Cherry Cobbler with Sugar Crust
This old fashioned cherry cobbler recipe combines juicy cherries with a crunchy, sugared crust that crackles with each spoonful. It's a slice of Americana that has stood the test of time, perfect for both novice bakers and experienced pastry chefs looking for an impressive dessert.
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Servings: 8 servings
Calories: 325kcal
Equipment
- 9x9 inch baking dish or 10-inch cast iron skillet
- Pastry cutter or forks
- Baking Sheet
- Mixing bowls
Ingredients
Cherry Filling
- 6 cups fresh cherries pitted (or 2 cans of tart cherries in water, drained)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Sugar Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter cubed
- 1/3 cup boiling water
- 2 tablespoons coarse sugar for topping
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish or a 10-inch cast iron skillet.
- In a large bowl, gently combine the pitted cherries with sugar, cornstarch, lemon juice, almond extract, and salt. Toss until the cherries are evenly coated and the mixture looks glossy.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter still visible.
- Pour the boiling water into your flour mixture and stir just until combined—about 8-10 strokes with a wooden spoon. The batter will be thick and slightly lumpy.
- Transfer the cherry mixture to your prepared baking dish, then drop spoonfuls of the batter over the cherries, leaving some gaps for the filling to bubble through.
- Sprinkle the coarse sugar evenly over the batter drops to create the signature sugar crust.
- Place a baking sheet under your cobbler dish to catch any potential overflow. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling vigorously around the edges.
- Allow to cool for at least 15 minutes before serving to let the filling set.
Notes
- Frozen cherries work beautifully when fresh aren't available (no need to thaw)
- Brown sugar can replace up to half the white sugar for a deeper flavor
- For gluten-sensitive diners, a 1:1 gluten-free flour blend can substitute all-purpose flour
- Vanilla extract can stand in for almond extract, though you'll miss that signature cherry-almond pairing
- For make-ahead preparation, assemble the cobbler but don't bake it; cover and refrigerate for up to 24 hours before baking (add 5-7 minutes to bake time)
- Cover and refrigerate leftovers for up to 4 days
- Brown sugar can replace up to half the white sugar for a deeper flavor
- For gluten-sensitive diners, a 1:1 gluten-free flour blend can substitute all-purpose flour
- Vanilla extract can stand in for almond extract, though you'll miss that signature cherry-almond pairing
- For make-ahead preparation, assemble the cobbler but don't bake it; cover and refrigerate for up to 24 hours before baking (add 5-7 minutes to bake time)
- Cover and refrigerate leftovers for up to 4 days
Nutrition
Calories: 325kcal | Carbohydrates: 58g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 235mg | Potassium: 175mg | Fiber: 2g | Sugar: 38g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1.2mg
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