Cherry Cobbler (old-fashioned recipe)

Cream topped cherry cobbler in a cast iron skillet. Wooden surface.

Cherry Cobbler (old-fashioned recipe)

An exceptional old-fashioned dessert that's simple to put together. The result is always fantastic: comforting, sweet, syrupy and floury. With whipped cream or ice cream, it's perfect for barbecues, cookouts and Summer holidays. You can make it in a cast iron skillet or a regular baking dish.

Course Desserts

Cuisine American

Keyword cherry cobbler

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 257kcal

Author Paula Montenegro

Ingredients

For the cherry filling:

5 cups whole cherries (about 3 ¾ cups pitted, halved cherries)
4 tablespoons lemon juice
4 tablespoons brown sugar
2 tablespoons cornstarch
4 tablespoons water

For the topping:

1 ½ cups all-purpose flour
⅓ cup light brown sugar
1 tablespoon baking powder
¼ teaspoon salt
⅔ cup whole milk
3 tablespoons unsalted butter melted and warm

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C).
Have an 8-inch cast iron skillet or 9x6 inches baking dish ready. For more servings, see Notes below.

For the filling:

Wash and pit 5 cups whole cherries. Cut them in half.
Put them in a medium saucepan with 4 tablespoons lemon juice and 4 tablespoons brown sugar. Stir and place over medium heat.
Meanwhile, completely dissolve 2 tablespoons cornstarch with 4 tablespoons water.
Add in a thin stream to the cherries, stirring constantly, and cook for 1 minute after it starts to boil.
Remove from heat and put in the pan, spreading to cover completely.

For the biscuit topping:

In a medium bowl, mix 1 ½ cups all-purpose flour, ⅓ cup light brown sugar, 1 tablespoon baking powder and ¼ teaspoon salt.
Add ⅔ cup whole milk and 3 tablespoons unsalted butter and stir with a fork or spoon just until moistened. Do not overmix.
Place this mixture over the filling in small mounds, leaving space between them for the juices to bubble up. Do not cover all of the cherries.
Bake for about 25 minutes.
Reduce the oven temperature to 325°F (165°C) and bake for another 15 minutes, or until golden brown and dry. Lift it carefully at the end with a fork and check that the inside of the biscuits is completely baked.
Remove from oven and let cool on a wire rack.
Serve warm with ice cream or whipped cream and extra cherries.

Notes

Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.

Storage: as with any cobbler, it's best eaten the day it's baked. Leftovers need to be refrigerated, well-covered with plastic wrap or in an airtight container. You can also freeze the baked cobbler. Always warm it in the oven briefly before eating it so the biscuits are soft and tender again and the filling juicy.

If you want to serve more people, use a larger baking dish or skillet and increase the amount of ingredients. To serve 8 or 9, use a 10-inch skillet and make a recipe and a half. For a 9x13 inch baking dish, double the recipe. This are estimates but it's a good guide to increase the servings.

Nutrition