Fresh Cherry Cobbler Recipe -
Fresh Cherry Cobbler Recipe
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Fresh Cherry Cobbler
See how to make a simple cherry cobbler using fresh not canned cherries. See more
  • READY IN 2 hr

Fresh Cherry Cobbler

Recipe by  

"This is a delicious cherry cobbler made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    1 hr
  • COOK

    1 hr

    2 hrs


  1. Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
  2. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
  3. Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
  4. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2005

OUTSTANDING! I followed reviewers' suggestions and used 1/2 cup less sugar, more cherries, added a tsp of Pampered Chef Cinnamon Plus spice blend, and a tsp of vanilla. I also used half white sugar and half Sugar in the Raw, because I like its richness in baked goods. I made one-and-a-half of the recipe for the cobbler part because I like mine with lots of the good stuff. I used a cherry pitter, so from start to finish the prep time took less than 20 minutes. The finished product is fantastic. The taste and texture of the cakey part of the cobbler is just sublime. This is the one to try if you're looking for a good cobbler recipe!!

Most Helpful Critical Review
Aug 15, 2005

I hate to give something a bad review but I really did not like this recipe. I expected cobbler to have a biscut-like drop dough. This is more like a sponge cake or an upside-down cake. The end result was good, a little too sweet but definetly not cobbler. sorry.

Jul 09, 2007

Wonderful! I picked up a pail of Door County Wisconsin cherries while on vacation and have made this four times (for myself and to share with others) I did add one additional cup of cherries. It's almost like "magic" how the cobbler forms! Someone at work gave me a tip on how to pit cherries--use a drinking straw. Just hold the cherry flat on a plate, push the straw into the cherry, then pull the cherry up over the straw. The pit remains on the end of the straw. It worked great--(much better than my $10 cherry pitter.) Thanks for sharing this great recipe!

Jul 16, 2007

Thank you for this recipe -- it has been a huge hit. We have a Montmorency cherry tree and I've been looking for ways to enjoy these tart cherries. After reading all previous reviews, I edited the recipe to follow the majority: 1. changed amount of cherries from 2 cups to 4 cups 2. added 1 tsp vanilla and 1 tsp cinnamon to the flour/sugar/baking powder/milk mixture.

Aug 03, 2005

I used sweet cherries and also halved both sugar amounts. Very tasty. I used 2% milk which worked great. I also added 1 t. vanilla in with the milk, and sprinkled cherries with cinnamon, brown sugar, and cocoa powder. Thanks a lot!

Jul 02, 2007

Sour cherries are in season & we’re fortunate to have an orchard full of them quite close. (They also offer free cherry pitting to boot!) This cobbler recipe is easy & really delicious. Like other reviews suggest, we doubled the sour cherries (4 cups), added 1 tsp. vanilla extract & ½ tsp. cinnamon. This recipe is a keeper! Addition: Please note the extra cherries could add additional cooking time (ours was about 20 min.).

Jul 28, 2011

Wow - easy and delicious! Plus it uses "fresh" fruit vs. canned which makes a huge difference. For the batter I got away with using 1/2 cup of sugar vs. a whole cup and like others I added a bit of cinnamon. I used buttermilk vs. milk and added 1 tsp of vanilla and 1/4 tsp of almond extract. While I poured the batter into the 9x13 dish I kept thinking, "Is this really going to be enough?" and while it spread thin, in the end it was plenty. I doubled the amount of fresh cherries and even though my hands looked like something out of a horror flick it was worth it. I just might have to try this with fresh peaches or blueberries. I tossed the cherries with 1/2 cup of white sugar and 1/4 cup of brown sugar. This baked up beautifully in 55 minutes! I sprinkled the top with a bit of powdered sugar and served it with vanilla ice cream and whipped cream - YUMMY!

Jul 26, 2005

Wonderful! this was a huge hit... got future hubbie to pit the cherries! I used only 3/4 cup sugar in the base and only 1/2 cup in the cherries - and it was wonderful. Served warm with a scoop of vanilla ice cream!!!


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  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 94 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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