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Cherry Cobbler

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This cherry cobbler transforms a bag of frozen fruit and a few pantry staples into sweet, jammy cherries baked under a golden, slightly sweet, buttery biscuit topping. It comes together easily and takes about 20 minutes to prep!

  • Author: Kylie
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale

Cherry Filling

  • 32 ounces frozen cherries
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Cobbler Topping

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt (or 1 teaspoon Kosher salt)
  • 8 tablespoons cold, salted butter, cubed
  • 1 cup half and half
  • 2 teaspoons vanilla extract
  • sprinkle of turbinado sugar, optional

Instructions

  1. HEAT OVEN + GREASE PAN. Preheat oven to 375 degrees. Lightly grease a 9×13 white baking dish with butter or cooking spray.
  2. MAKE FILLING. In a large bowl, combine cherries, granulated sugar, brown sugar, cornstarch, and lemon juice. Pour into a prepared baking dish.
  3. MIX DRY INGREDIENTS. Whisk together flour, sugar, baking powder, and salt.
  4. CUT IN BUTTER. Add cold, cubed butter and use a pastry cutter or your fingers to press the butter into the dry ingredients until it looks like coarse crumbs with pea-sized pieces. Don’t overwork.
  5. ADD WET INGREDIENTS. Stir in half and half and vanilla just until everything is well combined.
  6. SCOOP TOPPING. Use a spoon to drop dollops of batter all over the cherries. Sprinkle with turbinado sugar, if using. 
  7. BAKE + REST. Bake for 40 minutes or until the top is deep golden brown. Cover loosely with foil and bake for another 5-10 minutes or until the biscuits are cooked through in the middle and the cherry filling is bubbly around the edges. Let rest for about 5 minutes.
  8. SERVE + ENJOY. Serve warm with a big scoop of vanilla ice cream and enjoy!
  9. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • Frozen cherries are the move here. Pitting fresh cherries is an arduous task, and I wouldn’t recommend it. The best part is you don’t need to thaw the frozen berries. Baking them straight from the freezer actually helps them hold their shape better in the oven.

  • Don’t skip the rest time. Straight from the oven, the cherry cobbler filling will be bubbly like hot molten lava. Those 5 minutes will let the cornstarch thicken up the filling as it cools a bit so it doesn’t burn your tongue!

  • Check the center of the biscuits, not just the top. Because the cobbler sits directly on juicy fruit, it may look done on top while still being a little gooey underneath. Adding that tent of foil ensures that the middle of the cobbler cooks all the way through.

Nutrition

  • Serving Size: 1/12 of the cobbler
  • Calories: 303
  • Sugar: 36.7 g
  • Sodium: 165.8 mg
  • Fat: 6.1 g
  • Carbohydrates: 58.9 g
  • Fiber: 2.7 g
  • Protein: 5.8 g
  • Cholesterol: 1 mg

Find it online: https://midwestfoodieblog.com/cherry-cobbler-recipe/