This semi-homemade Crockpot Cherry Cobbler is the perfect dessert for a potluck or party! Sweet cherries are flavored with cinnamon and nutmeg and topped with a delicious brown sugar crumble. Serve this crockpot cobbler warm with vanilla ice cream and watch it disappear!
*This recipe post is sponsored by Challenge Butter.*
Easy Crockpot Cherry Cobbler
If you haven’t tried one yet, crockpot cobbler is one of my favorite desserts to make to take to a party, summer bbq or a potluck! You can use any flavor of pie filling that you like and the cobbler travels easily in your crockpot. And bonus, you don’t have to to turn on the oven and heat up your kitchen!
For this crockpot cobbler recipe, I chose to use cherry pie filling (apple, berry or peach pie fillings would all also be delicious). I boosted the cherry flavor with a little added cinnamon, nutmeg and vanilla extract. Then I topped the cherry pie filling with an easy homemade cobbler batter.
About half way through cooking, we make an epic brown sugar crumble topping with cold Challenge Butter. The sweet crumbled topping really sets this cherry cobbler over the top! Serve your cherry cobbler warm, with a hearty scoop of vanilla ice cream, and I bet you won’t have any leftovers at the end of the party!
This cherry cobbler is semi-homemade using store bought pie filling, but a homemade cobbler batter and brown sugar crumble topping. Here is what you will need:
- Cherry Pie Filling: You can use any flavor of fruit pie filling you like in this recipe. Some other great flavors are apple, peach, or any flavor of berry pie filling. Or go completely homemade with my favorite Homemade Apple Pie Filling.
- Vanilla Extract: You could also do a little almond extract to help boost the cherry flavor. Almond extract is commonly used in cherry desserts to mNake the cherry flavor more pronounced.
- Cinnamon: You will add cinnamon into the pie filling and into the cobbler batter.
- Nutmeg: A little pinch of nutmeg warms up the flavors in the pie filling.
- Flour: I used regular all purpose flour.
- Granulated Sugar: You could use brown sugar here if you wanted too.
- Baking Powder: To help the cobbler batter rise as it cooks.
- Salt: Just a pinch!
- Unsalted Butter: I use my favorite Challenge Butter. Your butter will need to be extra cold and sliced into cubes. Don’t leave your butter on the counter, make sure it is cold right out of the fridge!
- Whole Milk: You can use a lighter milk, like 2%, as well. Whole milk just adds an extra richness to the cobbler.
- Brown Sugar: I use brown sugar in the crumble topping. You can use granulated sugar instead, if it’s all you have on hand, but the brown sugar gives the crumble a better depth of flavor.
This cherry cobbler recipe features my personal favorite butter, Challenge Butter. Challenge Butter is made the old-fashioned way with the freshest milk and cream from happy cows. It is 100% natural and doesn’t have any artificial preservatives, fillers, dyes or added hormones.
I always use Challenge Butter in my kitchen because it is churned fresh daily, as it always has been since the company began in 1911! Challenge Butter is also farmer-owned with more than 450 family-owned dairies. I love knowing that we are helping to support other families.
How To Make Cherry Cobbler In A Crockpot
- Butter: Grease the crockpot with butter to make sure your cobbler does not stick to the bottom while cooking.
- Filling: Inside the crockpot, combine the pie filling, vanilla extract, cinnamon, and nutmeg. Mix it together and spread it out until it’s even on top.
- Cobbler: Now we make the batter for the cobbler in a food processor. You can also do this by hand, but it will take a lot longer. Add the flour, sugar, baking powder, ground cinnamon, salt, and cubed cold butter into a food processor. Pulse mixture until it begins to look crumbly.
- Add Milk: Then, slowly stream the milk into the processor and continue to pulse until just combined. Be careful not to over mix.
- Spread On Top: Add spoonfuls of the batter to the top of cherry filling. Covering as much of the filling as possible, but it is ok to see gaps, the batter will expand as it cooks.
- Cook: Cover the crock and cook on High for 2 to 2.5 hours. I like to place a paper towel on top of the crockpot to ensure no moisture drops down on top of the cobbler.
Brown Sugar Crumble Topping:
The brown sugar crumble topping is an optional step, but it really does add a great finishing touch to the dessert!
- Crumble Topping: In a food processor, add the light brown sugar, flour, and cold and cubed unsalted butter. Pulse several times until the mixture looks crumbly. Add the crumble topping on top of the cobbler after the cobbler has been cooking for 90 minutes. Recover the crock and continue until finished cooking and golden brown on top.
- Serve: Let the cobbler sit for about 15 minutes after cooking to firm up a little and cool slightly before serving. Serve it warm with vanilla ice cream!
