Simple Cherry Cobbler

cherry cobbler topped with a cake-like crust in a cast iron skillet.

5 from 1 vote

This mouthwatering cherry cobbler is made with canned cherry pie filling (for convenience) and a simple cake batter. As the cobbler is baked, the batter bakes up into a cobbler-style crust on top of the sweet cherries.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: cobbler recipe

Servings: servings

Calories: 247kcal

Author: The Chunky Chef

Ingredients

2 (21 oz each) cans cherry pie filling
1/2 tsp ground cinnamon
1 1/2 cups all purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/4 tsp kosher salt
1/2 cup unsalted butter melted
1/2 cup whole milk
1 tsp vanilla extract

Instructions

Prepare

Preheat oven to 375°F. Grease a 10" cast iron skillet. I like to use my pan release recipe, but butter will also work well.
Add cherry pie filling to the greased skillet, then top with ground cinnamon, and stir lightly to combine.

Make topping

To a large mixing bowl, add flour, granulated sugar, baking powder, and salt. Whisk to combine.
In a separate bowl, add the melted butter. Warm milk in the microwave until warm to the touch, but not hot.
Pour the milk and vanilla extract into the melted butter and stir to combine.
Pour the milk and butter mixture into the larger mixing bowl with the dry ingredients.
Stir to combine, until no flour streaks remain. Batter may be a bit lumpy, and that's okay.

Assemble and bake

Drop spoonfuls of the batter over the top of the cherry pie filling, but don't smooth them into an even layer. There's no need to, and leaving them in spoonfuls really adds to the "cobbled" look.
Bake in preheated oven for 35-40 minutes, until the topping is golden brown and a toothpick inserted into the topping comes out clean or with a few moist crumbs.

Cool and serve

Remove from the oven and let cobbler cool for 10-15 minutes before serving.
To serve, top with vanilla ice cream or whipped cream and enjoy!

Notes

I've estimated this recipe serves 8, but you're free to divide the cobbler into as many servings as you'd like.
Instead of canned pie filling, try my homemade cherry pie filling (it's super easy to make!).
Other fruit pie fillings can be substituted if you'd like to change up the flavor.
If you don't have a cast iron skillet, you can use a baking dish (9×9″ or 9×13″). Keep in mind that a baking dish may cause this cobbler to to have a different baking time, so keep an eye on it as it gets close, and use a toothpick to check for doneness.

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