Cherry Cobbler
A nostalgic and effortless cherry cobbler with juicy cherries and a tender biscuit-like topping, perfect for any occasion.
Ingredients
For the Cherry Filling
- 4 cups fresh or frozen cherries, pitted (about 1 pound fresh) Tart cherries provide a traditional flavor.
- 1 cup granulated sugar (for cherries) Adjust based on sweetness of cherries.
- 1 tablespoon cornstarch Increase to 1.5 tablespoons for very juicy fruit.
- 1 teaspoon alcohol-free vanilla extract
- 1/2 teaspoon alcohol-free almond flavouring Omit if preferred.
For the Biscuit Topping
- 1 cup all-purpose flour Substitute with gluten-free flour if needed.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted Can be substituted with coconut oil for dairy-free.
- 2/3 cup milk Use plant milk for a dairy-free option.
For the Topping
- 1 cup granulated sugar (for topping) Creates a crunchy finish.
- 1 tablespoon butter (for topping) Dot on top for browning.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch or 9-inch square baking dish.
- In a bowl, combine the cherries, 1 cup sugar, cornstarch, vanilla, and alcohol-free almond flavouring. Stir until the cherries are evenly coated and let sit for 5-10 minutes.
Batter Preparation
- Pour the cherry mixture into the prepared dish and spread it into an even layer.
- In another bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk, stirring until just combined.
Assembly and Baking
- Spoon or pour the batter over the cherries, spreading gently.
- Sprinkle 1 cup granulated sugar evenly over the batter and dot with small pieces of the 1 tablespoon butter.
- Bake for 45-50 minutes until the top is golden and the filling is bubbly. Tent with foil if browning too quickly.
- Remove from the oven and let cool for 10-15 minutes before serving.
Notes
Serve warm with vanilla ice cream, or as a brunch pairing with coffee and almonds. This cobbler can be refrigerated for 3-4 days or frozen for up to 2 months.