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Classic Cherry Cobbler

This is easier than making pie, but just as delicious!

Whether you use fresh or frozen cherries, nothing beats the smell of a freshly baked cherry cobbler wafting through the kitchen. Cobbler topping is much less fussy than a pie crust and doesn’t require rolling the pastry, which makes it one of our go-to desserts when we’re craving a sweet treat! And unlike pie crust, the cobbler topping includes baking powder, which causes it to puff and absorb some of the sweet, flavorful fruit filling as it bakes, yum! But the best part is, this dish really is perfect anytime of year – it’s sweet and light enough for the warmer months, but hearty and comforting enough in the winter months, which means we don’t need any excuse to whip it up, and neither do you!

Serves 6

1 hour

Rated 4.8 out of 5
Rated by 16 reviewers
  • 5 cups cherries, pitted
  • 1/2 cup water
  • 1 1/4 cups sugar
  • 4 tablespoons cornstarch
  • 1 cup flour
  • 3 tablespoons butter, chilled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1 teaspoon white vinegar
  1. Mix the cherries, sugar, cornstarch and water in a saucepan, and bring the mix to a boil. Reduce the heat to low, and cook for about 10 minutes until the filling thickens.
  2. Pour the filling into an 8-inch square baking pan.
  3. Add the flour, salt and baking powder to a bowl, and mix well. Cut in the butter with a pastry cutter, forming pea-sized chunks.
  4. Mix the milk and vinegar together in a separate container. Pour the milk mix into the flour mix, and stir to blend.
  5. Drop the combined milk and flour mix in approximately 9 large spoonfuls so that it is evenly distributed over the cherry mix in the baking dish.
  6. Bake the cobbler for 25 to 30 minutes in an oven preheated to 425 degrees Fahrenheit. Remove the cobbler from the oven. Serve hot and enjoy!

Recipe adapted from Souhthern Living