Juicy Cherry Cobbler with Fresh Summer Cherries
A delightful and easy cherry cobbler made with fresh cherries, perfect for summer gatherings.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cherry Filling
- 4 cups fresh cherries pitted
- 1 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Cobbler Topping
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup unsalted butter melted
- 1/4 cup milk
Instructions
Preparation
- Preheat your oven to 375°F and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the pitted cherries with sugar, cornstarch, and vanilla extract. Mix well to coat the cherries evenly.
- In another bowl, whisk together the flour, sugar, and baking powder. Stir in the melted butter and milk until a thick batter forms.
- Pour the cherry mixture into the prepared cake pan. Drop spoonfuls of the batter over the cherries, covering most of the surface.
- Place the pan in the preheated oven and bake for about 50 minutes or until the topping is golden brown and the cherries are bubbling.
- Allow the cobbler to cool for at least 10 minutes before serving to let the juices thicken slightly.
Serving
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage
- Cover and refrigerate leftovers for up to three days. Reheat portions in the oven before serving.
Notes
Pro Tips: Select ripe cherries for the best flavor. Ingredient Substitutions: Use gluten-free flour for a gluten-free version. How to Serve: Best served warm with ice cream. Storage & Freshness: Keep in the fridge for up to three days. Make-Ahead Tips: Prepare the cherry filling in advance and assemble the cobbler just before baking.