Cast Iron Cherry Cobblers

Make cherry cobbler in a CAST IRON pan! So delish and easy!

Ready for one of my favorite recipes? Cast iron cherry cobblers! If you have not enjoyed a dessert baked right inside a cast iron skillet, then this recipe is a must-try! No fancy wood oven needed; your home oven is all you need to make these delicious skillet treats. Serve these up to your neighbors or guests for a recipe they’ll be talking about for months to come! You might fall in love with the ease of skillet desserts and whip out pineapple upside down cake, crisps, cookies, and more – all baked right inside these mini pans.

You can bake cherry cobblers right inside mini cast iron pans!!

I picked up these mini cast iron skillets at a local southern kitchen store, but you can also find them online. You can also find them in a variety of sizes. Mine are 5-inches wide. I added a yellow and white gingham napkin to the handle because the beauty of cast iron skillets is that they stay very hot! This makes serving these cherry cobblers a perfect treat – no worrying about keeping them warm for guests.

This dessert can easily be made year-round with frozen fruits (try peaches or blueberries too), and you can absolutely combine fruits for a mixed variety. The possibilities are truly endless. If you want to be really decadent, top it with a scoop of vanilla bean ice cream, and let it melt right into the cobbler topping!

You can bake cherry cobblers right inside mini cast iron pans!! Pizzazzerie.comYou can bake cherry cobblers right inside mini cast iron pans!! Pizzazzerie.comYou can bake cherry cobblers right inside mini cast iron pans!!

You can bake cherry cobblers right inside mini cast iron pans!!

Cast Iron Cherry Cobblers

A delicious and easy cherry cobbler made in a cast iron skillet!
SERVINGS 1 large cast iron pan or 2 small cast iron pans
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 45 minutes


For the cherry filling:

  • 3 cups pitted tart cherries
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon almond extract

For the cobbler topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • ½ cup butter - cut into cubes
  • 1 tablespoon cinnamon
  • ½ teaspoon salt


  • Place cherries in saucepan on medium heat. Cover for 10-15 minutes, stirring often.
  • Add in sugar, cornstarch (sugar and cornstarch whisked together), and almond extract. Turn to low heat and simmer for two minutes or until mixture thickens. Remove from heat. *You can cool and use later for skillet cobblers, or use right away.
  • Pour all of cherry filling into 1 large skillet or divide evenly for 2 mini skillets. You want the cherry filling to fill about ½ of the skillet (it might overflow if filled more than half).
  • Combine flour, sugar, cinnamon, and salt. Cut in cubed butter until mixture is crumbly. Drop spoonfuls of cobbler topping on top of cherry filling.
  • Line a baking sheet with aluminum foil to catch any cherry filling that comes out of skillet. Bake at 400 degrees F. for 20-25 minutes. This will depend on whether you are making one larger cobbler or two smaller ones. Watch carefully, and cobblers are done when cobbler topping is golden brown.
Tried this recipe?Let us know how it was!

I hope you’re inspired to make your own version of this cherry cobbler! It’ll sure to be a new family favorite!

How to make cast iron cherry cobblers! SO GOOD!

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  1. Anonymous says:

    Absolutely disgusting!!! Who uses 1/4 c. cornstarch first of all, and overload of cinnamon and butter made absolutely no crust as it sank in the beautiful cherries we wasted!! You know what they say go with your gut which i def did not! Super disappointing no wonder theres no reviews they have probably been removed. And btw, I am NOT a review writer!

    1. I’m sorry you had trouble, Sherry. I have not removed any reviews. We had a lovely response to this in our social media reviews when this was posted 2 years ago. I’m sorry it didn’t work out for you. This is is a cobbler, not a pie so there is no “crust”. Cobbler toppings are a different texture than pie crust. It’s not meant to cover the filling as in a “pie”. Again, so sorry you had trouble.

      1. You handled that well, Courtney. Notice they were jerk enough to leave the comment but not bold enough to leave their name ;). Unfortunately, not everyone is capable of reading a recipe correctly.

        1. I agree…. mine was amazing. .any good baker knows how to tweek and twerk around the kitchen….I don’t have skillets so I just used a pan,,,, thanks for the recipe….

      2. Raza Usman says:

        This was amazing!

    2. Worked out very well, thanks for writing this. I’m ok in the kitchen and this was simple and came out delicious.

  2. Margo Feiden says:

    Can you use canned pie filling?

