Marry This Cherry Cobbler is an easy and bubbly recipe, which is made with fresh cherries and melted butter. It’s the ultimate summer dessert, ready in about an hour.
Jump to RecipeCherry Cobbler Recipe Ingredients
- 4 Tbsp. salted butter, melted, plus more for the pan
- 1 1/4 cups plus 2 teaspoons sugar, divided
- 1 cup self-rising flour
- 1 cup whole milk, at room temperature
- 2 cups fresh Bing or other sweet cherries, pitted (about 12 ounces)
- Whipped cream and/or ice cream, for serving
How To Make Cherry Cobbler
- Prep the Oven and Pan: Preheat the oven to 350°F. Generously butter a 12-inch cast-iron skillet or a 3-quart baking dish.
- Make the Batter: In a medium bowl, whisk together 1 cup of the sugar, the self-rising flour, and the milk. Whisk in the melted butter until you have a smooth, thin batter.
- Assemble the Cobbler: Pour the batter into the prepared skillet. Sprinkle the pitted cherries evenly over the top of the batter. Sprinkle 1/4 cup of the sugar over the cherries.
- Bake Until Golden: Bake for about 40 minutes. For the final 10 minutes of baking, sprinkle the remaining 2 teaspoons of sugar over the top to create a crisp crust. Continue baking until the top is golden brown and a knife inserted into the center comes out clean, about 50 minutes total.
- Cool and Serve: Let the cobbler cool on a wire rack for at least 20 minutes before serving. Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Recipe Tips
- Why is the batter on the bottom? This is a classic batter-style cobbler. As it bakes, the light, cake-like batter rises up and around the fruit, creating a gooey, fruity bottom with a golden cake topping. It’s a magical process!
- Can I use frozen cherries? Yes, absolutely. If you use frozen, pitted sweet cherries, do not thaw them first. Add them to the batter while they are still frozen to prevent them from making the batter too watery and bleeding their color.
- How do you get a crispy topping? The secret is the final sprinkle of sugar during the last 10 minutes of baking. This creates a beautifully crisp, sweet crust that provides the perfect textural contrast to the soft fruit and cake.
- Do I have to use self-rising flour? For this recipe’s specific texture and rise, yes. If you don’t have any, you can easily make your own substitute by whisking together 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
What To Serve With Cherry Cobbler
This warm and bubbly dessert is a quintessential summer treat. It is practically made to be served with something cold and creamy melting on top. The best pairings are:
- A big scoop of vanilla bean ice cream
- A generous dollop of freshly sweetened whipped cream
- A drizzle of heavy cream
How To Store Cherry Cobbler
- Refrigerate: Cover the cooled cobbler with foil or plastic wrap. It will keep well in the refrigerator for up to 4 days, though the topping will soften over time.
- Reheat: For the best results, reheat individual servings in the microwave or place the entire dish, covered with foil, in a 350°F oven for 15-20 minutes until warmed through.
Cherry Cobbler Nutrition Facts
- Serving: 1/8th of cobbler
- Calories: 410 kcal
- Carbohydrates: 72g
- Protein: 5g
- Fat: 12g
- Saturated Fat: 7g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A cobbler has a soft, cake-like or biscuit-like topping. A crisp or a crumble has a crumbly, streusel-like topping, usually made with oats, flour, butter, and sugar.
A gummy or tough texture in a batter-style cobbler is almost always the result of overmixing the batter. You should whisk the flour, sugar, and milk only until they are just combined; a few small lumps are perfectly fine.
Yes, this is a fantastic base recipe for other fruits. It is equally delicious made with fresh or frozen peaches, blueberries, or blackberries.
Try More Recipes:
Cherry Cobbler Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes50
minutes410
kcalA classic Southern dessert featuring juicy sweet cherries that bake into a sweet, cake-like batter, creating a bubbly fruit base with a golden-brown top.
Ingredients
4 Tbsp. salted butter, melted
1 1/4 cups + 2 tsp sugar, divided
1 cup self-rising flour
1 cup whole milk
2 cups fresh sweet cherries, pitted
Vanilla ice cream, for serving
Directions
- Preheat the oven to 350°F and butter a 12-inch cast-iron skillet.
- In a bowl, whisk together 1 cup of sugar, the flour, and the milk. Whisk in the melted butter to form a smooth batter.
- Pour the batter into the prepared skillet. Sprinkle the cherries evenly over the top of the batter.
- Sprinkle 1/4 cup of the sugar over the cherries.
- Bake for 40 minutes, then sprinkle the remaining 2 teaspoons of sugar over the top.
- Bake for an additional 10 minutes, until the top is golden brown and the filling is bubbly.
- Serve warm with a scoop of vanilla ice cream.
Notes
- This is a batter-style cobbler, so the batter goes on the bottom and rises up around the fruit as it bakes.
- Do not overmix the batter; mix only until the ingredients are just combined for the most tender result.
- The final sprinkle of sugar during the last 10 minutes of baking is the secret to a perfect, crunchy topping.
- If you don’t have self-rising flour, you can make your own by whisking 1 cup of all-purpose flour with 1 ½ tsp baking powder and ¼ tsp salt.
