Skip the effort of making a pie crust and go for the simplicity of this delicious and refreshing Cherry Cobbler. It’s so easy, you’ll wind up making it all the time!
Cobbler is one of my favorite year-round desserts. I don’t wait until the summer to make it. It’s so easy yet tasty that I take whatever fruit is in season, cover it with a yummy dough, and bake it until golden and bubbly. I’ve turned it into a family activity. My kids and I go to the farmers’ market, and they learn about what fruit is in season and help me with the ripest, freshest selections. There’s also an organic blueberry farm a few minutes from my house, and I spend most Friday mornings in March, April, and early May picking blueberries with my kids. I think we picked about 50 pounds this year. My freezer is full of them! In the summertime, cherries are at their peak—ripe, juicy, and ready to hit the oven and turn into a delicious cherry cobbler.
Hot out of the oven, this dessert is just waiting for a scoop of vanilla ice cream. Trust me when I tell you that the oohs, aahs, and gratitude will not stop coming your way after you serve this dish after dinner. Best of all, cobbler is so much easier to make than pie and easier to cut and serve at a party, too!
Is This Cherry Cobbler Healthy?
Keep in mind that even though it has “cherry” in the name, cherry cobbler is still high in sugar, fat, and carbs. But let’s get back to those cherries for a moment. Cherries are packed with fiber, vitamins, minerals, and antioxidants.
Using low-fat milk instead of full-fat milk and whole-wheat flour instead of white flour makes this recipe healthier. You can also substitute coconut sugar, which has a lower glycemic index. To make this dish gluten-free, substitute your favorite one-to-one gluten-free flour for the all-purpose flour. For a Paleo version, I have had luck substituting almond flour, coconut sugar, ghee, and almond milk.
What’s The Difference Between A Cobbler, Crumble, And Crisp?
It’s easy to confuse cobblers, crumbles, and crisps. I know I do. First, let’s talk about their similarity. Unlike pie, none of them have bottom crusts. The fruit mixture then goes right into the baking pan and is covered with the topping. Now, on to how they differ.
Cobblers have a doughy topping that is spooned or dropped over the fruit. It can be smoothed flat or left in dollops to create a cobblestone-like appearance. Crumbles are just as they sound—their topping is typically made from oats or flour mixed with butter and sugar to a crumbly texture. The crumbles are sprinkled over the fruit. Finally, crisps resemble crumbles but with a more crumb-like texture. You often find chopped nuts mixed into the topping, and brown sugar is more frequently used in crisp toppings than in cobblers and crumbles.
How Do I Store Leftovers?
Cherry cobbler lasts up to 5 days in the refrigerator—unless you have a house full of people, and then it will disappear fast. I typically cover the baking dish with plastic wrap or use the lid that came with it. You can reheat it for 15 minutes at 325˚F if you like it warm. Cobblers also last up to 3 months in the freezer when well-wrapped with plastic wrap and stored in freezer containers. There will be extra moisture to drain when they defrost.
Serving Suggestions
Cherry cobbler is such a fun summertime dessert. It is perfect after an al fresco dinner, such as a BBQ. I highly recommend serving it after a meal of Grilled Chicken Wings and Grilled Zucchini. If you’re in the mood for fish, I love this Cajun Grilled Cod. I have been on quite a cod kick this summer. It is such a juicy and flavorful fish. Serve it with some Grilled Corn On The Cob for a delicious meal. And don’t forget a scoop of ice cream to top off the cobbler.
Ingredients
- 4 cups cherries pitted (fresh or frozen)
- 1 cup granulated sugar divided
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 cup milk
Instructions
- Preheat oven to 375°F. In a mixing bowl, combine cherries, 1/2 cup sugar, lemon juice, and vanilla extract. Spread the cherry mixture into a greased 9-inch square baking dish.
- In a separate bowl, whisk together flour, the remaining 1/2 cup sugar, baking powder, and salt. Stir in melted butter and milk until just combined.
- Pour the batter evenly over the cherry mixture in the baking dish. Do not stir.
- Bake for 45 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Allow the cobbler to cool slightly before serving. Serve warm with vanilla ice cream, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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