This easy cherry cobbler recipe couldn’t be any easier. Seriously.
There are many things about summer that I love: dipping my toes into beach water, taking naps on a hot, lazy day, wearing flip flops daily, ICE CREAM, and having access to an abundance of wonderful fruits and vegetables in markets and at farm stands. I bought so many cherries at the store the other day. They have been nothing short of amazing. Fresh cherries are fantastic in the middle of summer- so sweet and perfect for making an easy cherry cobbler!
I piled some of my fresh cherries into a bowl and we went into our backyard and oohed and ahhed at them. My son took a silly picture of me oohing and ahhing.
How to make Easy Cherry Cobbler:
So what do you do when you have loads of fresh cherries? You make cherry cobbler, of course! Like I said before, it’s easy. Pile cherries into a little casserole dish and drizzle them with lemon juice.
Crumble an easy-to-mix cobbler topping on top. My Mom was visiting for dinner the night that I made the cobbler, and she happens to be gluten-free… so I tried out some of the Cup 4 Cup All-Purpose Gluten-Free Flour Blend for this recipe (you can use regular flour if you’re not gluten-free). As they say on their package, you can use this flour in place of regular flour for baking. We thought it was really very good. I can’t wait to try it with some of my cookie recipes.
Here it is all baked-up. I love how the cherry juices ooze into the top layer.
And there you have it: an easy cherry cobbler recipe. When baked, the cherries become soft and wonderful. They retain their sweetness and their juices too. We top our cobbler with a little whipped cream, but ice cream is a good idea too.
Here are a few more recipes using cherries that you might like to try:
- Cherry Amaretto Pie
- Cherry Slab Pie
- Easy Cherry Crisp
- Cherry Mojitos
- Cherry Pie Cups
- Fresh Cherry Turnovers
- Cherry Almond Galette
Easy Cobbler Recipe
- 5 cups fresh cherries (pitted and left whole)
- 1 tablespoon freshly squeezed lemon juice
- 1 cup granulated white sugar
- 1 cup all purpose flour
- 1 large egg, beaten
- 6 tablespoons salted butter, melted
- 1/2 cup whipping cream or heavy cream
- 1/2 tablespoon powdered sugar
- whole cherries, for garnish (if desired)
MAKE THE COBBLER:
- Preheat the oven to 375 degrees. Butter an 8x8-inch square pan (or similar-sized round casserole dish).
- Pile the cherries into the prepared dish and sprinkle with lemon juice.
- In a medium bowl, whisk together the sugar and flour. Use a fork to stir in the egg. Keep stirring until the egg is incorporated into the dry ingredients and it's a crumbly mixture.
- Crumble the crumbly mixture over the cherries. Drizzle melted butter on top.
- Bake 35 to 45 minutes, until the top is a nice golden brown and the cherry juices are bubbling. Remove from the oven and cover with foil to keep warm until you're ready to serve.
PREPARE THE TOPPING:
- Use a hand mixer to whip the cream in a medium bowl. Add powdered sugar during mixing, and continue to mix until the cream is thick. Serve whipped cream over individual plates of cobbler. Top with a fresh cherry, for garnish, if desired.
- *For pitting cherries, it's easiest to use a cherry pitter like this one: OXO Cherry Pitter
- *If you are preparing this as gluten-free, use 1 cup of gluten-free all-purpose flour to replace the regular all-purpose. I used Cup 4 Cup Gluten Free Flour Blend and it worked out great. They sell it in the Williams Sonoma stores too.