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This cherry cobbler is perfectly sweet, slightly tart, and pairs best with our 2018 Estate Pinot Noir. Sour cherries and a buttery batter bake together create a decadent treat. Top the warm cherry cobbler with a scoop of vanilla ice cream for the ultimate dessert!

Ingredients

Cherry Filling

  • 2 pounds of Cherries, pits removed
  • 1/3 cup Sugar
  • 2 tablespoons Lemon Juice
  • 3 tablespoons Carn Starch

Cobbler Crust

  • 1/3 cup Butter
  • 1 cup All-Purpose Flour
  • 1 cup Sugar
  • 1 cup Milk
  • 1 teaspoon Baking Powder

Instructions

Preheat oven to 350 degrees Fahrenheit.

Add all cherry filling ingredients to a saucepan over medium heat and cook for 5 minutes.

Place the butter in a 9x13 baking dish and transfer to the oven for 3 minutes, or until the butter has melted completely.

Mix together the flour, sugar, milk, and baking powder in a large bowl until just combined.

Remove baking dish from the oven and pour batter over the melted butter, do not stir.

Then pour the cherry filling over the top of the batter and bake for 45-50 minutes, or until golden brown.

Chef's Tips:

  • For the ultimate dessert: top with a scoop of vanilla ice cream!
  • Store your cherry cobbler in an airtight container in the fridge for up to 4 days. When ready to eat, reheat it in a 350 degreen Fahrenheit oven for 5-10 minutes.

Notes:

  • Make it Vegan: use vegan butter and dairy-free milk and ice cream.
  • Make it Gluten-Free: substitute for gluten-free flour.
  • Make it Sugar-Free: use granular Swerve or your favorite sugar substitute.
Yum!

Yum!

Recipe by Sam Guarnieri from 40 Aprons.