Cherry Desserts
Today's offerings are all about Cherry Desserts. Yum! Check out the Easy Cherry Cobbler, the Maraschino Cherry Cream Cheese Brownies, and the rest of today's yumminess. Enjoy!
OPAL'S CHERRY DELIGHT
This is from NancyJo922 at AllRecipes, and begins, "Cherry refrigerated cheesecake. Delicious and simple. Very quick, simple to make with no special ingredients!"
Prep Time: 15 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 9; Yield: 1 9X9-inch pan
To view this online, go to https://www.allrecipes.com/recipe/231310/opals-cherry-delight/.
Ingredients
20 graham crackers, finely crushed
1/2 cup confectioners' sugar
1/4 cup butter, melted
1 (8 ounce) package cream cheese, at room temperature
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 cup confectioners' sugar
1 (12 ounce) can cherry pie filling
Directions
Mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan.
Whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Pour cherry pie filling over cream cheese mixture layer. Refrigerate until firm, at least 1 hour.
CHERRY CHEESECAKE BROWNIES
This yumminess is from Alana Al-Hatlani at Southern Living, and begins, "Creamy cherry cheesecake gives brownies a retro twist." It goes on, " A layer of creamy cheesecake takes these brownies to a delicious new level, especially when swirled with ribbons of sweet-tart cherry pie filling.
“We recognize that there are two types of brownie people in this world: cakey brownie lovers and fudgy brownie fans. This recipe falls firmly in the latter category. The moist, chocolatey center is balanced by a tangy cream cheese topping that perfectly suspends the canned pie filling (a great store-bought shortcut). These easy brownies don’t require much hands-on cooking time, just 15 minutes, and then a little patience while they bake, cool, and chill. We promise the wait is well worth the sweet end result."
Active Time: 15 minutes; Cool Time: 2 hours; Total Time: 3 hours; Servings: 9
To view this online, go to https://www.southernliving.com/cherry-cheesecake-brownies-8606893.
Directions
1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
3/4 cup cherry pie filling (such as Lucky Leaf)
Directions
Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.
In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.
Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.
Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.
CHERRY PIE
This is from Melissa Clark in 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 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
Directions
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.
CHERRY SHORTCAKE
This is from Nicole Rufus, Assitant Food Editor at TheKitchn. This recipe begins, "Cherries are very high up on my list of favorite fruits, and now that cherry season is finally here, I wanted to develop a recipe that would celebrate this summer staple. Last year, I put cherries to good use in my stone fruit and burrata panzanella salad, but this year I went with something sweet.
"Strawberry shortcake is a dessert that screams summertime, and I wondered why I’d never thought to do a version using cherries instead! Thankfully, that has now been remedied with this cheerful (and giant) cherry shortcake recipe. I present to you, your new favorite summertime dessert."
Prep Time: 20 minutes; Cook Time: 45 to 50 minutes; Serves: 8
To view this online, go to https://www.thekitchn.com/cherry-shortcake-recipe-23549591.
Ingredients
For the cherry topping:
2 cups fresh or thawed frozen sour or sweet cherries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract or vanilla bean paste
1/4 teaspoon kosher salt
For the shortcake:
Cooking spray
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter
1 cup cold heavy cream
2 teaspoons vanilla extract or vanilla bean paste
1 tablespoon turbinado sugar
For the whipped cream:
1 cup cold heavy cream
1 teaspoon vanilla extract or vanilla bean paste
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8-inch round cake pan with cooking spray. Line the bottom with parchment paper.
Make the cherry topping:
Pit 2 cups fresh cherries or thaw 2 cups frozen cherries.
Place 1/4 cup granulated sugar and 1 tablespoon cornstarch in a small saucepan and whisk to combine. Add the cherries, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Toss to combine.
Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 5 to 7 minutes. Remove the saucepan from the heat and let cool completely. Meanwhile, prepare the shortcake and whipped cream.
Make the shortcake:
Place 2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine. Grate 1 stick cold unsalted butter on the large holes of a box grater into the flour mixture. Use your fingers to toss the butter into the flour and break up any clumps of grated butter.
Pour in 1 cup cold heavy cream and 2 teaspoons vanilla extract. Stir with a flexible spatula or wooden spoon until the dough comes together and there is no loose flour.
Transfer the dough to the cake pan. Press it down into an even layer that reaches the edges of the pan. Sprinkle with 1 tablespoon turbinado sugar.
Bake until the shortcake is golden brown, 40 to 45 minutes. Place the pan on a wire rack and let cool for 15 minutes. Flip the shortcake out of the pan onto the rack and discard the parchment. Let cool completely, about 1 hour.
Make the whipped cream:
Place 1 cup cold heavy cream and 1 teaspoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until firm peaks form, 6 to 7 minutes. Refrigerate until ready to assemble the cake.
Assemble the cake:
When ready to serve, place the shortcake on a serving or cake plate. Transfer the whipped cream onto the center of the cake and spread into an even layer without going over the edges of the cake. Spoon the cherry topping on top of the whipped cream.
