How to Make Fresh Cherry Cobbler

What is it about cherry pie, cherries jubilee, and cherry cobbler that makes us feel all warm and fuzzy inside? It might be me, but cherries bring more than just a fresh, crisp, and juicy energy to the summer season. They can also be comforting, and pair wonderfully with sweet pastry crust. I know, you can’t beat a perfectly ripe cherry all by itself, but what happens when you have too many cherries and not enough mouths to eat them all? I say, turn them into an irresistible dessert! Here’s how to make a fresh cherry cobbler.

A Timeless Dessert

In my household, a typical 9×11 pan of cherry cobbler may survive through the first night, but I would bet big money it won’t see to the second night. Here’s a life hack: Whether you have too many blueberries, raspberries, strawberries, peaches, nectarines, apricots, or cherries during in the summer, turn them into cobbler and watch your family members make them magically disappear.

This Fresh Cherry Cobbler recipe calls for the real deal: Fresh Stemilt dark-sweet AND Rainier cherries. This cobbler can come together in about an hour, which is the perfect amount of time for a dessert that outperforms your expectations! I will warn you; you’re going to want to take a bite as soon as you catch the sweet smell of that cherry cobbler, but you may be bitten by the heat trapped under the crust! Here are a few reminders to make this cobbler experience one to repeat:

• Make sure to prep your baking dish with butter, this will help the cobbler juices from sticking
• Pit the cherries before combining with sugar, lemon juice, and flour
• Prep the pastry top while the cobbler filling bakes for 10 minutes
• Don’t worry about a perfect coating, the pastry top will spread as it cooks
• Make sure to get that coarse sugar on top before the cobbler bakes the last 30 minutes
• After taking the cobbler out of the oven, make sure to place it on a cooling rack for 20-30 minutes. It will thicken to a delicious ooey-gooey consistency.
• You can serve it by itself or with some fresh whipped cream or ice cream!

Let’s Make Some Cobbler!

It’s hard not to say that the best time to make cobbler is in the spring, but how can you not when National Cherry Cobbler Day is on May 17th? It must be the stars aligning with cherry season and this luscious dessert’s special day! Plus, it gives you an excuse to make something that is sure to please every palate and doesn’t cost you an arm and a leg in time or effort. Cobbler is one of those desserts that look like they took hours to make, but all you did was dump all the ingredients into a pan!

I am partial to cherry cobbler because cherries have always been my favorite fruit to make cobbler with, but if you try it with any other berry, stone fruit, or apple, let us know in the comments below how this recipe turned out for you. We’d love to hear from you about your baking tips and tricks after creating this cherry-licious masterpiece!

Fresh Cherry Cobbler

• Ingredients
• Instructions
• Nutritional Information

Ingredients

• For Filling:
• 1 pound of Stemilt’s Rainier cherries, pitted*
• 1 pound of Stemilt’s dark-sweet cherries, pitted*
• 1 tbsp granulated sugar
• 1 tsp fresh lemon juice
• 1 tbsp all purpose flour
• For Topping:
• 1 1/2 cup all purpose flour
• 1/3 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 6 tbsp unsalted butter, cut into cubes
• 2/3 cup buttermilk
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar

A simple and easy-to-make dessert with Stemilt dark-sweet cherries and Rainier cherries.

Rate this recipe:

(4 votes, average: 4.00 out of 5)

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• Yield
  8 servings
• Prep time
  00:15
• Cook time
  00:45
• Total time
  01:00
• Cuisine
  American
• In Category
  Dessert

Instructions

1. Preheat oven to 375 degrees F
2. Butter the bottom and sides of a 9 to 10 inch baking dish.
3. In a medium bowl, combine the cherries with the sugar, lemon juice and flour.
4. Pour into the baking dish and bake for 10 minutes.
5. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
6. Add the butter cubes and using a pastry cutter or a hand mixer, blend until the mixture forms small crumbs.
7. Add the buttermilk and the vanilla. Beat with a whisk or on low speed of a mixer just until combined. The dough will be soft and sticky.
8. Remove the cherries from the oven and drop the dough onto the fruit, evenly covering the top surface. You do not need to cover the cherries completely, the topping will spread.
9. Sprinkle with the coarse sugar.
10. Return the cobbler to the oven and bake for 30 to 35 minutes or until golden and bubbly.
11. Remove and cool on a wire rack for at least 15 minutes. 
12. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

If you prefer, you can use all Rainier cherries, or all dark-sweet cherries in this recipe.

Nutritional Information

Per Serving

• Calories: 335
• Fat Content: 9.1g
• Cholesterol Content: 24mg
• Sodium Content: 331mg
• Carbohydrate Content: 59.6g
• Fiber Content: 1.5g
• Sugar Content: 9.5g
• Protein Content: 3.6g