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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