Magic Crust (Wicked Easy) Cherry Cobbler

Magic Crust (Wicked Easy) Cherry Cobbler is easy to make and assembles in under 5 minutes plus baking time. Great for potlucks and family gatherings – or anytime.

a pinnable image of easy cherry cobbler

Have you heard of the Magic Crust pies? Dina’s sister (Lori) made a pretty tasty coconut magic crust pie. It was pretty amazing to dump everything into the pie tin and have the crust magically appear along the edges and under the pie.

This easy Cherry Cobbler is a bit like that magic crust pie – in reverse. Unlike my traditional cobbler where I pour the crust on the top, this one is more of a dump cake which rises to the top and forms the cobbler topping. Pretty cool, right?

I’d never had it before so I  thought this easy cobbler was pretty amazing and had to share it with you.

A casserole of cherry cobbler on a wooden cutting board next to a bowl of cherry cobbler

All you do is add the cobbler into the pan in layers. First the melted butter. So it doesn’t stick to the pan – and who doesn’t love butter.

A casserole dish with a stick of melted butter on a wooden cutting board

Next, add the sweet cake batter right on top of the butter. No need to even smooth it out edge to edge. Just dump and go – let the cobbler do the work for you! 

the crust of easy cherry cobbler being poured into the casserole pan.

Lastly, add the cherries (or other fruit) right on top. I’m using a large can of cherries but you can use fresh, pitted, cherries or other fruit which have been cooked slightly in a simple syrup to soften them up a bit. When my co-worker made this recipe it was peaches — and it was the bomb-diggity. Two thumbs up, Trish!

a casserole of unbaked easy cheery cobbler getting ready to go into the oven.

When this Cherry Cupa Cobbler, sometimes also called Cuppa Cobbler, goes into the oven, that’s when the “magic” happens. This is by far one of the easiest recipes I’ve made for cherry cobbler. It’s moved to the top of quick and easy family favorites for sure. 

As reader Lalia, points out, this recipe has been around “for centuries” called in her area “Surprise Cobbler.” The surprise is the fruit inside.

I’ve never heard of Surprise Cobbler but I had also never heard of “Magic Crust” cobbler until Trish gave me the recipe. So, if you make this cobbler, what does your family call it?

a finished casserole of easy cherry cobbler fresh from the oven.

I’ll be trying this again over the summer with some other fruit. My daughter loves blueberries – and cobbler! Peach Cobbler would be a welcome addition to any backyard barbecue or cook-out – I first tried it at a work potluck. No one will ever know you only spent 3 minutes assembling it.

It’s so very tasty, you must try it! Nom-nom-nom.

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a close-up photo of a spoonful of easy cherry cobbler. Yum.
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Magic Crust Easy Cherry Cobbler 5 650

Magic Crust Cherry Cobbler

Ronda Eagle | Kitchen Dreaming
Magic Crust Cherry Cobbler is easy to make and assembles in under 5 minutes plus baking time. Great for potlucks and family gatherings – or anytime.
4.91 from 20 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 346 kcal

Equipment

  • 2.5 to 3 QT (9×13") baking pan

Ingredients
  

  • 1/4 cup butter melted
  • 1 cup all-purpose flour traditional or GF, [See Note 1]
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/8 tsp salt , just a pinch
  • 1 cup milk
  • 30 oz cherry pie filling Comstock [See Note 2]

Instructions
 

  • Pre-heat oven to 350 degrees F. Melt butter in the bottom of a 2.5-3 quart (9×13") baking dish. [See Note 3].
  • In a medium bowl, whisk together flour, sugar, baking powder, salt, and milk. Whisk until combined – it may still be a little lumpy.
  • Pour sweet batter over the butter in baking dish. Do not stir.
  • Pour cherry pie filling over the batter. Do not stir.
  • Bake 45 to 50 minutes, or until crust is golden brown. Let stand 5 minutes before serving.
  • Serve with a scoop of vanilla ice cream or some whipped topping. Enjoy.

Notes

  1. Gluten-free flour may also be used. 
  2. Comstock pie fillings are all GF. If you prefer another brand, be sure to read the ingredients. Alternatively, fresh cherries may be substituted which have been cooked down with simple syrup.
  3. A 2.5 QT (9×13″) baking dish is the smallest size baking pan you should ideally use for this recipe. Smaller pans are too full and the ingredients don’t work together they way they should. 

Nutrition

Serving: 1serving (1/8th of total)Calories: 346kcalCarbohydrates: 68gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 18mgSodium: 120mgPotassium: 219mgFiber: 1gSugar: 27gVitamin A: 445IUVitamin C: 4mgVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 72mgFolate: 34µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!

52 thoughts on “Magic Crust (Wicked Easy) Cherry Cobbler”

  1. Made this recipe all my life. My Mom’s made this dessert on a regular basis and when I grew up I followed the tradition. Love this dish.

    Reply
  2. Made this today for the first time. Used 2 cans of cherries (we REALLY like cherries ), but followed everything else to the letter. Turned out great and couldn’t have been easier! My go-to cobbler recipe from now on!

    Reply
  3. Just got done making it!!! easy and delicious!!!can’t wait to try all other fruits, I have a feeling I’m about to gain 10lb… lol

    Reply
  4. I love that you can use blueberries or cherries in this recipe! I’d like to make this in smaller quantities, say four servings. I’ve got some odd sized pans and loaf pans that may or may not work: 1 6*2” cake pan, 2 7.5*3.75” loaf pans, and 4 5.2*3” loaf pans.

