Easy Cherry Cobbler
Ingredients
- 4 cups (560-660g) fresh sweet cherries, pitted and halved (see Note)
- 6 Tablespoons (85g) unsalted butter, cut into 6 pieces
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 3/4 cup (150g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (240ml) whole milk (nondairy is fine, see Note)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1-2 Tablespoons coarse sugar for sprinkling (optional)
Steps
- Preheat the oven to 350°F (177°C). Place the butter in a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2.5-quart baking dish. Melt it in the oven as it preheats.
- Make the batter: In a large bowl, preferably with a pour spout, whisk the flour, sugar, baking powder, and salt together. Add the milk, vanilla, and almond extract and whisk until batter is smooth.
- Remove the pan from the oven, and spread the cherries over the melted butter in an even layer. Pour the batter evenly over the top of the cherries. Sprinkle the top with coarse sugar, if using.
- Bake for 55-60 minutes (a handwritten margin note on the scan says 60-70 minutes for frozen cherries). The cobbler is done when a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs. If you find the top of the cobbler is browning too quickly in the oven, loosely cover it with aluminum foil (this is usually done about halfway through baking).
- Remove from the oven and set it on a wire rack. Cool for 5 minutes before serving (a handwritten margin note on the scan says 15-20 minutes, likely referring to the frozen-cherry cooling time discussed in the Notes below).
- Cover leftover cobbler tightly and store in the refrigerator for up to 5 days. Because of the fresh fruit, this dessert tastes best within the first couple days.
Notes
Author: Sally McKenney
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutes
Yield: serves 8
Source: https://sallysbakingaddiction.com/easy-cherry-cobbler/
Description: Made from just 9 ingredients, this cherry cobbler is one of the easiest desserts you could make with fresh cherries. See Notes if using frozen cherries or if you want to try other fruits. Enjoy warm with a scoop of vanilla ice cream!
Notes
Make Ahead & Freezing Instructions: Preparing and refrigerating the cobbler unbaked is not recommended, because the butter will solidify, the cherries may begin to soften too much, and the batter can become watery/thinner the longer it sits. Also do not prepare the batter in advance, as the baking powder is activated once mixed with wet ingredients. The only way to prepare ahead of time is to have the cherries pitted and ready to go. Baked cobbler freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 300°F (149°C) oven, covered with aluminum foil, for 20 minutes or until heated through. Special Tools (affiliate links): Cherry Pitter (or a mega cherry pitter) | Mixing Bowl (preferably with pour spout) | Whisk | 9-inch Square Baking Dish or 10-inch Cast Iron Skillet (or similar size) | Cooling Rack. Cherries: Fresh dark sweet cherries are used in the pictured cobbler, but Rainier or a 50/50 combination of dark sweet and Rainier cherries also work. If using sour cherries, increase sugar to 1 cup (200g). Frozen cherries also work; do not thaw. Halve them while frozen, or you can simply keep them whole. If using frozen, bake time will be 5-10 minutes longer. Allow to cool for 15-20 minutes before serving; cobbler made with frozen cherries needs a little extra time to set after baking. It also doesn't look quite as pretty on top, but tastes just as delicious! Other Fruits: This can be made with berries instead (but for more tart berries like boysenberries/marionberries, increase sugar to 1 cup). If using raspberries, mixing them with another berry is recommended because they're so fragile and delicate. Sliced peaches, apricots, or plums are suggested as untested options. Flour: If preferred, self-rising flour can be used in this recipe. If so, omit the added baking powder and salt. Milk: Whole milk is recommended for the best taste and texture, but buttermilk, reduced-fat, or nondairy milk can be used in a pinch. Avoid using nonfat milk. Almond Extract: If omitted, adding about 1 teaspoon of lemon zest for some extra flavor is recommended. Photo: page 4 of the source PDF has a small embedded photo (top-left) of the baked cherry cobbler topped with a scoop of vanilla ice cream — usable as a header photo candidate.