Description

My Mom’s Cherry Cobbler recipe is the best. I can’t tell you how many nights of my life, this was dessert. Sometimes she used fresh local peaches from Holloway’s orchards, cherries from the tree in our back. yard, or fresh-picked wild blackberries that grew in the pasture behind our house. This is one of the most comforting (easy) cobbler recipes there is to make♡. A scoop of ice cream or a dollop of whipped cream pairs really well with the cobbler’s buttery, chewy top and soft tender fruit-filled middle.

Ingredients

Scale

1 cup all-purpose flour (140g)*
2 teaspoons baking powder (8g)
1 cup sugar (198g)
1/2 teaspoon kosher salt (3g)
2 tablespoons unsalted butter, melted (30g)
1 cup whole milk, room temperature (227g)
1 teaspoon pure vanilla extract (5g)
3 cups (1 1/2 pounds) pitted cherries, frozen or fresh (665g)
3 tablespoons unsalted butter, cut into 1/2-inch pieces (for dotting the top of the cobbler) (45g)
1/8 teaspoon cinnamon (optional)

*I use 00 flour when I’m in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you’re working with. Just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat the oven to 375°F/190°C. Heat the oven while you prep the cobbler.
Melt the butter for the batter. Add 2 tablespoons of butter to a 10-inch cast-iron skillet and melt it over low heat and set aside to cool while you prep the batter.
Prepare the dry ingredients. Add flour, sugar, baking powder, salt, and cinnamon (if using) to a medium bowl and whisk well to combine. Add the melted butter to the mixture.
Butter the cast iron skillet (or 9×13 inch baking pan). Butter the sides and bottom of the cast-iron skillet (or a 9×13 inch baking pan) well.
Combine the wet and dry ingredients. Add the milk and the vanilla extract to the flour mixture and stir everything gently with a whisk just until incorporated. You may see a few lumps here or there and that’s ok. The batter should be fairly runny.
Assemble the cobbler. Pour the cobbler batter into the buttered skillet (or another baking pan) and then add the fruit. Dot the top with 3 tablespoons of butter and sprinkle it evenly with a little raw cane sugar (coarse turbinado sugar).
Bake the cobbler. Bake the cobbler for 45 minutes, or until the top is golden brown and it’s cooked through. Allow the cobbler to cool at least 20 minutes (if you can wait that long) before eating so all the flavors have time to mingle together. Top it with vanilla bean ice cream or heavy whipped cream and Enjoy!

Notes

Switch out the fruit in this recipe to make Peach Cobbler, Blueberry Cobbler, Blackberry Cobbler, or any other fruit cobbler you enjoy.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Pies + Cobblers + Clafoutis
Method: Oven Bake
Cuisine: Southern

Nutrition

Serving Size: 1/8 Cobbler