Cherry Desserts
Cherries are a wonderful fruit. Add desserts to that so that you have cherry desserts, and it's just wonderful.
Here are six cherry desserts to help you through the day, including Easy Cherry Cobbler and Cherry-Go-Round. Enjoy!
CHERRY PIE COOKIE BARS
This recipe is from Ree Drummond at the Food Network.
Active Time: 15 minutes; Total Time: 1 hour 15 minutes (includes cooling time); Yield: 12 bars; Level: Easy
To view this online, click here.<
Ingredients
Cookie Bars:
1-1/2 cups granulated sugar
1-1/3 cups (2 sticks plus 5 tablespoons) salted butter, softened
1/2 orange, zested
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons whole milk
One 30-ounce can cherry pie filling
Glaze:
1 cup confectioners' sugar
1 tablespoon whole milk
1 lemon, zested
Directions
For the cookie bars: Preheat the oven to 375 degrees F.
Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.
LACY VALENTINE CAKE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 coffee cakes.
Ingredients
1/2 cup warm water (100 to 110 degrees)
2 packages FLEISCHMANN'S Active Dry Yeast
1/2 cup warm milk (100 to 110 degrees)
3/4 cup sugar
1/4 cup plus 1 tablespoon butter or margarine, softened
2 eggs
1-1/2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
1/2 cup chopped maraschino cherries, drained
1/2 cup chopped slivered almonds, toasted
Almond Icing (recipe follows)
Directions
Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, 1/2 cup sugar, 1/4 cup butter, eggs, salt and 1-1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Pat maraschino cherries between paper towels to remove excess moisture. In medium bowl, combine cherries, almonds and 1/4 cup sugar; reserve.
Punch dough down. Remove dough to lightly floured surface; divide in half. Roll one piece to 24x7-inch oblong. Melt remaining butter; brush half on dough to within 1/2 inch of edges. Sprinkle half of cherry mixture on surface. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; carefully roll back and forth to stretch to 26-inch rope. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. Shape into heart. With sharp knife, cut slits starting at outside edge of heart, 2/3 of the way through dough, at 3/4-inch intervals. Turn each section on its side to show filling. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time for even browning. Remove from sheets; cool on wire racks. Frost with Almond Icing.
Almond Icing:
Combine 1-1/2 cups powdered sugar, sifted, 1/2 teaspoon almond extract and 2 to 3 tablespoons milk. Stir until smooth.
CHERRY DREAM PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 graham cracker pie crust
3 egg yolks
1 (14 oz) can Eagle Brand sweetened condensed milk
1/3 C. lemon juice
1 (21 oz) can cherry pie filling chilled
whipped topping (optional)
Directions
Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk & lemon juice. Pour into prepared crust; bake 8 minutes. Cool. Chill 3 hours or overnight. Prior to serving, top with pie filling. Garnish with whipped topping. Refrigerate leftovers.
CHERRY-GO-ROUND
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 rings
Ingredients
4 cups all-purpose flour
1/2 cup sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 cup milk
1/4 cup water
1/2 cup butter or margarine
1 large egg
Cherry Filling (recipe follows)
Powdered Sugar Glaze (recipe follows)
Directions
In a large bowl, combine 1-1/3 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add egg and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with greased plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; divide into 2 equal portions. On lightly floured surface, roll each to 18 x 10-inch rectangle. Spread Cherry Filling evenly over each rectangle to within 1/2 inch of edges. Roll up tightly from long sides as for jelly roll. Pinch seams to seal; shape into rings. Place on greased baking sheets. Cut 2/3 through rings at 1-inch intervals. Twist each section sideways. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees for 20 to 25 minutes or until done. Remove from sheets; cool on wire rack. Drizzle with Powdered Sugar Glaze.
Cherry Filling:
Combine 1/2 cup firmly packed brown sugar, 1/2 cup all-purpose flour and 1/2 cup chopped pecans. Stir to blend. Add 1 (14.5-ounce) can red tart pitted cherries, drained.
Powdered Sugar Glaze:
In small bowl, combine 1 cup powdered sugar, sifted, and 1 to 2 tablespoons milk. Stir until smooth.
