Easy-Peasy Cherry Cobbler

When the sun is shining, and the days are long, simple recipes are the best recipes. Make this cherry cobbler with little fuss and top it while still warm with vanilla ice cream and savor these sweet summer nights.

Cherry Cobbler

Makes one 7-by-10-inch crumble

Serves 4 to 6

Prep time 10 minutes

Cook time 90 minutes

Filling

4 to 5 cups fresh or frozen pitted, tart cherries

21/2 cups sugar

Juice and zest of one lemon

Pinch of salt

1 tablespoon cornstarch

Crumble

11/2 cups soft butter

1/2 cup sugar

Pinch of salt 

11/2 cups flour

1/2 cup cold cream

Preheat oven to 350 degrees. Bring cherries, sugar, lemon juice, zest, and salt to a simmer over medium heat. Remove 1/4 cup of the hot syrup and place into a mug or glass measuring cup with a handle. Whisk cornstarch into syrup to make a slurry. Pour slurry into cherries and cook 3 to 4 minutes or until fruit syrup begins to thicken. Pour hot fruit into your baking dish. 

To prepare the crust, mix butter, sugar, salt, and flour in the bowl of your stand mixer until it begins to come together. Slowly add cream and stop mixer once ingredients just barely come together but still yield nice, big crumbles. Place crumbles over cherries and bake 40-60 minutes or until crumble is bubbling and crust is golden and lightly browned. Serve over vanilla ice cream (optional).

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