Cherry Cobbler -

cobbler made with cherries on small white plate on wooden table

Cherry Cobbler

Bubbling with sticky sweet cherries in their juices and topped with a buttery, flaky, cinnamon sugar crust, this cherry cobbler is a cherry lover's dream come true.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 349kcal

Ingredients

Cherry Filling

¼ cup sugar
2 tablespoons cornstarch
24 ounces fresh or frozen cherries, pitted and rinsed about 4 cups worth
½ cup water
1 teaspoon almond extract

Cobbler Crust

1 cup all purpose flour
¼ cup white sugar
¼ cup light brown sugar
1 teaspoon baking powder
½ teaspoon kosher salt
6 tablespoons COLD butter grated
¼ cup boiling hot water

Cinnamon Sugar Topping

3 tablespoons white sugar
1 teaspoon cinnamon

Instructions

Filling Instructions

Combine the sugar and the cornstarch in a heavy, medium-sized saucepan. Whisk them together until there are no cornstarch lumps. Add the cherries, water, and almond extract.
Bring to a boil and then reduce to a simmer for 2-4 minutes, stirring frequently, until thickened. Remove from heat.

Cobbler Instructions

Preheat oven to 400°F. Grease an 8" square baking dish with butter. Pour the filling into the baking dish.
Combine the flour, white sugar, brown sugar, baking powder, and salt in a mixing bowl and whisk to combine. Grate the COLD butter and immediately toss it into the flour mixture. Cut the butter into the flour mixture with a fork.
Stir in the boiling water, just until combined, leaving plenty of little lumps of butter. Drop the topping over the cherries in spoonfuls. (I like to use my smallest cookie scoop to do this.)
Stir together the sugar and cinnamon for the topping and sprinkle it over the cobbler topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28-30 minutes. Serve warm or at room temperature.

Nutrition