CHERRY PIE
This yumminess is from Melissa at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "In this classic and adaptable cherry pie recipe, you can use either sour cherries or sweet ones, fresh or frozen. Lemon zest and juice are mixed with the sweet cherries to add brightness and tang. But you can skip this step with sour cherries, which have their own natural acidity. Serve this pie warm or at room temperature, preferably within 24 hours of baking for the flakiest crust. Ice cream or whipped cream are optional, but very nice with the syrupy filling."
Time: About 2 hours, plus at least 3 hours' chilling and cooling; Yield: 8 servings
This was featured in "A Cherry Pie That’s as Sweet (or Sour) as You Want It to Be", and can be viewed online at https://cooking.nytimes.com/recipes/1024323-cherry-pie.
Ingredients
For the Pie Dough
2-1/2 cups all-purpose flour, plus more for surface
1/2 teaspoon fine sea salt
1 cup cold unsalted butter, cut into 1/2-inch cubes
3 to 7 tablespoons ice water, plus more as needed
For the Filling
1/2 to 1 cup granulated sugar
2 to 3 tablespoons instant tapioca
1/4 teaspoon ground cinnamon or cardamom
2 pounds sour or sweet cherries (about 6 cups), pitted (or 20 ounces pitted frozen cherries)
1 lemon (optional)
3 tablespoons heavy cream
Demerara sugar, for sprinkling
Preparation
Make the crust: In a large mixing bowl or the bowl of a food processor, whisk or pulse together the flour and salt. Add the butter.
If using a bowl, toss with your hands until the butter pieces are well coated with flour. Cut the butter into the flour by pressing the pieces between your fingertips, flattening the cubes into big flakes and continuing to toss them in the flour to recoat the flakes. If using a food processor, pulse butter into the flour until the pieces are about the size of lima beans.
Mix or pulse in 3 tablespoons ice water, tossing it with the flour in the bowl if working by hand. Continue to add ice water, 1 to 2 tablespoons at a time, pulsing briefly or tossing well, until the dough begins to come together. Press the dough together if working by hand.
Form the dough into two disks about 1-inch thick. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days before using. (It can also be frozen for up to 3 months, then thawed overnight in the refrigerator.)
Heat oven to 425 degrees. Place a baking sheet on the bottom rack.
Make the filling: In a bowl of a food processor (you don’t have to wash it out if you used it for the dough), combine sugar (use 1/2 cup for sweet cherries and up to 1 cup for sour cherries), tapioca (use more for a thicker, solid filling, and less for looser, juicier filling), and cinnamon or cardamom. Run the motor until tapioca is finely ground.
Place cherries in a large bowl, and add sugar and tapioca mixture. Toss gently to combine. If using sweet cherries, zest the lemon into the bowl, then squeeze in the juice and toss well. (Sour cherries don’t need the extra acidity, so skip this if using.)
Using a rolling pin, roll out one disk of the dough on a lightly floured surface and into a 12-inch round, about 3/8-inch thick. Fit the dough into a 9-inch pie plate, preferably metal for the crunchiest crust. Roll remaining dough for the top crust into an 11-inch round.
Pour the cherry mixture into the crust and top with the remaining round of dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or press down with the tines of a fork. Cut a few steam vents in the center of the pie.
Brush the top crust with cream and sprinkle generously with Demerara sugar. Carefully place pie on the hot baking sheet in the oven. Bake until the crust is dark golden brown and the filling bubbles up, 50 minutes to 1 hour. Transfer pie to a wire rack to cool for at least 2 hours, allowing the filling to set before serving.
EASY CHERRY COBBLER
This is from Leah Maroney at the Spruce Eats. For this yummy recipes, Leah wrote, "Cherry cobbler is a quick and easy cherry dessert. It’s a delicious dessert that's somewhere in between a cake and a pie and easier to make than both. Canned cherry pie filling is spooned on top of a quick and easy batter before it’s all cooked in a cast-iron skillet in the oven. You can use fresh cherries if they're available, making your own pie filling. The cherries sink to the bottom as the batter bakes and creates a cobbler.
