This Cherry Cobbler recipe is the best. A deliciously simple way to enjoy fresh cherries without too much work.
While Cherry Pie is not my favorite, I would eat Cherry Cobbler any day. With just a few ingredients, you are only 45 minutes away from having a sweet and slightly tart dessert. Bonus – it is just stunning to serve at the dinner table.
I love making simple, easy desserts that use fruit that is in season over the summer. Something about being in Colorado is the Palisade peaches; they seriously are the best! I also love making Peach Cobbler, and it is the Best Ever Peach Cobbler because I always make them with Palisade peaches.
Another classic is my son Madden’s favorite Best Ever Apple Crisp; what makes this the best ever you ask? The topping my friends!
Since I made my Best Ever Peach Cobbler, I have been slightly obsessed with cobblers.
The hardest part of this recipe is taking the seed out of every cherry. Although much more manageable with my cherry pitter, a kitchen must-have.
The crumb topping sets this cobbler recipe apart from all the other recipes. I learned from a friend a while back to use a yellow cake mix instead of flour.
Once I did this, I never used flour again in my cobbler recipes. It gives the crumb topping a cake-like sweetness without overpowering the filling. The cherries still shine as the cobbler star, but trust me, this crumb topping is to die for.
So while cherries are in season, which is not much longer here in Colorado, try out this fantastic Cherry Cobbler Recipe. My family has enjoyed it and I am sure yours will too.
Love cherries? Check out some of our other favorite cherry-inspired recipes.
How do you make Cherry Cobbler?
There are few things as delicious as a freshly-baked cherry cobbler. And while this dessert is relatively easy to make, there are a few key steps that will help ensure your cobbler turns out perfectly every time. Here’s what you need to know about making the perfect cherry cobbler.
Preheat oven to 425 degrees.
Remove stems from all of the cherries and remove the seeds.
Add cherries, lemon juice, cornstarch, brown sugar, white sugar, vanilla, and cinnamon in a large bowl. Gently toss to combine.
Pour cherry mixture into a skillet or 2-quart baking dish.
Mix yellow cake mix, brown sugar, salt, and baking powder in a medium mixing bowl. Stir to combine.
Add butter, and cut butter into the mixture using a pastry blender or a fork until it resembles coarse crumbs. Add crumb topping to cover the cherries entirely.
Set in the oven and bake for 25-35 minutes or until the crumb topping is a nice golden brown and the juice from the cherries is bubbling.
Serve immediately or let it cool and serve later; it’s great either way, especially with vanilla ice cream or whipped topping.
Don’t forget to pin this Cherry Cobbler recipe to your favorite Pinterest board for later.
- 6 cups cherries stemmed and pitted (if you have more cherries, use them!, up to 8 cups)
- 1 1/2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1 1/4 cups yellow cake mix (just the mix!)
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 6 tablespoon chilled butter
- Preheat oven to 425 degrees.
- Remove stems from all of the cherries and remove seeds.
- In a large bowl, add cherries, lemon juice, cornstarch, brown sugar, white sugar, vanilla, and cinnamon. Gently toss to combine. Pour cherry mixture into skillet or 2-quart baking dish.
- In a medium mixing bowl, combine yellow cake mix, brown sugar, salt, and baking powder. Stir to combine. Add butter, and using a pastry blender or a fork, cut butter into the mixture until it resembles coarse crumbs.
- Add crumb topping to cover the cherries entirely. Set in the oven and bake for 25-35 minutes or until crumb topping is a nice golden brown and the juice from the cherries is bubbling.
- Serve immediately or let it cool and serve later, it’s great either way especially with vanilla ice cream or whipped topping.