cools slightly) and want more sweetness, you can drizzle a touch of honey or sprinkle a bit of extra sugar over the serving when you add whipped cream or ice cream.

VARIATIONS ON THIS CHERRY COBBLER

Once you’ve made the recipe as written, you can play with it a bit while keeping the same basic method.

MIXED BERRY–CHERRY COBBLER
Replace 2 cups of the cherries with a mix of raspberries, blackberries, or blueberries. Keep the sugar and cornstarch amounts the same, but taste your fruit—if the berries are very tart, you may want an extra tablespoon or so of sugar.

CHERRY-PEACH COBBLER
Use 3 cups cherries and 3 cups peeled, sliced peaches. The gentle sweetness of peaches pairs nicely with cherries, especially if you keep the almond extract in the filling.

CINNAMON CHERRY COBBLER
Add ½ teaspoon of ground cinnamon to the filling and ¼ teaspoon to the topping. This version feels especially fitting for colder months and makes the kitchen smell cozy while it bakes.

CAKE-STYLE TOPPING
If you prefer a more cake-like cobbler, thin the topping slightly with an extra 2 to 3 tablespoons of milk so it spreads more easily. Smooth it lightly over the cherries instead of leaving it in mounds. The result will be softer and more uniform on top.

HOW TO SERVE OLD-FASHIONED CHERRY COBBLER

A warm baking dish of cherry cobbler fits right in with the kind of homestyle meals that already live on your table—think slow-cooked roasts, comforting stews, and baked casseroles.

Here are a few serving ideas:

Warm with vanilla ice cream: Classic and simple. The cold ice cream melts into the warm cherries and topping, making a creamy sauce in each bowl.
With lightly sweetened whipped cream: Whip heavy cream with a small amount of sugar and a splash of vanilla until soft peaks form. Spoon it over each serving.
Plain and warm: The cobbler is rich and flavorful enough to stand on its own if you prefer a less sweet finish.

For brunch or special breakfasts: Serve smaller portions alongside plain yogurt or a simple egg dish for a weekend brunch.

This dessert also works well on holidays and family evenings when you want one large, shareable pan of something warm and fruit-filled.

HOW TO STORE OLD-FASHIONED CHERRY COBBLER

Just like casseroles and hearty mains, this cobbler holds up well for a couple of days and reheats nicely when you want another serving.

IN THE FRIDGE

Let the cobbler cool to room temperature.
Cover the baking dish tightly with plastic wrap or foil, or transfer leftovers to an airtight container.

Store in the refrigerator for up to 3 days.

The topping will soften slightly in the fridge as it sits against the filling, but the flavors deepen, and the dessert still tastes very good when warmed.

IN THE FREEZER

Cherry cobbler can be frozen, especially if you plan to reheat it later for another family meal:

Cool the cobbler completely.
Wrap the baking dish tightly in a layer of plastic wrap and then a layer of foil, or spoon portions into freezer-safe containers.
Label with the date.
Freeze for up to 2 to 3 months for best flavor and texture.

For the very best results, consider freezing the cobbler in portions without the ice cream or whipped cream; add those right before serving.

REHEATING

From the fridge:

Preheat the oven to 350°F (175°C).
Cover the cobbler loosely with foil to prevent over-browning.

Warm for about 15 to 20 minutes, or until heated through.

Single servings:

Place a portion in a microwave-safe dish.
Heat on medium power in short 30–45 second bursts, checking in between until warmed.

From the freezer:

Thaw in the refrigerator overnight.
Reheat in the oven as described above until warm all the way through and the filling is bubbling gently at the edges.

MAKE-AHEAD OPTIONS

If you like to get a head start on desserts the way you would prep casseroles or stews before a busy day, this cobbler can be adapted for that.

Option 1: Prep the filling ahead

Mix the cherry filling ingredients.
Store in an airtight container in the fridge for up to 24 hours.

When you’re ready to bake, pour the filling into the greased dish, mix the topping, and bake as directed.

Option 2: Assemble and chill, then bake

Prepare the filling and spread it in the baking dish.
Mix the topping and dollop it over the cherries.
Cover the dish tightly with plastic wrap and refrigerate for up to 8 hours.
Before baking, remove the cobbler from the fridge while the oven preheats, then bake until the filling is bubbly and the topping is golden. You may need to add a few extra minutes to the baking time since it’s starting cold.

