|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 1g||3%|
|Total Sugars 27g|
|Vitamin C 3mg||14%|
|*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.|
Cherry cobbler is a quick and easy cherry dessert. It’s a delicious dessert that's somewhere in between a cake and a pie and easier to make than both. Canned cherry pie filling is spooned on top of a quick and easy batter before it’s all cooked in a cast-iron skillet in the oven. You can use fresh cherries if they're available, making your own pie filling. The cherries sink to the bottom as the batter bakes and creates a cobbler.
It’s quick to mix up and bake and everyone will love this easy dessert any time of year. It’s especially tasty served warm and topped with whipped cream or a scoop of vanilla ice cream.
“This upside-down cobbler was super easy to make and full of cherry filling without being too overpowering. I love the use of my cast iron pan to give you crispy sides and the fluffy, light inside. Serve with whipped cream for the ultimate treat!” —Tracy Wilk
2 ounces (4 tablespoons) salted butter, more for the skillet
1 cup milk
1 large egg
1 teaspoon pure vanilla extract
1 cup sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (21-ounce) can cherry pie filling
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Generously butter a medium cast-iron skillet, cake, or pie pan.
Melt the butter in the microwave. Combine the melted butter with the milk, egg, and vanilla extract.
Add 3/4 cup of sugar, the flour, baking powder, and salt to the egg-milk-vanilla mixture. Whisk to combine and make a fairly smooth batter.
Pour the batter into the prepared skillet.
Pour the cherry pie filling all over the top of the batter.
Bake until puffed and golden, about 30 minutes. Sprinkle the remaining 1/4 cup sugar over the top of the cobbler.
Continue baking until the sugar is crisped and the filling is bubbly, another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Serve warm.
If you decide to make your own filling and you have fresh cherries, check out the best way to pit fresh cherries.
- You can make this recipe with cherry pie filling (as we did above) or you can try your hand at making your own cherry pie filling using fresh cherries.
- You can also make this recipe using other pie fillings; try a strawberry filling or blueberry filling.
How to Store and Freeze
- This cobbler can be stored, covered, at room temperature for up to two days. Or store it in the refrigerator for up to four days.
- You can freeze this recipe in an aluminum pan (which can be the same one you cooked the cobbler in). Just cover with foil once cooled and freeze. Reheat in a preheated oven until warmed through and serve.
What's the difference between cherry pie and cherry cobbler?
Both cherry pie and cherry cobbler contain cherry pie filling. Cherry pie has at least one thin, flaky crust and often has two, the second being a lattice crust on top. Cherry cobbler contains cherry pie filling and then is topped with a cake-like batter that bakes up fluffy and golden brown. Cherry cobbler takes less time to make, but they both are delicious cherry recipes.