Making a cherry cobbler in your Ninja Foodi or Instant Pot has never been easier! In fact, I was quite surprised at just how quick and easy it is to make. It's perfect for that last-minute dessert! The hardest part is waiting for it to cool enough so it doesn't burn your tongue.
There are tons of variations of cherry cobblers, some have a denser, biscuit-like topping and some have a softer cake topping. Some cherry cobblers use canned cherries and some use fresh.
This cobbler uses either fresh or frozen pitted cherries and a few simple ingredients to make homemade cake-like topping that is super easy and delicious to make. There are also several variations that you can make, including switching the fruit to make a different cobbler or switching the cobbler topping to make it slightly different. The details are below in the written post.
Ninja Foodi Dessert Recipes.
I love using my Ninja Foodi to make desserts and there are so many different things you can make in it! Here are some recipes for inspiration. If you don't see what you are looking for below, here are more dessert recipes: The Salted Pepper Dessert Recipes.
- Ninja Foodi Apple Cake with Caramel Glaze
- Homemade Pound Cake in the Ninja Foodi
- Ninja Foodi Chocolate Cake Bites (Gluten Free)
- Triple Chocolate Cheesecake ~ Pressure Cooker Recipe & Oven Directions Included
- Chocolate Pot De Crème in the Ninja Foodi
- Easy Key Lime Pie in the Ninja Foodi
- Slow Cooker Brownies in the Ninja Foodi
- Jasmine Rice Pudding ~ Ninja Foodi/Pressure Cooker Recipe
Frequently Asked Questions
Do you have to refrigerate cherry cobbler?
Technically you don't have to refrigerate cobblers because of their high sugar content. So, it's perfectly fine to leave covered for 1-2 days at room temperature. However, I usually store it in the refrigerator in an airtight container for longer periods of time. It will stay fresh in the fridge for at least 5-7 days. You can freeze it for longer storage.
Can I cut the recipe in half or double it?
While you can increase or decrease the ingredients to make more or less of the cobbler, when making it in the Ninja Foodi or the Instant Pot Duo/Pro Crisp, I recommend making it as-written for the best results and a good ratio of cherry filling to topping. If you halve the recipe, you will have a thinner layer of fruit and cutting the topping in half won't cover it in the inner pot. It's perfectly fine to do this, though, and the timings are the same. If you choose to double it, only double the fruit mixture and leave the topping the same, unless you plan on transferring the fruit mixture to a baking dish to finish in the oven. The timings will be the same if you double the fruit mixture.
Yes, you can, but the instructions are different. I go over that in detail later in the recipe post.
Ingredients & Substitutions
The key ingredient in this recipe is the cherries. I prefer to use frozen pitted cherries, but you can also use fresh cherries that you pit yourself.
Either way, you will want 2 pounds of cherries. Although I have not tried this recipe with sour cherries that come in a jar, you can certainly use them You would want to drain all but ¾ cup of the liquid and use 32 ounces of the cherries.
If you aren't a fan of cherries, you can also use peaches or even apples instead. I would not pressure cook the peaches or apples and instead would use the sear/sauté function to cook them to your desired consistency, then add the cornstarch slurry and proceed with the recipe.
If you want to use cherry pie filling instead of making your own fruit filling, the instructions are slightly different. You want to skip the pressure cooking, because the pie filling is too thick. Instead use the sear/sauté to bring it to a boil and then add on your topping and bake. You will probably need 3-4 cans of pie filling, depending on the size of the cans. You can also add some cinnamon or cherry flavoring to the pie filling if needed. It is usually sweet enough, but you can add more sugar if you really like it sweet.
I use a combination of brown sugar and white sugar in this recipe, but you can use all brown sugar or all white sugar or even a sugar substitute.
I use all purpose flour in this recipe, but you can also use cake flour if you prefer. You can also switch up the topping and make it more of a cherry crisp with oatmeal, brown sugar, and butter or a biscuit-like topping by adding some extra sugar to your favorite biscuit recipe. The bake times will be about the same no matter what topping you use.
