Easy cherry pie casserole with jammy fruit filling and golden biscuit topping. Festive, nostalgic, and perfect for the holiday season.
Cherry in food always signifies the holiday seasons in our home, whether it's cherry pie for Thanksgiving or cherry-studded desserts throughout December. This easy cherry pie casserole has all those festive flavors but makes them so much more approachable than rolling out actual pie crust when you're already juggling a dozen other holiday dishes.
This style of fruit casserole became popular in the Midwest and South during the 1960s and 70s, when home cooks discovered they could get all the satisfaction of homemade pie without all the pastry work. It's sometimes called cherry dump cake and was perfect for church potlucks and family reunions because you could serve a crowd from one dish, and everyone got that perfect combination of sweet fruit filling and golden topping.
The cherries get jammy and glossy on the stovetop, then bubble up around the golden biscuit-style topping as it bakes. I recommend this recipe to my non-cooking friends a lot because it's perfect for beginners. The dropped dough topping is so beginner-friendly compared to rolling out pie crust. My kids love getting big spoonfuls with both the sweet cherry filling and the buttery, cake-like topping. I especially love watching Leo tilt his head and squint at his spoon, making sure he has every component before digging in.
This recipe has become part of our holiday tradition because it's both nostalgic and practical. The cornstarch-thickened filling stays perfectly jammy instead of running all over the plate, and that crumbly topping gets golden and crispy while staying tender underneath.
Check out my cherry cobbler recipe too! But if you're really looking for your first easy pie recipe to impress everyone this holiday season, this cherry pie casserole recipe is for you.
Ingredients
Cherries are what make this casserole so delicious, and I love using frozen pitted ones because they save me so much prep time and work just as well as fresh. Sugar and lemon juice brighten up all that cherry flavor, while cornstarch thickens everything on the stovetop so you get this glossy, jammy filling that bubbles perfectly when it bakes.
For the topping, I mix flour, sugar, baking powder, and salt to create this simple cobbler-style dough that's way easier than making pie crust. Cold butter gets cut into the dry ingredients until it's crumbly, then a splash of milk brings it all together into a soft dough that I can drop in spoonfuls right over the cherry mixture.
See the recipe card for exact quantities.
Step-by-step Instructions
This cherry pie casserole is a simple way to enjoy the flavor of a homemade fruit pie without the extra work of rolling out pastry. It has a bubbling cherry filling and a golden, biscuit-style topping.
Preheat the Oven
Set your oven to 350°F (175°C) so it’s hot and ready by the time you assemble the casserole. Grease a 9x9-inch baking dish lightly with butter or nonstick spray.
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Make the Cherry Pie Filling
In a medium saucepan, combine the cherries, 1 cup of sugar, cornstarch, and lemon juice. Place the pan over medium heat and cook, stirring often, until the mixture thickens and starts to bubble, about 5–7 minutes. The cherries should soften slightly, and the filling should look glossy and syrupy. Pour the mixture evenly into the prepared baking dish.
Prepare the Topping
In a mixing bowl, whisk together the flour, ½ cup sugar, baking powder, and salt. Add the cold butter cubes and cut them into the dry mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the milk gently, mixing until the dough just comes together without overworking it.
Assemble and Bake
Drop spoonfuls of the dough evenly over the cherry pie filling, leaving some spaces for the fruit to peek through as it bakes. Place the dish in the oven and bake for 35–40 minutes, or until the topping turns golden brown and the filling is bubbling around the edges.
Cool and Serve
Remove from the oven and allow the casserole to cool slightly before serving. This rest time helps the filling set up a little more. Serve warm on its own or with a scoop of vanilla ice cream for extra richness.
Storage
Store leftover cherry pie casserole in an airtight container or covered in the baking dish in the refrigerator for up to 3 days. Reheat portions in the microwave or warm the whole dish in a low oven until heated through. For longer storage, let the casserole cool completely, wrap tightly or transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Top Tips for Cherry Pie Casserole
Use fresh cherries when possible: They bring a brighter, more vibrant flavor, though frozen cherries work well if thawed and drained first.
Keep the butter cold: Cold butter in the topping creates a crumbly, biscuit-like texture that pairs perfectly with the juicy cherry filling.
Let it rest before serving: Cooling for at least 10 minutes allows the filling to thicken, making it easier to scoop and serve neatly.
Recipe
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Cherry Pie Casserole
Equipment
- 9x9-inch baking dish
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, mix cherries, 1 cup sugar, cornstarch, and lemon juice. Cook over medium heat, stirring, until thick and bubbly (about 5-7 minutes).
- Pour cherry mixture into a 9x9-inch baking dish.
- In a bowl, mix flour, ½ cup sugar, baking powder, and salt.
- Add cold butter and use your fingers or a pastry cutter to mix until crumbly.
- Stir in milk until just combined.
- Drop spoonfuls of dough over the cherries.
- Bake for 35-40 minutes, until topping is golden brown.
- Cool slightly before serving.
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