Cobblers
There's something wonderful about Cobblers. Whether it's the filling, the easy toppings, the ease of putting it together...it's still a wonderful dessert to try.
That being said, check out today's offerings, including the Easy Cherry Cobbler and the Blackberry-Peach Cobbler. Enjoy!
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Directions
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
CHOCOLATE COBBLER
This is from Mark Beahm at Simply Recipes. The recipe starts with, "It’s the ultimate combination of tender chocolate biscuit top and rich, warm filling."
Mark wrote, "While cobbler is generally a dessert with a fruit filling baked under a tender biscuit topping, chocolate cobbler upgrades the summer staple into an any-season indulgence and, more importantly to me, makes it chocolate.
"The biscuit topping is buttery and rich, developing a crisp crust and fluffy interior that sits atop a thick, hot chocolate sauce. It’s easy and decadent—like a chocolate lava cake, but so much easier."
Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 9; Yield: 1 (9X9-inch) cake
To view this online (as well as read everything Mark posted about this yumminess), click here.
Ingredients
For the first layer
1/2 cup unsalted butter
1-1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup natural cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup buttermilk
1 teaspoon vanilla extract
For the second layer and to serve1 cup light brown sugar
1/4 cup natural cocoa powder
1-1/2 cups hot water
Note: For a more chocolatey dessert, replace some or all of the hot water with hot coffee.
Directions
Preheat the oven to 350°F.
Add the butter to a 9x9-inch pan or baking dish and set in the oven to melt while the oven preheats. If you start to hear it pop and sizzle, remove the pan from the oven.
Mix the batter for the first layer:
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda. Pour in the buttermilk and vanilla extract and mix with a rubber spatula until smooth. The batter will be thick.
Mix the ingredients for the chocolate sauce:
In a small bowl, whisk together the brown sugar and the cocoa powder.
Assemble the cobbler:
When the oven has preheated and the butter has melted, remove the pan from the oven. Pour in the chocolate biscuit batter and use the spatula to spread it into an even layer. Sprinkle the brown sugar and cocoa mixture evenly over the batter. Slowly pour the hot water over the top. Do not stir.
Bake:
Bake the cobbler until the edges are bubbling and the center is just barely set, 35 to 40 minutes. The center will bounce back when lightly pressed. Don’t overbake.
Cool and serve:
Allow the cobbler to cool and set slightly for 5 to 10 minutes before serving warm. Spoon servings into bowls and top with a scoop of vanilla ice cream, if desired.
Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 20 to 30 seconds.
SHORTCUT PEACH COBBLER
This is from Diana Rattray on The Spruce Eats. Diana wrote, “This peach cobbler has long been a popular way to make a cobbler quickly. This version is made with canned sliced peaches, and it's perfect for when you don't have time to peel and pit several peaches. Or when peaches aren't in season.
“The batter calls for self-rising flour, but if you don't have it you may substitute with 1 cup of all-purpose flour, 1-1/2 teaspoons of baking powder, and 1/4 teaspoon of table salt.
“This is an excellent dessert to make on a busy day, and it's a popular cobbler in the South. Take it along to a summer cookout or potluck!”
Prep Time: 10 minutes; Cook Timie: 50 minutes; Total Time: 60 minutes; Yield: 1 9X13 pan (8 servings)
To view this online, click here.
Ingredients
1 stick (4 ounces) butter
1 cup self-rising flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk (low-fat is fine)
1 large can (29 ounces) sliced peaches in heavy syrup
Directions
Heat the oven to 350 F.
Put the butter in a 9-by-13-by-2-inch baking pan or a 2-1/2 to 3 quart baking dish and place it in the oven until the butter has melted.
Meanwhile, combine the flour, sugar, cinnamon, and nutmeg in a bowl and stir to blend. Stir in the milk until well blended.
Take the pan out of the oven and pour the batter over the butter.
Spoon the peaches with syrup evenly over the batter.
Bake the peach cobbler for 45 to 55 minutes, until the topping is golden brown around the edges and lightly browned in the center.
STRAWBERRY COBBLER
This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”
Makes 6 servings.
View this online here.
Ingredients
6 cups fresh strawberries, halved
3/4 cup sugar, divided
1/2 cup plus 2 Tbs. flour, divided
1 Tbs. lemon juice
1/8 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3-1/2 Tbs. nonhydrogenated vegetable shortening
Preparation
Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.
Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.
Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.
BLACKBERRY-PEACH COBBLER
This is from Laurie Ellen Pellicano on The New York Times cooking site. Laurie wrote, "Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances the sweetness of yellow peaches (or nectarines), and the filling only needs the tiniest amount of sugar to get the juices flowing. Topped with a thin layer of fluffy cornmeal batter, the berries boil up to form juicy pockets, and a finish of raw sugar adds a satisfying crack. Serve this cobbler warm, or enjoy it any time of day, even for breakfast."
Yield: 1 (10-inch) skillet cobbler (8 to 10 servings); Time: 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1022303-blackberry-peach-cobbler.
Ingredients
For the filling:
3 pounds ripe yellow peaches (or nectarines), pitted and chopped into 1-inch chunks
1 pint/6 ounces blackberries (or raspberries)
1/4 cup granulated sugar
1 tablespoon tapioca starch or cornstarch
1 lemon, halved, zest reserved for cobbler topping
For the cobbler topping:
1/2 cup whole milk
1 large egg
3/4 cup fine-grind cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 tablespoons cold unsalted butter (1/2 stick), cut into 1/2-inch cubes
1 tablespoon turbinado, or any raw sugar, for topping
Preparation
Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of 1/2 lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.
Make the topping: In a small bowl, combine milk, egg and juice from the remaining 1/2 lemon; whisk to combine.