  3. I wanted this recipe to work but it just did not. It doesn’t state what size skillet it should be, it just says large- it should be a 10 in cast iron skillet. I used my large one and it didn’t even reach the edges. That’s just a note for Specific Sallies like myself. Unfortunately the first commenter is correct, it is WAY TOO MUCH corn starch. When I mixed it in the cherries got very thick very fast and simmering did not help. I decided to continue with it, it’s my first time making it I better follow the recipe. The cobbler topping has too much cinnamon in it. It looked like I was using wheat flour almost. Maybe it’s supposed to be a teaspoon instead of table spoon? It looked more like a cherry crisp or some other sort of Fall dessert, which is fine by me as long as it tastes good.

    It didn’t taste awful. At first it was alright. It looked pretty good and smelled GREAT but the more you let it sit in your mouth the more odd it got. You could taste the corn starch. The cinnamon waited until you had almost swallowed to remind you it was there and it was almost too much. And I know comparing real life recipes to pictures you found on Pinterest is a dicey game but mine seriously looked nothing like this.

    Maybe it just wasn’t my day. Your other recipes look great but maybe this one needs some tweaking. Thank you so much for putting it out there and letting us learn with you. Side note, I may be an expert cherry pit remover by now!

    1. Rebekah, I’m so sorry! I’ll say this, I appreciate you being kind in your comment to let me know that it might need tweaking. As someone who works very hard to create free content for my readers, it’s so nice to have someone give constructive criticism in a nicer way. I’ll remake the recipe as soon as I can. Thanks again!

  4. Hi Courtney,
    You have the patience of a diplomat. I would also agree if you are going to complain, do it with your name.
    I made this today, totally yummy, super simple and everyone at the party raved, good recipe.
    My tweet was to add some ice water to the dry dough to get a better clumping. I need to try this dry and do a comparison.
    Great work!

  5. Why don’t you get a decent English cook book?

  6. I wanted this cobbler to hit all the marks but it just didn’t. I followed the recipe exactly as it’s written, the cinnamon was just a tad overpowering, I think maybe 1 tsp may be enough…just a hint. The actual cherry filling cooked well, I would also cut the corn starch down quite a bit…probably reduced it to 2-3 TBSP. The topping wasn’t “cobblery” enough, if that makes sense, I was looking for more of a biscuit type cobbler topping. Even though it didn’t turn out as I expected, it was still very delicious. I think with a few minor tweaks, this could be perfect!

  7. Cyann Armijo says:

    I followed this recipe to the absolute T after reading all of the comments and the recipe multiple times. It truly is just a slightly off recipe. In my opinion, however, the taste is spot on. I did not think that there needed to be a reduction in the cornstarch but, that’s because I didn’t taste anything like the past reviews stated they did. I do not think it would hurt to cut the corn starch though perhaps in half? As well as the cinnamon. A tbsp is truly just tooo much cinnamon. My crust looked dark almost as if I burned it. Furthermore the crust just did not come out how I expected nor what I’m used to. This is my first time making a skillet cobbler though I will admit. My issue entirely though is with the crust. It didn’t cook thoroughly and I had the perfect sized pan, my filling went up to just below half so I had ZERO overspill like the recipe warned. The dough just did NOT cook. I left it in for 23 minutes it was doughy underneath. I put it in the additional 2 minutes (the recipe calls for 20-25 minutes) and still it was doughy. Out of desperation I made a second batch of dough put that on top and put it back in the oven 23 minutes more. When I tell you guys it looked alright and I was proud to see maybe I got that perfect cake like consistency that makes a cobbler a hit. However, once I dug into the cobbler I was very disappointed with the sight of cooked runny dough. A very VERY thin layer had hardened on the dough.. and the rest.. it was melted and were like as if you undercooked your brownies. I feel sad I used a whole bag of cherries on this recipe /: but I feel good knowing I’m leaving a review for the next person. Maybe go with something different on your crust

  8. Unfortunately, it wasn’t until after we tried this recipe that I came to the comment section. It would’ve saved me precious time, energy and food.

    I take the fault for not comparing it at least to one other recipe first but this is a recipe for glue. Too much corn starch!

    Something else is off about it too, too much cinnamon and almond extract, possibly not enough flour. Sadly this recipe seems like it was completely made up and not tested first. Please, take this recipe down or fix it.

    Thank you!

    Sincerely, the kindly disappointed.

  9. Chris Abbott says:

    Did exactly as the recipe says. There is no crust at all. Just blobs of a mixture covered in Cherry. And don’t say I missed anything. I did it all step buy step

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