How To Make Sweet Cherry Cobbler
Have a spoonful of this fruity cherry cobbler for a tasty dessert! It’s filled with bubbling tart cherries, and topped with a buttery, biscuit-like topping.
Preheat the oven to 375 degrees F.
In a large mixing bowl, combine the whole pitted cherries, sugar, lemon juice, cornstarch, and salt, and stir to coat.
Spread the cherries into a 9×13-inch baking dish and set aside. If using frozen cherries, put the dish in the preheating oven to defrost them a bit.
In a medium mixing bowl, combine the flour, baking powder, sugar, lemon zest, and salt and whisk with a fork. Using the hands or a pastry blender, work the butter into the dry mixture until it becomes coarse, sandy, and well incorporated.
Whisk the milk and vanilla together in a measuring cup, and using a fork, work the liquid into the dry mixture until a thick batter is obtained- it should resemble something between biscuit dough and pancake batter.
Using a levered ice cream scoop or a large spoon, drop large scoops of the batter on top of the cherries.
Make about 9 mounds of batter over the top of the cherries. Sprinkle about 2 tablespoons of sugar over the top of the batter.
Bake the cobbler in the oven for about 40 minutes, or until the topping is golden brown and the cherry juices are bubbling throughout. If using frozen fruit, expect to bake for an additional 15 minutes.
Serve the cobbler warm with vanilla ice cream, and enjoy!
- If using frozen cherries, use 1½ tablespoons of cornstarch.
- This cobbler is best to have on the day it is made, but leftover servings can be reheated in the microwave for about 1 minute. Store any leftover cobbler in the pan covered with plastic or in an airtight container in the refrigerator.
- Calories: 255.29kcal
- Fat: 6.77g
- Saturated Fat: 4.09g
- Trans Fat: 0.23g
- Monounsaturated Fat: 1.72g
- Polyunsaturated Fat: 0.39g
- Carbohydrates: 46.72g
- Fiber: 2.04g
- Sugar: 28.58g
- Protein: 3.44g
- Cholesterol: 17.30mg
- Sodium: 171.54mg
- Calcium: 93.75mg
- Potassium: 193.65mg
- Iron: 1.42mg
- Vitamin A: 65.49µg
- Vitamin C: 4.63mg
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