Homemade Cherry Cobbler With Cake Batter Topping

Cherry Cobbler in a bowl
Diana Rattray
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
358 Calories
15g Fat
51g Carbs
6g Protein
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Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 358
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 23%
Cholesterol 119mg 40%
Sodium 334mg 15%
Total Carbohydrate 51g 19%
Dietary Fiber 1g 3%
Protein 6g
Calcium 128mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This homemade cherry cobbler starts with canned cherries and a cake batter topping you will make from scratch. It's easy to do and you can use your own home-canned cherries if you have them available. For the best cobbler, choose sour red cherries. The tartness will come through and play well with the sweet topping, giving you the most cherry flavor.

A cobbler is defined as a fruit dessert with a biscuit-like topping. Cobblers take their name from the cobblestone appearance of the biscuit dough or cake batter dollops spooned on before baking. You don't have to work to make the top smooth, and the delicious topping bubbling up from crevices in the topping make it even more tasty.

Cobblers don't have a bottom crust, so they are often baked in a square or oblong pan to serve informally. Each serving is spooned out and then you can top it with a dollop of whipped cream or ice cream. Another option is to bake separate servings in ramekins, which you may wish to do for a more polished presentation.

Ingredients

  • 2 (16 ounce) cans sour red cherries (in juice or water; 32 ounces total)
  • 3 tablespoons cornstarch
  • 3/4 cup granulated sugar
  • Optional: red food coloring, a few drops
  • 3 tablespoons butter (or margarine, plus a sufficient amount to grease the baking pan)
  • 2 teaspoons lemon peel (grated)
  • 1/4 teaspoon almond extract
  • For the Topping:
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup shortening
  • 1 teaspoon vanilla extract
  • 1 large egg

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F.

  3. Drain the cherries; reserve 1 cup of the liquid.

  4. In a medium saucepan, combine cornstarch, 3/4 cup sugar, food coloring (if used), and the reserved liquid from the canned cherries. Bring the mixture to a boil over medium heat, stirring constantly, and boil for 1 minute. Remove from heat.

  5. Add 3 tablespoons butter, lemon peel, almond extract, and drained cherries to the saucepan. Stir the mixture gently until the butter has melted.

  6. Use a small amount of butter to grease a 9-inch square baking pan.

  7. Pour the fruit mixture into the prepared baking pan; set aside.

  8. In a large bowl, sift flour, sugar, baking powder, and salt. Add milk, shortening, and vanilla; beat with an electric mixer on high speed for 2 minutes, scraping sides of bowl occasionally.

  9. Add the egg and beat for 1 minute longer. 

  10. Spoon the batter over the hot fruit in the baking dish.

  11. Bake the cherry cobbler in the preheated oven for 40 to 50 minutes, or until the cake topping springs back when pressed gently with a finger. If the filling is quite cool when you add the batter, it will take longer for the cake topping to bake.

  12. Serve the cherry cobbler warm or at room temperature with whipped topping or ice cream.

Substitutions and Variations

For a shortcut, you can can use two 20-ounce cans of cherry pie filling rather than making the filling yourself from canned cherries. The cake topping will take a little longer to bake if you use pie filling or if the homemade filling is completely cooled when you put it in the oven.

Another shortcut would be to use a boxed cake batter as the topping. But mixing your own is simple to do and you have complete control over the ingredients, without additives and preservatives.

To bake individual servings, divide the filling into six buttered ramekins and top each with one-sixth of the cake batter. Place them on a baking sheet as some spill-over is likely in the oven. Bake for 40 to 45 minutes.

 

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