Homemade Cherry Cobbler Recipe
A rustic and tasty dessert, cherry cobbler gets its name from the cobblestone look of the baked biscuits that top the sweetened filling. While cobblers and similar crumbles have no bottom crust, crumbles are sprinkled lightly on top and made from a combination of ingredients, while cobblers are covered with a simple dough from end to end. Cobblers are best served warm, topped with a generous helping of vanilla ice cream.
Other Fruit Cobblers to Try
You can make this recipe with other favorite fruits with just a little tweaking.
Rhubarb cobbler: Prepare recipe as directed, except substitute fresh or frozen sliced rhubarb for the cherries.
Blueberry or peach cobbler: Prepare recipe as directed, except for the filling. In a saucepan, combine 1/3 to 2/3 cup sugar, 1/4 cup water, and 1 tablespoon cornstarch. Stir in 5 cups fresh or frozen blueberries or unsweetened peach slices. Cook and stir until slightly thickened and bubbly.
Apple or pear cobbler: Prepare the recipe as directed, except for the filling. Cook and stir 6 cups sliced, cored, and peeled cooking apples or pears, 1/3 to 1/2 cup sugar, and 1 tablespoon lemon juice until boiling, stirring occasionally once the fruit begins to juice out; reduce heat. Simmer, covered, for 5 minutes or until the fruit is almost tender, stirring occasionally. Combine 2 tablespoons water and 1 tablespoon cornstarch; add to the filling. Cook and stir until thickened and bubbly.
Ingredients
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1 cup all-purpose flour
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2 tablespoon sugar
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1 ½ teaspoon baking powder
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¼ teaspoon salt
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½ teaspoon ground cinnamon (optional)
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¼ cup butter or margarine
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6 cup fresh or frozen unsweetened pitted tart red cherries
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1 cup sugar
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3 tablespoon cornstarch
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1 egg
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¼ cup milk
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2 teaspoon sugar (optional)
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⅛ teaspoon ground cinnamon (optional)
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Vanilla ice cream (optional)
Directions
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Prepare Biscuit Topping
Preheat oven to 400°F. For biscuit topping, in a medium bowl stir together flour, the 2 tablespoons sugar, the baking powder, salt, and, if desired, cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.
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Cook Filling
For filling, in a large saucepan combine the cherries, the 1 cup sugar, and the cornstarch. Cook over medium heat until cherries juice out, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.
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Finish Prepping Topping
In a small bowl, stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into six mounds on top of filling. If desired, combine the 2 teaspoons sugar with 1/8 teaspoon cinnamon, sprinkle over biscuits.
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Bake and Serve
Bake for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream.
Nutrition Facts (per serving)
| 386 | Calories |
| 10g | Fat |
| 73g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 386 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 5g | 25% |
| Cholesterol 58mg | 19% |
| Sodium 236mg | 10% |
| Total Carbohydrate 73g | 27% |
| Total Sugars 50g | |
| Protein 5g | 10% |
| Vitamin C 12.4mg | 14% |
| Calcium 70.7mg | 5% |
| Iron 1.6mg | 9% |
| Potassium 291mg | 6% |
| Folate, total 48.4mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.