"It’s quick to mix up and bake and everyone will love this easy dessert any time of year. It’s especially tasty served warm and topped with whipped cream or a scoop of vanilla ice cream."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Makes 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/upside-down-cherry-cobbler-recipe-304727.
Ingredients
2 ounces (4 tablespoons) salted butter, more for the skillet
1 cup milk
1 large egg
1 teaspoon pure vanilla extract
1 cup sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (21-ounce) can cherry pie filling
Directions
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Generously butter a medium cast-iron skillet, cake, or pie pan.
Melt the butter in the microwave. Combine the melted butter with the milk, egg, and vanilla extract.
Add 3/4 cup of sugar, the flour, baking powder, and salt to the egg-milk-vanilla mixture. Whisk to combine and make a fairly smooth batter.
Pour the batter into the prepared skillet.
Pour the cherry pie filling all over the top of the batter.
Bake until puffed and golden, about 30 minutes. Sprinkle the remaining 1/4 cup sugar over the top of the cobbler.
Continue baking until the sugar is crisped and the filling is bubbly, another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Tip
If you decide to make your own filling and you have fresh cherries, check out the best way to pit fresh cherries.
Recipe Variations
You can make this recipe with cherry pie filling (as we did above) or you can try your hand at making your own cherry pie filling using fresh cherries.
You can also make this recipe using other pie fillings; try a strawberry filling or blueberry filling.
How to Store and Freeze
This cobbler can be stored, covered, at room temperature for up to two days. Or store it in the refrigerator for up to four days.
You can freeze this recipe in an aluminum pan (which can be the same one you cooked the cobbler in). Just cover with foil once cooled and freeze. Reheat in a preheated oven until warmed through and serve.
What's the difference between cherry pie and cherry cobbler?
Both cherry pie and cherry cobbler contain cherry pie filling. Cherry pie has at least one thin, flaky crust and often has two, the second being a lattice crust on top. Cherry cobbler contains cherry pie filling and then is topped with a cake-like batter that bakes up fluffy and golden brown. Cherry cobbler takes less time to make, but they both are delicious cherry recipes.
Here are six cherry desserts to help you through the day, including Easy Cherry Cobbler and Cherry-Go-Round. Enjoy!
CHERRY PIE COOKIE BARS
This recipe is from Ree Drummond at the Food Network.
Active Time: 15 minutes; Total Time: 1 hour 15 minutes (includes cooling time); Yield: 12 bars; Level: Easy
To view this online, click here.<
Ingredients
Cookie Bars:
1-1/2 cups granulated sugar
1-1/3 cups (2 sticks plus 5 tablespoons) salted butter, softened
1/2 orange, zested
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons whole milk
One 30-ounce can cherry pie filling
Glaze:
1 cup confectioners' sugar
1 tablespoon whole milk
1 lemon, zested
Directions
For the cookie bars: Preheat the oven to 375 degrees F.
Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.
LACY VALENTINE CAKE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 coffee cakes.
Ingredients
1/2 cup warm water (100 to 110 degrees)
2 packages FLEISCHMANN'S Active Dry Yeast
1/2 cup warm milk (100 to 110 degrees)
3/4 cup sugar
1/4 cup plus 1 tablespoon butter or margarine, softened
2 eggs
1-1/2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
1/2 cup chopped maraschino cherries, drained
1/2 cup chopped slivered almonds, toasted
Almond Icing (recipe follows)
Directions
Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, 1/2 cup sugar, 1/4 cup butter, eggs, salt and 1-1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Pat maraschino cherries between paper towels to remove excess moisture. In medium bowl, combine cherries, almonds and 1/4 cup sugar; reserve.
Punch dough down. Remove dough to lightly floured surface; divide in half. Roll one piece to 24x7-inch oblong. Melt remaining butter; brush half on dough to within 1/2 inch of edges. Sprinkle half of cherry mixture on surface. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; carefully roll back and forth to stretch to 26-inch rope. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. Shape into heart. With sharp knife, cut slits starting at outside edge of heart, 2/3 of the way through dough, at 3/4-inch intervals. Turn each section on its side to show filling. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time for even browning. Remove from sheets; cool on wire racks. Frost with Almond Icing.
