Cherry Cobbler
Prep Time
Cook Time
Total Time
Author: Pemberley Cup & Cakes by Rosa
Type of recipe: Crumbles, Crisps & Cobblers
Cuisine: British/American
Yield: 6
Ingredients
(All ingredients must be at room temperature unless otherwise noted)
For the filling:
- 2 cups (1 lb or 450g) fresh cherries, pitted and halved
- ¼ cup (55 g) light or dark brown sugar
- 1½ teaspoons cornstarch
- ⅛ teaspoon ground allspice (opcional but highly recommended)
- ½ teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice
- Zest ½ lemon
For the topping:
- 1 cup (130 g) self-raising flour (plus extra for dusting)
- ¼ teaspoon baking soda
- 3 tablespoons (35 g) granulated sugar
- ½ teaspoon salt
- ¼ cup (55 g) unsalted butter, very cold and cut into small cubes
- ⅓ cup (80 ml) buttermilk, very cold (plus extra for brushing)
- Sugar and ground cinnamon, for dusting
Method
For the filling:
- Using a rubber spatula or wooden spoon, toss the cherries with the brown sugar, cornstarch, lemon zest and allspice (if using) in an 8-inch cast-iron skillet* until totally combined.
- Bring to a boil over moderate heat, stirring occasionally and cook until thickened for about 6-7 minutes.
- Remove from heat and stir in lemon juice and vanilla extract. Taste and feel free to adjust to your liking adding more sugar and/or lemon juice if needed. Set aside.
For the topping and baking:
- Preheat oven (electric) to 375ºF (190ºC).
- Line a rimmed baking sheet with parchment paper and set aside.
- In a large mixing bowl, sift together the flour and baking soda. Add sugar and salt and whisk until totally combined.
- Using a pastry blender, 2 knives or even your fingertips, work the cold, diced butter into the dry ingredients until the mixture forms a sort of coarse crumbs the size of small peas.
- Pour in the buttermilk over the flour and butter mixture and stir just until the liquid is just barely incorporated and dough just comes together. It will be a kind of soft, sticky dough. Working quickly, press the dough lightly to form a ball.
- Transfer the ball of dough to a lightly floured work surface, flatten with the heel of your hand and, using a floured rolling pin, roll it out into a ¾-inch (2 cm) thick disk.**
- Using a floured 2⅓-inch (6 cm) round cookie cutter (or a knife), cut out as many rounds of dough as you can until no more dough is left (I got 12 but I only used 11; I baked the extra scone separately).
- Arrange the scones evenly over the warm fruit; they will not cover the fruit completely but will spread during baking to cover it.
- Paint the scones top surface with a little buttermilk using a pastry brush and sprinkle some sugar and ground cinnamon evenly over the dough.
- Place the skillet with the cobbler on the lined baking sheet and bake in the middle position of the oven for 25-30 minutes until the fruit filling is bubbling and the topping is golden brown.
- Transfer to a wire rack and let cool for 15 minutes. Serve warm.
- In my opinion, a generous scoop of ice cream, a dollop of whipped cream, crème fraîche or Greek yogurt make a perfect accompaniment to the warm cobbler.Store tightly covered in a cool, dry place. It keeps for up to 3 days at room temperature.
Notes
- *For this volume, you can use an 8-inch cake pan (glass or ceramic) instead, either square or round. You'll also need a large mixing bowl to toss the fruit with the other ingredients and a large heavy saucepan to cook the filling before transferring it to the baking pan.
- **Some people would prefer to use the form-free kind of topping. If so, skip all the rolling pin-cookie cutter process and just use your hands. Drop the dough by heaping spoonfuls onto the hot fruit, spacing it evenly over the surface.
- Feel free to use any fruit of your liking; you just need to use the same amount of fruit and adapt spices and/or flavour enhancers (such as lemon zest/juice) to your liking.
- If you're feeling kind of bold, you can even spike your cherry cobbler with some Kirsch, Amaretto, Frangelico, rum, etc. Just add 1 tablespoon of your preferred liqueur the moment you add the vanilla extract and the lemon juice.
- Although cobblers are best served freshly baked and warm, if you happen to have any leftovers, try to briefly microwave on low in 20 second bursts until warm. It wouldn't be by far the same, but it's better than nothing.
- National cherry cobbler day: May 17th.
- **Some people would prefer to use the form-free kind of topping. If so, skip all the rolling pin-cookie cutter process and just use your hands. Drop the dough by heaping spoonfuls onto the hot fruit, spacing it evenly over the surface.
- Feel free to use any fruit of your liking; you just need to use the same amount of fruit and adapt spices and/or flavour enhancers (such as lemon zest/juice) to your liking.
- If you're feeling kind of bold, you can even spike your cherry cobbler with some Kirsch, Amaretto, Frangelico, rum, etc. Just add 1 tablespoon of your preferred liqueur the moment you add the vanilla extract and the lemon juice.
- Although cobblers are best served freshly baked and warm, if you happen to have any leftovers, try to briefly microwave on low in 20 second bursts until warm. It wouldn't be by far the same, but it's better than nothing.
- National cherry cobbler day: May 17th.
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2015/05/20/cherry-cobbler-a-mouthful-of-summer/