Super Easy Summer Cherry Cobbler

This easy cherry cobbler recipe is a spin-off of my blueberry cobbler. Full of fresh, in-season, juicy cherries with a spongy, almond cobbler top – It just screams Summer! Ps, don’t be shy with the ice cream!

The start of Summer here is always marked by the opening of the roadside cherry stalls that I pass every morning on the way into town. Brightly painted stalls with boxes of cherries lining their counters and you’ll usually find a steady stream of people parked alongside the road eager to take a box of locally grown produce home.

Fresh cherries are one of my favorite fruits and the roadside stalls are one of the many things I love about living here. We’re very seasonal, and while each season is never long enough, there’s always something delicious just around the corner!

Love a good cobbler recipe? Me too! Try this skillet apple cobbler. It’s the perfect Autumnal dessert.

Here is why you are going to love this recipe

When I said it’s “super easy”, I meant it! The longest step is the pitting of the cherries. Rope in a few extra hands and it will be done in no time.

The entire family will love it! Full of ripe Summer fruit, it’s the perfect dessert for this time of year. We’re talking a simple cherry pie filling finished with a golden brown, almond biscuit topping. What’s not to love?

What you need to get started

  • Fresh sweet cherries. You’ll need to pit each cherry and then cut in half for this recipe. I use mainly Stella cherries from the tree in my backyard, however any variety of sweet cherry will do.  

  • Dry ingredients – all-purpose flour, golden castor sugarbicarbonate of soda, baking powdercornflour. White sugar can be used as a substitution for golden castor sugar.

  • cold, Unsalted Butter – keep it in the fridge until just before you are about to use it. On really hot days, I pop my butter in the freezer for 30 minutes befor using.

  • Vanilla bean extract. If you don’t have a vanilla extract, you can substitute it with a whole vanilla bean scraped of seeds.

  • Greek Yogurt. You can also use buttermilk, however you’ll need to reduce the amount to 2/3 cup.

  • Almond meal and flaked almonds

All the ingredients you need to make a skillet fresh cherry cobbler.

Can I use frozen cherries?

If you can’t get your hands on fresh cherries or it’s not cherry season, frozen cherries will work perfectly as well. Substitute equal amounts and cook the recipe as per the instructions. I find that frozen cherries don’t always hold their shape as much as ripe fruits, and the filling breaks down (some would say) a little better, but I’ve used both and they each work perfectly.

The nitty gritty

  1. Preheat the oven to 180 degrees Celsius.

  2. In a large bowl, combine the pitted and halved cherries with the cup of golden castor sugar, vanilla extract, and cornflour. Give it a quick toss to coat the fruit.

  3. Pop the cherry ingredients filling into the bottom of the baking dish in an even layer.

  4. In a separate bowl, combine the flour, bicarb soda, and baking powder. Give it a quick mix to combine. Add the butter. Using your fingertips, and working quickly, rub the cubes of cold butter between your fingers to create a mixture that resembles coarse crumbs.

  5. Add the sugar and almond meal, give it a quick mix to incorporate all the ingredients.

  6. Pour the Greek yogurt and vanilla into the flour mixture. Using a mixing spoon, mix everything until just combined. It will look like a really thick batter.

  7. On top of the fruit, add dollops of the almond cobbler topping. Be sure not to cover the fruit filling completely. This allows the cobbler to cook evenly (plus we want all those jammy cherry juices bubbling through the crevices)

  8. Sprinkle the top of the cobbler with 2 tbsp flaked almonds.

  9. Pop it into the preheated oven for 40-45 minutes or until golden brown and bubbling. Serve with a (large?!) scoop of vanilla ice cream.

Equipment

Firstly, you’ll need a cherry pitter to de-pit each cherry for the fruit filling and a small paring knife to cut each pitted cherry in half. 

A large mixing bowl, medium mixing bowl, measuring cup and spoons, and a mixing spoon or two are also required.

