Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). In a large bowl, combine the pitted and halved sweet cherries, 1/4 cup of the granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to ensure the cherries are evenly coated. Let this mixture sit for about 10 minutes while you prepare the cobbler topping. This allows the juices to begin releasing and the cornstarch to start dissolving, which will create a beautifully thickened filling.2 pounds fresh, ripe sweet cherries, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon pure vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, the remaining 1/4 cup of granulated sugar, light brown sugar, baking powder, and salt. If you're using them, whisk in the cinnamon and nutmeg for an extra layer of warmth and spice.1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 cup packed light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces are crucial for creating that delicious, slightly flaky texture in the topping.1/2 cup unsalted butter
- Pour in the milk and stir with a fork until the ingredients just come together to form a thick, shaggy dough. Be careful not to overmix, as this can result in a tough topping. The dough will still be a bit sticky and crumbly, which is perfectly fine.1/4 cup milk
- Pour the cherry filling into a lightly greased 9-inch pie plate, an 8x8 inch baking dish, or a similar oven-safe dish. Evenly scatter the cobbler topping over the cherry mixture. You can gently spread it with a spoon or simply drop spoonfuls of the dough over the cherries, leaving some gaps for the bubbly filling to peek through.
- Place the cobbler on a baking sheet (to catch any potential drips) and bake for 35-45 minutes, or until the topping is golden brown and crisp, and the cherry filling is bubbly and thickened. The exact baking time may vary depending on your oven and the size of your baking dish.
- Once baked, carefully remove the Sweet Cherry Cobbler from the oven. Let it cool for at least 10-15 minutes before serving. This resting period allows the filling to set further and prevents you from burning your mouth on molten cherries! Serve warm, with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream.vanilla ice cream, whipped cream
Notes
Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or in a toaster oven for a crispier topping.
