There’s something deeply comforting about a dessert that crackles as it comes out of the oven that sizzling edge of golden biscuit dough meeting bubbling cherry pie filling. This Cast Iron Skillet Cherry Cobbler is one of those “can’t-mess-it-up” recipes you keep coming back to.

If you’ve got a can of biscuits, a jar of cherry pie filling, and a few pantry basics, dessert is basically ready. The cast iron gives it that nostalgic, old-fashioned crispness you just can’t fake and when you scoop it warm with a spoonful of vanilla ice cream melting down the side… well, you get it.

It’s the kind of easy comfort food that tastes like someone’s been baking all afternoon (even if you threw it together in fifteen minutes flat).

Ingredients

1 can flaky biscuits (8–10 count)
1 large can cherry pie filling
½ stick butter, melted
¼ cup powdered sugar
1 teaspoon vanilla extract
8 ounces cream cheese, softened

Optional for serving:

Vanilla ice cream
Whipped cream

Instructions

Preheat your oven to 350°F (175°C).
Grease your cast iron skillet with butter or nonstick spray.
Pour the cherry pie filling evenly into the skillet.
Dip each biscuit in melted butter and arrange them on top of the cherries — slightly overlapping if needed.
Bake for 15–20 minutes, or until the biscuits are puffed and golden brown on top.
Mix the cream cheese, powdered sugar, and vanilla using a hand mixer until smooth. If too thick, add a teaspoon of water to loosen.
Drizzle the frosting over the warm cobbler.
Serve immediately with a scoop of vanilla ice cream and a dollop of whipped cream.

BTW, if you hear the skillet sizzling when it comes out — that’s how you know you nailed it.

Tips & Tricks for the Perfect Skillet Cherry Cobbler

Use room-temperature cream cheese. It mixes smoother and spreads easier.
Don’t overbake. The biscuits should be golden, not brown — otherwise the bottom might burn.
Cast iron magic. That pan holds heat evenly, giving the cobbler a caramelized edge you can’t get from glass dishes.
Add flavor layers. A dash of almond extract or lemon zest in the filling brightens up the cherries.
Texture tip: For a crunchier top, sprinkle coarse sugar over the biscuits before baking.

Substitutions & Variations

Peach Cobbler Twist: Swap the cherry pie filling for canned or fresh peaches and add a pinch of cinnamon.
Blueberry Cobbler: Use blueberry pie filling and a squeeze of lemon juice for brightness.
Homemade Biscuit Dough: Totally fine! It adds a rustic, buttery texture.
Vegan Swap: Use vegan biscuits, plant-based butter, and dairy-free cream cheese.
Cake-Mix Shortcut: Replace biscuits with a box of yellow cake mix sprinkled over the cherries, then drizzle with melted butter before baking.

Frequently Asked Questions

Can I make this without a cast iron skillet?

Yes! Use any oven-safe pan or casserole dish. You’ll still get that bubbly filling — just maybe a little less crisp on the edges.

Do homemade biscuits work here?

Absolutely. They’ll bake up fluffier and soak in just the right amount of cherry syrup.

How long does it keep?

Store leftovers covered in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes — the biscuits will crisp back up beautifully.

Can I use other fillings?

Yes — apple, blueberry, or mixed berry all work great. The formula stays the same; just swap the filling.

Nutrition Information (per serving)

Calories: 219
Total Fat: 17g
Saturated Fat: 10g
Cholesterol: 41mg
Sodium: 181mg
Carbohydrates: 16g
Sugar: 9g
Protein: 1g

(Values may vary depending on biscuit brand or cream cheese type.)

There’s no complicated technique here just a handful of ingredients, a hot skillet, and that warm cherry-vanilla aroma that somehow makes everything feel okay again. Whether you’re making it for guests or just because the week’s been long, this Cast Iron Skillet Cherry Cobbler hits the perfect balance of simple and special.

If you try it, leave a comment or tag your version online. I’d love to see how yours turns out. Serve it warm, take a breath, and enjoy the little moment you just baked into existence.