Cherry Cobbler
A classic cherry cobbler with a juicy cherry filling and tender biscuit topping. Perfect with vanilla ice cream.
Ingredients
Filling
- 6 cups cherries pitted (fresh or frozen)
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
- ½ tsp vanilla extract
- Pinch of salt
Topping
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 6 tbsp cold unsalted butter cubed
- ⅔ cup whole milk or buttermilk
Finishing
- 1 tbsp coarse sugar optional
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 375°F (190°C) and butter a 9x13-inch baking dish. Toss cherries with sugar, cornstarch, lemon juice, vanilla, and salt. Let sit 10 minutes, then pour into the prepared dish.
- Whisk flour, sugar, baking powder, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined; dough will be slightly sticky.
- Drop large spoonfuls of topping over the cherries, leaving small gaps for steam. Sprinkle coarse sugar on top if using. Bake 35–45 minutes until topping is golden and filling bubbles.
- Cool 10–15 minutes to thicken slightly. Serve warm with vanilla ice cream or whipped cream.
Notes
- If using frozen cherries, add about 5 minutes to the baking time.
- For extra depth, replace 1/4 cup sugar with brown sugar or add 1/2 teaspoon cinnamon to the filling.
- Assemble ahead and refrigerate up to 24 hours before baking, or freeze unbaked for up to 3 months.
Nutrition
Calories: 360kcalCarbohydrates: 55gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 320mgSugar: 34g
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