Prep time: 10 minutes
Bake time: 40 to 50 minutes
Cooling time: 15 to 20 minutes
Total time: about 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Method: Oven
Equipment
- 9×13-inch (23×33 cm) glass or ceramic baking dish
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Wire cooling rack
- Toothpick or skewer
Ingredients
For the dish
- ½ cup (115 g) unsalted butter, cut into pieces
For the batter
- 1½ cups (190 g) all-purpose flour
- 1½ cups (300 g) granulated sugar, divided (1 cup for the batter, ½ cup for the cherries)
- 2 tsp baking powder
- ¼ tsp salt
- 1½ cups (360 ml) whole milk
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, but wonderful with cherries)
For the cherries
- 4 cups (about 600 g) pitted cherries, fresh, frozen (thawed and drained), or 2 cans (14.5 oz each) tart cherries, drained well
- ½ cup (100 g) granulated sugar, for tossing with the fruit
- 1 tbsp lemon juice
- 1 tbsp cornstarch
For finishing
- 1 tbsp coarse sugar (optional, for a sparkly, crunchy top)
- Vanilla ice cream or whipped cream, for serving
Optional extras
- ½ tsp ground cinnamon, whisked into the dry ingredients
- Zest of 1 lemon
- A handful of sliced almonds scattered on top
Instructions
1. Preheat and melt the butter. Heat the oven to 350°F (175°C). Put the butter pieces in the 9×13 dish and place it in the oven for 5 to 7 minutes, until the butter is completely melted. Remove the dish carefully and tilt it to coat the bottom and sides.
Tip: Watch the butter closely so it melts but doesn’t brown or burn.
2. Prepare the cherries. In a bowl, gently toss the cherries with ½ cup sugar, the lemon juice, and the cornstarch. Set aside while you mix the batter. The cornstarch thickens the juices into a jammy sauce rather than a watery pool.
3. Mix the dry ingredients. In a medium bowl, whisk the flour, 1 cup sugar, baking powder, salt, and optional cinnamon until evenly combined.
4. Add the wet ingredients. Pour in the milk, vanilla, and almond extract, and whisk until the batter is smooth with no dry streaks. It will be thin and pourable, and that’s correct.
5. Pour the batter. Pour the batter slowly over the melted butter in the dish. Do not stir. The butter will swirl up around the edges as it bakes and form a crisp, golden border.
6. Add the cherries. Spoon the cherries evenly over the batter, scattering them across the surface. Leave any liquid in the bowl, and don’t press the fruit in. The batter will rise around and over the cherries as it bakes.
7. Add the topping. Sprinkle with coarse sugar and sliced almonds, if using.
8. Bake. Bake for 40 to 50 minutes, until the top is deep golden brown and a toothpick inserted into the cake part (not a cherry) comes out with only a few moist crumbs. The center should be set but still soft and custardy, and the edges bubbling.
9. Cool. Let the cobbler rest on a wire rack for 15 to 20 minutes. It sets up as it cools and is easier to scoop.
10. Serve. Spoon into bowls while warm and top with vanilla ice cream or whipped cream.
Recipe Notes and Tips
Don’t stir after pouring. The magic of this recipe is the layering. The batter rises through the melted butter and around the fruit, which creates the crisp edges and tender middle.
Pit your cherries. Fresh cherries need to be pitted. A cherry pitter makes it fast, or you can use a sturdy straw or the tip of a piping tip to push the pit out.
Drain canned or frozen fruit. Extra liquid makes the batter soggy. Pat the fruit with paper towels before tossing it with sugar.
Adjust the sugar to the fruit. Sweet cherries need less sugar and tart cherries need more. If your fruit is sweet, reduce the fruit sugar to ¼ cup.
Use whole milk. It gives a richer, more custardy texture, but 2% works in a pinch.
Check the center. Because of the wet batter, the middle takes the longest. If the edges are browning too fast, cover the dish loosely with foil for the last 10 minutes.
A glass dish shows off the layers. It also bakes evenly. If you use metal, reduce the temperature by 25°F or check a few minutes early.
Serve warm. The texture is best within a few hours of baking.
Variations
- Cherry almond cobbler: Use almond extract generously and top with sliced almonds.
- Mixed berry cobbler: Replace the cherries with a mix of blueberries, raspberries, and blackberries.
- Peach cobbler: Use 4 cups sliced peaches and add a teaspoon of cinnamon.
- Cranberry cobbler: Use fresh cranberries, and increase the fruit sugar to ¾ cup to balance the tartness.
- Self-rising flour method: Swap the flour, baking powder, and salt for 1½ cups self-rising flour.
- Gluten-free: Use a 1-to-1 gluten-free baking flour blend.
- Dairy-free: Use dairy-free butter and unsweetened oat or almond milk.
- Lower sugar: Reduce the batter sugar to ¾ cup and use a sugar substitute for the cherries.
- Cast iron skillet version: Melt the butter in a 10-inch skillet and bake the same way for 35 to 40 minutes.
- Dump cake shortcut: Spread a can of cherry pie filling in the dish, sprinkle with dry yellow cake mix, and dot with butter, then bake at 350°F for 45 to 50 minutes.
Troubleshooting
- The cobbler is soggy in the middle. It needs more time, or the fruit was too wet. Bake another 5 to 10 minutes and drain the fruit better next time.
- The cherries sank. They naturally sink, and the batter rises around them. For more fruit on top, use a thicker layer.
- The top is pale. The oven may be too cool, so bake a few minutes longer or sprinkle with coarse sugar before baking.
- The edges burned. Use a glass dish, lower the oven temperature slightly, or cover the edges with foil.
- The batter tastes floury. Whisk the batter until smooth, and make sure the baking powder is fresh.
- The butter pooled on top. The batter was poured too fast or the butter was too hot. Pour slowly and let the butter cool slightly.
- The cobbler is too sweet. Use tart cherries, or reduce the sugar and add a squeeze of lemon.
What to Serve With It
- Vanilla ice cream
- Freshly whipped cream
- A drizzle of warm caramel sauce
- A scoop of mascarpone or Greek yogurt
- A hot cup of coffee or tea
- A sprinkle of toasted almonds
Storage
Room temperature: Cover and store for up to 1 day.
Refrigerate: Cover tightly and store for up to 4 days. The texture becomes denser and more pudding-like.
Freeze: Cool completely, wrap well or portion into containers, and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm single portions in the microwave for 30 to 45 seconds, or in a 325°F (160°C) oven for 10 to 15 minutes.
Nutrition (Estimated, Per Serving, Based on 12 Servings)
- Calories: about 290
- Protein: about 4 g
- Carbohydrates: about 50 g
- Sugar: about 37 g
- Fat: about 9 g
- Fiber: about 1 g
These numbers are approximate and vary with the fruit, the milk, and the amount of sugar you use