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a cast iron skillet with a golden brown cherry cobbler baked beautifully and the sunlight hitting it

Mom’s Best Ever Southern Cherry Cobbler Recipe (a family favorite)

My Mom’s Cherry Cobbler recipe is the best (we love it in our family). I can’t tell you how many nights of my life, this was dessert. Sometimes she used fresh local peaches from Holloway’s orchards, cherries from the tree in our back. yard, or fresh-picked wild blackberries that grew in the pasture behind our house. This is one of the most comforting (easy) fruit cobbler recipes there is to make♡. A scoop of ice cream or a dollop of whipped cream pairs really well with the cobbler’s buttery, chewy top and soft tender fruit-filled middle. For anyone who may be new to baking, this is a great beginner’s recipe to start off with and I’ve included step-by-step recipe photos for you at the end of the post to make it even easier (especially for kiddos).

Full disclosure — I woke up to a freezer with a few partially frozen items including the cherries used for this post (from the Marostica Cherry Festival that we pitted and froze a while back). There was no way I was going to let these tasty cherries go to waste even if they didn’t look as pretty as they once had.  Our freezer is separate from our refrigerator and has an on/off switch on the same panel as our under-cabinet light switch. I accidentally turned off the freezer when I turned off the light before going to bed and woke up to half-thawed cherries (among various other things). After coffee and a little cleanup, I decided to turn this total mishap into Mom’s cherry cobbler. 

Where Does Cobbler Come From?

Cobblers come from the English American settlers who lacked the ingredients and equipment necessary to make their traditional suet puddings. So, they “cobbled together” (hence the name) fruit fillings covered with a layer of biscuits, scone batter, or pastry dough. The version of cobbler that we know and love today, got its start around the 1850s. Peaches, cherries, blueberries, and even strawberries make great cobblers, but you can pretty much use any fruit you love. 

What is Southern Fruit Cobbler? 

If you’re from the south or know anyone who is, they probably have a cobbler recipe. Cobbler is one of the first things kids learn how to make because it’s seriously delicious and easy to make. Like so many other desserts, there are a few different versions of “southern cobbler”, but they all have two things in common — fruit baked in the oven with some form of dough.

  • Some cobblers resemble more of a slab pie with a single pastry dough top (like pie dough) covering the fruit filling.
  • Others are a more deep-dish style that has a pastry on both the bottom and the top with fruit-filled middles.
  • Then there’s the drop biscuit or scone-topped cobbler (usually made with sweetened Bisquick dough, homemade biscuits, or scone batter. 
  • And then my favorite southern cobbler — the one my Mom and Granny and generations of our family made before them. It’s almost cake-like in the middle but has just enough fruit to keep it from actually being cake. And my favorite part — the super buttery golden-brown chewy-edged top and sides that are a perfect contrast to its tender fruit-filled middle that’s a little sticky and delicious. 

You Can See by the Photos Below, this Cherry Cobbler has it all — Super Moist + Tender w/a Buttery Chewy Top

Southern Cherry Cobbler Ingredients 

My Mom’s cherry cobbler recipe includes a few basic pantry staples that you probably already have on hand plus tart sour cherries. Use frozen or fresh cherries for this cobbler recipe (or just about any other berry or fruit combination you enjoy). Mom really didn’t ever add cinnamon to her cobbler, but I find that a really small amount brings out the flavor of the fruit without making the cobbler taste like it has cinnamon in it. Feel free to use it if you want. I also like to top my cherry cobbler with some raw cane sugar for a little added texture, but you can leave it off — my Mom never added this either♡.  

  • all-purpose flour 
  • baking powder 
  • sugar 
  • unsalted butter
  • whole milk
  • pure vanilla extract
  • pitted cherries, frozen or fresh
  • cinnamon
  • salt

How to Make Mom’s Best Ever Cherry Cobbler Recipe

This cherry cobbler recipe is simple to make, just be sure to gently combine the ingredients together when mixing everything together so you don’t over-activate the gluten and end up with a dense or tough crumb. It takes just a few stirs with the whisk to get everything incorporated. And as always, use the “scoop + level” method for measuring the flour.

  1. Preheat the oven to 375°F/190°C. Heat the oven while you prep the cobbler. 
  2. Melt the butter for the batter. Add 2 tablespoons of butter to a 10-inch cast-iron skillet and melt it over low heat and set aside to cool while you prep the batter.  
  3. Prepare the dry ingredients. Add flour, sugar, baking powder, salt, and cinnamon (if using) to a medium bowl and whisk well to combine. Add the melted butter to the mixture. 
  4. Butter the cast iron skillet (or 9×13 inch baking pan). Butter the sides and bottom of the cast-iron skillet (or a 9×13 inch baking pan) well. 
  5. Combine the wet and dry ingredients. Add the milk and the vanilla extract to the flour mixture and stir everything gently with a whisk just until incorporated. You may see a few lumps here or there and that’s ok. The batter should be fairly runny. 
  6. Assemble the cobbler. Pour the cobbler batter into the buttered skillet (or another baking pan) and then add the fruit. Dot the top with 3 tablespoons of butter and sprinkle it evenly with a little raw cane sugar (coarse turbinado sugar).
  7. Bake the cobbler. Bake the cobbler for 45 minutes, or until the top is golden brown and it’s cooked through. Allow the cobbler to cool at least 20 minutes (if you can wait that long) before eating so all the flavors have time to mingle together. Top it with vanilla bean ice cream or heavy whipped cream and Enjoy!