Tips For The Perfect Crockpot Cherry Cobbler
- How Hot Is Your Crockpot? Some crockpots run much hotter. If your crockpot is known to cook extra hot and fast, you may need to turn off the slow cooker after 2 hours and keep covered for until ready to serve. If the slow cooker is more even tempered, 2.5 hours should be perfect.
- Paper Towel: When making desserts in the crockpot, I always put a few paper towels over the top of the crockpot and then place the lid on top. This keeps any moisture or condensation from getting into your dessert and making it less crisp on top. I have used this method with many crockpots with no issue, but please use caution and your best judgment. I recommend checking the paper towel periodically to ensure it is not getting too hot if this is your first time trying this method.
- Food Processor: Using a food processor makes this homemade cobbler much easier to make. However, if you do not have a food processor, you can manually cut in the butter using a pastry cutter. This method is much labor intensive than a food processor, but works just as well!
- Cold Butter: It is important to make sure your butter is cold when making the cobbler batter and the crumble topping. If the butter is too warm, the texture will be incorrect. So make sure to keep the butter in the fridge until right when you are ready to use it.
Crockpot Cobbler FAQS
- Can I Cook It On Low? Yes! You can cook the cobbler on a lower heat, it will just take a little longer to cook. You can cook the cobbler in the crockpot on low for 3.5 to 4 hours or on high for 2 to 2.5 hours.
- Can I Keep The Cobbler On Warm? Yes! It will keep on warm for a couple of hours. Just make sure you keep a paper towel (or a thin tea towel) over the top of the crockpot, with the lid on top, to catch any condensation.
- Can It Travel? Yes it travels well! I usually make mine fully at home and then bring the cooked cobbler in the crockpot to the event I am going to. Plug it in on warm when you get there.
- Can I Use Boxed Cake Mix? Yes, if you prefer you can use a box of vanilla cake mix on top of the cobbler instead of making your own cobbler batter. Just sprinkle the dry boxed cake mix on top of the pie filing and then pour 1 stick (1/2 cup) of melted butter on top. I find this method to be a little too sweet for my tastes, but it works!
More Easy Desserts Recipes
I love a good easy dessert that tastes like I spent all day baking, don’t you? Here are a few of my favorites:
- No Bake Chocolate Eclair Cake
- Easy Tres Leches Cake
- Peanut Butter Pretzel Crockpot Candy
- Easy Cinnamon Bread
- Mountain Dew Apple Dumplings
- Banana Pudding Bars
- Best Ever Rice Krispie Treats
- 2 cans (21 oz each) cherry pie filling
- 1 tablespoon vanilla extract
- 1 1/4 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted Challenge Butter, cold & cubed
- 3/4 cup whole milk
Brown Sugar Crumble:
- 1/2 cup packed light brown sugar
- 1/2 cup all purpose flour
- 1/4 cup (1/2 stick) unsalted Challenge Butter, cold & cubed
- Grease the crock of a 6 quart crockpot with butter. Pour the cans of cherry pie filling into the bottom of the crock pot. Add vanilla extract, 1 teaspoon ground cinnamon, and nutmeg. Stir together.
- In a food processor, add the flour, granulated sugar, baking powder, remaining 1/4 teaspoon ground cinnamon, salt, and cubed cold butter. Pulse mixture until it begins to look crumbly. Then, slowly stream the milk into the processor and continue to pulse until just combined. Be careful not to over mix.
- Add spoonfuls of the batter to the top of cherry pie filling. Covering as much of the filling as possible. It is ok to see some gaps. The batter will expand as it cooks.
- OPTIONAL: Place several sheets of paper towels over the opening of the crockpot and cover with the lid. This will help catch excess condensation and allow cobbler to crisp up some. However, if you are worried about how hot your slow cooker might get, it is OK to skip this step, but the cobbler may not get that crispier top.
- Cover the crockpot and cook on High for 2 to 2.5 hours**.
- BROWN SUGAR TOPPING: In a food processor, add the light brown sugar, flour, and cold and cubed unsalted butter. Pulse several times until the mixture looks crumbly. Transfer mixture to a small bowl and cover. Store in the refrigerator until time to top the cobbler.
- About 90 minutes into cooking the cobbler, remove the brown sugar crumble mixture and begin to sprinkle it on top of the cobbler. Breaking up any extra large crumble chunks.
- Recover the crock and continue until finished cooking. Once done cooking, allow cobbler to set for 10 to 15 minutes before serving.
- Serve with vanilla ice cream or a dollop of whipped cream and enjoy!
**If your slow cooker cooks extra hot and fast, turn off the slow cooker after 2 hours and keep covered for until ready to serve. If the slow cooker is more even tempered, 2.5 hours cook time should be perfect.
Amount Per Serving: Calories: 450Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 396mgCarbohydrates: 87gFiber: 2gSugar: 44gProtein: 7g
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