Cherry and Cranberry Cobbler

Last updated on January 27th, 2026

With cherry season coming to an end, I wanted to do something to showcase this beautiful fruit! When I was pregnant with my oldest, I wanted to eat everything in sight! But when I was pregnant with my youngest, cherry was the ONLY thing I ever craved! It’s also cool because he ended up being born during cherry season! So, this one’s for him, with a little touch of one of my fall favs – cranberry! This cherry and cranberry cobbler was sweet, tart, tangy, and delicious! The best part about this luscious dessert is I made everything in one skillet!

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Why do cherry and cranberry work well together?

These flavors, paired with the lemon juice and zest, and that little hint of salt in there all become this cohesive flavor profile that is not too sweet, not too salty, just right! Plus, the flavors in this dessert fit all year-round! This is yummy in the summer, fall, winter, spring! The cherry gives a summer vibe, while the cranberry stays relevant all through the holidays – and you can always use frozen cherry and fresh cranberries if you have to! It will taste great just the same!

Did you know?

Cranberries actually bounce when ripe! Like if you toss one at the floor, it will act just like a bouncy ball! Isn’t that fun!? I was really excited to learn this! Another fun fact about cranberry is it is actually considered a “true berry” – unlike strawberries and raspberries! This is such an underrated fruit, and I’m totally obsessed with it!

My home state, Wisconsin, is actually the top cranberry producing state in the US! We produce 60% of the nation’s supply! And during the week of Thanksgiving, Americans consume approximately 80 million pounds of cranberries – just during that week! That’s WILD!

What ingredients do I need to make this Cherry and Cranberry Cobbler?

For the batter:

Flour
Egg
Whole Milk
Vanilla
Granulated Sugar
Baking Soda
Baking Powder

For the cherry and cranberry filling:

Cherries
Cranberries
Flour
Granulated Sugar
Salt
Butter
Lemon Juice and Zest

For serving:

Whipped Cream

How do I make it?

Preheat oven to 375 F, then in a large bowl, whisk all of the batter ingredients until combined.

In another large bowl, mix all the filling ingredients besides the butter until combined.

Next, in an oven safe skillet, cook filling mixture on medium for a few minutes, stirring occasionally, until fruit has softened.

Move the cooked fruit to a bowl and melt butter in that same pan.

Pour in the batter, swirl it around a little with the rubber spatula – but don’t stir it.

Pour the fruity filling over the batter and gently spread it out on the top. Avoid scooping up from the bottom, just lightly spreading the fruit will work just fine.

Bake until golden brown! The cobbler is done when the middle reaches an internal temp of 200 F and the cobbler crust starts to pull away from the edges of the pan. You should see the fruit bubbling up to the top! Then she’s done!

To serve cherry and cranberry cobbler:

Wait several minutes before attempting to slice into the cobber, then slice and serve with some whipped cream on the top! Enjoy!

Tips:

• Letting the cobbler sit for a few minutes before scooping and serving allows the fruit filling to set inside!
• Make this cobbler with peaches or blueberries for a fun summery twist!
• Serve this with some chilly vanilla ice cream for a hot/cold combo!
• If you don’t have an oven safe skillet, you can make the filling on the stove and then dump it into a baking dish! You’ll need to adjust the cook time though!
• If you have frozen cherry and fresh cranberries, that will work too! You can also use only fresh fruit if you have it!

Check out some other ways I like to use my Xtrema pan!

• Sausage and Veggie Frittata
• Mushroom Swiss Pork Chop

Love cherry and cranberry? Check out some of my other recipes featuring these tasty fruits!

• Cranberry Onion Pork Chops
• Avocado Kale Salad
• Orange Cranberry Bread
• Apple Cherry Muffins