Cherry Cobbler

Cherry cobbler has a sweet and tart cherry pie filling and topped with a buttery, flaky homemade pie crust.

Course Desserts

Cuisine American, Holiday Baking

Prep Time 25

Cook Time 1

Total Time 1 25

Servings people

Calories 347kcal

If using fresh cherries; Pit the cherries over a glass liquid measuring cup. Place pitted cherries into a deep frying pan. Place your hand over the pits and pour any excess juices into the pan.
If using frozen cherries; they will already be pitted and halved. Just add to the skillet and follow directions below. Add the cherries into a large cast iron skillet or pot and cook over medium heat. Add the butter, sugar and lemon juice. Cook until soft, stirring with a wooden spoon occasionally.
Dissolve the cornstarch into cold water, stir with a tablespoon.
Stir the cornstarch mixture into the cherry mixture. Cook over medium to high heat to thicken. Let the mixture simmer and stir constantly with a wooden spoon as it thickens.
Let pie filling cool completely before adding pie crust to the top.

Prepare the pie crust if you are making homemade pie crust. Refrigerate for several hours or overnight.
On a lightly floured work surface, roll out the pie crust and cut into strips.
Spray baking dish with baking spray or brush with butter and ladle cooled pie filling into 9x13-inch baking dish.
Use a large spoon or ladle to scoop the cherry pie filling into prepared baking pan.
Brush the pie crust with an egg wash.
Place the cobbler on a half sheet pan lined with parchment paper. This will help catch any juices that run over the edges of the baking dish.
Place in a preheated 400 degree F oven for 1 hour. The crust will be golden brown and the filling bubbling up around edges of the crust.
Let cool for 2-3 hours before slicing. This will allow the pie filling to set.

You can use homemade or store-bought pie crust.

Adjust the sugar based off how sweet or tart your cherries are. Use more sugar if you need.

Set the baking dish on a half sheet pan lined with parchment paper to catch any fruit juices that might overflow.

Turn the baking dish fully around half way through the baking process to evenly brown the crust and cook the filling.

Use fresh or frozen cherries for this cobbler. (Frozen cherries are frozen at the peak of their ripeness and are absolutely delicious!)

If using frozen cherries you do NOT need to thaw them!

Cobbler will keep for a few days stored in the refrigerator.