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!
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!
Notes
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.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.