This Soft Crust Cherry Cobbler features a thin buttery batter that magically transforms into the softest top crust ever, and under the crust is a sea of luscious cherry filling. Oh, and it takes 10 minutes to prep this delicious dessert!

Soft Crust Cherry Cobbler with Ice Cream.

Do you prefer fruit cobbler to have a piecrust topping or a soft crust topping? If you love a soft crust topping that’s soft and thick, made to soak up juices, you’ve come to the right place!

I absolutely love fruit pies. However, they can be a little time-consuming when you have to stop and make a pie crust first. That’s why, when I don’t feel like messing with a pie crust, and I have company coming by, I make a quick and easy cobbler. Oh, and I always make sure I have plenty of vanilla ice cream in the freezer.

This cobbler is so quick and easy and the batter magically bakes into a thick crust that rises to the top. You can make this with any fruit, blackberries, peaches, etc. All you need is some vanilla ice cream.

Easy ingredients for soft crust cherry cobbler

  • 3 cups fresh red tart cherries, or one 12-ounce bag frozen, not thawed
  • 1 cup granulated sugar, divided
  • 1 stick (1/2) unsalted butter
  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup milk
  • 1 teaspoon pure vanilla extract

The Magic is in the baking!

This cobbler is so easy to prep. As you can see in the picture below, the butter gets melted in the bottom of the baking dish first, followed by adding batter on top of the butter. Lastly, the cherry pie filling is added on top. When the cobbler bakes, the batter, and butter combine to turn into the softest crust that magically moves to the top.

Instructions:

  1. Preheat an oven to 400 degrees.
  2. In a medium bowl, mix together the cherries and 3/4 cup of the sugar and set aside.
  3. Place the butter in an 8 x8 or 9 x 9 baking dish and place the dish in the preheated oven until the butter melts and remove.
  4. Meantime in a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and remaining  1/4 cup sugar.  Add the milk and vanilla and mix to combine.
  5. Pour the batter over the melted butter but do not stir.
  6. Spoon the cherries evenly over the batter but do not stir.
  7. Bake for approximately 45 to 50 minutes until the crust is golden brown on top.

More red tart cherry recipes you might like…

Cherry Vanilla Cream Pie

Red Tart Cherry Fritters

Easy Puff Pastry Cherry Turnovers

Homemade Tart Cherry Pie

Buttermilk Pancakes with Cherry Compote

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Cherry Cobbler with a soft crust.

Soft Crust Red Cherry Cobbler

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  • Author: Cindy @mycountrytable
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: pies/desserts
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This Soft Crust Red Cherry Cobbler starts with a thin buttery batter that magically transforms into the softest top crust ever, and under the crust is a sea of luscious cherries. 

Ingredients

Units Scale
  • 3 cups fresh red tart cherries, or one 12-ounce bag frozen, not thawed
  • 1 cup granulated sugar, divided
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup milk
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 400 degrees.
  2. In a medium bowl, mix together the cherries and 3/4 cup of the sugar and set aside.
  3. Place the butter in an 8 x8 or 9 x 9 baking dish and place the dish in the preheated oven until the butter melts and remove.
  4. Meantime in a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and remaining  1/4 cup sugar.  Add the milk and vanilla and mix to combine.
  5. Pour the batter over the melted butter but do not stir.
  6. Spoon the cherries evenly over the batter but do not stir.
  7. Bake for approximately 45 to 50 minutes until the crust is golden brown on top.
  8. Serve cobbler warm with ice cream.
  9. Refrigerate leftovers for up to 3 days.

Notes

  • If you use frozen cherries in this recipe, there’s no need to thaw or drain them.