Easy Cherry Cobbler Recipe with Pie Filling

This is a super easy cherry cobbler that uses canned pie filling, and is a guaranteed crowd pleaser! The topping is a fluffy cake-like topping perfect for any cobbler you make this summer.

An alternate method is shared as well, using fresh cherries. There's labor involved in pitting the cherries, but it goes quickly with a cherry pitter.

Jump to Recipe

Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

Jump to:

• 🤷‍♀️ What's the difference between a pie and a cobbler?
• ❤️ Why you'll love this recipe
• 🧅 Main Ingredients + Notes
• 🔪 Recommended Equipment
• 📝 Instructions Overview
• 🍒 Making Cherry Cobbler Using Fresh Sweet Cherries
• 💡Ideas for Possible Variations
• Easy Cherry Cobbler with Canned Pie Filling

Cherry cobblers are hard to resist, no matter what your age. I can be very firm on a "no dessert for me" decision, until someone says they made cherry cobbler.

This cobbler is perfect when you need an easy dessert that will be a crowd-pleaser. Check out this Cherry Cobbler with a Coconut Biscuit for a fancier adult version with brandy!

🤷‍♀️ What's the difference between a pie and a cobbler?

Pies and cobblers are very similar as they both have a filling that's typically sweet and fruit-based.

But pies are a little more labor intensive with a bottom crust and often some kind of top crust. The bottom crust often needs to be par-baked, as in these blueberry tarts my mom always made when I was a kid. This means the crust is baked long enough to firm up the crust a bit before being filled.

Cobblers are easier than pie, and perfect for lazy summers. There's always some kind of top crust, but never a bottom crust. And the top crust can be as simple as dollops of biscuit batter that bake with the fruit filling in the oven.

But some cobblers are made with a cake-like topping, like this Peach Cobbler made in the Instant Pot.

❤️ Why you'll love this recipe

• Super easy. Take the super easy path and use canned cherry pie filling, or use a cherry pitter with fresh cherries. The choice it up to you.
• Crowd pleaser including picky kids.
• Make ahead. Make this cobbler ahead if you're pinched for time, and either serve at room temperature or warmed up in the oven.
• Lactose intolerance option. Option with coconut milk for people who are lactose intolerant. Butter is still included, as lactose intolerance doesn't typically extend to butter.

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📝 Instructions Overview

Detailed instructions for making this simple cherry cobbler e are in the recipe card below, but here's a quick overview!

Step 1

Cherry filling. If you plan to use fresh cherries, you'll need to first remove the pits, and finish the filling on the stove with a thickener. The recipe for doing this is in the next section.

If you're using canned cherry pie filling, just open the cans and pour the filling into a baking dish.

Step 2

Batter. Melt the butter in the microwave oven, and stir in the remaining cobbler topping ingredients. Pour over the top of the pie filling.

Step 3

Bake. Bake until the topping is done when a cake tester is inserted and the filling is bubbly.

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🍒 Making Cherry Cobbler Using Fresh Sweet Cherries

There's no question that using canned cherry pie filling is the easiest and fastest way to make a cherry cobbler. But if you have time, making it with fresh cherries that are in-season has the best flavor, and is loaded with as many cherries as you want. Do not use frozen cherries.

Here's how to make this cherry cobbler using fresh 2 pounds fresh bing cherries:

Step 1

Pit the cherries. The best way, by far, to pit cherries is by using a cherry pitter. Once the cherries are pitted, slice the cherries in half. This ensures you didn't miss any pits.

If you don't have a pitter, an alternate method is using the flat edge of a chef's knife.

To pit cherries using a knife, partially slice the cherry on one side to the pit. Don't slice it all the way through. Then gently smash the cherry using the flat side of a chef's knife. Pop out the seed.

This method is messy as the cherries are juicy. Partially cutting the cherries greatly reduces splattering of the juices.

Step 2

Simmer. Simmer the pitted cherries for about 10 minutes on the stove-top with some ⅔ cup granulated sugar, 2 tablespoons corn starch for thickening, and 2 tablespoons lemon juice to brighten and sharpen the fruit flavor.

As the cherry filling thickens, stir in ¼ teaspoon kosher salt, and if you like, ½ teaspoon almond extract.

💡Ideas for Possible Variations

• Add ¼ teaspoon ground cinnamon to the cobbler filling.
• Alcohol can be added to the filling once it's thickened as well, if that's your preference.
• Use other fruit pie fillings, such as peach, apple or blueberry.
• Use whole milk or buttermilk in place of the coconut milk, using the same amount called for.

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