Sweet Cherry Cobbler

Sweet Cherry Cobbler

Sweet Cherry Cobbler

With fresh sweet cherries in season right now, it’s a great time to make this easy dessert. I used sweet dark cherries for this recipe and got busy with a cherry pitter to get them ready for cooking. That may sound like some work, but it went quickly, and was the perfect cooking task for my daughter. I substituted Almond Milk with a teaspoon of lemon juice for the buttermilk, because that’s what we had on hand. The lemon adds a delicious complement to the cherries and because it’s low in added sugar, this cobbler doesn’t clobber you with overdone sweetness. It’s just a beautifully, simple ending to a summer meal. A good recipe to take to potlucks or other occasions.


For filling

  • 3 cups dark sweet cherries (about 1 pound)
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • Scant 1/4 teaspoon cinnamon
  • 1 tablespoon fresh lemon juice

For topping

  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons cold unsalted butter, cut into small bits
  • 1/3 cup well-shaken low-fat buttermilk (or almond milk with 1 tablespoon of lemon juice added)
  • zest of half a lemon


Put oven rack in middle position and preheat oven to 425°F.


  1. Cook all filling ingredients with a pinch of salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until sugar begins to dissolve, about 3 minutes.
  2. Spoon filling into a 9-inch ceramic or glass pie plate — 1 inch deep.

Make topping and bake cobbler:

  1. Whisk together flour, 2 teaspoons sugar, baking soda, baking powder, and salt in a medium bowl.
  2. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
  3. Stir in buttermilk (or milk substitute) with a fork until just combined (do not overmix).
  4. Add lemon zest and gently fold in.
  5. Drop dough in 4 mounds over filling, leaving space between mounds. Sprinkle topping with remaining teaspoon sugar.

Bake until topping is golden brown and fruit is bubbling, about 25 minutes. Cool slightly and serve warm.

Adapted from Sweet Cherry Cobbler, Epicurious.com


One response to “Sweet Cherry Cobbler

  1. Pingback: Cooking Up: Sweet Cherry Cobbler | Buckle Button Zip

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