The Best Homemade Cherry Cobbler with Frozen Cherries
The Best Homemade Cherry Cobbler with Frozen Cherries. Sweet dark frozen cherries are cooked in a cinnamon spiced syrup then topped with a buttery and crisp cake-like topping. Perfect for summer and every day in between, serve with a scoop of homemade french vanilla ice cream for dessert.
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
Why This Recipe is So Good
It’s made with frozen cherries. Whether cherries are in season or if you simply don’t want to pit fresh cherries you can make this easy cherry cobbler recipe using frozen cherries. It’s quick to make and you can enjoy this cherry cobbler anytime of year.
A cobbler is a dessert that is usually made of a fruit filling topped with biscuits, dumplings, or a batter before it’s baked until golden brown and bubbly! It’s extremely easy to make from scratch. I like to make my fruit cobblers with the topping on the bottom because as it bakes the fruit pops in between the topping, looking so pretty.
Recipe Ingredients
Frozen cherries: Sweet dark cherries are cooked with a little bit of flour, sugar and a pinch of cinnamon until it becomes a delicious sweet cherries filling. Make sure to use organic frozen fruit because the flavor will be much better.
Cobbler topping: this is made with all-purpose flour, baking powder, sugar and milk. It gets baked at the bottom of a hot buttered baking dish. It’s fluffy and cake-like with buttery, crispy edges.
How to Make The Best Frozen Cherry Cobbler
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1. Preheat the oven to 375 degrees Fahrenheit. Once hot, heat a pie dish with butter until melted.
Step 2. Add the cherry cobbler filling ingredients to a large skillet – frozen cherries, cane sugar, salt, ground cinnamon, vanilla extract, and water. Mix until combined. Cook on medium heat until the cherries have released most of their juices and are no longer icy. Whisk in the flour to create the sauce, then remove from the heat.
Step 3. While the cherry filling is cooking, mix together the cobbler topping. In a small mixing bowl whisk together the all-purpose flour, cane sugar, baking powder, ground cinnamon, and salt. Then whisk in the milk. The batter should be a little thick.
Step 4. Pour the cobbler topping into the hot pan with the melted butter. Spread it out relatively evenly with a spoon or spatula. Then spoon over the cherry filling, spreading it out relatively evenly.
Step 5. Bake the cherry cobbler until it the top is golden brown and the cherry sauce is bubbly. Enjoy with a scoop of homemade vanilla ice cream. Enjoy!
Recipe Notes
Cook the cherries before baking. Frozen cherries have a lot of juice in them which makes the sauce. We want to cook the cherries a little bit before baking because if we threw them into the cobbler frozen, they won’t be soft and tender by the time the cobbler topping is done. Cook them until they have released most of their juice and are no longer icy.
Cook the cobbler until the top is nice and golden brown. It can be a little tricky to determine when the cobbler is done baking. You want to bake until the middle of the cobbler topping is nice and golden brown, otherwise, it can be a little doughy in the middle.
Bake cherry cobbler on a sheet pan in the oven, to help avoid it bubbling over and spilling in the oven. Cleaning hot, burnt syrup out of the bottom of the oven is not fun.
Looking For More Desserts?
- Old Fashioned Peach Cobbler with Fresh or Frozen Peaches
- Fresh Peach and Cherry Cobbler
- Fresh Cherry Crisp
- Homemade Fresh Cherry Limeade
- Easy Peach Crisp with Frozen Peaches
- Apple Crisp with Oat Topping
- 3-Ingredient Homemade Whipped Cream
- Homemade Butter Pecan Ice Cream
If you tried and loved this Homemade Cherry Cobbler using Frozen Cherries recipe, please leave a star ⭐ rating!
If you love this recipe, leave a review and a ⭐️ 5-star rating or 📌 save it to Pinterest for later. Subscribe to The Midwest Kitchen Blog’s Newsletter for more recipes like this delivered straight to your inbox! Visit our sister site for more delicious recipes at Matcha and Kale.
The Best Homemade Cherry Cobbler with Frozen Cherries
Equipment
- 9.5-inch pie dish
- Small mixing bowl
- Medium-sized skillet
- whisk
Ingredients
Cherry filling
- 16 ounces frozen dark cherries
- 6 tablespoons granulated white sugar
- 1 pinch salt
- ¼ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 tablespoon water
- 1 tablespoon all-purpose flour
Cobbler topping
- 3 tablespoon butter unsalted
- ½ cup all-purpose flour
- ½ cup granulated white sugar
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup + 3 tablespoons whole milk room temperature
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Place a round baking dish in the oven with the butter. Heat until melted.3 tablespoon butter
- In a medium-sized skillet, combine frozen cherries, cane sugar, salt, ground cinnamon, vanilla extract, and water. Mix until combined. Cook on medium heat until the cherries have released most of their liquid and the cherries aren’t frozen but a little soft but still hold their shape, 7 – 10 minutes. Stir occasionally. Once done, whisk in the flour. Cook for 1 – 2 minutes until the cherry juices have thickened slightly. Then remove the pan from the heat.16 ounces frozen dark cherries, 6 tablespoons granulated white sugar, 1 pinch salt, ¼ teaspoon ground cinnamon, 1 teaspoon pure vanilla extract, 1 tablespoon water, 1 tablespoon all-purpose flour
- In a small mixing bowl whisk together the dry ingredients for the cobbler topping – all-purpose flour, cane sugar, baking powder, ground cinnamon, and salt. Then whisk in the milk. The batter should be a little thick.1/2 cup all-purpose flour, ½ cup granulated white sugar, 1 teaspoon baking powder, ¼ teaspoon ground cinnamon, ¼ teaspoon salt, ¼ cup + 3 tablespoons whole milk
- Pour the cobbler topping into the pan with the melted butter. Spread it out evenly. Then spoon over the cherry filling, spreading it out evenly. Place the pie pan on a sheet pan so it doesn’t bubbly over in the oven.
- Bake cherry cobbler in the oven for 25 – 35 minutes, or until the top is golden brown. Serve with homemade vanilla ice cream. Enjoy!
Notes
Recipe Notes
- Cook the cherries before baking. Frozen cherries have a lot of juice in them which makes the sauce. We want to cook the cherries a little bit before baking because if we threw them into the cobbler frozen, they won’t be soft and tender by the time the cobbler topping is done. Cook them until they have released most of their juice and are no longer icy.
- Cook the cobbler until the top is nice and golden brown. It can be a little tricky to determine when the cobbler is done baking. You want to bake until the middle of the cobbler topping is nice and golden brown, otherwise, it can be a little doughy in the middle.
- Bake cherry cobbler on a sheet pan in the oven, to help avoid it bubbling over and spilling in the oven. Cleaning hot, burnt syrup out of the bottom of the oven is not fun.
I made this cobbler and it turned out so pretty. Next time I will leave out the cinnamon. It seemed a little overwhelming to me.
Thanks for trying it, Marti, and for your feedback. 🙂
I wonder if I doubled the cobbler topping recipe i could also put half in the bottom and half on top?
What do you think? It would be like a cobbler 🥧 😋 yummy.
That sounds like it could work, Diana! Let me know how it turns out! 🙂
Can I use fresh cherries? If so, how much?
Yes, you can use 2 1/2 cups of fresh pitted cherries.