Upside-Down Cherry Cobbler

Cherry Cobbler
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  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
263 Calories
4g Fat
56g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 263
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 255mg 11%
Total Carbohydrate 56g 20%
Dietary Fiber 2g 7%
Protein 3g
Calcium 106mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Upside-down cobblers are not like upside-down cakes which are turned and dumped upside down after baking. For this upside-down cherry cobbler recipe, the topping ingredients are placed on the bottom of the baking pan first. Then, the fruit is put on the top of the batter. When upside-down cobblers bake, there is no need to turn them over because the topping magically floats to the top of the fruit.

This recipe is made with canned cherries, but cherry pie filling can be used instead. Of course, you can use fresh cherries too, but you would have to slightly cook the cherries and sugar to soften them up.


  • 1 cup all-purpose flour
  • 1 1/2 cups sugar (divided)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon butter (melted)
  • 1/2 cup milk
  • 1 (15-ounce) can pitted cherries

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 400 F. Grease an 8x8-inch square or equivalent pan or pretty baking dish.

  3. In a medium bowl with a wire whisk, stir together the flour, 1/2 cup of the sugar, baking powder, and salt.

  4. Stir in 2 teaspoons of the melted butter and the milk. Combine completely. Pour batter into prepared pan.

  5. Drain the canned cherries, reserving the juice.

  6. Add the cherries to a small microwaveable bowl or saucepan if using the stovetop. Stir in remaining 1 cup sugar and heat, but not to boiling. Add the cherry juice and heat until hot. Add the remaining 1 teaspoon butter and swirl until mixed.

  7. Pour the mixture over the batter in the pan. Bake for 40 to 45 minutes. The cobbler crust will rise up through the cherry mixture.

  8. Serve the cobbler with sweetened whipped cream or ice cream. Refrigerate any leftovers.

Note: This dessert freezes beautifully. You could double this cobbler recipe, and freeze one. Bake them in separate metal baking pans. Allow one to cool, wrap it tightly, and freeze it. Bake wrapped frozen cobbler for 1 hour at 350 F. For the last 15 minutes, uncover the cobbler to crisp up the topping.


Replace the canned cherries and 1 cup of the sugar with​ a 21-ounce can of cherry or other fruit pie filling.