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Brown Butter Cherry Cobbler

Nutty brown butter and fresh cherries make this simple brown butter cherry cobbler recipe a standout. It’s an easy, rustic dessert that tastes like summer!

Brown butter cherry cobbler in bowl topped with dollop of whipped cream and almonds

Brown butter is one of my favorite ways to add more depth to the flavor of a recipe, whether it’s brown butter blondies or brown butter snickerdoodles. The simple trick of browning the butter transforms its flavor, making it aromatic and nutty. This is the kind of go-to cobbler recipe you’ll make over and over; you can use the brown butter cobbler base with any fruit that’s in season.

Why You’ll Love This Cherry Cobbler Recipe

  • Made with fresh cherries. Many cherry cobbler recipes rely upon canned cherry pie filling, which tends to be cloying and syrupy. Using fresh cherries avoids this and gives this cobbler a more authentic fruit flavor. (These cherry cheesecake bars are also made with real fruit.)
  • Simple to make. This brown butter cherry cobbler is made in three easy steps. Melt butter. Add batter. Add cherries. And just like that, it’s ready for the oven! There’s no need to stir it all together. It just works its magic while it bakes.
  • Two words: brown butter. The butter goes into the pan and is melted to the point of browning. Browned butter adds a whole other dimension with its rich, nutty flavor. 
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Overhead view of ingredients for brown butter cherry cobbler

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Unsalted butter – When making brown butter, I do recommend springing for the good stuff. I’ve noticed that cheap store-brand butter is much foamier than quality European butters.
  • Cherries – I use Bing cherries, but any kind you like will work.
  • Granulated sugar
  • Cornstarch
  • Vanilla extract – I like to use my homemade vanilla extract.
  • All-purpose flour
  • Light brown sugar – While you could use dark brown sugar if that’s all you have on hand, it has a stronger molasses flavor. Learn more: Light Brown Sugar vs Dark Brown Sugar: What’s the Difference?
  • Baking powder
  • Salt
  • Milk – Whole milk is best, but you can use whatever you happen to have in the fridge.

Can I Use Frozen Cherries to Make Cobbler?

Yes! Simply let the cherries thaw in the refrigerator (or rinse them with warm water until they thaw) and then use them in this cobbler recipe.

How to Make Brown Butter Cherry Cobbler

  • Brown the butter. Cook the butter in a skillet set over medium heat until brown specks form and the butter is fragrant.
  • Make the fruit filling. Stir together the pitted cherries, sugar, cornstarch, and vanilla extract in a bowl.
  • Make the cobbler batter. In another bowl, combine the dry ingredients, then stir in the milk until just combined.
  • Assemble. Pour the batter over the brown butter, then spoon the cherry mixture over the top.
  • Bake. Place the pan in an oven preheated to 350ºF and bake the cobbler for 30 to 35 minutes, or until it’s golden brown and the cherries are bubbly. Serve warm.
Brown butter cherry cobbler in white skillet

Tips for Success

  • Pit the cherries without buying a cherry pitter. If you bake with cherries often, a cherry pitter is a worthwhile investment. If not, no worries—you can push the pits out with a stainless steel straw or a chopstick. Place the straw or chopstick where the stem was and push it through.
  • Avoid cherry juice stains. Needless to say, pitting all of those cherries can make a mess! Rather than staining a cutting board (or, even worse, my countertop), I like to lay down a layer of foil on my work surface. When I’m done with the cherries, I leave the pits on the foil, crumple it up, and throw it away.
  • Use a pan that goes from stovetop to oven. I much prefer browning the butter on the stovetop where I can keep an eye on it. If you don’t have a cast iron skillet or oven-safe pan, you can brown the butter in a baking dish in the oven or in a separate pan on the stovetop, then pour it into a baking dish.
Overhead view of brown butter cherry cobbler in bowl


