Cherry Cobbler

Cherry Cobbler | browneyedbaker.com #recipe

Have the cherries in your grocery store been fabulous these last couple of weeks? I have been losing my mind over how amazing they’ve been here! I’m not usually big into cherries; they’re good, I’ll eat some, but I don’t go hog-wild with them. I haven’t been able to resist them lately and have been enjoying a bowlful every couple of days. It didn’t take long for me to realize that I was way overdue on baking with cherries, and I needed to seize this fabulous-cherry-season-opportunity and get in the kitchen.

Cherry Cobbler | browneyedbaker.com #recipe

I absolutely adore biscuits, so cobblers are one of my favorite desserts to make with fruit. While I love pie crust, a cobbler can come together much more quickly and with less fuss. These cherries are briefly cooked down into a homemade pie filling and then topped with light, rustic drop biscuits. I love the combination of the soft, sweet fruit with the crunchy biscuits.

Of course, vanilla ice cream is a must!

Cherry Cobbler | browneyedbaker.com #recipe

One year ago: Pesto Chicken Salad
Two years ago: Salted Espresso Oatmeal Chocolate Chip Cookies
Three years ago: White Bean and Garlic Scape Dip
Four years ago: Anise Cookies
Five years ago: Scallion Pancakes with Ginger Dipping Sauce and Snickerdoodles
Six years ago: Fresh Blueberry Pie

Cherry Cobbler

Yield: 9 servings

Prep Time: 30 minutes

Cook Time: 35 to to 40 minutes

Total Time: 1 hour 30 minutes

Fresh, sweet cherries and a light biscuit topping; just add vanilla ice cream!

Ingredients:

For the Cherry Filling:
2 pounds fresh sweet cherries, pitted
¾ cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
½ teaspoon lemon juice

For the Cobbler Topping:
1 cup all-purpose flour
1 tablespoon granulated sugar
1½ teaspoons baking powder
½ teaspoon kosher salt
3 tablespoons unsalted butter, chilled and cut into small cubes
½ cup whole milk
Granulated sugar, for sprinkling

Directions:

1. Preheat oven to 400 degrees F. Grease an 8-inch or 9-inch square baking dish; set aside.

2. Make the Cherry Filling: Whisk the sugar, cornstarch, and cinnamon in a medium saucepan over medium-high heat. Add the cherries and cook until thickened, 7 to 8 minutes. Remove from the heat and stir in the lemon juice. Pour the filling into the baking dish.

3. Make the Cobbler Topping: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the chilled butter and, using a pastry blender or your fingertips, cut the butter into the dry ingredients until there are no pieces of butter larger than the size of a pea. Add the milk and use a fork to gently stir the mixture until a lumpy dough forms (do not over mix).

4. Using a medium cookie scoop (or heaping 2 tablespoons), drop 9 portions of the batter spaced evenly over the top of the cherry mixture. Sprinkle the dough with additional granulated sugar. Bake for 35 to 40 minutes, or until the cherry mixture is bubbling and the cobbler topping is golden brown. Allow to sit for at least 10 minutes before serving.

(Recipe adapted from SAVEUR)

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28 Responses to “Cherry Cobbler”

  1. Katrina @ Warm Vanilla Sugar on July 8, 2014 at 6:12 am

    Such a great summer fruit dessert! This looks great!

    Reply

  2. Laura @ Raise Your Garden on July 8, 2014 at 7:11 am

    Cobblers just remind me of cozy happiness. Plunk down on the back deck after dinner with a good cherry cobbler and a cup of tea!

    I too like cobblers because they seem to come together for me better than pies which I have the potential to totally bomb! Oh well, you win some, you lose some.

    Reply

  3. Reshana on July 8, 2014 at 7:52 am

    Looks soooo good! Well done :)

    Reply

  4. Molly - Doughvelopment on July 8, 2014 at 8:12 am

    I need to get down to the grocery store ASAP and start baking with cherries! Cobblers are a favorite of mine, too! I just love biscuits!

    Reply

  5. Nancy Long on July 8, 2014 at 8:29 am

    so glad to be seeing recipes using sweet cherries – usually pie/cobbler recipes call for sour cherries and now realize that’s why I probably never liked cherry pie, but could always eat a bowl of fresh cherries all by myself!

    Reply

    • Michelle on July 8th, 2014 at 10:29 pm

      I don’t like sour cherries, either; sweet cherries FTW!

      Reply

  6. Jessica @ A Kitchen Addiction on July 8, 2014 at 10:45 am

    We can’t get enough sweet cherries right now! This looks great!

    Reply

  7. Kelly on July 8, 2014 at 11:12 am

    Love cobbler! This looks delicious!

    Reply

  8. Amanda - A Cookie Named Desire on July 8, 2014 at 11:12 am

    I love cobblers because they are a fuss-free dessert I can whip together in no time and it always comes out amazingly. I absolutely love cherries and this year, the cherries have been extra good! Pinning

    Reply

  9. Stephanie @ A Magpie in the Sky on July 8, 2014 at 11:21 am

    Shockingly I have never made a cobbler, I need to get on it!

    Reply

  10. Dalia on July 8, 2014 at 11:25 am

    How would I reheat this if I make it early in the day? And can I use frozen cherries. If so, I should probably defrost before cooking, right?

    Reply

    • Michelle on July 8th, 2014 at 10:44 pm

      Hi Dalia, You could reheat it at 350 degrees until warmed through, maybe 15 minutes or so. If using frozen cherries, yes, defrost and drain first.

