Crockpot Cherry Cobbler
Indulge in the comforting flavors of this Crockpot Cherry Cobbler, a dessert that’s as easy to prepare as it is irresistible. Sweet cherries, kissed with cinnamon and nutmeg, form the luscious base of this crowd-pleasing dish.
Topped with a buttery, brown sugar crumble and a tender biscuit layer, this cobbler brings together rich textures and warm, spiced flavors. Perfect for potlucks, parties, or cozy family dinners, it’s a treat guaranteed to vanish quickly.
Serve it warm with creamy vanilla ice cream or whipped cream for the ultimate dessert experience. This recipe is simple, satisfying, and sure to impress.
Crockpot Cherry Cobbler: Ingredients Section
- Cherry Pie Filling: The heart of this dessert, bursting with sweet, tangy flavors that form the perfect fruity base.
- Vanilla Extract: Adds a delicate floral note, enhancing the natural sweetness of the cherries.
- Ground Cinnamon & Nutmeg: A warm, spiced duo that elevates the cobbler with comforting depth and aroma.
- Cold Butter: The secret to a flaky, tender topping and a rich, crumbly texture.
- Brown Sugar: Creates a golden, caramelized crumble that adds just the right amount of sweetness.
- All-Purpose Flour: A versatile base ingredient, giving structure to both the topping and batter.
- Whole Milk: Blends the dry ingredients into a smooth, creamy batter for a soft biscuit-like finish.
These ingredients come together to create a harmonious balance of flavors and textures in this irresistible slow-cooked dessert.
Recipe Tips
1. Preventing Soggy Topping
To ensure your cobbler topping stays crisp, use the optional paper towel trick during cooking. The towels help absorb excess condensation, preventing a soggy top layer. Just be cautious if your crockpot runs hot—this step might not be necessary.
2. Evenly Distribute the Topping
When adding the batter over the cherry filling, leave small gaps between dollops. This allows steam to escape while cooking, ensuring the topping cooks evenly and forms a delightful golden crust without becoming dense or undercooked.
3. Customize the Flavor
Enhance the filling by adding a splash of almond extract alongside the vanilla. Almond and cherry are a classic pairing that adds depth to the dessert. You can also toss in a handful of fresh or frozen cherries for bursts of tartness.
What to Serve with Crockpot Cherry Cobbler
1. Vanilla Ice Cream
The creamy, cool texture of vanilla ice cream perfectly complements the warm, spiced cherry filling and buttery topping. The contrast in temperature and flavor is irresistible.
2. Whipped Cream
A dollop of freshly whipped cream adds a light, airy sweetness that enhances the rich flavors of the cobbler. For a festive twist, sprinkle it with a pinch of cinnamon or nutmeg.
3. Fresh Fruit Garnish
Add a touch of freshness by serving the cobbler with a side of fresh berries or sliced peaches. The natural sweetness and acidity of the fruit balance the richness of the dish.
FAQ
1. Can I use fresh or frozen cherries instead of canned pie filling?
Yes, you can! Use 4–5 cups of pitted cherries and sweeten them to taste with sugar. Cooking them slightly with cinnamon and nutmeg before adding to the crockpot enhances their flavor.
2. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your baking powder is gluten-free for best results.
3. Can I prepare this ahead of time?
While the cobbler is best served warm and fresh, you can prepare the components in advance. Mix the topping and filling separately, refrigerate them, and assemble right before cooking.
4. What should I do if my crockpot cooks too hot?
If your slow cooker runs hotter than usual, check the cobbler at the 2-hour mark. You can turn off the heat and let it set for 15 minutes with the lid on to prevent overcooking.
Crockpot Cherry Cobbler
Ingredients
- Cherry Cobbler
- 1 tablespoon vanilla extract
- 2 cans 21 oz each cherry pie filling
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons ground cinnamon divided
- ¼ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, cold and cubed
- ¾ cup whole milk
- Brown Sugar Crumble
- ½ cup packed light brown sugar
- ½ cup all-purpose flour
- ¼ cup ½ stick unsalted butter, cold and cubed
Instructions
- Prepare the base of your crockpot by greasing a 6-quart crock with butter. Pour the cherry pie filling into the crock, then stir in the vanilla extract, 1 teaspoon of ground cinnamon, and the nutmeg to ensure even flavor distribution.
- Combine the all-purpose flour, granulated sugar, baking powder, salt, and the remaining ¼ teaspoon of ground cinnamon in a food processor. Add the cold, cubed butter and pulse until the mixture becomes crumbly. Gradually stream in the milk while pulsing, stopping as soon as the batter comes together. Avoid overmixing to maintain the ideal texture.
- Drop spoonfuls of the batter over the cherry filling, spacing them evenly to cover most of the surface. Gaps are acceptable, as the batter will expand during cooking.
- For crispier results, you may place several layers of paper towels over the crockpot opening before covering it with the lid. This optional step helps reduce excess moisture. If your crockpot tends to run hot, you can skip this to avoid overheating.
- Secure the lid and cook on High for 2 to 2.5 hours. Monitor closely, as cooking times may vary depending on the appliance’s settings.
- To prepare the brown sugar crumble, combine the light brown sugar, all-purpose flour, and cubed butter in a food processor. Pulse until the mixture resembles coarse crumbs. Store this topping in the refrigerator until ready to use.
- Approximately 90 minutes into the cooking process, remove the crumble from the refrigerator and sprinkle it evenly over the cobbler. Break up any large clumps for a uniform topping. Replace the lid and continue cooking.
- When the cobbler is fully cooked, allow it to rest for 10–15 minutes before serving.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, and enjoy this comforting dessert.
