Hi Becca, thank you so much for writing! A reader shared they used canned cherries, draining as much of the liquid as they could. They wrote it came out a little soft and would try a crisp instead. If you prefer to make it that way instead, here’s the link to the recipe – https://www.culinaryhill.com/cherry-crisp-recipe/. Hope this helps! – Meggan

You’re so welcome, J! So glad you enjoyed it! – Meggan

Hi Michelle! I’m sending positive vibes to you for your cobbler, I hope it came out well! Doubling the recipe and using frozen cherries could make it take longer to bake, so it’s good you had already added some baking time. – Meggan

I’m making the original Cherry Cobbler recipe you attached on this post in preparation for our Thanksgiving dinner and I am nervous how it is going to turn out. I used 9×13 baking pan, doubled all the recipe it called for and used frozen cherries. Baking it initially for 60 mins but anticipating it might take longer. Please tell me this is not going to turn out to be a disaster!

Hi Evelyn, thank you so much for your question! Yes, I didn’t find it necessary to toss them in cornstarch. The batter and heat reduced the juice from the cherries some, enough that the filling is juicy, but the fruit isn’t swimming in it. I hope you love this cobbler! – Meggan

Hi Emily, thank you so much for your question! My first choice would be the 8″x8″ round, especially if it is 2″ deep, it would be the closest in volume to the 9″x9″. I haven’t tried this myself, but the cobbler does not reach the top in the 9″x9″, so I believe we have room to work with. I would monitor it closely as the baking time may change a little since the cobbler is deeper. (I’m adding making this in a cast iron to my list, sounds amazing! ) Take care! – Meggan

Thank you,
Emily