Old-Fashioned Cherry Cobbler

by HomeCooking
Prep: 15m
Cook: 42m
dessert, baked good
Old-Fashioned Cherry Cobbler - Image

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Ingredients
Servings:8
4cupcanned pitted tart cherries
1 1/2cupsugar
1 1/2cupall-purpose flour
1 1/2tspbaking powder
3tbspbutter
3/4cupmilk
Nutrition Facts

Per serving

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Instructions
  1. 1

    Sweeten the cherries

    In a saucepan over medium heat, bring the cherries and 1 cup of the sugar up to a boil. As soon as it bubbles, drop the heat to low and let it simmer, stirring now and then, for about 5 minutes until the juices turn glossy. Pull it off the heat and set it aside.

  1. 2

    Mix the biscuit dough

    Heat your oven to 375 degrees. In a bowl, whisk together the flour, baking powder, and the remaining 1/2 cup sugar. Cut in the cold butter with a fork or pastry cutter until the mixture looks like coarse crumbs. Pour in the milk and stir just until the dough comes together and moistens — don't overwork it. Spread it evenly into a greased 2-quart baking dish.

  2. 3

    Pour and bake

    Spoon the warm cherries and all their juice right over the top of the dough — no need to stir, the cobbler sorts itself out as it bakes. Slide it into the oven and bake 40 to 45 minutes, until the fruit is bubbling at the edges and the topping is golden brown. Let it cool a few minutes, then serve warm.

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Old-Fashioned Cherry Cobbler

Created by: HomeCooking

Prep Time: 15m
Cook Time: 42m
Servings: 8

Ingredients

  • 4 cup canned pitted tart cherries
  • 1 1/2 cup sugar
  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 3 tbsp butter
  • 3/4 cup milk

Instructions

  1. Sweeten the cherriesIn a saucepan over medium heat, bring the cherries and 1 cup of the sugar up to a boil. As soon as it bubbles, drop the heat to low and let it simmer, stirring now and then, for about 5 minutes until the juices turn glossy. Pull it off the heat and set it aside.
  2. Mix the biscuit doughHeat your oven to 375 degrees. In a bowl, whisk together the flour, baking powder, and the remaining 1/2 cup sugar. Cut in the cold butter with a fork or pastry cutter until the mixture looks like coarse crumbs. Pour in the milk and stir just until the dough comes together and moistens — don't overwork it. Spread it evenly into a greased 2-quart baking dish.
  3. Pour and bakeSpoon the warm cherries and all their juice right over the top of the dough — no need to stir, the cobbler sorts itself out as it bakes. Slide it into the oven and bake 40 to 45 minutes, until the fruit is bubbling at the edges and the topping is golden brown. Let it cool a few minutes, then serve warm.

Notes & Tips

This is the cobbler my family fights over the last scoop of. There's no fussy lattice or rolled crust here — you just cut cold butter into the dry stuff, spread it in the dish, and let the cherries do the rest as it bakes. Canned tart cherries are the secret; they've got that pucker that keeps the whole thing from being too sweet. If all you can find are the sweet ones, cut the filling sugar back by a couple tablespoons. Serve it warm with a scoop of vanilla ice cream melting down into the cracks and you'll understand why nobody leaves the table. Leftovers (if you have any) are mighty fine cold for breakfast, too — I won't tell.