Skip the effort of making a pie crust and go for the simplicity of this delicious and refreshing Cherry Cobbler. It’s so easy, you’ll wind up making it all the time!
Cobblers are some of my favorite year-round desserts. I don’t wait until the summer to make them. They are so easy yet tasty that I take whatever fruit is in season, cover it with a tasty dough, and bake it until golden and bubbly. In the summertime, cherries are at their peak of perfection, ripe and juicy, ready to hit the oven and turn into a delicious cherry cobbler.
Hot out of the oven, this dessert is just waiting for a scoop of vanilla ice cream. Trust me when I tell you that the oohs, aahs, and gratitude will not stop coming your way after you serve this dish after dinner.
Is Cherry Cobbler Healthy?
Cobblers can be a healthy alternative to many other desserts as they are packed with fresh fruit. You get plenty of vitamins, nutrients, and antioxidants depending on the type of fruit you use. I often omit the sugar in the fruit mixture and opt for coconut sugar as a healthier alternative in the topping. Using low-fat milk instead of whole-fat milk can be a better choice, too.
How to Remove the Pits From Fresh Cherries
I made a smoothie with fresh cherries this morning, and now I have purple fingertips. Pitting fresh cherries is no fun, so I think I’m going to invest in a cherry pitter. I saw one online for $5, so it’s now in my cart. Pitting cherries with a water bottle and straw works, but it can still be messy – especially with very ripe cherries. Using frozen cherries is so much easier.
What’s the Difference Between a Cobbler, Crumble, and Crisp?
It’s easy to confuse cobblers, crumbles, and crisps. I know I do. First, let’s talk about their similarity. They do not have bottom crusts. The fruit mixture then goes right into the baking pan and is covered with the topping. However, this is where the three items differ.
Cobblers have a doughy topping that is spooned or dropped over the fruit. It can be smoothed flat or left in dollops to create a cobblestone-like appearance. Crumbles are just as they sound – their topping is typically made from oats or flour mixed with butter and sugar to a crumbly texture. The crumbles are sprinkled over the fruit. Finally, crisps resemble crumbles but with a more crumb-like texture. You often find chopped nuts mixed into the topping, and brown sugar is more frequently used in crisp toppings than cobblers and crumbles.
INGREDIENTS
- 4 cups cherries, pitted (fresh or frozen)
- 1 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
INSTRUCTIONS
Prep
Combine cherries with sugar and seasonings; spread in dish.
Mix
Whisk dry ingredients, add butter and milk; pour over cherries.
Bake
Bake until golden; serve warm.
Devour!
FAQs & Tips
Cobblers last up to 5 days in the refrigerator – unless you have a house full of people, and then they will disappear fast. I typically cover the baking dish with plastic wrap or use the lid that came with it. You can reheat it for 15 minutes at 325˚F if you like it warm. Cobblers also last up to 3 months in the freezer when well-wrapped with freezer wrap and stored in zipper bags or freezer containers. There will be extra moisture to drain when they defrost.
Any fruit you like can make a good cobbler. My favorites include blueberries, peaches, apples, and strawberries, or a combination of them. I have an organic blueberry farm about 2 minutes from my house, and I spend most Friday mornings in March, April, and early May picking blueberries for 2 hours. I think I picked about 50 pounds this year. My freezer is full of them! I also reduce the sugar I add to the berries or use none except in the topping.
You can substitute your favorite one-to-one gluten-free flour for the all-purpose flour in the recipe. I have also used an equal amount of almond flour in my cobblers for a paleo version, along with coconut sugar instead of granulated sugar. Switch the milk to almond or coconut milk and the butter to your favorite substitute.
Serving Suggestions
Cherry cobbler is such a fun summertime dessert. It is perfect after an al fresco dinner, such as a BBQ. I highly recommend serving it after a meal of Grilled Chicken Wings and Grilled Zucchini. If you’re in the mood for fish, I love this Cajun Grilled Cod. I have been on quite a cod kick this summer. It is such a juicy and flavorful fish. Serve it with some Grilled Corn On The Cob for a delicious meal. And don’t forget a scoop of ice cream to top off the cobbler.
Cherry Cobbler Recipe
Ingredients
- 4 cups cherries pitted (fresh or frozen)
- 1 cup granulated sugar divided
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 cup milk
Instructions
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Preheat oven to 375°F. In a mixing bowl, combine cherries, 1/2 cup sugar, lemon juice, and vanilla extract. Spread the cherry mixture into a greased 9-inch square baking dish.
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In a separate bowl, whisk together flour, the remaining 1/2 cup sugar, baking powder, and salt. Stir in melted butter and milk until just combined.
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Pour the batter evenly over the cherry mixture in the baking dish. Do not stir.
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Bake for 45 minutes or until the top is golden brown and a toothpick inserted into the biscuit topping comes out clean.
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Allow the cobbler to cool slightly before serving. Serve warm with vanilla ice cream, if desired.
Nutrition
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