Almond Icing:
Combine 1-1/2 cups powdered sugar, sifted, 1/2 teaspoon almond extract and 2 to 3 tablespoons milk. Stir until smooth.
CHERRY DREAM PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 graham cracker pie crust
3 egg yolks
1 (14 oz) can Eagle Brand sweetened condensed milk
1/3 C. lemon juice
1 (21 oz) can cherry pie filling chilled
whipped topping (optional)
Directions
Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk & lemon juice. Pour into prepared crust; bake 8 minutes. Cool. Chill 3 hours or overnight. Prior to serving, top with pie filling. Garnish with whipped topping. Refrigerate leftovers.
CHERRY-GO-ROUND
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 rings
Ingredients
4 cups all-purpose flour
1/2 cup sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 cup milk
1/4 cup water
1/2 cup butter or margarine
1 large egg
Cherry Filling (recipe follows)
Powdered Sugar Glaze (recipe follows)
Directions
In a large bowl, combine 1-1/3 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add egg and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with greased plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; divide into 2 equal portions. On lightly floured surface, roll each to 18 x 10-inch rectangle. Spread Cherry Filling evenly over each rectangle to within 1/2 inch of edges. Roll up tightly from long sides as for jelly roll. Pinch seams to seal; shape into rings. Place on greased baking sheets. Cut 2/3 through rings at 1-inch intervals. Twist each section sideways. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees for 20 to 25 minutes or until done. Remove from sheets; cool on wire rack. Drizzle with Powdered Sugar Glaze.
Cherry Filling:
Combine 1/2 cup firmly packed brown sugar, 1/2 cup all-purpose flour and 1/2 cup chopped pecans. Stir to blend. Add 1 (14.5-ounce) can red tart pitted cherries, drained.
Powdered Sugar Glaze:
In small bowl, combine 1 cup powdered sugar, sifted, and 1 to 2 tablespoons milk. Stir until smooth.
CHERRY PIE
This yumminess is from Melissa at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "In this classic and adaptable cherry pie recipe, you can use either sour cherries or sweet ones, fresh or frozen. Lemon zest and juice are mixed with the sweet cherries to add brightness and tang. But you can skip this step with sour cherries, which have their own natural acidity. Serve this pie warm or at room temperature, preferably within 24 hours of baking for the flakiest crust. Ice cream or whipped cream are optional, but very nice with the syrupy filling."
Time: About 2 hours, plus at least 3 hours' chilling and cooling; Yield: 8 servings
This was featured in "A Cherry Pie That’s as Sweet (or Sour) as You Want It to Be", and can be viewed online at https://cooking.nytimes.com/recipes/1024323-cherry-pie.
Ingredients
For the Pie Dough
2-1/2 cups all-purpose flour, plus more for surface
1/2 teaspoon fine sea salt
1 cup cold unsalted butter, cut into 1/2-inch cubes
3 to 7 tablespoons ice water, plus more as needed
For the Filling
1/2 to 1 cup granulated sugar
2 to 3 tablespoons instant tapioca
1/4 teaspoon ground cinnamon or cardamom
2 pounds sour or sweet cherries (about 6 cups), pitted (or 20 ounces pitted frozen cherries)
1 lemon (optional)
3 tablespoons heavy cream
Demerara sugar, for sprinkling
Preparation
Make the crust: In a large mixing bowl or the bowl of a food processor, whisk or pulse together the flour and salt. Add the butter.
If using a bowl, toss with your hands until the butter pieces are well coated with flour. Cut the butter into the flour by pressing the pieces between your fingertips, flattening the cubes into big flakes and continuing to toss them in the flour to recoat the flakes. If using a food processor, pulse butter into the flour until the pieces are about the size of lima beans.
Mix or pulse in 3 tablespoons ice water, tossing it with the flour in the bowl if working by hand. Continue to add ice water, 1 to 2 tablespoons at a time, pulsing briefly or tossing well, until the dough begins to come together. Press the dough together if working by hand.
