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Cherry cobbler is a classic summer dessert that pairs sweet-tart cherry pie filling with a buttery topping, and this recipe couldn’t be any easier to make. Just add a scoop of vanilla ice cream and you’re good to go!
Cherry cobbler is a delicious dessert perfect for any occasion, but it’s definitely one of those recipes you automatically associate with summertime. While you could spend precious time pitting cherries and staining your fingers red in the process, this easy cherry cobbler is made with a shortcut: canned cherry pie filling!
Don’t worry, though—the topping is made from scratch, so when you combine the two together, you get a dessert that tastes positively homemade.
What Is a Fruit Cobbler?
A fruit cobbler is a type of dessert that consists of fruit and a dough or batter topping. Fruit cobblers can be made with fresh, frozen, or canned fruit, and they are often served warm with ice cream or whipped cream.
Fruit cobblers can be traced all the way back to the 18th century American colonies; depending on who you ask, the name either comes from the type of bowl it was made in, or the “cobbled” appearance of the topping.
While a lot of people confuse fruit cobblers, fruit crisps, and fruit crumbles, they’re actually all different desserts! Each starts with a fruit base, but crumbles have a streusel crumb topping and crisps have a lighter streusel made with oats.
Can I Make This Recipe With Other Fruit?
Yes! Because this recipe uses canned pie filling, it’s easy to switch it up with different varieties. You can easily make strawberry cobbler, apple cobbler, blueberry cobbler, or peach cobbler using this recipe as a template.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Canned cherry pie filling
- All-purpose flour
- White sugar
- Light brown sugar – Dark brown sugar has a more pronounced molasses flavor, so I recommend sticking with light brown sugar for this recipe.
- Baking powder
- Milk – Whole milk is always best for baking, but you can use what you have on hand.
- Boiling water
Should I Add Cornstarch to Canned Cherry Pie Filling?
No, there’s no need to add cornstarch to canned cherry pie filling. The cherries in the pie filling are already cooked and have thickeners added. If, on the other hand, you’re substituting homemade cherry pie filling, you might want to thicken it up a bit by adding a cornstarch slurry.
How to Make a Cherry Cobbler
This easy cherry cobbler comes together in a matter of minutes! Here’s what you’ll need to do.
Prepare. Preheat your oven to 375ºF and pour the pie filling into an 8×8-inch baking dish.
Make the topping. In a large bowl, whisk the flour, sugars, baking powder, and salt. Cut in the butter until a crumbly mixture forms, then stir in the milk.
Assemble. Pour the topping onto the cherry pie filling and spread it evenly, making sure the entire pan is covered. Pour the boiling water over the top.
Bake. Bake your cherry cobbler for 40 to 50 minutes, or until the top is golden brown and baked through.
Serve. Let the cobbler cool for 5 minutes, then serve. A scoop of vanilla ice cream is optional, but definitely recommended!
Tips for Success
This recipe is super simple, but here are a few hints and tips to help make sure your cherry cobbler turns out perfect!
- Use a quality pie filling. Believe it or not, Target brand pie filling is highly rated and ranks above a lot of name brands!
- Don’t over-mix the topping. When you stir flour too vigorously, it forms gluten, which makes baked goods tough.
- Be careful when pouring the water in. You don’t want it to splash or spill onto your hands! Take care when putting the pan in the oven, too, since it may be hot.
So now that you’ve got your homemade cherry cobbler ready, how should you serve it? Here are a few suggestions:
- Pair it with a scoop of vanilla bean ice cream, or use my Peach and Toasted Almond Ice Cream for a summery twist.
- Add a dollop of whipped cream.
- Garnish it with a sprig of fresh mint.
How to Store and Reheat
Cherry cobbler can be stored in the fridge for up to 3 days. When you’re ready to eat it, simply reheat in the oven at 350ºF or microwave until it’s warmed through. (It can be eaten chilled or at room temperature, too, but warm is always best!)
Can This Recipe Be Frozen?
Yes, cherry cobbler can be frozen! Just place it in a freezer-safe container and freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat before serving.
- 42 ounces (1191 g) cherry pie filling, (two 21 ounce cans)
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) white sugar
- ¼ cup (55 g) light brown sugar, packed
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons (112 g) unsalted butter, at room temperature
- ½ cup (118 ml) milk
- ½ cup (118 ml) boiling water
- Preheat the oven to 375 °F (191 °C)
- Pour the cherry pie filling into an 8×8 baking pan and set aside for later.
- Whisk the flour, sugar, brown sugar, baking powder and salt together in a large bowl.
- Cut the butter into the dry mix until it forms a crumbly mixture.
- Pour in the milk and stir until combined.
- Pour the mixture on top of the cherry filling and spread it out.
- Pour the water on top then bake for 40-50 minutes or until the top turns a light golden color.
- Let it cool for 5 minutes before serving with vanilla ice cream if desired.
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