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This easy cherry cobbler recipe uses a simple crust that rises to the top of the cobbler while it bakes! You can make this cobbler recipe with frozen cherries or other fruits. I’ve also included directions for how to make cherry cobbler in the slow cooker!
In the summertime, fresh fruit desserts are the best! I love that you can add minimal sugar because the fruit brings natural sweetness to your dessert. This cherry cobbler is made with fresh cherries instead of canned because fresh are so much better! You can make this cobbler with frozen cherries, if you don’t have fresh available.
When you make a cobbler with fresh cherries, you have to pit the cherries. Pitting cherries does not have to be difficult or time consuming, though! I use this cherry pitter to get the job done quickly. You can also pit your cherries by halving them (which you want to do anyways for this cherry cobbler) and then pulling out the pit. Or, push a chopstick through the center of each cherry and gently press the pit out.
I have tested this easy cobbler recipe with blueberries and the results were delicious! You can use other fruits in this cobbler recipe. Try blackberry cobbler, peach cobbler, apricot cobbler or pear cobbler! If you want to try a fresh fruit crisp, this healthier fresh apricot crisp is a reader favorite!
How to make this fresh cherry cobbler recipe:
This simple cobbler recipe couldn’t be easier to make! The cobbler batter is poured into the pan and then topped with the cherry mixture. The cobbler dough rises up through the cherries as it bakes!
There are three simple steps to making cherry cobbler.
Cherry Cobbler Filling
You will pit and halve your cherries (see above for my recommendation of how to pit cherries the easy way). Stir the cherries together with some sugar, lemon juice and cornstarch.
You can adjust the amount of sugar depending on how sweet or tart your cherries are. I used 1/4 cup. This cherry cobbler recipe calls for much less sugar than most other recipes you will find for fruit cobbler. Even so, it tastes plenty sweet, especially if you are like me and are used to lower sugar desserts. Half of the sugar listed in the nutrition facts below is natural sugar from the cherries, so this is actually a healthier dessert!
The lemon juice is added to give another flavor dimension to the filling and to balance the sweetness of the cherries. You can leave out the lemon juice if you don’t have access to fresh lemons. The cornstarch acts as a thickener in the filling.
Once you have the cherry filling mixed up, set it aside while you prepare the rest of the cobbler. The sugar will help the cherries to start to release some of their juices while they rest.
Cut 5 tablespoons of butter into about six pieces and scatter the butter pieces over the bottom of your baking dish. Pop the dish in your preheated oven for a few minutes to melt the butter.
While the butter melts, you will combine your flour, brown sugar, baking powder, cinnamon and salt. You’ll stir some milk into the flour mixture to make the cobbler batter. Pour this batter over the melted butter in the pan. Don’t stir them together – the butter and batter will mix on their own as the cobbler bakes. Pour the cherry filling on top and again, don’t stir!
How to make cobbler in the slow cooker:
Similar to my slow cooker blueberry peach cobbler recipe, you can make this cherry cobbler in your slow cooker. To do this, you scatter the pieces of butter over the bottom of your slow cooker (no need to melt). Prepare the rest of the recipe as written and then cook on your slow cooker’s high setting for 2 1/2 hours.
I like to serve this cobbler warm, with a scoop of vanilla ice cream.
Tips for making cherry cobbler:
- To save time pitting your cherries, I recommend buying a cherry pitter. It’s a small, inexpensive kitchen tool that is really handy to have!
- Try other fruits in this cobbler recipe. I’ve used blueberries and I want to try blackberries next! Use about 5 cups (1 1/2 pounds) of fruit.
- You can use frozen fruit in this cherry cobbler recipe. You do not need to thaw it before making your cobbler filling. You might need to add a few minutes to the baking time if you use frozen fruit. The cobbler is done when the filling is bubbly and the crust is golden brown.
- The recipe calls for a combination of white whole wheat flour and all purpose flour. The white whole wheat adds healthy whole grains and the all purpose lightens up the flavor and texture of the cobbler dough. If you prefer to use just one type of flour, you may.
This easy cherry cobbler recipe uses a simple cobbler crust that rises to the top of the cobbler while it bakes! You can make this cobbler recipe with frozen cherries or other fruits. I’ve also included directions for how to make cherry cobbler in the slow cooker!
- 1 ½ pounds fresh cherries, pitted and halved (about 5 cups)
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 5 tablespoons unsalted butter, cut into 6 pieces
- ½ cup white whole wheat flour
- ½ cup all purpose flour
- 1/3 cup brown sugar (or granulated sugar or coconut sugar)
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup milk (whole milk is best)
- Preheat oven to 375 degrees F.
- Place the cherries, granulated sugar, lemon juice and cornstarch in a large bowl and stir to combine. Set aside for a few minutes to allow the cherries to release some of their juices.
- Meanwhile, place the butter in an 8×8-inch or 9×9-inch baking dish. Put the dish in the oven to melt the butter. This will take 4-7 minutes. Once melted, remove the pan with the butter from the oven.
- In a large bowl, whisk together the white whole wheat flour, all purpose flour, sugar, baking powder, cinnamon and salt. Stir in the milk until just combined. Pour the batter into the baking dish, on top of the butter. Do not stir.
- Stir the cherry mixture once more and then pour it on top of the batter/butter. Do not stir.
- Bake in the preheated oven for 30-35 minutes, until the filling is bubbly and the topping is light golden brown. Serve warm or at room temperature.
To make this cherry cobbler in the slow cooker:
- Follow directions above, except cut the butter into 8 pieces and scatter over the bottom of the slow cooker (no need to melt).
- Pour the batter on top of the butter pieces, followed by the fruit mixture. Do not stir. Cover and cook on high setting for 2 ½ hours.
- You can use other types of fruits in this recipe. Try blueberries, blackberries, peaches or pears!
- You can use frozen cherries (or other frozen fruits) in this cobbler recipe.
- The recipe calls for using half white whole wheat flour and half all purpose flour. You can use only white whole wheat or only all purpose. Just be sure to use 1 cup of flour total.
- Nutrition information was calculated using an online calculator and is meant to be an estimate only. The exact numbers will vary based on quantities, ingredients and brands used.
Yield: 8-9, Serving Size: 1/9 recipe
- Amount Per Serving:
- Calories: 220 Calories
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 161mg
- Carbohydrates: 37g
- Fiber: 3g
- Sugar: 23g
- Protein: 3g
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