Juicy Cherry Cobbler with Golden Topping
An easy and delicious cherry cobbler with a golden, crispy topping. Perfect for summer gatherings.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Cherry Filling
- 4 cups fresh or frozen cherries pitted
- 1 cup granulated sugar
- 1 tbsp lemon juice
Topping
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 cup unsalted butter chilled and cubed
- 1/2 cup milk
Instructions
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- In a large bowl, combine the cherries, sugar, and lemon juice. Stir well to ensure the cherries are evenly coated. Set aside to allow the flavors to meld.
- In another mixing bowl, whisk together the flour, sugar, and baking powder. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the milk, stirring until just combined.
- Preheat your oven to 375°F. Grease a 9-inch round cake pan and pour in the cherry mixture. Spoon the topping over the cherries, spreading it evenly with a spatula.
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- Place the pan in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and the cherries are bubbling. Allow to cool for 10 minutes before serving.
- Serve the cherry cobbler warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream.
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- To store leftovers, cover the cobbler with plastic wrap or transfer to an airtight container. It can be refrigerated for up to four days.
- To reheat, preheat the oven to 350°F and warm the cobbler for 15-20 minutes. Alternatively, microwave individual portions for a quick option.
Notes
{{WPRM_NOTES_TIPS}}: Use fresh cherries for the best flavor. Cold butter ensures a flaky topping.
{{WPRM_NOTES_SUBSTITUTIONS}}: Substitute almond flour for a gluten-free option.
{{WPRM_NOTES_SERVING}}: Delicious with vanilla ice cream or whipped cream.
{{WPRM_NOTES_STORAGE}}: Store in the refrigerator for up to four days.
{{WPRM_NOTES_MAKEAHEAD}}: Prepare the filling ahead of time and refrigerate until ready to bake.
{{WPRM_NOTES_SUBSTITUTIONS}}: Substitute almond flour for a gluten-free option.
{{WPRM_NOTES_SERVING}}: Delicious with vanilla ice cream or whipped cream.
{{WPRM_NOTES_STORAGE}}: Store in the refrigerator for up to four days.
{{WPRM_NOTES_MAKEAHEAD}}: Prepare the filling ahead of time and refrigerate until ready to bake.