One summer, I vividly remember my kids eagerly helping me pit the cherries, their faces beaming with excitement (and a bit of cherry juice). It’s those moments of togetherness that make cooking such a cherished activity in our home. The beauty of this cherry cobbler lies in its simplicity and versatility. Whether you use fresh or frozen cherries, the result is a luscious, sweet filling topped with a buttery, crumbly dough that’s simply irresistible.
I’ve found that adding a touch of lemon juice not only balances the sweetness but also enhances the natural tartness of the cherries, creating a perfect harmony of flavors. And don’t worry if you’re out of buttermilk; a quick mix of milk and a dash of vinegar works wonders as a substitute. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled on a hot summer day—it’s guaranteed to be a crowd-pleaser.
So, gather your loved ones and dive into this delightful cherry cobbler recipe. It’s more than just a dessert; it’s a slice of pure joy that’s bound to create lasting memories. Ready to get started? Let’s bake!
Making the Cherry Cobbler
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1/4 cup + 2 TBSP sugar (divided)
- 3 TBSP cold butter
- 2 TBSP buttermilk
- 1 egg
- 4 cups pitted Bing cherries (frozen or fresh)
- 1/4 cup water
- 1 1/2 TBSP cornstarch
- 1/3 cup sugar
- 1-2 teaspoons lemon juice (to taste)
Directions
Start by preheating your oven to 375°F.
Combine the cherries in a heavy-bottomed saucepan. Mix the water and cornstarch until smooth, then pour over the cherries. Add 1/3 cup of sugar and cook over medium heat until the mixture thickens.
Taste the cherry mixture and add lemon juice as needed. Cover and keep warm.
In a separate bowl, whisk together the flour, 1/4 cup sugar, and baking powder. Cut in the cold butter until the mixture becomes crumbly.
Beat the egg and buttermilk together, then fold into the flour mixture until just combined.
Pour the warm cherry mixture into a 2 1/2 quart baking dish. Drop spoonfuls of the dough over the cherries and sprinkle with the remaining 2 tablespoons of sugar.
Bake for 20-25 minutes, or until the topping is golden and cooked through. Enjoy warm or chilled.
FAQs:
Can I use other types of cherries instead of Bing cherries for the Cherry Cobbler?
Yes, you can use other types of cherries. However, be mindful that different varieties of cherries may have varying levels of sweetness and tartness, which can alter the overall flavor of the cobbler. You may need to adjust the amount of sugar and lemon juice accordingly.
Is it necessary to use buttermilk in the Cherry Cobbler recipe?
While buttermilk is recommended for its unique tangy flavor and tenderizing properties, you can substitute it with regular milk or a mixture of milk and vinegar (1 cup of milk with 1 tablespoon of vinegar) if needed. This substitution may slightly alter the taste and texture, but it will still work well.
Can I prepare the Cherry Cobbler in advance and reheat it?
Yes, you can prepare the Cherry Cobbler in advance. Once baked, allow it to cool completely before covering and storing it in the refrigerator. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes or until warmed through. This method helps maintain its texture and flavor.
What can I serve with Cherry Cobbler to enhance its flavor?
Cherry Cobbler pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy, cool contrast complements the warm, fruity cobbler perfectly. Additionally, a sprinkle of cinnamon or a drizzle of chocolate sauce can add extra layers of flavor.
How can I tell when the Cherry Cobbler is fully baked?
The Cherry Cobbler is done when the topping is golden brown and cooked through. You can also check by inserting a toothpick into the dough; it should come out clean or with a few moist crumbs. Additionally, the cherry filling should be bubbling around the edges.
Cherry Cobbler
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1/4 cup + 2 TBSP sugar divided
- 3 TBSP cold butter
- 2 TBSP buttermilk
- 1 egg
- 4 cups pitted Bing cherries frozen or fresh
- 1/4 cup water
- 1 1/2 TBSP cornstarch
- 1/3 cup sugar
- 1-2 teaspoons lemon juice to taste
Instructions
- Start by preheating your oven to 375°F. Take your cherries and toss them into a saucepan with a heavy base. Stir the water and cornstarch together until smooth, and then drizzle this mix right over the cherries. Sprinkle in the sugar and let it all cook on medium heat until the cherries thicken up beautifully.
- Once your cherry mix is nice and thick, give it a taste and tweak it with some lemon juice, then just cover it up to keep it all warm and cozy. Now, in a separate bowl, whisk together your flour, 1/4 cup sugar, and baking powder. Work the cold butter into this mix until it's nice and crumbly.
- Beat the egg and buttermilk together, then quickly fold it into your flour mixture. You want to mix until just combined so it stays lovely and light. Pour the warm cherry sauce into a 2 1/2 quart baking dish. Then, with a fork, drop clumps of dough right on top of the cherry layer. Sprinkle the top with the rest of your sugar.
- Pop it in the oven and bake for about 20-25 minutes, or until the topping is perfectly golden and cooked through. This dish is absolutely divine whether served warm or chilled!
