Simple Cherry Cobbler Recipe photo by Taste of Home
Total Time
Prep: 15 min. Bake: 25 min.
For a sweet ending to your day, try this easy cherry cobbler recipe. The only thing that could be better? Topping it with ice cream, homemade whipped cream or both. (We won’t judge.)

Updated: May 20, 2024

This cherry cobbler recipe includes piping hot fruit bubbling over a buttery crust. It’s a savory and refreshing dessert that calls for using your big spoon.

You can prep and serve this fresh cherry cobbler recipe in less than 45 minutes. Best of all, there is no time-consuming batter to prepare. The cobbler’s biscuit-like texture complements the tart sweetness of the season’s peak cherries or any other fruit combo of your liking.

Cherry Cobbler Ingredients

  • Tart cherries: Canned fruit works, but if you have access to fresh tart cherries, go for it. Keep in mind that canned fruit will have more liquid and sugar. You will want to adjust your measurements so your cobbler is neither too runny nor too sweet. Have some fun experimenting with fruits—think peaches, berries, apples or pears.
  • Sugar: Sweeten up those tart cherries!
  • All-purpose flour: All-purpose flour works best in a cobbler for a biscuit-like texture.
  • Baking powder: This leavening agent gives dough the rise it needs.
  • Cold butter: This is a must for your dough to form delicious flaky layers.
  • Milk: We recommend using 2% or whole milk in this cherry cobbler recipe. Whole milk has a higher fat content (3.5%), so your cobbler will have a finer crumb and a richer texture. If you have it on hand, you can even use buttermilk.


Step 1: Prepare the fruit filling

Preheat the oven to 375°F. In a small saucepan over medium heat, bring the cherries and sugar to a boil. Immediately turn down the heat and allow fruit and sugar to simmer for five minutes. Remove from heat.

Step 2: Make the dough

In a small bowl, combine the flour, baking powder and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. Then stir in the milk until the dough is moist. Spread the mixture into a 3-cup (1.5-quart) baking dish prepared with cooking spray. Pour the cherries over the top.

Editor’s Tip: This cherry cobbler recipe yields about three servings (a lovely after-dinner dessert for two, and just enough for breakfast because that’s how we roll). When doubling or tripling the recipe, size up to a 2.5-quart oval or a 3-quart casserole dish.

Step 3: Bake the cobbler

Bake the cobbler for 25 to 30 minutes or until it’s bubbly and the edges are golden brown. You can serve it while it’s warm, but leftovers are good when chilled, too.

Cherry Cobbler Variations

  • Add other fruit: Pair cherries with rhubarb for a cobbler that is a blend of tart and sweet. As odd as it sounds, this fruit and veggie pairing is a dream duo (and it’s delightful with a generous scoop of vanilla ice cream). You might need a little more sugar. For more inspo, check out our top cobbler recipes—almost enough to try one for every week of summer.
  • Get a little nutty: If you enjoy fruitcake, try mixing pecans, walnuts or both into your cherry cobbler. You can add them straight into the fruit filling or whip up a quick streusel for topping.
  • Add fresh herbs: Basil pairs well with a mixed fruit cobbler of peaches and berries, as does thyme. Try one or the other so you don’t overpower the fruit.

How to Store a Cherry Cobbler

You can store your fruit cobbler in the fridge for up to three days, though it’s worth noting the dish is best enjoyed the same day. If making cobbler in advance for a special occasion or entertaining purposes, do it the day before. Before baking (or heating leftovers), set out the dish and allow it to reach room temperature before popping into a 350° oven for 20 minutes.

Cherry Cobbler Tips

Can you use frozen cherries in this recipe?

When the cobbler cravings strike, but it’s nowhere near summer, look no further than the frozen foods section. Fully thawing the fruit first is a great baking hack. But avoid the temptation to microwave it since that produces too much liquid. If you must, use the defrost setting, and defrost the fruit in 1-cup increments.

If time permits, let the bag thaw in the fridge overnight. You can pat the fruit dry, slice any larger pieces into bite-sized portions, and then prep your filling.

What if there isn’t enough dough?

If you like more dough, double up on that part of the recipe and keep the cherry filling measurements the same. The good news is the dough ingredient list is short and made of items you likely have on hand. You can always eyeball it before baking, and add more dough to your liking.

Simple Cherry Cobbler

Prep Time 15 min
Cook Time 25 min
Yield 3 servings.


  • 1 cup canned pitted tart cherries
  • 1/3 cup plus 3 tablespoons sugar, divided
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon cold butter
  • 1/4 cup 2% milk


  1. In a small saucepan over medium heat, bring cherries and 1/3 cup sugar to a boil. Remove from the heat; set aside.
  2. In a small bowl, combine the flour, baking powder and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into a greased 3-cup baking dish; pour cherries over the top.
  3. Bake at 375° for 25-30 minutes or until bubbly and edges are golden brown. Serve warm.

Nutrition Facts

1 each: 319 calories, 5g fat (3g saturated fat), 13mg cholesterol, 122mg sodium, 68g carbohydrate (50g sugars, 1g fiber), 3g protein.

Berries, peaches or any fruit can be used for this simple cobbler recipe, but the cheery bright color of cherries makes it just right for gray winter days. —Eleanor Jacoby, Eureka, Kansas