This Slow Cooker Cherry Cobbler is SO quick and easy. Cherry pie filling (or filling of choice) is topped with optional pecans and cinnamon sugar biscuits!
If you’re obsessed with crockpot desserts, you’ll also love: slow cooker carrot cake, crockpot pumpkin dump cake, and slow cooker caramel apple dump cake.
Trevor. This ones for you. While I am a die hard chocolate dessert lover, Trevor loves anything with cherries. Cherry pie, cherry cheesecake, and yes, slow cooker cherry cobbler.
I love this twist on cherry cobbler, because hello this is “Show Me the Yummy: Easy Recipes for Yummy Food” and this cherry cobbler is a SUPER easy throw and go recipe that also tastes super delicious. What more do you need in life?
While I use a canned cherry pie filling, feel free to mix it up, I think apple or blueberry would also be delish. As for the cobbler? Store bought canned biscuits tossed in cinnamon sugar.
One word: YUM.
I know I said I’m a chocolate dessert girl, but honestly, I really do love this dessert. I mean. You really can’t go wrong with cinnamon sugar covered buttery biscuits, you know?
Let’s make some cobbler, shall we?
How to make slow cooker cherry cobbler with pie filling:
- Toss quartered biscuits with cinnamon, brown sugar, and vanilla. Set aside.
- Dump cherry pie filling into the bottom of a greased crockpot.
- Top with pecans, then an even layer of cinnamon sugar biscuits.
- Cover with a towel (this catches the condensation) and then the crockpot lid.
- Cook on HIGH for 2-4 hours or LOW for 6-8 hours, or until the biscuits are cooked.
- Serve and enjoy!
Serve with:
Ice cream: I love this cherry cobbler with a big scoop of buttered pecan ice cream. Vanilla is also delicious.
Cool whip: If you don’t love the hot and cold dessert combo, cool whip is such a classic!
Whipped cream: Hate cool whip? Try a squirt of whipped cream instead!
How long is it good?
While this slow cooker cherry cobbler is best served immediately, you can store leftovers in the fridge for up to a week. Reheat in the microwave.
Crockpot cherry cobbler faq:
- Can I use a different kind of pie filling? Absolutely! Apple, blueberry, peach . . . you name it, it’ll be good!
- Do I have to use refrigerated biscuits? Can I use cake mix instead? If you’re not a fan of the biscuits, I’d suggest checking out this slow cooker caramel apple cake – this is made with a cake mix topping. You could definitely replace with apple pie filling with cherry!
- Are the pecans necessary? Nope! Just omit or replace with another nut if desired. I personally love them to add some texture to the dish.
- Can I make this ahead of time? I wouldn’t. It’s such a quick dessert to throw together, you really don’t need to prep this ahead of time anyway!
- Why do you cover the crockpot with a towel first? To catch the condensation. This keeps the biscuits from being soggy.
- Can I make this in the oven? I’m sure you could! I’d guess 350 degrees F in a greased 9×13 inch baking pan for at least 30 minutes. I can’t guarantee the results, because I haven’t tried this myself, but I feel pretty confident this would work.
There’s really nothing to not like about this dessert! I love the sweet bursts of juicy cherry in every bite and the cinnamon sugar buttery biscuits just can’t be beat!
– Jennifer
Slow Cooker Cherry Cobbler
Equipment for this recipe
Ingredients
- 1 (16.3 oz) can refrigerated biscuit dough each biscuit quartered
- ½ - 1 cup packed brown sugar I like 1 cup
- 1 tablespoon cinnamon
- ½ tablespoon vanilla extract
- ½ cup pecans chopped
- 2 (20 oz) cans cherry pie filling
- Sparkling sugar optional
Recipe Video
Instructions
- Place quartered biscuits, brown sugar, cinnamon, and vanilla into a gallon sized ziplock baggie.
- Shake to combine, then set aside.
- Grease crockpot with cooking spray.
- Pour in cherry pie filling. Spread to form an even layer.
- Sprinkle with pecans, then dump biscuits (and any cinnamon/sugar that didn’t stick) on top of pecans. The biscuits should be arranged in an even layer.
- Sprinkle generously with sparkling sugar.
- Cover with a dish towel (this catches the condensation under the lid and should not touch the food below).
- Place on lid and cook on HIGH for 2-4 hours or LOW for 6-8 hours or until biscuits are cooked.
- Serve with ice cream, cool whip, and/or whipped cream.
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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Jennifer @ Show Me the Yummy