Form the dough into two disks about 1-inch thick. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days before using. (It can also be frozen for up to 3 months, then thawed overnight in the refrigerator.)
Heat oven to 425 degrees. Place a baking sheet on the bottom rack.
Make the filling: In a bowl of a food processor (you don’t have to wash it out if you used it for the dough), combine sugar (use 1/2 cup for sweet cherries and up to 1 cup for sour cherries), tapioca (use more for a thicker, solid filling, and less for looser, juicier filling), and cinnamon or cardamom. Run the motor until tapioca is finely ground.
Place cherries in a large bowl, and add sugar and tapioca mixture. Toss gently to combine. If using sweet cherries, zest the lemon into the bowl, then squeeze in the juice and toss well. (Sour cherries don’t need the extra acidity, so skip this if using.)
Using a rolling pin, roll out one disk of the dough on a lightly floured surface and into a 12-inch round, about 3/8-inch thick. Fit the dough into a 9-inch pie plate, preferably metal for the crunchiest crust. Roll remaining dough for the top crust into an 11-inch round.
Pour the cherry mixture into the crust and top with the remaining round of dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or press down with the tines of a fork. Cut a few steam vents in the center of the pie.
Brush the top crust with cream and sprinkle generously with Demerara sugar. Carefully place pie on the hot baking sheet in the oven. Bake until the crust is dark golden brown and the filling bubbles up, 50 minutes to 1 hour. Transfer pie to a wire rack to cool for at least 2 hours, allowing the filling to set before serving.
EASY CHERRY COBBLER
This is from Leah Maroney at the Spruce Eats. For this yummy recipes, Leah wrote, "Cherry cobbler is a quick and easy cherry dessert. It’s a delicious dessert that's somewhere in between a cake and a pie and easier to make than both. Canned cherry pie filling is spooned on top of a quick and easy batter before it’s all cooked in a cast-iron skillet in the oven. You can use fresh cherries if they're available, making your own pie filling. The cherries sink to the bottom as the batter bakes and creates a cobbler.
"It’s quick to mix up and bake and everyone will love this easy dessert any time of year. It’s especially tasty served warm and topped with whipped cream or a scoop of vanilla ice cream."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Makes 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/upside-down-cherry-cobbler-recipe-304727.
Ingredients
2 ounces (4 tablespoons) salted butter, more for the skillet
1 cup milk
1 large egg
1 teaspoon pure vanilla extract
1 cup sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (21-ounce) can cherry pie filling
Directions
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Generously butter a medium cast-iron skillet, cake, or pie pan.
Melt the butter in the microwave. Combine the melted butter with the milk, egg, and vanilla extract.
Add 3/4 cup of sugar, the flour, baking powder, and salt to the egg-milk-vanilla mixture. Whisk to combine and make a fairly smooth batter.
Pour the batter into the prepared skillet.
Pour the cherry pie filling all over the top of the batter.
Bake until puffed and golden, about 30 minutes. Sprinkle the remaining 1/4 cup sugar over the top of the cobbler.
Continue baking until the sugar is crisped and the filling is bubbly, another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Tip
If you decide to make your own filling and you have fresh cherries, check out the best way to pit fresh cherries.
Recipe Variations
You can make this recipe with cherry pie filling (as we did above) or you can try your hand at making your own cherry pie filling using fresh cherries.
You can also make this recipe using other pie fillings; try a strawberry filling or blueberry filling.
How to Store and Freeze
This cobbler can be stored, covered, at room temperature for up to two days. Or store it in the refrigerator for up to four days.
You can freeze this recipe in an aluminum pan (which can be the same one you cooked the cobbler in). Just cover with foil once cooled and freeze. Reheat in a preheated oven until warmed through and serve.
What's the difference between cherry pie and cherry cobbler?
Both cherry pie and cherry cobbler contain cherry pie filling. Cherry pie has at least one thin, flaky crust and often has two, the second being a lattice crust on top. Cherry cobbler contains cherry pie filling and then is topped with a cake-like batter that bakes up fluffy and golden brown. Cherry cobbler takes less time to make, but they both are delicious cherry recipes.
Comments
Post a Comment