I also think this will work just fine with Gluten-free flour, as long as it is designed for baking and a 1:1 ratio.
Cornstarch (cornflower) is used to thicken the fruit filling, but you can also use a different thickener, if you prefer. If you wanted to use xanthan gum, you would want to mix about 1 teaspoon of the xanthan gum in oil or melted butter and then add it the fruit filling.
I make the cobbler topping from scratch, but you can certainly use a cake mix if you prefer and the baking instructions would remain the same. You can use a yellow cake mix, white cake mix, or even a chocolate cake mix for a chocolate cherry dump cake of sorts.
If you don't have buttermilk, you can use 1 cup of milk mixed with 1 Tablespoon of white vinegar and let it sit for a few minutes until it thickens up. You can also use plain milk or some yogurt mixed with water.
What I use in this recipe is a cherry flavoring that I buy on Amazon, it comes in small jars with about 1 teaspoon per jar or in a 4 ounce bottle. If you like cherry flavor, the 4 ounce bottle is the better buy, here is the link: (affiliate link)Cherry Flavoring 4 ounce bottle. It is concentrated and I only use about ½ teaspoon. I've also used a (affiliate link)cherry baking emulsion and use 1 teaspoon. Cherry extract or another type of flavoring can also be used. Almond extract would also be delicious! If you use extracts, I recommend adding them after pressure cooking because the high temps can lessen the flavor through evaporation of the alcohols in the extracts.
Other Cooking Methods for Cherry Cobbler
If you don't have the Ninja Foodi Pressure Cooker with Air Crisper or a crisping lid for your Instant Pot, you can still make this easy cherry cobbler recipe.
Electric Pressure Cooker without Crisping Lid
If you have an Instant Pot, but not a crisping lid, then simply make the recipe as instructed and, once you thicken it with corn starch, transfer it into a baking dish and add the topping. Bake in a preheated oven on 375℉/190℃ for 10-15 minutes or until the topping is fully cooked and golden brown.
If you don't have a pressure cooker, no worries! You can still make this super easy dessert recipe right on your stove and in your oven. Combine the cherries, sugars, cinnamon and about 1 cup of water . Heat over medium heat until the sugars have dissolved and the cherries have softened. This will take about 15-20 minutes. Make the cobbler topping while the cherries are cooking. Add in the cherry flavoring and the cornstarch slurry and heat while stirring until the mixture has thickened.
Transfer the fruit mixture to an oven-safe dish brushed with butter or nonstick cooking spray. Spoon the topping over the fruit mixture and bake in a preheated oven on 375℉/190℃ for 10-15 minutes or until the topping is fully cooked and golden brown.
You can also make this recipe in the slow cooker, but it would be my last choice just because the cobbler topping will do better in a dry cooking environment and the slow cooker is a moist cooking environment.
To make this recipe in the slow cooker, I would mix the cherry filling as instructed in the recipe along with the cornstarch slurry and go ahead and add the cake topping. Turn the slow cooker on high and cook for about 3-4 hours or until the cake topping is fully cooked.
Another way make this in the slow cooker is to only cook the filling in the slow cooker and then transfer it to a baking dish to bake the topping just before serving.
How to Make Cherry Cobbler in the Ninja Foodi or Instant Pot with Crisping Lid
This is a quick recipe, so gathering your ingredients and measuring them out beforehand is a good idea. There really isn't any other prep for this recipe.
Add the cherries (frozen or fresh) to the inner pot. Add in the sugars, cinnamon, water, and cherry flavoring. If you are using extract, I would add that after you pressure cook because it does tend to evaporate and minimize the flavor under high heat. Stir to combine.
Put the pressure lid on and turn the pressure release valve to seal. Cook on high pressure for 5 minutes. When the time is up, do a quick release of the remaining pressure by turning the valve to vent.
