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Made with homemade cherry pie filling and a simple batter, this easy cherry cobbler comes together in just a few minutes for a summery dessert that is perfect when topped with a scoop of vanilla ice cream.

Close up of a serving spoon in a pan of easy cherry cobbler.

Cobblers are a summertime favorite for a reason. They’re easy, delicious, and there are so many different ways you can make them!

From biscuit-topped stone fruit cobbler and pie-crust-topped mixed berry cobbler to easy peach cobbler or easy blackberry cobbler and even savory tomato cobbler, I love them all. 

This easy cherry cobbler is a take on my homemade peach cobbler. It’s quick to make and can be made any time of year thanks to using cherry pie filling. 

Overhead close up of a white bowl filled with a serving of easy cherry cobbler topped with ice cream.
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How to make my easy cherry cobbler

This easy cherry cobbler is a great dessert option when you have last-minute company or need something to take to a summer cookout but don’t have a lot of time or energy on your hands.

It comes together in just a few minutes but is delicious enough that no one would ever guess how easy it was to make!

Ingredients you’ll need

For my easy cherry cobbler recipe, you will need:

  • 5 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 1 can cherry pie filling OR 2 ½ cups homemade cherry pie filling
Ingredients for easy cherry cobbler arranged on a beige countertop.

When making this recipe, make sure you know how to measure flour correctly. This will help your cobbler to come out perfect every time.

Did you know that almond and cherries go together really well? I love adding a bit of almond extract to my cherry desserts, such as sour cherry pie and cherry cheesecake

If you don’t like almond extract, feel free to leave it out – the cobbler will still be delicious!

Using cherry pie filling is what makes this recipe so easy. I prefer to use my homemade cherry pie filling, but you can easily use a 21-ounce can instead.

When I use the store-bought stuff, I try to look for the pie filling with extra fruit in it. That way you get more of the fruit itself in every bite of this cobbler.

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Making this recipe

This recipe makes just the right amount of cherry cobbler in a 9×9-inch dish to feed a few people. Start by placing the butter in your favorite 9×9-inch baking dish and place the dish in the oven while it preheats to 350°F.

While the oven is preheating and the butter is melting, whisk together the flour, sugar, baking powder and salt in a large bowl. Add the milk, vanilla, and almond extract and whisk to combine.

Batter for easy cherry cobbler in a white bowl.

The batter should be thin, almost like a thin pancake batter.

Once the butter in your baking dish has melted and the oven is preheated, pour the batter into the pan on top of the butter. Don’t stir it, though!

Spoon the cherry pie filling all over the top of the batter. Again, resist the urge to stir! Just let it be.

Place the pan back in the oven and bake the cherry cobbler for 50-55 minutes. It’s done when the center is set and the top is golden.

Let the cobbler cool for a few minutes before serving warm with a scoop of vanilla ice cream.

Overhead view of a pan of baked easy cherry cobbler on a wooden trivet.

Storage and reheating tips

Store leftovers of this easy cherry cobbler in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 3 days.

I personally prefer this cobbler served warm, so you may want to reheat the leftovers.

You can quickly reheat single servings in a microwave-safe bowl for 30-60 seconds. For larger servings, keep the cobbler in the baking dish; cover with foil and place it in a 350°F for 5-10 minutes, until warmed through. 

Two white bowls filled with servings of easy cherry cobbler.

Recipe FAQs

I want to make a larger portion of this easy cherry cobbler. Can I make this in a 13×9-inch pan?

If you want to make a larger amount of cobbler, I recommend doubling the recipe and baking it in a 13×9-inch pan. If you make the recipe as written in a larger pan, the cobbler is much thinner and you don’t get as much cherry filling in each bite.

Simply double the amounts of all of the ingredients and make it as directed in the larger pan to serve a larger group.

Could I make this cobbler with a different flavor pie filling?

Absolutely! You could try this recipe with any of your favorite fruit pie fillings, such as peach or blueberry. 

I do recommend only using pie fillings that actually have pieces of fruit in them, so stay away from things like pumpkin pie filling or lemon pie filling for this recipe.

Can I make this recipe vegan or dairy free?

If you need this cherry cobbler to be vegan or dairy free, swap out the butter for your favorite vegan/dairy-free butter and use your favorite dairy-free milk. 

If you are using my homemade cherry pie filling, it is already vegan/dairy free. If you are using canned pie filling, you will want to double-check the ingredients to make sure it fits your dietary restrictions before using it in this recipe. 

Can I make this cobbler with gluten-free flour?

If you need a gluten-free cobbler, I recommend using a one-for-one gluten-free flour in place of the all-purpose flour.

Again, make sure you check your pie filling before using it to make sure it fits your dietary requirements.

Easy cherry cobbler a la mode in a white bowl.
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Easy Cherry Cobbler

By: Jamie
5 from 1 rating
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4
Made with homemade cherry pie filling and a simple batter, this easy cherry cobbler comes together in just a few minutes for a summery dessert that is perfect when topped with a scoop of vanilla ice cream.

Ingredients

  • 5 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract optional
  • 1 can cherry pie filling (21 ounces) or 2 ½ cups homemade cherry pie filling

Instructions 

  • Preheat oven to 350°F. Place the butter in a 9×9-inch baking dish; place the pan in the oven to allow the butter to melt while the oven preheats.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, vanilla, and almond extract; whisk until smooth. The batter will be thin.
  • Once the butter has fully melted and the oven has preheated, pour the batter on top of the melted butter in the pan. DO NOT stir.
  • Spoon the cherry pie filling evenly over the top of the batter. Again, DO NOT stir.
  • Place the pan back in the oven and bake for 50-55 minutes, until the center is set and the top is golden.
  • Let cool for a few minutes before serving with a scoop of vanilla ice cream.

Nutrition

Calories: 547kcal, Carbohydrates: 94g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 304mg, Potassium: 288mg, Fiber: 2g, Sugar: 28g, Vitamin A: 842IU, Vitamin C: 5mg, Calcium: 160mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 1 vote

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1 Comment

  1. Carrie says:

    5 stars
    Thank you for sharing this recipe.