My husband loves cobbler: peach cobbler, berry cobbler, cherry cobbler. He could probably go all Bubba from Forrest Gump with types of cobbler. I have struggled for a long time trying to find the perfect cobbler recipe and when I stumbled across this one in a spice catalog of all places, I immediately gave it a try. That one was peach and then I tried it again with cherry and the result was amazing. Perfect cherry cobbler. I am so excited that I finally found a recipe that worked. Blueberry might be next. I don’t tend to make super sweet fillings for desserts so I cut the fruit sugar in half for this recipe and it worked well, but if you like the super sweet fruit, up it a bit.
3 cups of cherrys, stemmed, pitted and halved
1 cup of sugar, divided
1/2 cup butter
3/4 c all purpose flour
2 teaspoons baking powder
1/8 teaspoon ground cinnamon
pinch of salt
1/2 teaspoon vanilla
3/4 cup milk
- Preheat oven to 350 degrees and lightly grease a 2 quart baking pan
- Mix the cherries and 1/2 cup of the sugar in a mixing bowl and set aside
- Either melt the butter directly in the baking pan or pour melted butter in the baking pan and set aside
- In a mixing bowl, combine the other 1/2 cup of sugar, flour, baking powder, salt, cinnamon.
- Stir milk and vanilla in to the flour mixture and mix well
- Pour batter in to baking pan on top of the butter, do not stir
- Gently pour cherries (and their juice) over the batter, trying to get them as even as possible without disrupting too much of the batter/butter mixture.
- Bake for 45-60 minutes until fruit is bubbly and top is golden brown.
- Let cool a bit and serve with ice cream or whipped cream.