This winter cherry cobbler is the most scrumptious dessert for the cooler months. It’s perfect for satisfying that sweet craving and it uses canned cherries to make things so much easier. Plus, it means you can enjoy this delightful dessert all year round!
The sweet cherry sauce blends beautifully with the cake batter to create a moist and juicy cobbler. And honestly, I can’t get enough of the tangy zing from the cherries! Throw in the indulgent, buttery batter and you’ll have a surefire winner on your hands.
If the taste wasn’t enough to convince you to try this cherry-filled wonder, maybe the prep time will. This dessert takes just 30 minutes of baking and a mere 10 minutes of prep time to pull together. So, it’s ideal if you’re trying to whip something up for a last-minute dinner party!
Why You’ll Love This Winter Cherry Cobbler
- It takes under an hour from start to finish.
- It uses canned cherries to remove tons of prep work (and a nice tang to the sauce!).
- There are several pantry staples in this recipe and it’s a breeze to prepare.
- The combination of the buttery cake batter and zingy sauce makes it a dessert to remember!
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Sugar: Sweetens the dish!
- Cornstarch: To thicken your cobbler filling.
- Bing cherries: You should use canned cherries with the juice reserved for best results. If you can’t find them, frozen cherries work relatively well in their place (but you won’t have that wonderful juice!).
- Butter: To give the cobbler base a gloriously rich flavor.
- Flour: All-purpose flour is best, but you can use self-raising and remove the baking powder if you need to.
- Baking powder: For a decent rise on your cobber.
- Salt: Just a pinch to balance the flavors.
- Milk: I prefer to use whole milk, but you can substitute this for almond milk if you have intolerances.
- Sugar and cinnamon for topping
How to Make Winter Cherry Cobbler
- Step One: Preheat the oven to 400F.
- Step Two: Drain the canned cherries and reserve the juice. Then, spread the cherries on the bottom of a 9×13 baking pan.
- Step Three: Add the sugar and cornstarch to a small saucepan.
- Step Four: Stir in the reserved cherry juice and bring it to a boil.
- Step Five: Reduce the heat to medium low and stir for 1 to 2 minutes until the mixture thickens.
- Step Six: Pour 1.5 cups of the hot cherry sauce over the cherries in the baking pan. Set the rest of the sauce aside for later.
- Step Seven: Dot the fruit in the baking pan with the butter.
- Step Eight: In a large bowl, sift together flour, sugar, baking powder, and salt.
- Step Nine: Cut in the butter with a pastry cutter and then stir in the milk.
- Step Ten: Spoon the batter over the fruit and sprinkle it with cinnamon and sugar to create a crispy, sweet topping.
- Step Eleven: Bake for 30 minutes or until the topping is golden brown.
- Step Twelve: Serve warm with the reserved sauce.
These kitchen tools will help you make this recipe.
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What to Serve with Winter Cherry Cobbler
I love serving this winter cherry cobbler with a tasty cup of hot chocolate, a coffee, or a scoop of ice cream. It’s perfect for warding off those Winter Blues!
Recipe Tips and Tricks
- I honestly don’t recommend storing this recipe for too long. Although it’ll still be tasty, the berries will be most delicious just after you’ve baked them. After a certain point, they’ll start losing their texture.
- Don’t forget to sprinkle the sugar and cinnamon on top! It adds a delicious crispiness to this winter cherry cobbler that you don’t want to miss!
Variations and Substitutions
- To make this recipe gluten-free, you can switch out the flour for gluten-free plain or all-purpose flour!
- If you want a vegan alternative to this recipe, use plant-based milk and switch the butter for vegan butter or coconut oil.
- I love using cherries for this recipe, but frozen blueberries or peaches can be delicious alternatives.
- A small amount of bourbon or brandy can add another layer to your cobbler and give it a boozy twist!
If you don’t plan on eating your winter cherry cobbler immediately, you can cover it with plastic wrap and keep it on the counter.
This should keep your cobbler fresh for the rest of the day.
If you want to keep it longer, I suggest covering it and putting it in the fridge – you can then microwave it before serving.
Can I Freeze?
You can totally freeze a fully-baked winter cherry cobbler.
You just need to cover it tightly with plastic wrap or put it in a freezer-safe container for up to 3 months!
When you’re ready to eat it, defrost your winter cherry cobbler in the fridge overnight before warming it up in 30-second increments in the microwave.
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
- Cherry Cookies
Winter Cherry Cobbler
- 1 ¾ cup sugar divided
- 3 tbsp cornstarch
- 3 cans Bing cherries 398ml can, pitted in syrup
- ¼ cup unsalted butter
- 3 cups all-purpose flour
- 4 ½ tsp baking powder
- 1 ½ tsp salt
- ½ cup plus 1 tbsp unsalted butter divided
- 1 ½ cup milk
- Sugar and cinnamon for topping
- Preheat oven to 400°F.
- Drain the cherries, reserving the juice. Spread cherries on the bottom of a 9×13 inch baking pan.
- Add 1 ½ 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 ½ 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 ¼ cup butter.
- In a large bowl, sift together flour, ¼ cup sugar, baking powder and salt. Cut in ½ 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.