Table of Contents
This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Recently, I talked about preserving sour cherries (and hopefully helped inspire you to do so) for use during the winter months. It really does not take too much time to put away a small amount of fruit for a wonderful pie or dessert in colder months! But fresh off the tree is the best and most fulfilling way to use fruits!
I’ve been picking buckets of cherries on The Farm and baking many wonderful dishes. The staple in American kitchens is cherry pie. But if you don’t have time for a pie, you must try this simple cobbler. As a bonus, this recipe can be transposed for any fruit, so this is a recipe you will be using all season long.
So simple. So fresh. Trust me, you’ll bake this time and again. Change the fruit, and your friends and family will think it is a new recipe every time!
Cherry Cobbler
Ingredients
- 4 tbsp unsalted butter
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp kosher salt
- ⅔ cup whole milk
- 1 tsp vanilla extract
- 4 cups cherries
Instructions
- Add the butter to a 9 x 9-inch baking dish. Set the baking dish in the oven and preheat the oven to 350°F. Prepare the batter ingredients while the butter is melting. Once the butter is melted in the oven, after 4-6 minutes, remove the baking dish.4 tbsp unsalted butter
- Mix the flour, sugar, baking powder, and salt in a bowl. Whisk to incorporate evenly. Add the milk and vanilla extract and whisk until smooth.¾ cup all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, ½ tsp kosher salt, ⅔ cup whole milk, 1 tsp vanilla extract
- Pour the batter into the baking dish with the melted butter. There is no need to stir. Sprinkle the cherries directly on top of the batter, along with any of their juices.4 cups cherries
- Bake in the preheated oven until the cobbler is golden and set in the middle, 45-55 minutes. Once baked, remove from the oven and cool for 15 minutes before serving.
This looks DIVINE!!! Will have to try!
Thanks so much Nici! Hope you love this cobbler as much as we do!!!
I’m going to try making this for my dad’s birthday since he loves cherries. Is it okay to use frozen cherries instead of fresh since they’re not in season yet? Thanks!
Love this recipe! So simple to make and so delicious!!
Fabulous and so easy, love the touch of salt and vanilla, really makes the dish💞
Been a few years since I last made a cherry cobbler and I had a craving for some. I love how easy this recipe is. I usually add cinnamon to mine but this time, my hands hit the pumpkin spice first in the spice cabinet, so I added that instead (no exact measurement, but enough to turn the flour light brown, lol). Honestly, I don’t really taste it, but maybe that will change after its sat overnight in the fridge. I seem to remember cobbler tasting better day two and beyond (personally speaking). I had this with vanilla ice cream, as you do, but I enjoyed just eating this by itself more than with the ice cream 🙂 I printed out this recipe to add to a collection of recipes I’m gathering so I’ll be using it again in the future. Thank you!