Sugar Cookie Cherry Cobbler
A delightful dessert featuring juicy cherries topped with a buttery sugar cookie crust, perfect for family gatherings.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cherry Filling
- 4 cups pitted cherries fresh or frozen
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
Sugar Cookie Topping
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
- In a large mixing bowl, combine cherries, granulated sugar, cornstarch, vanilla extract, and salt. Stir until the cherries are evenly coated with the mixture.
- Pour the cherry filling into the prepared cake pan, spreading it out evenly.
- In another bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together all-purpose flour and baking powder. Gradually add to the wet mixture, mixing until just combined.
- Drop spoonfuls of the sugar cookie dough over the cherry filling, spreading it slightly to cover most of the surface.
- Place the pan in the preheated oven and bake for 40 to 50 minutes, or until the topping is golden brown and the cherry filling is bubbly.
- Allow the cobbler to cool in the pan on a wire rack for at least 15 minutes before serving.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving if desired.
Notes
Pro Tips: Let the cobbler cool for at least 15 minutes before serving to allow the filling to set. Ingredient Substitutions: Use frozen cherries if fresh are unavailable. How to Serve: Pair with vanilla ice cream or whipped cream. Storage & Freshness: Store in the fridge for up to three days. Make-Ahead Tips: Prepare the cherry filling a day in advance to save time on baking day.