Description
This classic Cherry Cobbler recipe features a luscious, bubbling cherry filling topped with a tender, buttery biscuit-like batter. Perfectly baked to golden brown, it’s an easy-to-make dessert ideal for summer or any occasion when you crave a sweet, fruit-filled treat. Serve warm with vanilla ice cream or whipped cream for an extra indulgence.
Ingredients
Scale
Cherry Filling
- 4 cups fresh or frozen pitted cherries
- ¾ cup granulated sugar (divided)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Batter Topping
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cobbler.
- Prepare Cherry Filling: In a medium saucepan over medium heat, combine the cherries, ½ cup of sugar, lemon juice, and cornstarch. Cook for 5 to 7 minutes, stirring frequently, until the cherries become bubbly and the juices thicken slightly.
- Assemble Filling: Pour the thickened cherry mixture into a greased 8×8-inch baking dish, spreading it out evenly.
- Mix Batter: In a mixing bowl, whisk together the flour, remaining ¼ cup sugar, baking powder, and salt. Stir in the milk, melted butter, and vanilla extract until just combined to form a thick batter.
- Top Cherry Mixture: Drop spoonfuls of the batter evenly over the cherries in the baking dish. The batter will spread as it bakes to form a golden crust.
- Bake Cobbler: Bake in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and cooked through.
- Cool and Serve: Allow the cobbler to cool slightly before serving. For best enjoyment, serve warm with vanilla ice cream or whipped cream.
Notes
- Serve warm with vanilla ice cream or whipped cream for a delicious finishing touch.
- You can substitute canned cherry pie filling—if using, skip the stovetop cooking step and reduce the sugar accordingly.
