Fresh Cherry Cobbler

Still more cherries! This is my first time baking a crust like this one. While warm, the top springs and the texture is dense but crumbly. After reaching room temperature, this cobbler crust is 1 to 1.5-inches high, like a moist pound cake, and has just the right hint of lemon.

Photo via wikiHow

Fresh Cherry Cobbler ingredients

Makes about 8 servings 

Filling
3.5 cups fresh Bing or Rainier cherries, pitted and halved
3 Tbsp sugar (omit if using Rainier cherries)
1 tsp fresh lemon juice

Crust
1 cup all-purpose flour
1 tsp baking powder
0.25 tsp kosher salt
3 Tbsp butter or margarine, melted
2/3 cup granulated sugar + 1/2 cup
0.5 cup milk
0.5 tsp grated lemon rind
1 Tbsp cornstarch or 2 Tbsp all purpose flour
1 cup boiling water

For serving
Vanilla ice cream

Fresh Cherry Cobbler Directions

Get ready
Preheat oven to 375ºF. Lightly grease a 1.5-quart glass baking dish. Cover a cookie sheet with aluminum foil and set both aside.


Prepare filling
Combine cherries with the 3 Tbsp sugar and the lemon juice; set aside.


Prepare crust
In a medium bowl, sift the 1 cup flour with baking powder and salt.

In a small bowl, cream butter with the 2/3 cup sugar, milk and lemon rind.Then, stir into flour mixture until blended.


Assemble and bake
Pour cherry mixture into prepared baking dish. Spread dough over the cherries.

In a small bowl, combine the 1/2 cup sugar and cornstarch. Stir in boiling water and pour mixture over the dough.

Place the prepared cookie sheet in oven to catch drips, and place baking dish on it.

Bake in preheated oven until golden brown and bubbly, about fifty to fifty-five (50 - 55) minutes.


Serve
Serve warm with vanilla ice cream.


Store safely
Cover and store any remaining portions. If stored at room temperature, just check for any excessive moisture that might spoil the fruit; generally, unrefrigerated cobblers are fine for 1 or 2 days.

Fresh Cherry Cobbler Notes

• I had only 3 cups cherries on hand and was pleased with results (7/4/2012).

• According to Food Safety - USDA on 07/05/2012:

A fruit cobbler can be stored on the counter. It will last longer if you put it in the refrigerator, but it will keep a day or two at room temperature. 
If it is hot and humid it will spoil or mold faster. 

• I adapted this recipe. I rewrote the directions and researched safe food storage, added sugar, lemon juice and rind, and used Bing instead of Rainier cherries.

• View original recipe. I'm sure you'll find many other tempting recipes on Claudia Iamascolo's blog, What's Cookin' Italian Style Cuisine.

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Page Last Modified 13 June 2016