Cherry Cobbler
A warm and comforting cherry cobbler made with frozen sweet Bing cherries and a golden biscuit topping, perfect for any occasion.
Ingredients
For the filling
- 4 cups sweet Bing cherries, pitted and frozen No need to thaw
- 1 teaspoon ground cinnamon Sprinkle evenly over the cherries
For the topping
- 1 cup all-purpose flour For a gluten-free version, swap to a 1:1 gluten-free flour blend
- 1 cup granulated sugar Increase by 2 tablespoons if cherries are tart
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk For dairy-free, use almond or oat milk
- 1/4 cup unsalted butter, melted Substitute coconut oil for dairy-free
- 1 teaspoon alcohol-free vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Stir in the milk, melted butter, and vanilla until just combined; avoid over-mixing.
- Pour the frozen cherries into the prepared baking dish and sprinkle the cinnamon over them.
- Spoon the batter over the cherries and gently spread to cover as evenly as possible.
Baking
- Bake for 45–50 minutes, until the topping is golden brown and a toothpick comes out mostly clean.
- Let cool for 10–15 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Store in an airtight container for up to 4 days or freeze for up to 2 months.