Cherry Cobbler
This cherry cobbler is a cozy dessert made with frozen Bing cherries and a buttery batter, perfect for any occasion without the fuss of rolling dough.
Ingredients
For the Cobbler
- 2 cups sweet Bing cherries, pitted and frozen No need to thaw
- 1 cup all-purpose flour Use a gluten-free blend for gluten-free option
- 1 cup granulated sugar Can swap half for brown sugar for a tarter finish
- 1 teaspoon baking powder
- 1/2 teaspoon salt Skip if using salted butter
- 1/2 cup milk Whole or 2% for richness; plant milk works too
- 1/4 cup unsalted butter, melted Or use salted butter and skip added salt
- 1 teaspoon vanilla extract Can substitute with almond extract for a different flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or similar.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly distributed.
Batter Mixing
- Pour in the milk, melted butter, and vanilla. Stir until smooth with no lumps.
Assembly
- Spread the frozen pitted cherries in the prepared baking dish in an even layer.
- Spoon the batter over the cherries and gently spread it to cover the fruit mostly.
Baking
- Place in the oven and bake for 45–50 minutes, until the top is golden brown and the filling bubbles.
- Let the cobbler cool for 10–15 minutes before serving warm.
Notes
If you prefer a tarter finish, swap half the sugar for brown sugar or reduce to 3/4 cup. For gluten-free, use a 1:1 gluten-free flour blend. Can also top with a streusel for added texture.