Homemade Cherry Cobbler
from kristineskitchenblog.comThis cherry cobbler recipe is easy to make, with a juicy cherry filling and a sweet biscuit topping. Serve it warm, with a scoop of vanilla ice cream. Plan ahead to freeze the butter for at least 30 minutes before using it in the cobbler topping.
Servings: 9 servings
Calories: 266kcal
Ingredients
Cherry Cobbler Filling
- 1 ½ pounds fresh cherries about 5 cups, pitted and halved
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Cobbler Topping
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 5 tablespoons unsalted butter
- ½ cup plus 1 tablespoon buttermilk
- 1 teaspoon vanilla extract
- coarse (turbinado) sugar or granulated sugar for sprinkling on top
Instructions
- Place the 5 tablespoons of butter for the cobbler topping in the freezer for at least 30 minutes.
- Preheat oven to 350° F. Grease an 8x8 or 9x9-inch baking dish.
- Make the cherry cobbler filling: In a large bowl, combine the cherries, sugar, cornstarch and vanilla extract. Use a rubber spatula to mix gently until combined. Set aside while you prepare the topping.
- Make the topping: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt until well combined. Use a box grater to grate the frozen butter, then add it to the dry ingredients in the bowl. Stir in the grated butter with a fork.
- In a liquid measuring cup or bowl, stir together the buttermilk and vanilla. Pour the buttermilk mixture into the dry ingredients and use a fork to mix until the dough comes together. The dough will be somewhat dry, but it should come together after some mixing.
- Stir the cherry mixture again to make sure everything is well combined. Pour the cherries and all juices from the bowl into the prepared baking dish. Divide the cobbler dough into 9 portions. Flatten each portion slightly so that it is about ¾-inch thick and place on top of the cherry filling. The dough pieces do not need to be perfectly round; the cobbler will have a somewhat rustic look to it. Lightly sprinkle the top with sugar, if desired.
- Bake for 40-50 minutes, until the filling is very bubbly and the topping is golden brown and cooked through.
- Let cobbler cool for at least 15 minutes before serving.
Video
Notes
- To make cobbler with frozen cherries: Completely thaw frozen cherries (if they are at all frozen the topping will not bake through properly). Then let them sit at room temperature for 30-45 minutes to take the chill off of them before using in the recipe. Follow the rest of the recipe as written. If the frozen cherries are still very cold when you put the cobbler in the oven, you may need to bake it for longer.
- Cobbler is best served the day it is made, but leftover cobbler can be stored in the refrigerator for up to 3 days.
Nutrition
Calories: 266kcal | Carbohydrates: 49g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 146mg | Potassium: 302mg | Fiber: 2g | Sugar: 29g | Vitamin A: 265IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg
