Table of Contents
  1. Cherry Cobbler Recipe

Recently, I talked about preserving fruit (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 have been baking so 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

No ratings yet

Ingredients

  • ¼ cup butter
  • 1 cup sugar
  • ¾ cup flour
  • 2 tsp baking powder
  • tsp salt
  • cup milk
  • 4 cups cherries (or berries)

Instructions
 

  • Melt butter in a 9×9 pan. Personally, I heat the oven up and melt the butter directly in the pan in the oven.
  • Mix sugar, flour, baking powder, salt and milk in a bowl. When butter is melted, pour batter on top. Spoon fruit over the batter and butter mixture evenly and pour any juice from the fruit over the top. When fresh fruit is sliced or pitted, some juices and liquid will draw at the bottom of the bowl; make sure to drizzle this over the top before baking!
  • Bake at 350°F for 45 to 55 minutes until golden brown. The cobbler should be set in the middle and not jiggle when lightly shook.
  • Serve with a scoop of quality vanilla ice cream or freshly-made whipped cream!

Notes

  • If making a cobbler using a different fruit, use 2 ½ cups of desired fruit along with their juices.

Nutrition

Serving: 1serving
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

You May Also Like

Never miss a post by signing up for my newsletter.

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments