Description
This classic Cherry Cobbler recipe features a luscious cherry filling cooked on the stovetop and a tender, buttery batter baked to golden perfection. With a balance of sweet and tart flavors, it’s an irresistible dessert perfect for any occasion.
Ingredients
Scale
Cherry Filling
- 4 cups fresh cherries (600g), pitted and halved (a little over 1 lb)
- 2/3 cup granulated sugar (135g), adjust to taste depending on cherry sweetness
- 2 Tablespoons cornstarch (16g)
- 2 Tablespoons fresh lemon juice (30ml), about ½ a lemon
- 1 teaspoon vanilla extract (5ml)
- ¼ teaspoon almond extract
Batter
- 6 Tablespoons butter (85g)
- 1 cup all-purpose flour (125g)
- 1 cup granulated sugar (200g)
- 2 teaspoons baking powder (8g)
- ¼ teaspoon salt
- ¾ cup milk (180ml)
- Ground cinnamon, for sprinkling
Instructions
- Make Cherry Filling: In a saucepan, combine sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Stir well to mix all ingredients. Add the pitted and halved cherries and cook on medium heat for a few minutes, stirring occasionally, until the sugar has dissolved and the sauce slightly thickens. (If using canned or frozen cherries, see notes below.)
- Melt Butter & Prepare Pan: Preheat the oven to 350°F (175°C). Slice the butter into pieces and place them in a 9×13 inch baking dish. Put the dish in the oven while it preheats so the butter melts evenly. Once melted, carefully remove the pan from the oven.
- Make the Batter: In a large bowl, mix together the flour, sugar, baking powder, and salt. Pour in the milk and stir gently just until the mixture comes together as a batter. Be careful not to overmix. Pour the batter evenly over the melted butter in the baking dish and smooth it into an even layer.
- Add Cherry Filling & Bake: Spoon the warm cherry mixture evenly over the batter. The batter will rise and cover some of the cherries as it bakes. Sprinkle a generous amount of ground cinnamon on top. Bake in the preheated oven for 40-45 minutes or until the cobbler is golden brown and bubbly around the edges.
- Serve: Serve the cherry cobbler warm. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Notes
- If using canned cherries, drain them well before cooking and reduce the sugar slightly since canned cherries are often sweetened.
- For frozen cherries, thaw and drain excess liquid before cooking to prevent the filling from becoming too watery.
- Adjust sugar amount based on cherry sweetness to avoid overly sweet or tart cobbler.
- Use unsalted butter for better control of dish saltiness.
