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Easy Cherry Cobbler Recipe

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★★★★★

4.9 from 59 reviews

This easy cherry cobbler recipe features juicy fresh sweet cherries baked under a tender, buttery batter topping. Perfectly balanced with vanilla and almond extracts, this classic dessert is quick to prepare and bakes into a warm, comforting treat. Serve it slightly warm for a delightful summer or year-round dessert that captures the essence of fresh cherries with a soft golden crust.

Ingredients

Scale

Fruit

  • 4 cups (560–660g) fresh sweet cherries, pitted and halved

Batter

  • 6 Tablespoons (85g) unsalted butter, cut into 6 pieces
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (240ml) whole milk (nondairy milk can be used)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract

Optional

  • 1–2 Tablespoons coarse sugar for sprinkling

Instructions

  1. Preheat and melt butter: Preheat your oven to 350°F (177°C). Place the butter in a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2.5-quart baking dish. Allow the butter to melt as the oven heats.
  2. Prepare the batter dry mix: In a large bowl, preferably with a pour spout, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. Add wet ingredients: Pour in the whole milk, vanilla extract, and almond extract into the dry ingredients. Whisk until the batter is smooth and uniform.
  4. Layer cherries and batter: Remove the pan with melted butter from the oven. Evenly spread the pitted and halved cherries over the melted butter layer. Pour the batter evenly over the cherries. If using, sprinkle the top with coarse sugar for added texture and sweetness.
  5. Bake the cobbler: Bake for 55–60 minutes until the top is golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, cover loosely with aluminum foil halfway through baking to prevent burning.
  6. Cool and serve: Remove the cobbler from the oven and place it on a wire rack to cool for about 5 minutes before serving. This allows the juices to settle slightly and the cobbler to firm up.
  7. Storage: Cover leftover cobbler tightly and refrigerate for up to 5 days. For best flavor and texture, enjoy within the first couple of days as fresh fruit desserts are most delicious when fresh.

Notes

  • Use fresh sweet cherries, either bing or similar varieties, for optimal flavor and texture. Pitting and halving them ensures even baking and reduces moisture pooling.
  • Whole milk results in a richer batter, but nondairy alternatives like almond or oat milk work fine if preferred.
  • Coarse sugar sprinkled on top is optional but adds a delightful crunchy texture to the golden crust.
  • If you don’t have a deep-dish pie pan, a cast iron skillet or any oven-safe 2.5-quart baking dish works well for even cooking.
  • Cover with foil if browning too quickly to keep the crust from burning while the interior finishes baking.

Keywords: cherry cobbler, easy cherry dessert, summer fruit dessert, baked cherry cobbler

Find it online: https://flavorsbymaya.com/easy-cherry-cobbler-recipe/