Cherry Cobbler
Cherry Cobbler is a traditional baked dessert made with cherries and a simple batter topping. As it bakes, the fruit becomes soft and jammy while the batter sets into a tender, lightly crisp layer. My recipe is easy to make and uses basic pantry ingredients. It is best served warm, plain or with ice cream or cream.
- Prep time
- 25 min
- Cook time
- 45 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
- 300 g cherries ((with stones) or 2 cups pitted and halved cherries)
- 1/4 to 1/2 cup sugar (– add according to sweetness in the cherries, I added 1/4 cup)
- 50 g or 7 tablespoons melted butter (– unsalted or salted)
- 1 cup or 100 grams whole wheat flour (or all-purpose flour)
- 2 tsp baking powder (for whole wheat flour and 11/2 teaspoon for all-purpose flour; preferably use aluminium-free baking powder)
- 1 pinch salt (– skip salt if using salted butter)
- 1 tsp vanilla extract (or 1/2 teaspoon vanilla essence)
- 1/2 cup sugar
- 1 cup milk ( or add as needed, for all-purpose flour, add about 3/4 cup milk or a little more if needed)
Instructions
- 1
Rinse cherries and pat them dry. Pit the cherries using a cherry pitter, then halve or quarter them if large.
- 2
If you do not have a pitter, slice the cherries and remove the stones with a knife.
- 3
Transfer the cherries to a bowl and add sugar, depending on their sweetness. Mix well and set aside.
- 4
Add butter to a baking dish and melt it in the oven at 190°C without browning.
- 5
Prepare a medium-flowing batter using flour, baking powder, salt, sugar, milk, and vanilla.
- 6
Pour the batter slowly and evenly over the melted butter without mixing.
- 7
Top with sweetened cherries and their juices, again without stirring.
- 8
Bake at 190°C (375°F) for 35 to 45 minutes, or until the top is set and golden and the fruit juices are bubbling. In my oven, the cobbler took 45 minutes to bake fully. Baking time may vary depending on the oven, baking dish, and the juiciness of the cherries.
- 9
Rest briefly before serving warm.
- 10
Serve Cherry Cobbler warm or slightly cooled. Enjoy plain or with vanilla ice cream, whipped cream, or custard. Tastes best when served the same day.
- 11
Cool completely before storing.
- 12
Refrigerate leftovers in an airtight container for up to 2 to 3 days.
- 13
Reheat gently before serving. Freezing is not recommended.