Baked
Baked easy cherry cobbler in pan.

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Made with homemade cherry pie filling and a simple batter, this simple cherry tart transforms into a perfect summer dessert in minutes when topped with a scoop of vanilla ice cream.

Close-up of a serving spoon in a pan of simple cherry tart.Close-up of a serving spoon in a pan of simple cherry tart.

Shoemakers are a summer favorite for a reason. They're easy, delicious, and there are so many different ways to make them!

To be covered with biscuit stone fruit cobbler and topped with pie crust tart with mixed berries to the easy cobbler to the peach or to the easy cobbler to the blackberry and even savory tomato tartI love them all.

This simple cherry cobbler is a version of my homemade peach cobbler. It is quick to prepare and can be made any time of year thanks to the use of cherry pie filling.

Overhead close-up of a white bowl filled with a portion of plain cherry tart topped with ice cream.Overhead close-up of a white bowl filled with a portion of plain cherry tart topped with ice cream.

How to make my easy cherry tart

This simple cherry tart is a great dessert option when you have last minute company or need something to bring to a summer dinner but don't have a lot of time or energy left.

It takes just a few minutes to prepare but is so delicious that no one would ever imagine how easy it is to prepare!

Ingredients you will need

For my simple cherry tart recipe, you will need:

  • 5 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 cup of milk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 1 can cherry pie filling OR 2 ½ cups homemade cherry pie filling
Ingredients for an easy cherry tart arranged on a beige work surface.Ingredients for an easy cherry tart arranged on a beige work surface.

When making this recipe, make sure you know how to measure flour correctly. This will help your tart turn out perfect every time.

Did you know that almond and cherry go really well together? I love adding a little almond extract to my cherry desserts, like sour cherry cake and cherry cheesecake.

If you don't like almond extract, feel free to leave it out – the tart will still be delicious!

Using cherry pie filling is what makes this recipe so simple. I prefer to use homemade cherry pie filling, but you can easily use a 21 ounce can.

When I use the store bought stuff, I try to look for the pie filling with extra fruit. This way you get more of the same fruit in every bite of this cobbler.

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Preparing this recipe

This recipe makes just the right amount of tart cherry in a 9×9-inch dish to feed a few people. Start by placing the butter in your favorite 9×9-inch baking dish and place the baking dish in the oven while it preheats to 350°F.

While the oven preheats and the butter melts, whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the milk, vanilla and almond extract and whisk to combine.

Easy cherry tart dough in a white bowl.Easy cherry tart dough in a white bowl.

The dough should be thin, almost like pancake dough.

Once the butter in the pan has melted and the oven is preheated, pour the batter into the pan on top of the butter. Don't mix it, though!

Pour the cherry pie filling all over the surface of the batter. Once again, resist the temptation to mix! Let it go.

Place the pan back in the oven and bake the cherry tart for 50-55 minutes. It's ready when the center is set and the top is golden brown.

Leave the tart to cool for a few minutes before serving it hot with a scoop of vanilla ice cream.

Top view of a pan of easy baked cherry tart on a wooden trivet.Top view of a pan of easy baked cherry tart on a wooden trivet.

Tips for storage and heating

Store leftovers from this simple cherry tart in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 3 days.

I personally prefer this cobbler to be served hot, so you may want to reheat leftovers.

You can quickly reheat single servings in a microwave-safe bowl for 30 to 60 seconds. For larger portions, keep the tart in the pan; cover with aluminum foil and place in 350°F for 5-10 minutes, until fully heated.

Two white bowls filled with portions of simple cherry tart.Two white bowls filled with portions of simple cherry tart.

Recipe FAQs

I want to make a larger portion of this simple cherry tart. Can I make this in a 13×9 inch pan?

If you want to make a larger batch of tart, I recommend doubling the recipe and baking it in a 13×9 inch pan. If you make the recipe as written in a larger pan, the tart will be much thinner and you won't get as much cherry filling in each bite.

Simply double the quantities of all ingredients and prepare as directed in the larger pan to serve a larger group.

Could I make this tart with a different flavored pie filling?

Absolutely! You could try this recipe with one of your favorite fruit pie fillings, such as peach or blueberry.

I recommend only using pie fillings that actually contain pieces of fruit, so stay away from things like pumpkin pie filling or lemon pie filling for this recipe.

Can I make this recipe vegan or dairy-free?

If you need this tart cherry to be vegan or dairy-free, replace the butter with your favorite vegan/dairy-free butter and use your favorite dairy-free milk.

If you use my Homemade Cherry Pie Filling, it is already vegan/dairy free. If you use canned pie filling, you'll want to double check the ingredients to make sure it fits your dietary restrictions before using it in this recipe.

Can I make this tart with gluten-free flour?

If you need a gluten-free pie crust, I recommend using gluten-free one-for-one flour instead of all-purpose flour.

Again, be sure to check the pie filling before using it to ensure it meets your dietary needs.

Easy trendy cherry tart in a white bowl.Easy trendy cherry tart in a white bowl.
  • Preheat oven to 350°F. Place butter in a 9×9-inch baking dish; place the pan in the oven to allow the butter to melt while the oven preheats.

  • In a large bowl, whisk together the flour, sugar, baking powder and salt. Add milk, vanilla, and almond extract; blend until smooth. The batter will be thin.

  • Once the butter has completely melted and the oven has preheated, pour the batter over the melted butter in the pan. Do not mix.

  • Spread the cherry pie filling evenly over the batter. Again, DO NOT mix.

  • Return the pan to the oven and bake for 50-55 minutes, until the center is set and the top is golden brown.

  • Leave to cool for a few minutes before serving with a scoop of vanilla ice cream.

Calories: 547kcal, Carbohydrates: 94G, Protein: 6G, Fat: 17G, Saturated fats: 10G, Polyunsaturated fats: 1G, Monounsaturated fat: 4G, Trans fats: 1G, Cholesterol: 45mg, Sodium: 304mg, Potassium: 288mg, Fiber: 2G, Sugar: 28G, Vitamin A: 842UI, C vitamin: 5mg, Soccer: 160mg, Iron: 2mg

Nutrition information is calculated automatically, so should only be used as an approximation.

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