The Best Fruit Cobbler Recipe tips + tricks + FAQ’s

  • Why use a scale versus measuring cups and spoons?  Using a scale to measure ingredients produces more consistently reliable results versus measuring cups. Plus, it makes measuring ingredients quicker and there’s less mess to clean up.
  • Why are room temperature ingredients important in baking?  Room temperature ingredients like eggs, butter, milk, and other dairy ingredients when combined form an emulsion that traps air inside of a mixture. This trapped air expands and rises during the baking process, which ultimately produces fluffier and more tender baked goods. Room temperature ingredients = tender cake crumb. 
  • How do you store fruit cobbler? Allow cherry cobbler (or blueberry or peach cobbler, etc.) to cool completely to room temperature. Wrap the cobbler tightly in sustainable cling film or in an airtight container and leave it on the counter at room temperature for up to 3 days (unless your kitchen is hot) or in the refrigerator. I prefer to store cobbler in the refrigerator wrapped in cling film or in an airtight container. 
  • How do you freeze fruit cobblers? Cobblers and crisps freeze really well. Add a layer of freezer paper or parchment paper on top of the cobbler (to prevent ice crystals from forming), wrap it tightly with sustainable cling film, and then place it into a freezer bag or another airtight container and freeze. 
  • How long can you freeze fruit cobblers? Cobblers can be frozen for up to 3 months if properly wrapped. 
  • How do you reheat frozen cobbler?  Thaw the frozen cobbler in the refrigerator overnight. Place it on the counter for 30 minutes to take the chill off. Preheat the oven to 250°F/121°C. Place the cobbler into an oven-safe baking dish and place it into the preheated oven on the middle rack. Reheat individual portions for 10-15 minutes and 30-45 minutes for whole cobblers.

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Mom’s Best Ever Southern Cherry Cobbler Recipe (a family favorite)


  • Author: Kelly
  • Total Time: 55 minutes
  • Yield: 6-8 servings depending on hunger level 1x
  • Diet: Vegetarian

Description

My Mom’s Cherry Cobbler recipe is the best. I can’t tell you how many nights of my life, this was dessert. Sometimes she used fresh local peaches from Holloway’s orchards, cherries from the tree in our back. yard, or fresh-picked wild blackberries that grew in the pasture behind our house. This is one of the most comforting (easy) cobbler recipes there is to make♡. A scoop of ice cream or a dollop of whipped cream pairs really well with the cobbler’s buttery, chewy top and soft tender fruit-filled middle.


Ingredients

Scale
  • 1 cup all-purpose flour (140g)*
  • 2 teaspoons baking powder (8g)
  • 1 cup sugar (198g)
  • 1/2 teaspoon kosher salt (3g)
  • 2 tablespoons unsalted butter, melted (30g)
  • 1 cup whole milk, room temperature (227g)
  • 1 teaspoon pure vanilla extract (5g)
  • 3 cups (1 1/2 pounds) pitted cherries, frozen or fresh (665g)
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces (for dotting the top of the cobbler) (45g)
  • 1/8 teaspoon cinnamon (optional)

*I use 00 flour when I’m in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you’re working with. Just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.


Instructions

  1. Preheat the oven to 375°F/190°C. Heat the oven while you prep the cobbler. 
  2. Melt the butter for the batter. Add 2 tablespoons of butter to a 10-inch cast-iron skillet and melt it over low heat and set aside to cool while you prep the batter.  
  3. Prepare the dry ingredients. Add flour, sugar, baking powder, salt, and cinnamon (if using) to a medium bowl and whisk well to combine. Add the melted butter to the mixture. 
  4. Butter the cast iron skillet (or 9×13 inch baking pan). Butter the sides and bottom of the cast-iron skillet (or a 9×13 inch baking pan) well. 
  5. Combine the wet and dry ingredients. Add the milk and the vanilla extract to the flour mixture and stir everything gently with a whisk just until incorporated. You may see a few lumps here or there and that’s ok. The batter should be fairly runny. 
  6. Assemble the cobbler. Pour the cobbler batter into the buttered skillet (or another baking pan) and then add the fruit. Dot the top with 3 tablespoons of butter and sprinkle it evenly with a little raw cane sugar (coarse turbinado sugar).
  7. Bake the cobbler. Bake the cobbler for 45 minutes, or until the top is golden brown and it’s cooked through. Allow the cobbler to cool at least 20 minutes (if you can wait that long) before eating so all the flavors have time to mingle together. Top it with vanilla bean ice cream or heavy whipped cream and Enjoy!

Notes

  • Switch out the fruit in this recipe to make Peach Cobbler, Blueberry Cobbler, Blackberry Cobbler, or any other fruit cobbler you enjoy. 
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Pies + Cobblers + Clafoutis
  • Method: Oven Bake
  • Cuisine: Southern

Nutrition

  • Serving Size: 1/8 Cobbler

Keywords: southern cherry cobbler, easy cobbler recipe, cherry cobbler easy recipe, cherry desserts, cherry cobbler frozen cherries, cherry cobbler fresh cherries, southern cherry cobbler recipe, best cherry cobbler recipe, Mom's Cherry cobbler recipe, skillet cobbler recipe, best cobbler recipe,

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Mom’s Best Ever Fruit Cobbler recipe step-by-step photos

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