When the pin has dropped, open the lid. Mix the cornstarch and water to make a slurry, the mixture should be smooth. Pour into the cherry mixture.
Stir the cornstarch slurry into the fruit mixture and turn on the sear/sauté on high. Bring to a boil and the mixture will thicken. Once thickened, turn the heat down to medium.
I usually mix the cobbler topping while the cherry filling is pressure cooking. In the bowl of your stand mixer or in a medium size mixing bowl, combine the flour, sugar, baking powder and salt. Stir to combine.
Next, add in the room temperature butter cut into Tablespoon slices. If you are using a stand mixer or electric hand mixer, mix on low until it resembles a course sand. This can also be done by hand with a fork, pastry cutter or what I like to use is my (affiliate link)Pampered Chef Mix 'N Masher.
Whisk the egg, buttermilk, and vanilla extra in a medium bowl or large measuring cup. Gradually add to the dry mixture about a third at a time and fold into dry ingredients. You don't want to over mix and it's okay if there are still some small lumps in the batter when done.
Once the cherry mixture has thickened with the cornstarch, drop the topping in about 2 Tablespoon size scoops on top. I use my (affiliate link)large Pampered Chef scoop for this. The batter will drop down into the hot fruit filling and that is fine.
Sprinkle some demerara sugar (course raw sugar) on top of the scoops of cobbler topping if desired.
Close the crisping lid and select bake/roast. Bake on 325℉/160℃ for about 10 minutes or until the topping is golden brown.
Rest and Serve
You can serve the cobbler now, but it is best to let it sit for 15-30 minutes. It will thicken up as it sits and makes serving this delicious dessert just a little bit easier. To serve, scoop out a portion of the cobbler, making sure to get the fruit and some of the cake topping. It's wonderful served with a scoop of vanilla ice cream. I hope you enjoy your Ninja Foodi Cherry Cobbler!
Easy One- Pot Cherry Cobbler
- 2 pounds whole cherries frozen or fresh (pitted)
- ½ cup white sugar
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¾ cup water
- ½ teaspoon Cherry Flavoring or 1 teaspoon cherry extract or baking emulsion
- 2 Tablespoon cornstarch
- 3 Tablespoons water
- Put the pitted cherries into the inner pot of the pressure cooker. Add the sugars, cinnamon, water and cherry flavoring. Stir to combine. Put the pressure lid on and turn the valve to seal. Pressure cook for 5 minutes on high. When the time is up, immediately release the pressure.
- While the cherry filling is cooking, make the cake batter. In the bowl of a stand mixer or a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to mix together.
- Add the butter in Tablespoon pieces and blend together with either a fork or a a potato masher until it resembles sand. This can also be done in the stand mixer with the paddle attachment on low or with a handheld electric mixer.
- Mix the buttermilk, egg, and vanilla extract together and pour in about ⅓ of it into the dry mixture. Fold to incorporate. Add another ⅓ of the wet mixture and fold into the dry. You don't want to overmix. If using a stand mixure, use the low speed. Add in the final ⅓ of the wet mixture and fold just until it's incorporated. A few lumps is fine. The consistency should be like a cake batter.
- When the cherry filling is done pressure cooking, mix up the cornstarch slurry. Combine the 2 Tablespoons of cornstarch with 3 Tablespoons of water and stir until it is a smooth consistency. Turn the sear/sauté on high and bring the cherry mixture to a boil. Pour in the cornstarch slurry and stir until thickened.
- Decrease the sear/sauté to medium. The mixture should still be boiling, but not a hard boil. Spoon 2 Tablespoons of the cake batter on top of the cherry mixture at a time. Spread out the topping so there are some areas that aren't covered. When all the cake batter is on the top of the cherry mixture, sprinkle the demerara sugar on top if you are using it.
- Close the crisping lid and turn the bake/roast to 325°F/160°C and bake for 10 minutes. Let the cobbler rest after baking and it's best served slightly warm or room temp. Enjoy!
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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