Winter Cherry Cobbler
This Winter Cherry Cobbler is super easy to make and tastes like a dream! Tart cherries are baked in their sweet juices and topped with cake. It’s bubbly and delicious.
Winter Cherry Cobbler
It’s chilly out and I’m craving something sweet. How about you? A big hot bowl of Winter Cherry Cobbler sure hits the spot and satisfies my demanding sweet tooth.
It’s harder to find cherries here where I live in Canada, but I can always find the canned Bing cherries. I use Bing cherries in this recipe so you can make it any time of year whether it’s cherry season or not!
I love them because they are sweet and juicy. I could eat a whole bowl of cherries on their own. In fact, I think I have in the past….
The sweet cherry sauce bakes with the cake batter to create the most scrumptious dessert. It reminds me a little of the Sauce n’ Cake mixes my mom used to make for dessert when I was a kid.
It only takes about 10 minutes of prep work and 30 minutes of baking. You can whip up this yummy dessert quickly if you need to.
Winter Cherry Cobbler Ingredients
The ingredients you’ll need to round up to make this Winter Cherry Cobbler are:
- Bing Cherries that are pitted in syrup (canned)
- Baking powder
- Sugar and cinnamon, for the topping
How to Make Winter Cherry Cobbler
Start by preheating the oven to 400F.
Drain the canned cherries, but reserve the juice. Spread the cherries on the bottom of a 9×13 baking pan.
Add sugar and cornstarch to a small saucepan. Stir in reserved cherry juice. Bring to a boil. Reduce the heat to medium low and stir for 1 to 2 minutes, until the mixture thickens. Pour 1.5 cups of the hot cherry sauce over the cherries in the baking pan. Set the remainder of the sauce aside for later.
Do the fruit in the baking pan with butter.
In a large bowl, sift together flour, sugar, baking powder and salt. Cut in butter with a pastry cutter. Stir in the milk. Spoon batter over the fruit. Sprinkle with cinnamon and sugar to create a crispy, sweet topping.
Bake for 30 minute or until the topping is golden brown.
Serve warm with the reserved sauce.
Helpful Kitchen Tools
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Can You Freeze Winter Cherry Cobber
Yes, you can freeze a fully baked Winter Cherry Cobbler. Make sure you cover it tightly with plastic wrap or put it in a freezer safe container for up to 3 months.
How to Store Winter Cherry Cobbler
If you plan to serve the Winter Cherry Cobbler the same day, you can simply cover it with plastic wrap and keep it on the kitchen counter. Any longer, I would cover and put it the fridge. Microwave it again before you serve it.
Cherry Dessert Recipes
Check out my other tasty cherry dessert recipes.
- Cherry Pudding Cake
- No-Bake Cherry Cheesecake
- Cherry Salad
- Cherry Cranberry Pie
- Cherry Cheesecake with Oreo Crust
- Cherry Cheesecake Pizza
Do you like Cherry Cobbler?
- 1 3/4 cup sugar, divided
- 3 tbsp cornstarch
- 3 398ml cans Bing Cherries (pitted in syrup)
- 1/4 cup butter
- 3 cups flour
- 4 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1/2 cup plus 1 tbsp butter, divided
- 1 1/2 cup milk
- Sugar and cinnamon, for topping
- Preheat oven to 400F.
- Drain the cherries, reserving the juice. Spread cherries on the bottom of a 9x13 baking pan.
- Add 1 1/2 cup sugar and cornstarch to a small saucepan. Stir in reserved cherry juice. Bring to a boil. Reduce heat to medium low and stir for 1 to 2 minutes, until it thickens. Pour 1 1/2 cups hot cherry sauce over the cherries in the baking pan. Set the rest of the sauce aside.
- Dot the fruit in the baking pan with 1/4 cup butter.
- In a large bowl, sift together flour, 1/4 cup sugar, baking powder and salt. Cut in 1/4 cup plus 1 tbsp butter with a pastry cutter. Stir in milk. Spoon batter over the fruit. Sprinkle with sugar and cinnamon as desired.
- Bake for 30 minutes or until the topping is golden brown.
- Serve warm with reserved sauce.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 334 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 529mg Carbohydrates: 67g Fiber: 2g Sugar: 37g Protein: 5g