OLD-FASHIONED CHERRY COBBLER FAQS

Can I use canned cherry pie filling instead of fresh or frozen cherries?
Yes. For an even quicker cobbler, use two (21-ounce) cans of cherry pie filling in place of the cherries, sugar, and cornstarch in the fruit layer. Spread the filling in the greased dish, add the vanilla, almond extract, and lemon juice if you like, and top with the cobbler batter as directed. Baking time stays about the same.

What’s the difference between cobbler, crisp, and crumble?

A cobbler has a biscuit-style or cake-style topping spooned or poured over fruit.

A crisp usually has a topping made with flour, sugar, butter, and oats, baked until crisp.
A crumble is similar to a crisp but may not always include oats.

This recipe is a classic cobbler because the topping is more like a soft biscuit or shortcake than a crumbly oat layer.

Can I make this gluten-free?
You can replace the flour in the topping with a 1:1 style gluten-free baking blend that’s meant to substitute for all-purpose flour. Make sure your cornstarch, baking powder, and other ingredients are labeled gluten-free. The texture may be slightly different, but the basic method is the same.

Can I make this dairy-free?
To make a dairy-free version, use a plant-based butter substitute in place of the butter and a non-dairy milk in place of the cow’s milk. Choose one that bakes well, such as oat or almond milk. The flavor and texture will change a bit, but the cobbler will still bake up nicely.

How do I know when the filling is thick enough?
Look for steady bubbling around the edges and in a few spots near the center of the dish. The juices should look glossy and thick, not thin and watery. Give the cobbler at least the full baking time so the cornstarch has a chance to activate and thicken the fruit juices.

Can I reheat leftovers in the microwave?
Yes. For small portions, the microwave is the quickest choice. Place the cobbler in a microwave-safe dish, cover lightly, and heat in short bursts on medium power, stirring the filling gently if needed so it warms evenly. This is similar to how leftover casseroles and chili are reheated for another meal.

Old-Fashioned Cherry Cobbler

Sweet-tart cherries bake under a soft, buttery cobbler topping for a cozy, old-fashioned dessert that’s perfect served warm with a scoop of ice cream.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine American

Ingredients

FOR THE CHERRY FILLING:

6 cups pitted cherries fresh or frozen (if frozen, thawed and well drained)
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
¼ teaspoon almond extract optional
¼ teaspoon salt

FOR THE COBBLER TOPPING:

1½ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter cut into small cubes
¾ cup whole milk or buttermilk
1 large egg
1 teaspoon vanilla extract

TO FINISH:

1 to 2 tablespoons coarse or granulated sugar for sprinkling on top
Softened butter for greasing the baking dish
Vanilla ice cream or lightly sweetened whipped cream for serving (optional)

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or similar 2 to 2½-quart baking dish with softened butter, coating the bottom and sides.
In a large mixing bowl, combine the cherries, ¾ cup sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and ¼ teaspoon salt. Toss gently until the cherries are evenly coated and no dry streaks of cornstarch remain.
Let the cherry mixture sit for 5 to 10 minutes so the sugar can start drawing out the juices. Pour the cherries and all their juices into the prepared baking dish and spread into an even layer.
For the topping, whisk together the flour, ⅓ cup sugar, baking powder, and ½ teaspoon salt in a medium bowl until well combined.
Add the cold butter cubes to the flour mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the dry ingredients until the mixture looks like coarse crumbs with small pea-sized bits of butter throughout.
In a separate small bowl or liquid measuring cup, whisk together the milk (or buttermilk), egg, and 1 teaspoon vanilla until smooth.
Pour the milk mixture over the flour mixture. Stir gently with a spatula just until everything is combined and you no longer see dry flour. The batter should be thick but scoopable; if it seems too thick, add an extra tablespoon or two of milk, and if it feels too thin, sprinkle in a little more flour.
Drop the cobbler topping by spoonfuls over the cherry filling, covering most of the surface but leaving small gaps so the cherry juices can bubble up as it bakes.
Sprinkle the top of the batter with 1 to 2 tablespoons of coarse or granulated sugar for a light crunch and extra sweetness. Place the baking dish on a rimmed baking sheet to catch any bubbling juices.
Bake for 35 to 45 minutes, or until the topping is golden brown, the cherries are bubbling around the edges and through a few gaps in the topping, and a toothpick inserted into the center of the topping comes out without wet batter.
If the topping is browning too quickly before the filling is bubbling and thick, tent the dish loosely with foil and continue baking until the filling looks glossy and syrupy.
Remove the cobbler from the oven and place it on a cooling rack. Let it rest for 15 to 20 minutes so the juices can thicken slightly.
Serve the cherry cobbler warm, scooping it into bowls and adding vanilla ice cream or whipped cream on top, if desired.