Description
This Winter Cherry Cobbler is a comforting, warm dessert that’s perfect for the colder months. Made with sweet, tart cherries and topped with a buttery, biscuit-like crust, this cobbler is the ultimate treat to enjoy by the fire.
Ingredients
- For the filling:
- 4 cups fresh or frozen cherries (pitted)
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- For the topping:
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 6 tbsp unsalted butter, cold and cut into cubes
- 1 large egg
- ½ cup milk
Instructions
- For the filling: Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish or a 9×9-inch square pan.
- Prepare the cherries: In a large bowl, combine the cherries, sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and lemon juice. Toss everything together until the cherries are evenly coated.
- Assemble the filling: Pour the cherry mixture into the prepared baking dish and spread it out evenly. Set aside while you prepare the topping.
- For the topping: Make the biscuit dough: In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the cold butter cubes to the dry ingredients and use a pastry cutter, fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
- Add the wet ingredients: In a separate small bowl, beat the egg and milk together. Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be thick.
- Top the cherries: Using a spoon or your hands, drop spoonfuls of the biscuit dough over the cherry filling. It doesn’t need to be perfectly even—some of the cherries will peek through, which is fine.
- Bake the cobbler: Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the cherry filling is bubbling. If the topping starts to brown too quickly, cover it loosely with aluminum foil for the last 10 minutes of baking.
- Cool and serve: Let the cobbler cool for about 10 minutes before serving. Serve warm with ice cream or whipped cream for extra indulgence.
Notes
- Berry mix: Add some mixed berries, such as blueberries, raspberries, or blackberries, for a more complex flavor profile.
- Almond flavor: Add a teaspoon of almond extract to the filling for an extra layer of flavor that complements the cherries beautifully.
- Coconut topping: Add shredded coconut to the biscuit topping for a fun texture and a hint of tropical flavor.
- Vegan version: Use a plant-based butter substitute and non-dairy milk (such as almond or oat milk) to make the cobbler vegan.
- Storage: Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 350°F (175°C) for about 10 minutes, until warmed through.
- Freezing: This cobbler freezes well! To freeze, let it cool completely, then cover it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) for 20-25 minutes until warmed through.
- Reheating: Reheat individual servings in the microwave for 30 seconds to 1 minute, or in the oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 28g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 35mg
