Cherry Cobbler
An easy to make cobbler with all the sweetness of fresh summer cherries.
Equipment
- 12 inch cast iron skillet
- cherry pitter
Ingredients
- ½ stick butter, melted
- 1 cup sugar
- 1 cup flour
- 1½ tsp baking powder
- ¼ tsp salt
- ⅔ cup half & half, at room temperature
- ⅓ cup heavy whipping cream, at room temperature
- 1 tsp vanilla extract
- 3 cups fresh cherries, pitted
- ¼ cup sugar, plus 2 teaspoons
- whipped cream or vanilla ice cream, to serve
Instructions
- Preheat oven to 350°F.
- Use a little butter to grease a 12 inch cast iron skillet. Set aside.
- In a mixing bowl, combine dry ingredients, flour, baking powder, 1 cup sugar and salt.
- Stir in heavy whipping cream, half & half, melted butter, and vanilla.
- Whisk until smooth and there are no lumps in the batter.
- Pour the batter into the prepared buttered cast iron skillet.
- Sprinkle pitted cherries evenly over the batter in the skillet.
- Sprinkle ¼ cup sugar evenly over the cherries and batter.
- Bake for 40 minutes, sprinkle the top with another 2 teaspoons of sugar.
- Bake for a total of about 50 minutes or until the top and edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove cobbler from the oven and allow it to cool for 20 minutes before serving.
- Serve cobbler warm topped with either freshly whipped cream or vanilla ice cream.