Best 5 Cherry Cobbler With Fresh Cherries Recipes

FRESH CHERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
• In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
• Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
• Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

SIMPLE CHERRY COBBLER

Steps:

• In a small saucepan over medium heat, bring cherries and 1/3 cup sugar to a boil. Remove from the heat; set aside., In a small bowl, combine the flour, baking powder and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into a greased 3-cup baking dish; pour cherries over the top. , Bake at 375° for 25-30 minutes or until bubbly and edges are golden brown. Serve warm.

CHERRY COBBLER

Steps:

• Preheat oven to 350°F.
• In a large bowl, gently stir together all filling ingredients (make sure you read the notes regarding fresh vs frozen cherries). Transfer to an 8x8 baking pan and spread into an even layer.
• In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract, almond extract, and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
• Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the cherries. Bake for 30-45 minutes, until the cherries are bubbling around the edges and the topping is light golden brown. Place the pan on a wire rack to cool for about 20 minutes. The juices will thicken up a bit as it cools.

FRESH CHERRY COBBLER

Steps:

• Combine in a large saucepan the cherries, 3/4 cup sugar, tapioca and water.
• Let stand at least one hour and up to several hours, stirring occasionally.
• Cook and stir till slightly thickened and bubbly, about 5 to 10 minutes at a good boil.
• Add 1 TBS butter and set aside.
• Pre-heat oven to 350 degrees.
• Put the 1/2 cup butter in a 9 X 13-inch glass baking dish and put the dish in the preheating oven.
• While the butter is melting, mix the batter by combining flour, baking powder, salt, sugar and milk.
• When the butter is completely melted, remove the pan and pour the batter into the melted butter.
• The batter will immediately begin to cook, which is what you want.
• Carefully spoon the cherry mixture evenly over the batter.
• Return dish to oven and bake for approximately 20 minutes, or until batter sets and is browned.
• As the cobbler cooks, the batter will begin to rise up around the cherry mixture.
• Serve warm (or at room temperature) with vanilla ice cream, if desired.

CHERRY COBBLER (FROZEN CHERRIES)

Steps:

• Set oven to 400 degrees (oven rack to second-lowest position).
• Butter a 9-inch glass baking dish.
• To make filling: cook all the filling ingredients in a 2-quart heavy saucepan over medium heat, stirring occasionally until the sugar begins to dissolve (about 3-4 minutes).
• Spoon the filling into prepared baking dish.
• To make the topping: in a medium bowl, whisk together flour, sugar, baking soda, baking powder and salt.
• Blend in the cold butter using your fingertips or a pastry blender until mixture resembles coarse meal.
• Stir in buttermilk with a fork JUST until combined (do not overmix!).
• Drop the dough in mounds over the filling, leaving space between the mounds.
• Lightly sprinkle sugar over the dough.
• Bake for about 25-30 minutes, or until the topping id golden brown and the fruit is bubbling.
• Cool slightly and serve warm.