Grandma's Sweet Cherry Cobbler

5 from 1 vote

Grandma's Sweet Cherry Cobbler

Grandma’s sweet cherry cobbler is a classic, homestyle fruit dessert begging you to dive into it. Tender biscuits top juicy cherries for a delightful treat you’ll adore all summer long.

Prep Time15

Cook Time45

Total Time1

Course: Cobbler, Dessert, Pie

Cuisine: American

Servings:

Calories: 358kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Cherry Filling

1/2 cup granulated sugar
2 tbsp cornstarch
1/2 tsp cinnamon
1/4 cup water
3 1/2 cups fresh, pitted sweet dark cherries roughly 14 ounces
1 tbsp salted butter

For The Topping

1 cup all purpose flour
1/4 cup granulated sugar divided
2 tsp baking powder
1/2 tsp salt
3 tbsp crisco
1/2 cup milk

US Customary - Metric

Instructions

To Make The Filling

In a large skillet add 1/2 cup of the sugar, cornstarch, and cinnamon. Whisk together.
1/2 cup granulated sugar, 2 tbsp cornstarch, 1/2 tsp cinnamon
Whisk in the water until the mixture is smooth and the sugar's dissolved.
1/4 cup water
Stir in the cherries and butter, and heat over medium low heat.
3 1/2 cups fresh, pitted sweet dark cherries, 1 tbsp salted butter
Cook, stirring often, until the filling begins to thicken and then bubble. It will thicken before it bubbles. Don't raise the heat to speed the process up. This will result in the mixture scorching.
Butter an 8" pie dish and then pour the filling into it. Use a spatula to scrape the skillet so that you don't miss a drop.

To Make The Cobbler Topping

In a mixing bowl whisk together flour, two tablespoons of sugar, baking powder, and salt until combined.
1 cup all purpose flour, 1/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt
Add the shortening in little dabs. Use a pastry blender to blend the crisco into the dry mix until they've combined to form course crumbs.
3 tbsp crisco
Pour the milk into the mixture, and stir just until combined to moisten the mixture into a dry batter.
1/2 cup milk
Using a tablespoon, drop chunks of the batter over top of the cherry filling. Continue until all the batter's been used and the filling is covered.
Spread the last two tablespoons of sugar evenly out over top of the cobbler topping.
Bake the cherry cobbler at 400 degrees for 30-35 minutes, or until the filling is bubbling at the sides and the topping is golden brown and crusty.
Remove it from the oven and let the cobbler rest for 5 minutes.
Serve as is, or with a scoop of ice cream or whipped cream on top.

Notes

Though it may be tempting, don’t turn the heat up to cook the cherry filling faster or you may burn the mixture.
The topping doesn’t have to look pretty. Some cherries might show through and that’s ok.
Don’t want to pit fresh cherries? A bag of frozen (already pitted) sweet cherries will work in this recipe, but make sure they're thawed and well drained before using.
A cherry pitter will make pitting the cherries much easier.

Nutrition