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A cherry cobbler topped with fresh cherries, fresh from the oven
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Cherry cobbler with fresh cherries

This is the easiest type of cherry cobbler, where batter is poured over fresh cherries, then baked.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 8 squares
Calories: 279kcal

Equipment

  • 9" square pan or 10" round skillet (which has about the same area) - see note for other sizes

Ingredients

  • 4 cups cherries 1.25 pounds (560 grams)
  • 6 tablespoon butter cut into 3 chunks
  • 1 ⅓ cup flour 6 ounces (170 grams)
  • ⅔ cup sugar or ¾ if you like really sweet desserts
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

Instructions

Prep work: cherries

  • Pit & halve the cherries. This will take about 10 minutes for 4 cups.
  • AFTER the cherries are done, place butter pieces in a metal 9x9 pan and preheat the oven to 350℉. The butter will melt and start to brown (this step helps create a crisp bottom when batter is added in a later step, hitting the hot butter & hot pan).

Make the batter

  • In a large bowl, whisk the dry ingredients together.
  • Then stir in the milk and extracts. The batter will be thin.

Assemble the cobbler & bake

  • Take the pan out of the oven. Scoop in cherries then pour the batter over the top.
    Bake for about an hour. Every oven is different, so check after 50 minutes (and it can take as long as 75 minutes to fully cook).
    The cherry cobbler is done cooking when the internal temperature of the batter (not cherries) reaches 200℉-210℉ (or a toothpick comes out clean).
  • Let cool 10 minutes before serving. After it fully cools, you can also store it in the fridge (covered) and reheat in the oven at 350℉ if the top gets moist.

Notes

Pan size: This cherry cobbler recipe is designed and tested for a 9x9 square metal brownie or cake pan. You want a pan with similar area:
  • 9x9 square pan: 81 inches of area
  • 10" round stainless steel or cast iron skillet: 79 inches
  • 8x8 square pan: 64 inches, which is 25% smaller. Reduce cherries to 3 cups - you can try to use the same amount of batter, or just don't use it all
  • Use two pans: 8" round (which is 50 inches) and an 8x4 bread pan (32").
Ideally, use a metal pan for fast heat transfer to set the bottom crust and create steam to leaven & lift the batter.
  • Aluminum is the best and most forgiving option
  • Cast iron can create an incredible crust but needs to be watched so it doesn't burn
  • Stainless steel is similar to aluminum, but might not heat as evenly.
  • Glass and ceramic will struggle to brown the bottom or cook it as well (leaving it undercooked but brown on top)
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Nutrition

Calories: 279kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 205mg | Potassium: 225mg | Fiber: 2g | Sugar: 27g | Vitamin A: 356IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 1mg