Simple Cherry Cobbler

Well school is back in session here in my neck of the woods, which means we’re all in need of something comforting and sweet.

And I think a homey, smells like Grandma was in your kitchen baking, kind of a dessert is just the thing!

This cobbler is just what the proverbial “doctor ordered”. Cherry pie filling (canned or homemade) is laced with cinnamon and topped with a simple cake batter, and baked in a cast iron skillet until perfectly golden. Oh my goodness you won’t believe how tasty this dessert is.

Everyone has their own idea of what constitutes a cobbler. Traditionally speaking though, cobbler is a baked fruit dish that’s either topped with a biscuit, pie crust, or shortbread-like top, or baked with a cake-like topping (like this recipe).

Then when baked, the topping creates a “cobbled” look, similar to a cobblestone street. 

What do I need to make this recipe?

• Cherry pie filling – if I’m using canned pie filling, I like to use Duncan Hines Comstock Original Country Cherry.
• Ground cinnamon – the cinnamon adds a subtle warm flavor.
• Flour – for this recipe, you just need all purpose flour, no need for anything fancy.
• Granulated sugar – every cake batter needs some sweetness!
• Baking powder – this is what causes the batter to puff up while it bakes.
• Salt – salt brings out the sweetness.
• Butter – I prefer to use unsalted butter, but you can use salted if you’d like. Just use less of the salt called for in the recipe.
• Milk – this recipe was developed and tested using whole milk.
• Vanilla extract – I prefer to use real vanilla extract, as opposed to imitation.

How to make cherry cobbler:

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Add pie filling. Make sure you grease the pan first.
2. Stir in cinnamon. There’s no need to do this in a separate bowl, you can stir it right in the skillet or baking dish.
3. Whisk dry ingredients. They mix into the batter better this way.
4. Stir wet ingredients. This is the melted butter, vanilla extract, and whole milk.
5. Combine. Pour the wet ingredients into the mixing bowl with the dry ingredients.
6. Stir. Stir/whisk until just combined and no flour streaks remain.
7. Spoon onto fruit. I prefer to spoon the batter on top, rather than smoothing it out into a flat layer.
8. Bake. Until golden brown and a toothpick inserted comes out clean.

Variations of this recipe

• Butter – feel free to use salted butter instead of unsalted, but you may want to reduce the kosher salt to just a pinch.
• Cherry pie filling – if you don’t like using canned pie filling, you can use this homemade version. You’ll want to use about 4-5 cups of the filling.
• Other fruit – instead of cherries, you can use another type of fruit pie filling.
• Milk – I recommend using whole milk, but if you’d prefer, you can use a lower fat milk, or even half and half. I haven’t tested this recipe with dairy-free milks, but I think it would work well.
• Baking dish – if you don’t have a cast iron skillet, you can bake this in a 9×9″ baking dish (for a thicker cherry layer) or a 9×13″ baking dish (for a thinner cherry layer). This may change the baking time, so you’ll want to experiment and keep an eye on it as it bakes.

Making cobbler ahead of time

I feel desserts like this cobbler taste better when baked fresh, but in a pinch, you can bake it ahead of time.

Keep in mind that for the best texture, baking it before serving is the best bet.

Freezing

While I don’t love the texture of this cobbler once it’s been frozen and thawed, you can do it if you’d like.

Once baked and cooled, wrap the cobbler tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months.

Thaw in the refrigerator and bake at 350°F until heated through and bubbly.

Storage

Leftover cobbler should be refrigerated and enjoyed within 3-4 days.