The Easy (5 Ingredient!) Cherry Cobbler Recipe You Need to Try NOW

Have a favorite go-to dessert in your family? You know, that one that’s a guaranteed winner when your brain is too flustered to think of something different? That one that requires few ingredients and simple steps that even on your busiest hosting days, you know you can pull together? Well if you don’t, no worries! I’m sharing my easy cherry cobbler recipe today and not only is it simple to prepare, it’s a crowd pleaser every. single. time.

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How to Bake the Easiest Cherry Cobbler with Full Recipe!

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What Ingredients Do I Need to Make a Cherry Cobbler?

Five ingredients. That’s it. And, the good news, is that there’s a good chance you already have four of the five on hand, without even knowing it. Here’s all you need to bake my favorite cherry cobbler:

Cherry Cobbler Ingredients:

  1. Sugar
  2. Self-Rising Flour
  3. Butter
  4. Milk
  5. Cherry Pie Filling

If you make it and it’s a hit — and I’m 99% sure it will be 😉 — you can keep a couple cans of cherry pie filling in your pantry and be ready to whip one up at a moment’s notice. And while it’s still delicious without, it’s unbeatable when you serve it warm with a scoop of vanilla ice cream on top.

Recipe for the best, EASY cherry cobbler!

Easy Cherry Cobbler Recipe

You can print the recipe here, to keep in your arsenal, or pin the recipe (pinnable image at the bottom of the post) to your food/dessert Pinterest boards to reference later!

5 from 2 votes

Easy Cherry Cobbler

This easy cherry cobbler isn't just delicious -- it also only has 5 ingredients and prep takes minutes!

Course Dessert
Keyword cherry cobbler, fruit cobbler
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4


  • 1/4 cup butter
  • 3/4 cup sugar
  • 3/4 cup self rising flour
  • 1/2 cup milk
  • 18 oz can cherry pie filling


  1. Set oven to 350°; place butter in cast iron/baking dish and set in oven to melt while it preheats

  2. Pour flour and sugar into a bowl and mix together well. Slowly add milk and combine until smooth

  3. Once oven has reached 350° and butter has melted, pour the mixture into the dish

  4. Spoon the pie filling evenly on top of the mixture. Do NOT STIR (the mixture will rise above the filling to form the crust)

  5. Bake for 40-45 minutes or until crust is golden brown. The crust will have some give and movement but the batter should be fully cooked.

  6. Serve warm with vanilla ice cream and enjoy!

Recipe Notes

I use the Duncan Hines Comstock Original Country Cherry for the cherry filling.

Favorite, EASY Cherry Cobbler Recipe

What About the Cherry Cobbler Bakeware?

Good news– everything pictured today from the adorable heart-shaped enameled cast iron to the gold trivet (c/o Martha Stewart @ Macy’s) is on major sale today. The cast iron is actually regularly priced at $100 but today, is $39.99 with code YAY HERE. I love love that it’s such a pretty serving piece and you can take it directly from your oven or stovetop to your buffet. And, if you’ve never had a piece like this, this is a great one to test that isn’t too large, while it’s on such amazing sale. While this sweet bakeware is perfect for Valentine’s Day, it totally transcends February 14. Also good news — if you caught my Sweetheart Mimosa Bar last week, all those pieces are on sale, too. Remember these cute heart-shaped ice cubes? The tray I used is now under $10 HERE.

Mimosa Bar Ice Cubes and Darling Details!

You can catch the full sweetheart mimosa bar HERE.

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  1. 4.29.21
    Ben Grounds said:

    Great article

    • 4.29.21

      Ben, Thank you for taking the time to stop by and leaving a note. I hope you will give the recipe a try. It is so so good!

  2. 11.16.22
    Carole said:

    5 stars
    Made the Cherry Cobbler. OMG!!! So good! ❤️

    • 11.16.22

      Hi Carole, I am so glad you liked the cherry cobbler. I really appreciate you taking the time to let me know!

  3. 1.1.24
    KLWA said:

    5 stars
    Haven’t tried it yet as it’s not yet time for dessert, but when making it be careful not to burn the butter in the oven as I came close to doing.

    • 1.3.24

      Thank you for stopping by…and yes, don’t burn the butter! 😉