In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.
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.
Enjoy!
That being said, check out today's offerings, including the Easy Cherry Cobbler and the Blackberry-Peach Cobbler. Enjoy!
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Directions
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
CHOCOLATE COBBLER
This is from Mark Beahm at Simply Recipes. The recipe starts with, "It’s the ultimate combination of tender chocolate biscuit top and rich, warm filling."
Mark wrote, "While cobbler is generally a dessert with a fruit filling baked under a tender biscuit topping, chocolate cobbler upgrades the summer staple into an any-season indulgence and, more importantly to me, makes it chocolate.
"The biscuit topping is buttery and rich, developing a crisp crust and fluffy interior that sits atop a thick, hot chocolate sauce. It’s easy and decadent—like a chocolate lava cake, but so much easier."
Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 9; Yield: 1 (9X9-inch) cake
To view this online (as well as read everything Mark posted about this yumminess), click here.
Ingredients
For the first layer
1/2 cup unsalted butter
1-1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup natural cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup buttermilk
1 teaspoon vanilla extract
For the second layer and to serve1 cup light brown sugar
1/4 cup natural cocoa powder
1-1/2 cups hot water
Note: For a more chocolatey dessert, replace some or all of the hot water with hot coffee.
Directions
Preheat the oven to 350°F.
Add the butter to a 9x9-inch pan or baking dish and set in the oven to melt while the oven preheats. If you start to hear it pop and sizzle, remove the pan from the oven.
Mix the batter for the first layer:
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda. Pour in the buttermilk and vanilla extract and mix with a rubber spatula until smooth. The batter will be thick.
Mix the ingredients for the chocolate sauce:
In a small bowl, whisk together the brown sugar and the cocoa powder.
Assemble the cobbler:
When the oven has preheated and the butter has melted, remove the pan from the oven. Pour in the chocolate biscuit batter and use the spatula to spread it into an even layer. Sprinkle the brown sugar and cocoa mixture evenly over the batter. Slowly pour the hot water over the top. Do not stir.
Bake:
Bake the cobbler until the edges are bubbling and the center is just barely set, 35 to 40 minutes. The center will bounce back when lightly pressed. Don’t overbake.
Cool and serve:
Allow the cobbler to cool and set slightly for 5 to 10 minutes before serving warm. Spoon servings into bowls and top with a scoop of vanilla ice cream, if desired.
Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 20 to 30 seconds.
SHORTCUT PEACH COBBLER
This is from Diana Rattray on The Spruce Eats. Diana wrote, “This peach cobbler has long been a popular way to make a cobbler quickly. This version is made with canned sliced peaches, and it's perfect for when you don't have time to peel and pit several peaches. Or when peaches aren't in season.
“The batter calls for self-rising flour, but if you don't have it you may substitute with 1 cup of all-purpose flour, 1-1/2 teaspoons of baking powder, and 1/4 teaspoon of table salt.
“This is an excellent dessert to make on a busy day, and it's a popular cobbler in the South. Take it along to a summer cookout or potluck!”
Prep Time: 10 minutes; Cook Timie: 50 minutes; Total Time: 60 minutes; Yield: 1 9X13 pan (8 servings)
To view this online, click here.
Ingredients
1 stick (4 ounces) butter
1 cup self-rising flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk (low-fat is fine)
1 large can (29 ounces) sliced peaches in heavy syrup
Directions
Heat the oven to 350 F.
Put the butter in a 9-by-13-by-2-inch baking pan or a 2-1/2 to 3 quart baking dish and place it in the oven until the butter has melted.
Meanwhile, combine the flour, sugar, cinnamon, and nutmeg in a bowl and stir to blend. Stir in the milk until well blended.
Take the pan out of the oven and pour the batter over the butter.
Spoon the peaches with syrup evenly over the batter.
Bake the peach cobbler for 45 to 55 minutes, until the topping is golden brown around the edges and lightly browned in the center.
STRAWBERRY COBBLER
This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”
Makes 6 servings.
View this online here.
Ingredients
6 cups fresh strawberries, halved
3/4 cup sugar, divided
1/2 cup plus 2 Tbs. flour, divided
1 Tbs. lemon juice
1/8 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3-1/2 Tbs. nonhydrogenated vegetable shortening
Preparation
Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.
Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.
Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.
BLACKBERRY-PEACH COBBLER
This is from Laurie Ellen Pellicano on The New York Times cooking site. Laurie wrote, "Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances the sweetness of yellow peaches (or nectarines), and the filling only needs the tiniest amount of sugar to get the juices flowing. Topped with a thin layer of fluffy cornmeal batter, the berries boil up to form juicy pockets, and a finish of raw sugar adds a satisfying crack. Serve this cobbler warm, or enjoy it any time of day, even for breakfast."
Yield: 1 (10-inch) skillet cobbler (8 to 10 servings); Time: 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1022303-blackberry-peach-cobbler.
Ingredients
For the filling:
3 pounds ripe yellow peaches (or nectarines), pitted and chopped into 1-inch chunks
1 pint/6 ounces blackberries (or raspberries)
1/4 cup granulated sugar
1 tablespoon tapioca starch or cornstarch
1 lemon, halved, zest reserved for cobbler topping
For the cobbler topping:
1/2 cup whole milk
1 large egg
3/4 cup fine-grind cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 tablespoons cold unsalted butter (1/2 stick), cut into 1/2-inch cubes
1 tablespoon turbinado, or any raw sugar, for topping
Preparation
Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of 1/2 lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.
Make the topping: In a small bowl, combine milk, egg and juice from the remaining 1/2 lemon; whisk to combine.
In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.
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.
Enjoy!
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