Cherry Cobbler
Published Jun 30, 2025
Cherry cobbler made with fresh cherries cooked in sugar, lemon juice, and a little cornstarch. Homemade batter goes into a pan with the cherries and baked.
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What to Make with a lot of CHerries!
If you’re wondering what to make with a lot of cherries this summer, I think this cherry cobbler needs to be at the top of your list! In Michigan, July is all about cherries, especially if you live up north.
We often drive 3-4 hours north to visit Traverse City for the cherry festival, since it’s known as the cherry capital of the world! I’ve come back home with up to 30 pounds of cherries at times. What do I do with all the cherries? I immediately make two recipes: this cherry cobbler and my easy cherry bars (recipe coming soon), and then I freeze the rest to make recipes like my Cherry Smoothie and Cherry Pie.
Happy Cooking!
– Yumna
Cherry Cobbler Ingredients
- Cherries: I usually use fresh, sweet, dark cherries!
- Dry ingredients: You’ll need flour, salt, cornstarch, sugar, and baking powder for the filling and crust. If you’re gluten-free, use a gluten-free flour blend.
- Wet ingredients: Lemon juice, almond extract, egg, milk, and butter round out the ingredients for this cherry cobbler recipe!
How to Make Cherry Cobbler
Cherry Cobbler Recipe
Ingredients
Cherry filling
- 2 pounds fresh cherries pitted and halved
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- ¼ teaspoon almond extract
- ¼ teaspoon salt
For the batter
- 6 tablespoons unsalted butter
- 1 cup all purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder aluminum free
- ¼ teaspoon salt
- 1 egg
- ¾ cup milk
Instructions
- In a saucepan, combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Heat over medium heat for 5 minutes until the cherries are tender with a slightly thickened sauce. Remove from heat and set aside.
- Preheat oven to 350℉. Place a 9×13 baking dish with the butter in the oven to melt the butter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a measuring cup, whisk together the egg and milk. Pour the milk mixture into the dry ingredients and stir until smooth.
- Carefully remove the baking dish with melted butter from the oven. Pour the batter on top and then spoon the cherry filling over the batter. While baking, the batter will push to the top to create a crust.
- Return the cobbler to the oven and bake for 35-40 minutes until golden brown and bubbly. Allow to cool for about 10 minutes, then serve warm with a scoop of ice cream, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add spices. I think cherries go well with a lot of spices! Try adding up to ½ teaspoon of ground cardamon, ginger, cinnamon, or nutmeg to the cherry filling.
- Add other berries. When I haven’t had enough cherries before, I’ve added enough blueberries or chopped strawberries to the filling to get 2 pounds of fruit.
- Serve it with ice cream. If I have the time, I’ll make my own ice cream to go with this fresh cherry cobbler! My no-churn ice cream recipe takes just 10 minutes of prep.
Recipe Tips
- If you don’t have a cherry pitter, use the poke method. This is one of the easiest ways to get the pits out of cherries! Grab a chopstick or a straw and follow these instructions.
- Melt the butter in the baking dish. There’s a reason this fresh cherry cobbler recipe includes this step! Basically, the crust will soak up the butter as it bakes, making for a buttery, crispy topping.
- Watch for browning. If you see that the crust is becoming too dark before the cooking time’s up, just cover the baking dish with foil.
- Let the cobbler cool before serving. This allows the filling to set a bit, so it won’t be as runny when the cobbler’s scooped! It just needs 10 minutes.
Serving Ideas
FAQs
Kept in an airtight container in the fridge, the cherry cobbler will last for about 4 days. I recommend just reheating portions of it in the microwave until warmed through!
Yes, you can use frozen cherries for this best cherry cobbler recipe! Because you’re cooking the fruit filling beforehand and frozen cherries come pitted, you can add them to the saucepan frozen.
When the cherry filling is done, it should have thickened a bit. If it hasn’t, I’d add another tablespoon of cornstarch, heat it for a few more minutes, and then check it again.
