Cherry Cobbler
User Reviews
5
Cherry Cobbler
Description
Cherry Cobbler is made by layering a mixture of pitted cherries, orange juice, and sugar in a baking dish, then topping it with a batter of flour, baking powder, softened butter, sugar, egg, and vanilla extract. The batter is dropped by spoonfuls over the cherry filling, baking until the topping is golden and the cherries are hot and bubbling. The cherries provide a juicy, slightly tart base, while the topping forms a tender, lightly sweetened crust with buttery flavor.
The final texture contrasts between the soft, juicy fruit filling and the crisp, golden topping. The orange juice adds a subtle citrus brightness to the cherries. This dessert can be served warm as is or paired with vanilla ice cream for an extra creamy element. It provides a classic balance of fruity and rich flavors ideal for a cozy treat.
The recipe yields enough for about six servings. Leftovers can be stored covered at room temperature for the same day, or refrigerated for up to three more days. The cobbler also freezes well after baking; it should be fully cooled, wrapped tightly, and thawed in the refrigerator before reheating.
Ingredients
For the filling:
- 1 pound Cherry pitted (1 1/4 pounds with pits, see note 1, fresh
- 1/3 cup orange juice
- 3 tablespoons granulated sugar
For the topping:
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1/2 cup butter softened (see note 2)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- vanilla ice cream for serving, optional (see note 3)
Instructions
- Preheat oven to 375 degrees. In a medium bowl, add cherries, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
- In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
- Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition.
- Drop rounded tablespoons of batter over the cherry mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
- Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.
Notes
- Use about 1¼ pounds of cherries before pitting to yield 1 pound of pitted fruit for the filling.
- To soften butter quickly, cut into halves and microwave at 10% power for 1 to 2 minutes, checking firmness.
- Serve warm cobbler with vanilla ice cream or whipped cream for added richness.
- Store leftovers covered at room temperature the day of serving or refrigerate up to 3 days.
- Cooked cobbler freezes well for up to 3 months; thaw in refrigerator and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 291kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 157mg | 7% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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