As the biggest apple pie fan in the world, it's hard for me to accept that there is something that might just be even better than homemade apple pie. Something new and yet not at all: Cherry cobbler. What a delicious pie-pudding dessert that is! You just whip it together and with a little salt in the dough and a scoop of vanilla ice cream on top, this is an ultimate can't-go-miss classic for you in your secret recipe notebook. Everyone likes this.
I dug into Cherry cobbler history and it turns out I'm all wrong about timing. May 17 is National Cherry Cobbler Day in the USA. Why and how no one knows, but the origins of this delectable dish lie with the early British American colonies. Lacking suitable ingredients and proper cooking equipment, the English were unable to make their traditional suet pudding 🤢. Much slogging and misfires later resulted in a stewed filling with a sort of crumbly, crunchy cookie layer. To die for!
Now there are countless recipes for a Cherry cobbler so I don't pretend that this is the recipe of the recipes but… it does make the tastiest Cherry cobbler I've ever eaten, even with frozen cherries. Thanks Martha !
Number of persons: 8 - 10
Preparation time: 30 minutes - in the oven ± 1 hour
Kcal: probably a lot
For the cherry filling:
- 700 g cherries*
- tbsp granulated sugar (brown sugar or honey is also possible)
- cornstarch (makes your mixture thick and shiny)
- lemon juice from half a lemon
*fresh cherries are only available in the summer, you can also opt for frozen cherries in another season. Canned or jarred cherries are also possible, but keep in mind that they usually come in a blubbery syrup with a lot of sugar already added! In this recipe we use fresh or frozen cherries.
For the dough on top:
- 200 gr flour
- 50 gr granulated sugar
- 2 tsp baking powder
- pinch salt to taste (e.g. 1/4 tsp)
- 90 gr unsalted butter (cold)
- 180 ml unwhipped cream
Also needed: an oven dish of ± 26 x 18 cm and possibly vanilla ice cream as a bonus
Messy cobblers are the best!
- Preheat the oven to 180 - 200 C
- Mix all the ingredients for the filling together in a large bowl. Then put the whole thing in the baking dish
- Place the flour, sugar, baking powder and salt in another bowl and mix. Cut the cold butter into shreds with two knives and quickly mix everything in the bowl with your hands until crumbly. Then add the cream until blended. Do not knead, it may be 'messy' and lumpy (hurrah!).
- Use a spoon to divide the dough into coarse rustic lumps over the cherry filling until it is approximately covered.
- You can now brush a layer of whipped cream on the top, then it will shine.
- Bake your Cherry cobbler in the preheated oven for about 1 hour until the filling is visibly boiling and the crust is cooked through and golden brown. Keep an eye on it! Is the crust going too hard? Then put aluminum foil over it.
Let the cobbler cool down until you can eat it and serve with a scoop of vanilla ice cream.
Mariko is the happy brain behind Happlify. Together with partner Mark she runs Sell your stuff online, branding agency Loaded ink BNO and Atelier Naber . She loves feel good, random acts of kindness, meatballs, chocolate mousse, family time, zee, piña colada, sugar & spice and everything nice 💛