    Reply
  5. I made this yesterday for a second dessert for my Grandsons birthday party. Super fast and easy to make. I made it with cans of lite cherries. So it wasnt super sweet. My Grandson is allergic to eggs so its PERFECT. Thanks.

    From Sandy Margason

    Reply
  6. I stumbled over this recipe yesterday and I am so glad I did. Now I’m vegan, but I easily veganized this recipe (the exception was the canned pie filling which had regular sugar in it, not cane sugar but I can just make my filling from scratch next time) and it literally came together in 5 minutes. Note to readers, don’t be like me and start the oven when you start preparing this recipe, let it preheat and then start combining ingredients. I just let it ride in the oven a little longer until golden brown and it was still perfect. It presents beautifully too!

    Reply
    • Hi Brenda,
      It’s a can of cherry pie filling. Of course you can use whatever fruit base you like.

      I was explaining in the notes that you can use fresh or canned cherries and boil them down to create a pie filling.

      Reply
  7. Great recipe. This is the recipe my family has been using for years! It’s great with canned peaches and sprinkles with cinnamon and sugar before baking.
    Also brings up memories of picking wild dewberries and making dewberry cobbler and dewberry jam/jelly.

    Reply
  8. I’ve made cobblers like this all my life, growing up in the south. Peach is by far the favorite. I do spread my fruit out in the bottom of the pan and then cover with batter. Save some peach juice from draining your fruit and add it to the batter. Make your milk just shy of a cup and fill the rest with peach syrup. Also…cast iron pans take these to a whole other level!

    Reply
  9. Never had cobbler this way before. Certainly was easy, but I wasn’t impressed with the final results. Cooked it in a square 2 quart glass dish – no spills or boiling over but it was quite full. Did not stir, as directed. When done, all the crust was around the edges and all the fruit still in the middle. Lots of leftover melted butter at the bottom. Tasted fine, but didn’t turn out right.

    Reply
    • Hi Ronny,

      Based on my photos, I believe it will fit into a 2-qt dish, however, I have not baked this in a 2-qt dish myself to know for sure. I’d hate to have it bubble over in the oven, so if you try this, either put down a rimmed baking sheet on the bottom shelf or some aluminum foil in case of any spills. If you try it, let me know how it works out for you!

      Reply
      • Oh! This is wonderfully good! I used my 2-qt oval shaped casserole dish and there is plenty of room! The recipe is perfect just the way it is. I didn’t change a thing, Thanks for the delicious and easy to prepare recipe!
        I used a can of cherry pie filling as I can never find a can of sour cherries to buy. From Betty of sunny Palm Bay, Florida

        Reply
  10. I have never made a cobbler before this, i only used 21ozcan but it was So good! And i was happily surprised to find it wasnt as overly sweet as i expected it to be. It was perfectly

    Reply
  11. This was amazing! My family loved it! The only thing I had to do different was I didn’t have baking powder on hand.. I know.. Major pantry fail on my part.. lol, so I subbed 1/4tsp of baking soda and 1/2 teaspoon of cream of tartar. It still turned out fantastic. I wish I had taking a picture before it was devoured haha.. Will be making more cherry pie filling and making this recipe again to give to my neighbours that I stole all the cherries from Hehe! Thanks for the fantastic recipe!

    Reply
  12. I noticed that there was some uncertainty on what this fabulous cherry concoction is or isn’t called. Well, I had never had this made for me before until I met my significant other. His momma, her momma before her and her momma before her handed this recipe down through the family. We still have the handwritten one from his great-grandmomma. The name at the top of her recipe says Magic crust cobbler but hers uses peaches in heavy simple syrup and instead of melting the butter first, you just put it in the dish and allow it to melt while the oven is preheating. Kind of killing to birds w one stone lol. I have not been able to find her recipe since we moved into our new place, but I know how much my guy loves this cobbler so I thought I would give it a go. It is currently in the oven as we speak.

    Reply
  13. Thanks so much for this post. My grandma use to make something like this, and I’ve been bugging my mom for years to see if she knew grandma’s recipe (which she didn’t). This afternoon I had some fresh cherries and I decided I was going to scour the internet until I found a recipe that was layered like my grandma’s. This was it!! For my fruit, I pitted and sliced about 3 cups of fresh cherries and then cooked them for a few minutes with a half cup of sugar. Thanks again!!

    Reply
  14. Thank you for keeping classic dishes alive for the next generation. This recipe was very tasty and I am not usually a fan of deserts.

    Reply
  15. You’ve taken a centuries old recipe and given it a new name. The older women in this country call it Surprise Cobbler. The surprise being the fruit. It was whatever fruit they could get at the time. This isn’t new or yours nor is it called magic crust.

    Reply
    • Hi Lalia –

      I guess as the saying goes – “Everything old is new again”. Recipes are called different names depending on where you live and even family to family. I don’t know what this is/was called in other regions of this country (or other countries – where it’s obviously called something different as well) or even in from family to family. I do know, that when my co-worker passed the recipe to me, it was titled “Magic Crust”. Thanks for stopping by. Have a great day. :)

      Reply
    • Just what the world needs, a bitter old woman leaving snide comments on a recipe site. Anyway, I made this desert for my boys and they all loved it! I don’t care where it came from or frankly what its name is, I wouldn’t have found/tried the recipe at all if it wasn’t for your website, Thank you :)

      Reply

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