Cherry Cobbler in a 9x13 Pan

A cherry cobbler in a 9×13 pan needs about 8 cups of pitted cherries (fresh or frozen) or four 14.5-ounce cans of tart cherries, drained, tossed with 1 cup of sugar and 1/4 cup of cornstarch, then covered with a biscuit topping made from 2 cups of flour, 1/2 cup of butter and 3/4 cup of milk. Bake it at 375°F for 40 to 45 minutes, until the topping is golden and the filling bubbles thickly at the edges.

This size feeds 12 and is the classic potluck cobbler. The fruit layer sits about 1 1/2 inches deep, so it thickens properly in the time the biscuits take to bake through.

Why the 9×13 Pan Changes the Recipe

A 9×13 pan has roughly twice the area of an 8×8, so it needs double the fruit and topping of a small cobbler. Spread too thin, the filling boils dry; piled too deep, the center never thickens. About 8 cups of fruit is the sweet spot. Leave a little space between the biscuit pieces so steam escapes and the filling can reduce.

Ingredients for a 9×13 Pan

Filling

8 cups pitted cherries, fresh or frozen (no need to thaw), or 4 cans (14.5 ounces each) tart cherries in water, drained
1 cup granulated sugar (use 1 1/4 cups for tart cherries)
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon almond extract or 1 teaspoon vanilla

Biscuit Topping

2 cups all-purpose flour
1/4 cup sugar, plus 2 tablespoons for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
3/4 cup milk

How to Make Cherry Cobbler in a 9×13 Pan

Heat the oven to 375°F and butter a 9×13 baking dish. Set it on a foil-lined baking sheet to catch drips.

Make the filling. Toss the cherries with the sugar, cornstarch, lemon juice and extract, and spread them in the dish.
Make the topping. Whisk the flour, 1/4 cup sugar, baking powder and salt. Cut in the cold butter until it looks like coarse crumbs, then stir in the milk just until a soft dough forms.
Top the fruit. Drop the dough in about 12 spoonfuls over the cherries, leaving gaps. Sprinkle with the remaining 2 tablespoons of sugar.

Bake for 40 to 45 minutes; add about 10 minutes if the cherries were frozen, until the topping is golden and the juices bubble thickly in the gaps.
Cool for at least 20 minutes so the filling sets.

Cook and Prep Times

Prep: 20 minutes
Bake: 40 to 45 minutes at 375°F
Serves: 12

Doneness Cues

The filling is ready when it bubbles slowly and looks glossy, not watery, between the biscuits. A toothpick in the thickest biscuit should come out clean. If the topping browns before the fruit bubbles, cover loosely with foil.

Scaling to Other Pans

8×8 or 9×9 pan: Halve everything and bake 35 to 40 minutes.
Deep 9×13 dish: Add 5 to 10 minutes and check that the center bubbles.

Storage

Cover and keep cobbler at room temperature for up to a day, or refrigerate for 3 to 4 days. Reheat portions in a 350°F oven for 10 to 15 minutes to re-crisp the topping.

More desserts sized for the pan you have: pumpkin pie bars, millionaire shortbread (8×8) and pecan pie bars (8×8).

Frequently Asked Questions

Can I use cherry pie filling?

Yes. Use three 21-ounce cans of pie filling, skip the sugar and cornstarch, and bake about 35 to 40 minutes.

Why is my cobbler runny?

It was probably not baked long enough for the cornstarch to thicken, or it was cut while hot. The filling must bubble, and it thickens further as it cools.

Do I need to thaw frozen cherries?

No. Use them frozen and add 10 minutes to the bake time.

Cherry Cobbler in a 9×13 Pan