Cherry Cobbler Recipe

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This cherry cobbler is made with fresh cherries that are cooked down on the stovetop with sugar, lemon juice, and a little cornstarch. The homemade batter is poured into a pan with the cherries and baked in the oven.

Prep Time15

Cook Time45

Course: Dessert

Cuisine: American

Servings: servings

Author: Yumna Jawad

Equipment

Rectangular Ceramic Baking Dish - 9x13

Ingredients

Cherry filling

2 pounds fresh cherries pitted and halved
½ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
¼ teaspoon almond extract
¼ teaspoon salt

For the batter

6 tablespoons unsalted butter
1 cup all purpose flour
¾ cup granulated sugar
1 tablespoon baking powder aluminum free
¼ teaspoon salt
1 egg
¾ cup milk

Instructions

In a saucepan, combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Heat over medium heat for 5 minutes until the cherries are tender with a slightly thickened sauce. Remove from heat and set aside.
Preheat oven to 350℉. Place a 9x13 baking dish with the butter in the oven to melt the butter.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a measuring cup, whisk together the egg and milk. Pour the milk mixture into the dry ingredients and stir until smooth.
Carefully remove the baking dish with melted butter from the oven. Pour the batter on top and then spoon the cherry filling over the batter. While baking, the batter will push to the top to create a crust.
Return the cobbler to the oven and bake for 35-40 minutes until golden brown and bubbly. Allow to cool for about 10 minutes, then serve warm with a scoop of ice cream, if desired.

Notes

Storage: Kept in an airtight container in the fridge, the cherry cobbler will last for about 4 days. I recommend just reheating portions of it in the microwave until warmed through!

Nutrition

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