Description
This classic American Cherry Cobbler features a luscious, bubbling cherry filling topped with a buttery, golden-baked batter. Ready in just an hour with only 10 minutes of prep, it’s a simple yet delightful dessert perfect for any occasion, especially when served warm with vanilla ice cream.
Ingredients
Filling
- 1 pound fresh cherries, pitted (about 1 1/4 pounds with pits)
- 1/3 cup orange juice
- 3 tablespoons granulated sugar
Topping
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- Vanilla ice cream for serving, optional
Instructions
- Preheat and combine filling: Preheat the oven to 375°F. In a medium bowl, combine pitted cherries, orange juice, and 3 tablespoons of granulated sugar. Stir gently until well mixed, then transfer the cherry mixture to a 9-inch square or round baking dish.
- Prepare dry ingredients for topping: In a small bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt to evenly distribute the leavening and seasoning.
- Cream butter and sugar: In a separate medium bowl, use a mixer to beat the softened butter and 1/2 cup sugar together until the mixture becomes pale and fluffy, about 5 minutes. This step is crucial for creating a light, tender topping.
- Add egg and vanilla: Beat in the egg and vanilla extract to the creamed butter and sugar until fully incorporated for richness and flavor.
- Combine dry and wet ingredients: Gradually add the flour mixture in three batches to the wet ingredients, beating well after each addition to form a thick batter. This ensures the topping will be tender and rise properly.
- Drop topping over cherries: Using a spoon or a small scoop, drop rounded tablespoons of the batter evenly over the cherry filling, covering as much surface as possible but allowing some cherries to peek through for a rustic look.
- Bake the cobbler: Place the baking dish in the oven and bake for 35 to 40 minutes, or until the topping is golden brown and the cherry filling is hot and bubbling around the edges.
- Cool and serve: Remove from the oven and let the cobbler cool for about 10 minutes. Serve warm, optionally topped with vanilla ice cream or whipped cream for an extra indulgent treat.
Notes
- Cherries: Use about 1 1/4 pounds (4 cups) of fresh cherries before pitting to yield approximately 1 pound (3 1/2 cups) after pitting. Both tart and sweet varieties like Montmorency, Bing, Hudson, or Rainier cherries work beautifully.
- Butter softening: To soften butter quickly, cut butter sticks in half and microwave at 10% power for 1 minute on a microwave-safe plate. If still firm, heat an additional 40 seconds at 10% power. It should be soft but not melted.
- Serving suggestions: Vanilla ice cream or whipped cream pairs perfectly with the warm cobbler, adding creamy sweetness.
- Storage: Leftovers can be kept covered at room temperature the same day. For longer storage, refrigerate covered for up to 3 days and reheat before serving.
- Freezing: Fully bake and cool the cobbler, then wrap tightly and freeze up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
