Fresh Cherry Cobbler
This Fresh Cherry Cobbler recipe makes enough to serve a group and is a great make-ahead dessert option. Serve it warm with a scoop of vanilla ice cream!
- 2 ½ pounds pitted fresh dark cherries (see Recipe Notes section if using frozen cherries)
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- ¾ cup granulated sugar
- ¼ cup all purpose flour
- 1 ½ cups all purpose flour
- ¾ cups sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup melted butter
- ⅓ cup heavy cream
- ½ cup sliced almonds
- 2 tablespoons sugar
- 1 tablespoon butter melted
For the Cherry Filling
Preheat oven to 375 degrees F. Lightly coat a 9- x 13-inch baking dish with nonstick cooking spray.
In a large bowl, toss pitted cherries with lemon juice and vanilla. Add white sugar and 1/4 cup flour and stir to combine. Pour into the prepared baking dish.
For the Cobbler Dough
Combine flour, sugar, baking powder and salt in a medium mixing bowl. Add melted butter and cream, and stir to form a soft dough. Scatter pieces of the dough over the top of the cherries.
For the Almond Topping
Combine the almonds, sugar, and melted butter in a small bowl. Scatter the mixture over the top of the cobbler dough.
Transfer the baking dish to the preheated oven and bake for 30 to 35 minutes, until the cherry filling is bubbly and the cobbler topping is golden brown. If you notice the top getting too dark, set a sheet of foil lightly on top of the skillet for the remainder of the baking time.
Allow the cobbler cool for 15 to 20 minutes before serving. The juices will thicken and set up, and it will be wonderfully warm and ready for serving.
Using Frozen Cherries:
This recipe works well with frozen cherries when fresh cherries are not available plus you have the added benefit of not having to pit them. Safeway carries a 12 ounce bag of pitted frozen dark cherries with no added sugar and you will need 3 bags for this recipe. Fully thaw the bags overnight in the refrigerator and drain the cherries well before proceeding with the recipe as written.
Cover the fully assembled dish with plastic wrap or foil and refrigerate for up to 24 hours. Allow to rest on your kitchen counter for about 30 minutes before baking to take the chill off. If the cobbler is cold when going in the oven you may need a longer baking time.
Calories: 357kcal | Carbohydrates: 58g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 128mg | Potassium: 314mg | Fiber: 3g | Sugar: 39g | Vitamin A: 425IU | Vitamin C: 7.1mg | Calcium: 55mg | Iron: 1.4mg