To bake, I use either a 26cm cast iron skillet or my 22cm cast iron Dutch oven to make a cherry cobbler. Alternatively, you could also use a baking dish in a similar size. Personally, I am loving how the 22cm Dutch oven gives an extra bit of depth to the cherry filling, so that’s my go-to at the moment when I’m baking this fruit cobbler.

Cooks notes

When you’re buying your cherries be sure that they are sweet and not sour cherries. Sweet cherries are generally what is found at the local supermarket. In Australia, the most common sour cherry is “Morello” and while they are delicious baked into desserts, for this recipe I have used a sweet variety only.
When rubbing the butter into the dry ingredients, make things a bit easier on yourself by either grating the butter with a coarse grater or use a pastry blender to incorporate the butter.

Serve warm with…

A scoop of ice cream – I vote vanilla! Double cream, custard or homemade creme anglaise, and creme fraiche are all great options too!

Storage

Store any leftovers in a dish covered with plastic wrap or an airtight container for up to three days. To reheat, just pop in the microwave and heat in 20 second bursts until it’s at your desired temperature. 

Did you love my simple cherry cobbler recipe? You might like these dessert recipes too!

Happy Baking!

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A white skillet with a baked cherry cobbler in it. A scoop of vanilla ice cream is melting on the top of the cobbler.

Cherry Cobbler

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  • Author: Emma Lee
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 serves 1x
  • Category: Sweets
  • Method: Baking
  • Cuisine: American

Description

This easy cherry cobbler recipe is a spin-off of my blueberry cobbler. Full of fresh, in-season, juicy cherries with a spongy, almond cobbler top-  It just screams Summer! Ps, don’t be shy with the ice cream!


Ingredients

Scale

Cherry Filling

  • 800g fresh cherries, pitted and cut in half
  • 1 c golden castor sugar
  • 1 1/2 tsp vanilla extract
  • 2 tbsp cornflour

Topping

  • 1 1/4c plain, all-purpose flour
  • 1/2 tsp bicarb soda
  • 1/2 tsp baking powder
  • 80g unsalted butter
  • 3 tbsp almond meal
  • 1/2 c golden castor sugar
  • 1 c Greek yogurt
  • 1 tsp vanilla extract
  • 2 tbsp almond flakes

Instructions

  1. Preheat the oven to 180 degrees Celsius.
  2. In a large bowl, combine the pitted and halved cherries with the sugar, vanilla and cornflour. Toss to coat the fruit.
  3. Pop the cherry filling into the bottom of the baking dish in an even layer.
  4. In a mixing bowl, combine the flour, bicarb soda, and baking powder. Give it a quick mix to combine. Add the butter. Using your fingertips, and working quickly, rub the cubes of cold butter between your fingers to create a mixture that resembles coarse crumbs.
  5. Add the sugar and almond meal, give it a quick mix to incorporate all the ingredients.
  6. Pour the Greek yogurt and vanilla into the flour mixture. Using a mixing spoon, mix everything until just combined. It will look like a really thick batter.
  7. On top of the fruit, add dollops of the almond cobbler topping. Be sure not to cover the fruit filling completely. This allows the cobbler to cook evenly (plus we want all those jammy bits bubbling through the crevices )
  8. Sprinkle the top of the cobbler with 2 tbsp flaked almonds.
  9. Pop it into the preheated oven for 40-45 minutes or until golden brown and bubbling. Serve with a (large?!) scoop of vanilla ice cream.

Notes

When rubbing the butter into the dry ingredients, make things a bit easier on yourself by either grating the butter with a coarse grater or use a pastry blender to incorporate the butter.

To bake, I use either a 26cm cast iron skillet or my 22cm cast iron Dutch oven to make a cherry cobbler. Alternatively, you could also use a baking dish in a similar size. Personally, I am loving how the 22cm Dutch oven gives an extra bit of depth to the cherry filling, so that’s my go-to at the moment when I’m baking this fruit cobbler.

Nutrition

  • Serving Size:
  • Calories: 565
  • Sugar: 69.5 g
  • Sodium: 125.1 mg
  • Fat: 16.7 g
  • Carbohydrates: 97 g
  • Protein: 10 g
  • Cholesterol: 34.8 mg

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