Get the Recipe: Easy Cherry Cobbler from Scratch
Use fresh summer cherries to bake a homemade cherry cobbler! The tart, yet sweet fruit pairs well with the fluffy biscuit topping.
Ingredients
Filling
- 5 cups fresh cherries, stems and pits removed
- ¼ cup (50 g) granulated sugar
Cobbler Topping
- 1 cup (125 g) all purpose flour
- 2 Tablespoons cornmeal
- ¼ cup (50 g) granulated sugar, plus 2 teaspoons for sprinkling
- 1 ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (56 g) unsalted butter, melted and slightly cooled
- ⅓ cup (80 ml) buttermilk, room temperature
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- Vanilla ice cream for serving
Instructions
Fruit Filling
- Preheat oven to 425° F. Grease a square ceramic baking pan or casserole dish. Set aside.
- Place cherries in prepared baking pan. Sprinkle 1/4 cup granulated sugar over the cherries and toss to coat.
- Bake for 10 minutes. Start the cobbler topping while the cherries are baking.
Cobbler Topping
- In a large bowl, whisk together flour, cornmeal, ¼ cup sugar, baking powder, baking soda and salt. Set aside.
- In a separate bowl, whisk together the melted butter, buttermilk and vanilla. Two minutes before the cherries come out of the oven, add the wet ingredients to the dry ingredients and mix just until combined.
- Remove the cherries from the oven (they need to be hot when cobbler topping is added). Use a spoon to scoop a heaping tablespoon of dough, roll into a ball and lightly press it into a disc. Place on top of hot cherries and repeat with remaining dough. Remember this doesn’t have to be exact. Fruit cobblers are meant to mimic a cobbled road! Sprinkle 2 teaspoons sugar (mixed with cinnamon?) on top of dough.
- Bake cobbler at 425° F for 20 minutes or until the dough is golden brown and the fruit is bubbling. Let the cobbler cool for 15 minutes before serving warm with vanilla ice cream.
Notes
Fresh cherries are best. I suggest a dark, sweet variety, but you can also use tart if that's your preference. If using frozen cherries, defrost them before using in the recipe.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Fruit cobblers are best when eaten the same day they are baked.
Serving: 1serving, Calories: 304kcal, Carbohydrates: 55g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 159mg, Potassium: 428mg, Fiber: 3g, Sugar: 32g, Vitamin A: 332IU, Vitamin C: 8mg, Calcium: 88mg, Iron: 2mg