There’s something undeniably comforting about an old fashioned cherry cobbler. This baked treat tastes like summer but can be made all year long with frozen cherries and a simple almond-flavored topping.
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This is a super easy dessert with a short ingredient list. Cobbler is like the laid-back sister of fruit pie, easy-to-make with plenty of fruit and a cakey almond-flavored topping.
Sweet, juicy cherries are the heart and soul of this old fashioned cherry cobbler, a dessert that has graced family tables for generations. The filling strikes that perfect balance between tart and sweet, while the rich butter and vanilla notes add depth to every spoonful.
What I love about this recipe is how easy it is to make. You don’t need anything fancy—just basic pantry ingredients and a handful of cherries, fresh or frozen. It’s the kind of dessert you can put together when you’re craving something homemade in a matter of minutes. My family enjoys it served warm with a scoop of whatever ice cream we have in the house.
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Why You’ll Love This Old Fashioned Cherry Cobbler
- Quick Prep: This cobbler is incredibly easy to make with a simple list of ingredients and frozen cherries. It’s an easy shareable dessert you can serve right out of the skillet.
- Make-Ahead Ready: You can prepare the filling up to 24 hours in advance, keeping it chilled until you’re ready to add the topping and bake. Perfect for planning ahead for gatherings or Sunday dinner.
- Seasonal Flexibility: Works beautifully with both fresh summer cherries and frozen cherries, so you can enjoy this comforting dessert any time of year. You can also swap in peaches, blueberries, or mixed berries for a fun twist on the classic.
🫐 Making delicious berry desserts in the winter is still possible with the help of frozen fruit — it’s not just for summers!
Recipe Ingredients
- Butter — Unsalted
- Granulated sugar
- All-purpose flour
- Baking powder
- Salt
- Milk
- Almond extract
- Sweet cherries — Make sure to use pitted cherries! I like to take the shortcut with pitted frozen cherries.
- Ice cream — for serving
See the recipe card below for full information on ingredients and quantities.
How to Make Cherry Cobbler
Step 1: Start by combining the sugar, flour, baking powder, and salt in a large mixing bowl then add the melted butter, milk, and almond extract. Stir with a wooden spoon just until combined.
Step 2: When mixing the topping, don’t worry if some lumps remain. It’s similar to a muffin batter, which means you don’t want to overmix it. With this old-fashioned cobbler, the fruit is baked right in with the cobbler topping. You don’t have to create a fruit layer and a cake layer on top, so it comes together quickly.
Step 3: Gently fold in the cherries. The more they are worked, the more juices they will release, and if they defrost too much, they may turn your batter purple, so don’t overmix!
Step 4: Pour the batter into the skillet and move the cherries around a bit to make sure they’re evenly distributed, if needed. (I love that I can make this cobbler right in an oven-proof skillet. I use my Lodge cast iron skillet, but any 9-inch oven-proof pan will work.)
Bake for 40 – 45 minutes until the top is golden and the edges are just starting to brown.
Pro Tip: Make sure to butter your cast-iron skillet well so nothing sticks to the bottom.
Recipe FAQs
A soggy topping usually means the filling was too wet or the cobbler wasn’t baked long enough. Make sure to drain your cherries well and bake until the topping is golden brown and the filling is actively bubbling around the edges.
Yes, fresh cherries must be pitted before using. While this takes some time, a cherry pitter makes the job much easier. If you don’t have one, you can use a chopstick to push the pit out through the stem end of the cherry.
Yes! Frozen cherries work perfectly in this recipe. There’s no need to adjust the baking time.
You can prepare the cherry filling up to a day ahead and store it in the refrigerator. However, wait to add the topping until just before baking for the best texture. Once baked, the cobbler tastes best served warm or at room temperature the same day.
Expert Tips
- Sweet Balance: Adjust the sugar amount based on your cherries’ natural sweetness. Taste the cherries first – if they’re particularly tart, add an extra 2-3 tablespoons of sugar to the filling.
