Easy Cherry Cobbler
This Cherry Cobbler recipe is jam-packed with juicy, sweet cherries and is the perfect dessert if you’re looking for a recipe that is super easy to make.
Ingredients You’ll Need
This cherry cobbler is perfect to make in summer when there is an abundance of fresh cherries around. I prefer using fresh cherries but frozen will also work (see recipe notes). Flavored with almond essence and a dash of vanilla, this cobbler is absolutely delectable. I wanted to develop a recipe that was more fruit than batter and that’s exactly what this recipe is. Perfect served with a scoop of vanilla ice cream or a drizzle of heavy cream.
- Flour. All purpose flour works well.
- Baking powder.
- Salt.
- Sugar.
- Eggs.
- Vanilla extract.
- Butter. I always use salted butter but unsalted butter can be substituted.
- Milk. I always use whole milk but substitute with the milk of your choice.
- Cherries. I tested this recipe with fresh sweet cherries but frozen cherries can be used too.
- Lemon juice.
- Almond essence.
How To Make Cherry Cobbler
- Prepare the cherries: This recipe is so easy but pitting the cherries does take some time. I find it easiest to use a cherry pitter but you can also just halve them with a sharp knife then squeeze the pits out. Place halved cherries in a large mixing bowl and add the sugar, a pinch of salt and almond essence. Mix and set aside.
- Make the batter: Whisk the dry ingredients together in a mixing bowl, mix in wet ingredients.
- Bake: Melt the remaining butter in the baking dish then pour in the batter. Use a slotted spoon and spoon the cherries over the batter. Bake at 180°C/350°F for 30-40 minutes or until golden brown and cooked through. Serve with ice cream.
Can I make this ahead?
The cobbler can be baked a few hours in advance and kept at room temperature. I would reheat it slightly before serving, but I prefer serving it a little warm. Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Ingredients
For the Cherry Mixture
- 2 lb (1kg) cherries pitted and halved (frozen cherries can be substituted, see notes. If using sour cherries, increase the amount of sugar to 2½ cups.)
- ¼ cup sugar I used white granulated sugar but brown sugar can be substituted.
- pinch salt
- ½ tsp almond extract
- 2 tsp lemon juice
For the batter
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1¾ cup sugar
- 4 eggs
- 3 tbsp butter melted
- ⅔ cup milk
- 2 tsp vanilla extract
For baking
- 2 tbsp butter
- coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven to 350°F/180°C.
- Pit and halve the cherries then add to a large bowl.
- Add the sugar, salt, lemon juice and almond extract then mix well and set aside.
- To make the batter, whisk together the flour, baking powder, salt and sugar.
- In a separate bowl, whisk together the eggs, melted butter and ⅓ cup of milk.
- Stir the wet ingredients into the dry and add more milk if necessary. The batter should be smooth and pourable, but not too thin and runny.
- Melt the remaining butter in the baking dish in the preheated oven, then remove the dish and pour in the batter.
- Using a slotted spoon, add the cherries (leaving behind the juices – see note).
- Do not mix the cherries with the batter – the cherries will sink into the batter as it bakes.
- Place the baking dish in the oven and allow to bake for 30-40 minutes or until the cobbler is golden brown and baked through.
- Remove from the oven, allow to rest for 10 minutes then serve with ice cream.
Notes
- Frozen cherries can be substituted. I wouldn’t recommend de-frosting them as they tend to go very soft and mushy. Simply mix with the sugar and almond essence and add to the batter. Bake the cobbler for an extra 10-15 minutes.
- The drained cherry juices can be reduced in a small saucepan until thickened and drizzle over the cobbler once served.