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–+ servings

Upside-Down Cherry Cobbler

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A quick and easy dessert that combines pantry staples with cherry pie filling for a deliciously warm treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

Filling
  • 1 can premium cherry pie filling (about 21 oz) Use a good brand for best texture.
Batter
  • 1 cup all-purpose flour Substitute 1:1 gluten-free flour blend for gluten-free.
  • 1/2 cup granulated sugar Can reduce by 2 tablespoons for less sweetness.
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 3/4 cup milk (dairy or plant milk) Use room temperature for best results.
  • 3 tablespoons unsalted butter, melted Can substitute with neutral oil.
  • 1/2 teaspoon vanilla extract Optional, can use 1/4 teaspoon almond extract instead.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or similar-sized cast-iron skillet.
  2. Spoon the entire can of cherry pie filling evenly into the prepared dish. Spread gently—no need to drain.
  3. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk, melted butter, and optional vanilla until a thick batter forms. Don’t overmix; a few lumps are fine.
  4. Dollop or pour the batter over the cherry filling. It will not cover completely—this is expected.
Baking
  1. Bake on the center rack for 30–40 minutes, or until the top is golden and the cherry filling bubbles at the edges.
  2. Let rest for 10 minutes before serving.
  3. Serve warm, either straight from the dish, inverted onto a platter, or spooned into bowls with ice cream or whipped cream.

Nutrition

Serving: 1gCalories: 230kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 15g

Notes

Store cooled leftovers in the refrigerator for 3–4 days. Can freeze for up to 2 months. Reheat individual portions in the microwave or the whole dish in the oven.
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