- Even Baking: Rotate the dish halfway through baking to ensure the cobbler browns evenly. Oven hot spots can cause uneven cooking.
- Perfect Thickness: For an ideal filling consistency, toss your cherries with 2-3 tablespoons of cornstarch. If using frozen cherries that release more liquid, you might need an extra tablespoon.
- Finishing Touch: Just before baking, brush the topping with a little heavy cream or beaten egg and sprinkle with coarse sugar. This creates a beautiful golden brown crust with a subtle crunch.
Serving Suggestions
After baking, let the cobbler rest for 30 minutes. This lets it cool down enough so it’s easy to serve. The cobbler will still be warm, and your ice cream will melt beautifully on top, but it won’t be piping hot.
You can serve cherry cobbler right from the pan. Since the fruit is mixed in with the cobbler topping it’s easy to serve. Slice into wedges and serve it on plates with ice cream or whipped cream.
How To Store Leftovers
This cherry cobbler stays fresh at room temperature, covered with plastic wrap or in an airtight container, for up to 2 days. For longer storage, you can keep it in the refrigerator for up to 5 days – just warm individual servings in the microwave for 20-30 seconds before enjoying.
While the cobbler can be frozen for up to 3 months, the topping may lose some of its original crispness when thawed. For best results, eat this dessert within the first few days when the contrast between the tender fruit filling and buttery topping is at its peak.
Other Fruit Desserts You Should Try
If you love this old fashioned cherry cobbler, give these other sharable desserts a try next:
- Homemade Apple Pie is a classic all-American dessert with two buttery and flaky crusts.
- Juicy peaches and tangy raspberries come together under a golden, buttery topping to create the perfect raspberry peach cobbler.
- Rhubarb Plum Crumble is a delightful summertime dessert with a sweet-tart flavor.
- This Blueberry Cobbler is bursting with fresh, sweet blueberries and a soft biscuit-like crust that’s perfect for any occasion. It’s an easy dessert that highlights the natural flavor of the fruit.
More Dessert Recipes to Consider
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Old-Fashioned Cherry Cobbler
Equipment
Ingredients
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon fine salt
- 1 cup whole milk
- 1 teaspoon almond extract
- 12 ounces frozen, pitted dark sweet cherries
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 375° F. Butter a 9-inch cast iron skillet or similar size square baking pan
- Melt the butter in a small saucepan over low heat.
- Combine the sugar, flour, baking powder, and salt in a large mixing bowl. Add the melted butter, milk, and almond extract. Stir with a wooden spoon just until combined. Some lumps are okay. Gently fold in the frozen cherries.
- Transfer the batter to the prepared pan. Bake for 40-45 minutes until the top is golden and the edges are just starting to brown.
- Remove from the oven and let cool for 30 minutes before serving warm with vanilla ice cream.
Notes
- High-altitude adjustment: decrease the baking powder to 1 ½teaspoon.
- Substitute the cherries for an equal amount of any frozen berry. Omit the almond extract and substitute an equal amount of vanilla extract and/or add the zest of a lemon or an orange.
- Letting the cherries (or berries, if using) thaw will turn the batter purple, so make sure they’re still frozen when you fold them into the batter.
- Let the cobbler rest for 15-20 minutes after baking. This allows the filling to set slightly and makes serving easier while still keeping that desirable warm temperature.
Deb
First cherry cobbler. It’s fantastic. Cast iron skillet is the way to go. Thank you
Rehoboth
Lovely cobbler
Thanks
Roland
I made it this week using high altitude instructions. I added some vanilla for richness, decreased baking powder and sugar, but increased fruit to one pound. Also added 1/4 teaspoon cinnamon to flour mixture. The taste and texture were spot on. Really delicious! Took a bit longer to bake, but just watched and waited until it reached the right doneness.
Rehoboth
Excellent post.
Thanks
Gina F Mandich
It looks delicious! Can this recipe be baked in something other than a cast iron skillet?
Barbara Schieving
Thanks Gina! Yes, you can make it in a 9x9x2 or 11x7x2 inch pan.