      Reply

  11. Betty G on July 8, 2014 at 12:02 pm

    I don’t remember tasting fresh cherries in my entire life, until 2 weeks ago my boyfriend’s mother bought 2 pounds, one for her house and one for me :D
    Loving to bake, the idea has been in my mind since. Now I have no excuse to try this dessert! Of course I have to buy more cherries since I ate most of them, but that’s fine by me :P
    Thank you for the recipe!

    Reply

  12. Lynne on July 8, 2014 at 12:35 pm

    How long did it take you to pit 2lbs of cherries?

    Reply

    • Michelle on July 8th, 2014 at 10:44 pm

      Hi Lynne, About 10-15 minutes.

      Reply

      • Cat on July 11th, 2014 at 10:21 am

        Wow, Michelle, you’re FAST! Do you have a pitter? It took me nearly an hour to stem and pit the 2 pounds, working by hand. Probably just that as I age, my manual dexterity ain’t what it used to be. Of course, nothing else is, either, but I digress… I cut each one in half, then twist them apart, taking the pit out of whichever half it clings to. Sometimes, they release easily. Other times, not so much. My fingernail beds and the skin on my fingertips were discolored as a result (but the cobbler was well worth the trouble!) If this isn’t the method you use, can you possibly describe how you do it? No doubt there’s a much more efficient way than what I’m doing.

        Reply

        • Michelle on July 14th, 2014 at 12:19 pm

          Hi Cat, I do use a pitter, this one from OXO – http://www.amazon.com/gp/product/B000NQ925K/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000NQ925K&linkCode=as2&tag=broeyebak-20&linkId=4MMP2HFNMQGICFCM

          Reply

          • Cat on July 14th, 2014 at 1:30 pm

            Thanks for the pointer, Michelle! Just when I think my kitchen has every possible gadget known to man, I discover the next thing that I absolutely must possess. Thank heavens for Amazon…

            Reply

          • Cat on July 23rd, 2014 at 10:23 am

            I got my pitter, and it’s rocked my cherry world!! LOVE it. So fast, and no stained fingers. I processed about 2 pounds in maybe 10 minutes, as compared to the hour it used to take me by hand. One thing, however. I did find that the “splatter shield” isn’t completely effective. Foolishly trusting it to work, I failed to put on my apron. BIG mistake! Of course, I was wearing a white T-shirt. Dumb, dumb, dumb…I’ve now found that about the only thing that works on cherry juice is the Oxiclean powder, dissolved in hot water. The stains disappeared completely in about a minute flat. Again, many thanks for putting me onto this fabulous little gadget.

            Reply

  13. Michael R. on July 8, 2014 at 1:03 pm

    Perfect timing, M! Picked about 8# of “Lambert” cherries (not unlike a Bing, just juicier) for $0.75/lb :) :)

    Reply

  14. Angelyn @ Everyday Desserts on July 8, 2014 at 2:53 pm

    mmmm, love this! looks delicious!

    Reply

  15. Mary Frances on July 8, 2014 at 5:59 pm

    Gorgeous!

    Reply

  16. Heather @ My Overflowing Cup on July 9, 2014 at 12:45 am

    I agree that cobblers are much easier than pies, and that vanilla ice cream is a must. I do love cherries. I think it is because they are around for such a short time of the year. Thanks for the recipe! Looking forward to trying this as soon as I can get my hands on some cherries.

    Reply

  17. Pam C. on July 9, 2014 at 5:31 am

    If you live in the vicinity of a Publix supermarket, today will be the last day of sweet cherries being on sale for $1.99/lb. They are very plump and delicious this year!

    Reply

  18. cassie on July 10, 2014 at 4:46 pm

    My kids discovered a bumper crop of black raspberries behind the barn yesterday, so I will be making this cobbler tonight, using the raspberries. I hope it turns out as good as your cherry cobbler looks!

    Reply

  19. Cat on July 10, 2014 at 10:45 pm

    Just made this tonight. As luck would have it, our son and his girlfriend came for a visit, bringing 2 pounds of cherries, and the rest is history. The envelope, please…and the winner is…THIS RECIPE!! The only changes I made were to add some almond extract and more lemon juice after tasting the filling, and that was out of personal taste. It wasn’t tart enough to suit us, so with those minor alterations, the rich, crimson filling made for a spectacular presentation. The cobbler topping was outstanding! It was melt-in-your-mouth tender, lightly sweetened, and presented the perfect foil for those cherries. I will use it for the procession of summer fruits that the next couple of months bring. I had intended to make a Bon Appetit recipe that uses creme fraiche, but bailed on that, opting instead to make this one. I’m glad I made that choice, because nothing could have possibly been better than what’s written right here! The ne plus ultra of cobblers. Look no further.

    Reply

  20. danielle on July 29, 2014 at 12:29 pm

    Hi Michelle,

    I just pitted 5 pounds of sweet cherries and this recipe is what I have in mind. I’m expecting my children’ and my brother’s families this weekend, so I have one quick question: do you think I could freeze the cobblers and reheat them before serving on Saturday? I’m hoping to have most of the meals and desserts ready when everyone gets here on Friday, so that I can spend rime with them and not in my kitchen.

    Thanks!

    Reply

    • Michelle on July 29th, 2014 at 6:21 pm

      Hi Danielle, I would not bake them, then freeze them. I would assemble them, freeze them, then bake them from frozen (will need to add some additional time) when you’re ready to serve them.

      Reply

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