Enjoy fresh seasonal cherries with this small-batch cherry cobbler. The recipe is simple and is baked in just 25 minutes. No leftovers, just some portion-controlled indulgence.
Got a few juicy cherries in hand? Craving a warm cherry cobbler that is not too sweet? This easy cherry cobbler is made from scratch. Its is quick as you will be pitting fewer cherries. The drawback is that it will be gone in minutes.
Why make this recipe?
This small-batch recipe keeps the cherry cobbler fresh and easy to make, with no leftovers sitting around.
The topping bakes up moist and cake-like, crisp on the edges and soft in the center, similar to my Fresh Peach Cobbler but with a deeper, tangier fruit flavor.
Lastly, this recipe comes together without any eggs, so it's quick to whip up whenever a cherry dessert craving hits. If you love seasonal cherries, don't miss my Cherry Jam (without pectin) and Black Cherry Ice Cream.
Ingredients
You only need a few simple ingredients to make this cobbler.
- Fresh sweet cherries: Use fresh dark sweet cherries for best taste.
- All-purpose flour: Use fresh and sifted plain flour.
- Cornstarch: To thicken the cherry juices into a glossy syrup.
- Lemon juice: Use fresh, preferably.
- Butter: Use unsalted butter.
- Baking powder
- Salt: Skip if using salted butter.
- Whole milk: Use full-fat or non-dairy milk works fine too.
- Cinnamon: Cinnamon for sprinkling on top before baking, for a crispy, glazed finish.
How To Make This?
To make the recipe, start by pitting cherries. Wash fresh cherries and place them in a colander to drain extra water. Halve them and remove the seeds. You can use a cherry pitter if you have one.
Follow the steps below to make the cherry cobbler.
- Start by preheating the oven to 350°F (175°C). Add the pitted cherries, cornstarch, lemon juice, and sugar in a pan.
- Place the pan over medium heat and cook, stirring gently, until the sugar dissolves and the mixture turns glossy, about 3-5 minutes. Remove the cherry mixture from heat and set aside.
- Place the butter in a 7-inch baking dish. Transfer the dish into a preheated oven for a few minutes until it begins to melt
- Remove the melted butter from the oven.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the milk and stir until you have a smooth, lump-free batter.
- Pour the warm cherry filling evenly over the melted butter.
- Pour the batter over the cherry filling. Do not stir the batter; it will rise up and around the fruit as it bakes.
- Bake in a 350°F preheated oven for 25 minutes. Start checking after 20 minutes and look for a golden top. Rotate the dish halfway if your oven has uneven heat. Serve it warm with a scoop of vanilla ice cream and enjoy.
Expert Tips
- Use good, ripe cherries: Look for firm, deep-red sweet cherries. If using tart cherries, add an extra sugar to the cherry filling.
- Pitting shortcut: Halving the cherries before pitting makes it much faster to remove the pits by hand if you don't have a cherry pitter.
- You can always make cherry pie filling a day ahead and store it in an air-tight container in the refrigerator as pitting cherries requires some time.
- Don't skip the lemon juice: It keeps the filling from tasting flat and balances the sweetness of the batter.
- Extracts: If you like a hint of almond extract or vanilla extract, you can add it in the batter. I didn't.
- Don't stir the layers: Pouring the batter over the filling without mixing is what creates the classic cobbler texture.
- Bake in a dish or ramekins: This recipe fits a 7-inch square dish nicely, or divide it between two small ramekins for individual portions. Reduce baking time and check for a golden top starting around 15 minutes.
- Serve fresh: Cherry cobbler is best eaten warm, straight out of the oven, with the topping still crisp at the edges.
FAQS
Yes. Thaw and drain them well first, since frozen cherries release more liquid. You may need an extra teaspoon of cornstarch to keep the filling from getting too runny.
Yes, but increase the sugar in the filling to 1-2 tablespoons to balance the tartness.
Yes, check the recipe card for 2x or 3x, double all the ingredients, and use a larger 8x8 or 9x9-inch dish. Baking time will increase slightly; start checking for a golden top after 25 minutes.
Hungry for desserts? Try these!
Peach Ice Cream Recipe (No Eggs)
Mango Ice Cream with Condensed Milk
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📖 Recipe
Fresh Cherry Cobbler Recipe
Ingredients
For the Cherry Filling:
- 2 cups (375g) fresh sweet cherries, pitted and halved (see notes)
- 2 tablespoons sugar
- 1 tablespoon corn flour
- 1 tablespoon fresh lemon juice
For the Cobbler Batter:
- ¼ cup (50g) butter, cut into 4 pieces
- ½ cup + 2 tablespoons all-purpose flour, spooned & leveled
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt, skip if using salted butter
- ½ cup whole milk, non-dairy is fine, see notes
Sprinkle
- 1 tablespoon coarse sugar , optional
- 1 pinch ground cinnamon
Topping (optional)
- 3 scoops vanilla ice cream
Instructions
- Preheat oven to 350°F. Then, add pitted, halved cherries to a pan. Sprinkle with corn flour and sugar, then drizzle with lemon juice.
- Cook over medium heat, stirring gently, until glossy and thickened, 3-5 minutes. Remove from heat. (Pro tip: Don't overcook the cherries, as they should stay plump, not mushy.)
- Place butter in a 7-inch baking dish and melt in the preheated oven. (Pro tip: remove from oven as soon as butter starts melting.)
- Whisk together flour, sugar, baking powder, and salt in a bowl. Stir in milk until smooth.
- Pour the warm cherry filling over the melted butter.
- Pour the batter over the filling. Do not stir. The batter rises up around the fruit as it bakes — that's what gives cobbler its texture.
- Bake at 350°F preheated oven for 25 minutes. Start checking after 25 minutes and look for a golden top. Rotate the dish halfway if your oven has uneven heat.
- Serve it warm with vanilla ice cream and enjoy.
Notes
- Cherries: Use firm, ripe sweet cherries for the best flavor.
- For 1x of this recipe, the total weight of cherries before pitting is 375 g (2 whole cups). After pitting, it reduces to 310 g, a little less than 2 cups.
- Don't stir the layers.
- Dish size: Fits a 7-inch square dish, or divide into 2 ramekins (check for a golden top at 15 minutes).
- Serve fresh: Best warm, straight from the oven.
- Sprinkle: The cinnamon-sugar topping gives the cobbler a lightly crisp, glazed finish.
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