  • Give it a different flavor. You can use almond extract in place of the vanilla extract. It pairs beautifully with cherries! Another option is to swap the vanilla for the juice of half a lemon.
  • Try another fruit. Peaches would be sublime with the brown butter in this cobbler; when fall rolls around, try it with juicy ripe pears and a generous pinch of cardamom.
  • Add a crispy, sweet topping. Sprinkle sanding sugar or Demerara sugar over the cobbler before baking for some crunch and extra sweetness. This is especially good if you’re using tart cherries for your cobbler.
White bowl with brown butter cherry cobbler and dollop of whipped cream

My Favorite Way to Serve Cherry Cobbler

I may be in the minority here, but I often forego topping cobblers with vanilla ice cream in favor of some homemade whipped cream. I made a half batch of sweetened whipped cream, substituting almond extract for vanilla. Then, I topped each serving with a dollop of almond whipped cream and a sprinkling of toasted almonds. The almonds, vanilla, and cherries all work together so perfectly for big, big flavor.

Bowl of brown butter cherry cobbler with dollop of whipped cream

How to Store Leftovers

This brown butter cherry cobbler is best served warm and fresh out of the oven, but leftovers will keep in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or you can warm them up in the microwave.

Can I Freeze This Recipe?

You can freeze brown butter cherry cobbler after baking, either in the baking dish covered tightly or in one or more airtight containers. Freeze for up to 3 months and let it thaw in the refrigerator before serving.

Overhead view of brown butter cherry cobbler in bowl with spoon

More Cherry Recipes

Brown Butter Cherry Cobbler

Yield 6 to 8 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Nutty brown butter and fresh cherries make this brown butter cherry cobbler a standout.

Top-down view of brown butter cherry cobbler in bowl


  • 1/4 cup (56g) unsalted butter
  • 1 to 1 & 1/2 pounds (454 to 680g) cherries, pitted
  • 1/3 cup (67g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract*
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (100g) firmly packed light brown sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (118ml) milk
  • sweetened whipped cream or ice cream, for garnish
  • toasted sliced almonds, for garnish


  1. Preheat oven to 350°F.
  2. Place the butter in a 10-inch skillet. Cook over medium heat on the stovetop until the butter foams and forms brown specks on the bottom of the pan. Remove from the heat. (Alternatively, you can brown the butter in the skillet or in a 1-quart baking pan in the oven.)
  3. Stir together the cherries, sugar, cornstarch, and vanilla extract. Set aside.
  4. Stir together the flour, brown sugar, baking powder, and salt. Add the milk, and stir just until combined. It should be similar in consistency to pancake batter. A few lumps are fine.
  5. Pour the batter evenly over the warm brown butter without stirring. Spoon the cherry mixture evenly on top of the batter.
  6. Bake 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  7. Serve warm with whipped cream or ice cream and toasted almonds.


*Substitute 1 teaspoon almond extract or the juice of 1/2 medium lemon.

Leftovers will keep in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the refrigerator before serving warm or cold.

Recipe adapted from MyRecipes.

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    15 Comments on “Brown Butter Cherry Cobbler”

  1. Sounds so good and easy to make. Great idea for all those odd ball fruits that become ripe and you don’t know what to do with them.

  2. This recipe looks delicious – could I use sour cherries – you didn’t specify?


  3. You know, I never thought of putting brown butter and cherries together, but now that you’ve mentioned it, I MUST HAVE IT. Amazing.

  4. I’m so excited to try this recipe! We have amazing local cherries to use. I’ve been adding them to this and that. I made another cheesecake with a cherry-blueberry topper but this is the one I really want to make!! Thanks for another great idea, Jennifer.

  5. This was wonderful. I had only a few cherries from this year’s crop, and made a filling with not quite enough for a whole pie, so I used your recipe substituting pie filling for the sweetened cherries. Required about 45 minutes in the oven, but when it was done – oh my. Definitely a keeper. I’m going to try it with peaches this summer. Thanks so much!

  6. Jennifer, how do you put your cherries.  I guess I need the little tool that does this.

  7. I meant how do you PIT cherries.  Lol

  8. Could frozen cherries be substituted? If so, should they be put in the batter frozen or thawed?

  9. Hi Jennifer

    You don’t specify what kind of cherries in your recipes….sour cherries or sweet cherries? 



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