4.67 from 15 votes

Winter Cherry Cobbler

This winter cherry cobbler is the most scrumptious dessert for the cooler months. It’s perfect for satisfying that sweet craving and uses canned cherries to make things so much easier. Plus, it means you can enjoy this delightful dessert all year round!

Winter cherry cobbler in a pan with a serving spoon.


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 Recipe

  • 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!).
  • This recipe has several pantry staples, and it’s a breeze to prepare.
  • The buttery cake batter and zingy sauce make it a dessert to remember!

Ingredients

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 necessary.
  • 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
Ingredients on a wooden platter.

How to Make Winter Cherry Cobbler

Get our FREE
e-cookbook

    We respect your privacy. Unsubscribe at anytime.

    Follow along to learn how to make winter cherry cobbler.

    • Step One: Preheat the oven to 400°F.
    • Step Two: Drain the canned cherries and reserve the juice. Then, spread the cherries on the bottom of a 9×13-inch 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 ½ 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.
    Collage of preparing the cherry filling.
    • Step Eight: In a large bowl, sift together flour, sugar, baking powder, and salt.
    • Step Nine: Cut the butter with a pastry cutter and 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.
    Collage of making the topping and baking in a pan.

    What to Serve with It

    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!

    A bowl of the recipe with a spoon.

    Variations and Substitutions

    • To make this recipe gluten-free, you can switch the flour to gluten-free plain or all-purpose flour!
    • If you want a vegan alternative to this recipe, use plant-based milk and switch the butter to 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!
    A spoon drizzling cherry sauce on the recipe in a bowl.

    Storage Instructions

    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 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.

    Close up of the recipe in a bowl.

    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 you don’t want to miss!

    Cherry Dessert Recipes

    Check out my other tasty cherry dessert recipes.

    Try this Cake Mix Cobbler.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    4.67 from 15 votes

    Winter Cherry Cobbler

    Created by Stacie Vaughan
    Servings 12
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Super easy and tastes like a dream! Tart cherries are baked in their sweet juices and topped with cake. It's bubbly and delicious.

    SAVE THIS RECIPE!

    Enter your email and we’ll send this recipe to your inbox.

    Ingredients
     
     

    • 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

    Instructions

    • 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.
    Shop the recommended products Plus browse all of my favorite products I use to create easy everyday recipes!

    Nutrition

    Serving: 1g | Calories: 334kcal | Carbohydrates: 67g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 529mg | Fiber: 2g | Sugar: 37g

    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.

    Course Desserts
    Cuisine American
    Keyword cherries, cobbler

    Did you make this recipe?

    I’d love to see it! Make sure to share it on your favorite social platform.

    Want Even More Recipes?

    Join Moms Best Recipes to find more delicious family recipes.


    The Best of Simply Stacie ebook cover.

    free ebook!

    The Best of Simply Stacie

    When you subscribe to the newsletter for the latest updates!

    4.67 from 15 votes (15 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    8 Comments

    1. Laurie O'Leary says:

      Can I use canned tart cherries in the recipe?

    2. Something is off with your ingredient list.
      You have 1/4 cup butter and 
      Then a few lines down you have another 1/2 cup butter plus a tablespoon.
      Then in your instructions you have dot cherries with 1/4 cup, then cut 1/4 cup  plus the tablespoon butter in with the flour.  What happens with the remaining 1/4 cup?

      1. Thank you for pointing that out! It was a typo! I fixed it now and it should make more sense.

      1. What browser are you using? I’m on Chrome and it printed for me.

    Similar Posts