Disclosure: The Skylar Rae cherries for this recipe were provided by Semilt. All opinions are 100% my own.
This Cherry Cobbler Recipe is sweet, filled with delicious fresh cherries and perfect for any Summer gathering. (serves 6)
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Cherry Cobbler Recipe
Hi Everyone! I have the perfect Summer dessert recipe using stone fruit, this Cherry Cobbler Recipe.
It is filled with sweet, Skylar Rae Cherries from Stemilt Fruit. They sent me a box full of them recently and I immediately thought of an American classic dessert: the cobbler. What a perfect way to celebrate how good the fruit is.
Cherries are one of my favorite fruit. I look forward to cherry season all year and rejoice when they are finally in season.
You can also substitute the cherries in this recipe for any other stone fruit in the same amount or even your favorite Summer berries.
This Cherry Cobbler Recipe is such a classic crowd-pleaser.
Who can resist a bowl of this Cherry Cobbler with some Vanilla Whipped Cream?
Kitchen Tools Needed for this Cherry Cobbler Recipe
- cherry pitter
- mixing bowls
- large spoon for serving
- measuring spoons and cups
- 9 x 9 baking pan
This Cherry Cobbler Recipe is inspired by Cherry Cobbler on p. 272 in the Better Homes and Gardens New CookBook, Celebrating the Promise Limited Edition.
Special thanks to Lucile, our French cousin who is visiting this Summer, for helping me prepare this Cherry Cobbler Recipe 🙂
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoons Kosher salt
- 1/2 teaspoon cinnamon, optional
- 1/4 cup unsalted butter, cubed and chilled
- 1 large egg
- 1/4 cup milk
Cherry Cobbler Filling
- 6 cups fresh or frozen unsweetened pitted cherries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 recipe Vanilla Whipped Cream, optional
- 1 recipe No-Churn Vanilla Ice Cream, optional
- Preheat oven to 400 degrees F.
For Biscuit Topping
- In a large bowl, stir together the flour, 2 tablespoons sugar, baking powder, salt and optional cinnamon. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until mixture looks like course crumbs. Set aside.
- In a small-medium mixing bowl, stir together milk and egg. Add to the flour mixture and stir until just combined.
For Cherry Cobbler Filling
- In a large saucepan, over medium heat, add the pitted and sliced cherries, 1 cup sugar, and cornstarch. Cook until the cherries release their juices, stir continuously. The mixture should be bubbly.
- Transfer filling to a 2 quart (9 x 9 inch baking dish) and using a large spoon, drop the biscuit dough in 6 mounds on top of the hot filling.
- Bake 20 to 25 minutes (25 minutes works for me!) or until the top of the biscuit topping is golden brown. When it's done, allow to cool in pan on a wire rack or trivet for 1 hour (to allow the filling to thicken). Serve with Vanilla Whipped Cream and/or No-Churn Vanilla Ice Cream. Enjoy!
What’s your favorite stone fruit? Please let me know in the comments below! Best, ~Sara
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