Sweet and gooey cherry cobbler with a fluffy biscuit topping is a delicious dessert everyone will love. This simple Bisquick Cherry Cobbler recipe is the perfect combo of classic cherry pie and easy fruit cobbler. It’s made with canned cherry pie filling because who doesn’t need more simple recipes using cherry pie filling?Jump to Recipe
WHAT’S COVERED IN THIS POST
Cherry Cobbler with Bisquick
This easy cherry cobbler with Bisquick is similar to my other easy cobbler recipes – Bisquick Apple Cobbler and Bisquick Strawberry Cobbler. With its simple prep and quick baking time, you’ll be serving up this dessert in no time!
The stars of the show in this recipe are juicy, tangy cherries. Best of all, you can keep canned cherry pie filling in the pantry to make this recipe anytime.
Serve this delicious dessert at any gathering, or enjoy it with the family as a quick after-dinner treat! And, this easy Bisquick cherry cobbler is sure to become your go-to recipe all spring or summer long.
Or, take it to your next potluck, BBQ, or camping – for a fun cast iron dessert made over the campfire.
Here’s what’s covered in this post:
Love using Bisquick? Get more easy Bisquick recipes below!
Ingredients for Cobbler with Cherry Pie Filling
You only need 5 ingredients to make the best homemade cherry cobbler with a tasty, flaky, biscuit-like topping. This recipe calls for:
- Canned cherry pie filling
- Bisquick – or check out my Easy 3 Ingredient Biscuits or Drop Biscuits recipe for a homemade topping
- Milk – whole milk is best for the flakiest and most tender biscuits
- Butter – unsalted
- Sugar – granulated cane sugar or your preferred sugar replacement
TFN tip: You can use 2% milk, however, I do not recommend that you use skim or non-fat milk. A bit of fat in the milk is essential to achieve just the right rise and perfect flaky biscuit texture.
How to Make the Best Cherry Cobbler Recipe
- First, heat the oven to 400º F and grease a large cast-iron skillet or casserole dish.
- Then add the cherry pie filling and bake for 10 minutes.
- Next, whisk together the remaining four ingredients in a small bowl to make the Bisquick biscuit topping. Remove the cherry cobbler from the oven. Drop the biscuit dough on top of the cherry filling, evenly spacing them on top of the casserole.
- The last step is to bake for 15 minutes. Remove from the oven when the biscuits are golden and the cherries are bubbling. Let cool for a few minutes before serving.
Serve Bisquick Cherry Cobbler with whipped cream, cool whip, or a scoop of vanilla ice cream. For an extra tangy treat, enjoy your cobbler with a cool spoonful of cream cheese on the side.
Get the full Easy Cherry Cobbler Recipe below
Frequently Asked Questions
Use Bisquick’s gluten-free baking mix, or make your own mix with your favorite GF flour alternative.
Yes, you can! Substitute the whole milk with almond milk and use your preferred plant-based butter for an easy vegan version.
Nope, leave those cherries frozen for the best results.
I love topping fresh, warm fruit cobbler with a dollop of homemade whipped cream or a scoop of vanilla ice cream. For an extra tangy treat, enjoy a bowl of cobbler with a cool spoonful of cream cheese on the side.
Let the cobbler cool completely, and then either cover the baking dish with plastic wrap or transfer to a container with a lid. Keep stored in the refrigerator for up to 4 or 5 days. Leftovers are delicious reheated in the microwave for 20-30 seconds.
Yes, it does. Transfer the cooled cobbler to an airtight and freezer-safe container, and keep it in the freezer for up to 3 months. To reheat, bake the frozen cobbler for 30 – 45 minutes in an oven preheated to 350 degrees Fahrenheit.
Easy Bisquick Cherry Cobbler Recipe
Easy Bisquick Cherry Cobbler
- 9" cast iron skillet or 2 quart casserole dish
- 2 (21 oz) cans cherry pie filling (see notes for substitutions)
- 1 ½ cups Bisquick mix (see notes for DIY baking mix recipe)
- 1/3 cup milk, whole or 2%
- 1 ½ Tbsp sugar (can substitute with Splenda baking mix – see notes)
- 2 Tbsp unsalted butter, melted
- Heat the oven to 400º F and grease a large cast-iron skillet or casserole dish. (Preheating the oven is not necessary for this recipe).
- Add the cherry pie filling to the skillet or casserole dish and bake for 10 minutes.
- While the cherry pie filling is baking, stir the last 4 ingredients together in a small bowl to make the Bisquick biscuit topping.
- Remove the cherry cobbler from the oven. Using two spoons or a scoop, drop the biscuit dough on top of the cherry filling, evenly spacing them on top of the casserole.
- Return Bisquick cobbler to the oven and bake for 15 minutes. The cobbler is done when the biscuits are golden and the cherries are bubbling. Let cool slightly before serving.
- Serve with a dollop of homemade whipped cream, cool whip, or a scoop of vanilla ice cream. For an extra tangy treat, enjoy a bowl of cobbler with a cool spoonful of cream cheese on the side.
- Canned cherries: Two 20 ounce cans, add 2 Tbsp cornstarch
- Splenda sugar (baking) mix can be substituted 1:1 for sugar. Do not use regular Splenda, as the fruit cobbler will not thicken properly. Instead, use 1/2 regular Splenda and 1/2 sugar.