This homemade cherry cobbler recipe features sweet dark frozen cherries inside a spiced syrup topped with a crispy cake topping. Served with a scoop of homemade vanilla ice cream, this is summer in a bowl!
Cherries always equal summer. There’s nothing like fresh, sweet, ripe, juicy cherries. I look forward to them all year. If fresh cherries aren’t in season or available, using frozen cherries is my go-to for this easy cherry cobbler recipe.
Frozen fruit works great in baked goods because it is easily accessible and you don’t have to wash or pit the cherries. Just make sure you are using organic fruit because the flavor will be sooo much better.
Another upside to using frozen fruit is that you can make this cherry cobbler anytime throughout the year.
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What is a cobbler?
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 and it is usually served with a scoop of ice cream or whipped cream.
How to Make The Best 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 put the butter in the pie dish into the oven to melt.
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!
Kitchen Items You Might Need For This Recipe
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.
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Homemade cherry cobbler features sweet dark frozen cherries inside a spiced syrup topped with a crispy cake topping. Served with a scoop of homemade vanilla ice cream, this is summer in a bowl!
- 1 (16 oz) bag of frozen dark cherries
- 6 tablespoons cane sugar
- 1 pinch salt
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1 tablespoon flour
- 3 tablespoon butter, unsalted
- ½ cup all-purpose flour
- ½ cup cane sugar
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup + 3 tablespoons whole milk
- Preheat the oven to 350 degrees Fahrenheit. Place a round baking dish in the oven with the butter. Heat until melted.
- 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.
- 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.
- 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!
Store in an air-tight container for up to 1 week in the fridge.
Cook the cherries on the stove before baking until the cherries have released most of their juices.
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