This is a super easy cherry cobbler that uses canned pie filling, and is a guaranteed crowd pleaser! The topping is a fluffy cake-like topping perfect for any cobbler you make this summer.
An alternate method is shared as well, using fresh cherries. There's labor involved in pitting the cherries, but it goes quickly with a cherry pitter.
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Cherry cobblers are hard to resist, no matter what your age. I can be very firm on a "no dessert for me" decision, until someone says they made cherry cobbler.
This cobbler is perfect when you need an easy dessert that will be a crowd-pleaser. Check out this Cherry Cobbler with a Coconut Biscuit for a fancier adult version with brandy!
Or turn your cobbler into a dump cake.
🤷♀️ What's the difference between a pie and a cobbler?
Pies and cobblers are very similar as they both have a filling that's typically sweet and fruit-based.
But pies are a little more labor intensive with a bottom crust and often some kind of top crust. The bottom crust often needs to be par-baked, as in these blueberry tarts my mom always made when I was a kid. This means the crust is baked long enough to firm up the crust a bit before being filled.
Many pies additionally have a top crust like this Apple Pie. These pies go back into the oven to bake longer.
Cobblers are easier than pie, and perfect for lazy summers. There's always some kind of top crust, but never a bottom crust. And the top crust can be as simple as dollops of biscuit batter that bake with the fruit filling in the oven.
But some cobblers are made with a cake-like topping, like this Peach Cobbler made in the Instant Pot.
Cobblers don't have to be all about seasonal fruit, though. You can also make one that stars another ingredient, such as this Pecan Cobbler.
❤️ Why you'll love this recipe
- Super easy. Take the super easy path and use canned cherry pie filling, or use a cherry pitter with fresh cherries. The choice it up to you.
- Crowd pleaser including picky kids.
- Make ahead. Make this cobbler ahead if you're pinched for time, and either serve at room temperature or warmed up in the oven.
- Lactose intolerance option. Option with coconut milk for people who are lactose intolerant. Butter is still included, as lactose intolerance doesn't typically extend to butter.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions for this simple dessert, go to the Recipe Card at the bottom of this post.
- Canned cherry pie filling - if you use fresh cherries instead, see the notes below on pitting them, and adjustments to the recipe.
- Lemon juice
- Almond extract
- All-purpose flour
- Sugar - either granulated or baker's sugar, which is finer.
- Baking powder - aluminum free.
- Egg
- Whole milk
- Unsalted butter - do not use regular (salted) butter, and this can throw off the saltiness of the the batter.
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🔪 Recommended Equipment
Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
📝 Instructions Overview
Detailed instructions for making this simple cherry cobbler e are in the recipe card below, but here's a quick overview!
Step 1
Cherry filling. If you plan to use fresh cherries, you'll need to first remove the pits, and finish the filling on the stove with a thickener. The recipe for doing this is in the next section.
If you're using canned cherry pie filling, just open the cans and pour the filling into a baking dish.
Step 2
Batter. Melt the butter in the microwave oven, and stir in the remaining cobbler topping ingredients. Pour over the top of the pie filling.
Step 3
Bake. Bake until the topping is done when a cake tester is inserted and the filling is bubbly.
🍒 Making Cherry Cobbler Using Fresh Sweet Cherries
There's no question that using canned cherry pie filling is the easiest and fastest way to make a cherry cobbler. But if you have time, making it with fresh cherries that are in-season has the best flavor, and is loaded with as many cherries as you want. Do not use frozen cherries.
Here's how to make this cherry cobbler using fresh 2 pounds fresh bing cherries:
Step 1
Pit the cherries. The best way, by far, to pit cherries is by using a cherry pitter. Once the cherries are pitted, slice the cherries in half. This ensures you didn't miss any pits.
If you don't have a pitter, an alternate method is using the flat edge of a chef's knife.
To pit cherries using a knife, partially slice the cherry on one side to the pit. Don't slice it all the way through. Then gently smash the cherry using the flat side of a chef's knife. Pop out the seed.
This method is messy as the cherries are juicy. Partially cutting the cherries greatly reduces splattering of the juices.
Step 2
Simmer. Simmer the pitted cherries for about 10 minutes on the stove-top with some ⅔ cup granulated sugar, 2 tablespoons corn starch for thickening, and 2 tablespoons lemon juice to brighten and sharpen the fruit flavor.
As the cherry filling thickens, stir in ¼ teaspoon kosher salt, and if you like, ½ teaspoon almond extract.
💡Ideas for Possible Variations
- Add ¼ teaspoon ground cinnamon to the cobbler filling.
- Alcohol can be added to the filling once it's thickened as well, if that's your preference.
- Use other fruit pie fillings, such as peach, apple or blueberry.
- Use whole milk or buttermilk in place of the coconut milk, using the same amount called for.
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Easy Cherry Cobbler with Canned Pie Filling
Equipment
- Whisk
Ingredients
Cherry Cobbler Filling
- 42 ounces canned cherry pie filling (2) 21-ounce cans
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
- ½ teaspoon kosher salt
Cherry Cobbler Topping
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour (4 ½ ounces)
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 large egg
- ¾ cup whole milk or coconut milk
Instructions
- Preheat the oven to 375˚F.
- Pour the cherry pie filling into a 9" X 11" (3 quart) baking dish. Stir in the lemon juice, almond extract and salt.
- Melt a stick of butter. I use the microwave oven for this, but you can melt it on the stove too. Allow to cool a bit.
- Whisk the flour, sugar, baking powder and salt together in a medium bowl. Whisk the egg, milk and melted butter together in a separate bowl or large measuring cup.Form a well in the center of the dry ingredients, and pour the wet ingredients into the well. Stir using a spatula or large metal spoon until smooth.
- Pour the batter over the top of the pie filling, spreading it evenly with a spatula.
- Turn the oven down to 350˚F, and bake the cobbler for 45-50 minutes, or until the top is golden brown, and a cake tester inserted into the toping comes out clean.If the top begins to brown too much, cover with foil and continue to bake.
- Serve warm with a big scoop of vanilla ice cream.
Linda Chilton
I made this for company and it was a real hit! I also made ice cream with almond extract and served it over the warm cobbler!
The Wimpy Vegetarian
I'm so excited to hear this! How perfect to make your own ice cream with almond extract too!!
Veronica
The round end of a booby pin works great as a pitter. just scoop out the pit and very little flesh is waisted. I grew up in a cherry producing town and that's how we did it.
The Wimpy Vegetarian
I love this idea! I'm going to try this with my next batch! Thank you so much for sharing it.