Recipe Notes
Make ahead: The cherry topping, shortcake, and whipped cream can be made up to 1 day in advance. Once cooled, tightly wrap the shortcake in plastic wrap and store at room temperature. Refrigerate the cherry topping and whipped cream in separate airtight containers. Let the cherry topping come to room temperature and assemble right before serving.
Storage: Once assembled, this cake is best eaten immediately, but can be covered and refrigerated for up to 3 days.
MARASCHINO CHERRY CREAM CHEESE BROWNIES
This is from Betty Crocker, and begins, “Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16.
To view this online, click here.
Ingredients
Filling
3 oz (from 8-oz package) cream cheese, softened
1/4 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
3 tablespoons chopped maraschino cherries, drained, patted dry
1 teaspoon maraschino cherry juice
1 egg, separated, yolk reserved for brownie batter
Brownies
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Expert Tips
Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.
To make a pinker filling, add a few drops of red gel food color when making the cream cheese filling.
Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.
Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.
To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.
OPAL'S CHERRY DELIGHT
This is from NancyJo922 at AllRecipes, and begins, "Cherry refrigerated cheesecake. Delicious and simple. Very quick, simple to make with no special ingredients!"
Prep Time: 15 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 9; Yield: 1 9X9-inch pan
To view this online, go to https://www.allrecipes.com/recipe/231310/opals-cherry-delight/.
Ingredients
20 graham crackers, finely crushed
1/2 cup confectioners' sugar
1/4 cup butter, melted
1 (8 ounce) package cream cheese, at room temperature
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 cup confectioners' sugar
1 (12 ounce) can cherry pie filling
Directions
Mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan.
Whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Pour cherry pie filling over cream cheese mixture layer. Refrigerate until firm, at least 1 hour.
CHERRY CHEESECAKE BROWNIES
This yumminess is from Alana Al-Hatlani at Southern Living, and begins, "Creamy cherry cheesecake gives brownies a retro twist." It goes on, " A layer of creamy cheesecake takes these brownies to a delicious new level, especially when swirled with ribbons of sweet-tart cherry pie filling.
“We recognize that there are two types of brownie people in this world: cakey brownie lovers and fudgy brownie fans. This recipe falls firmly in the latter category. The moist, chocolatey center is balanced by a tangy cream cheese topping that perfectly suspends the canned pie filling (a great store-bought shortcut). These easy brownies don’t require much hands-on cooking time, just 15 minutes, and then a little patience while they bake, cool, and chill. We promise the wait is well worth the sweet end result."
Active Time: 15 minutes; Cool Time: 2 hours; Total Time: 3 hours; Servings: 9
To view this online, go to https://www.southernliving.com/cherry-cheesecake-brownies-8606893.
Directions
1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
3/4 cup cherry pie filling (such as Lucky Leaf)
Directions
Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.
In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.
Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.
Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.
CHERRY PIE
This is from Melissa Clark in 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 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
Directions
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.
CHERRY SHORTCAKE
This is from Nicole Rufus, Assitant Food Editor at TheKitchn. This recipe begins, "Cherries are very high up on my list of favorite fruits, and now that cherry season is finally here, I wanted to develop a recipe that would celebrate this summer staple. Last year, I put cherries to good use in my stone fruit and burrata panzanella salad, but this year I went with something sweet.
"Strawberry shortcake is a dessert that screams summertime, and I wondered why I’d never thought to do a version using cherries instead! Thankfully, that has now been remedied with this cheerful (and giant) cherry shortcake recipe. I present to you, your new favorite summertime dessert."
Prep Time: 20 minutes; Cook Time: 45 to 50 minutes; Serves: 8
To view this online, go to https://www.thekitchn.com/cherry-shortcake-recipe-23549591.
Ingredients
For the cherry topping:
2 cups fresh or thawed frozen sour or sweet cherries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract or vanilla bean paste
1/4 teaspoon kosher salt
For the shortcake:
Cooking spray
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter
1 cup cold heavy cream
2 teaspoons vanilla extract or vanilla bean paste
1 tablespoon turbinado sugar
For the whipped cream:
1 cup cold heavy cream
1 teaspoon vanilla extract or vanilla bean paste
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8-inch round cake pan with cooking spray. Line the bottom with parchment paper.
Make the cherry topping:
Pit 2 cups fresh cherries or thaw 2 cups frozen cherries.
Place 1/4 cup granulated sugar and 1 tablespoon cornstarch in a small saucepan and whisk to combine. Add the cherries, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Toss to combine.
Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 5 to 7 minutes. Remove the saucepan from the heat and let cool completely. Meanwhile, prepare the shortcake and whipped cream.
Make the shortcake:
Place 2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine. Grate 1 stick cold unsalted butter on the large holes of a box grater into the flour mixture. Use your fingers to toss the butter into the flour and break up any clumps of grated butter.
Pour in 1 cup cold heavy cream and 2 teaspoons vanilla extract. Stir with a flexible spatula or wooden spoon until the dough comes together and there is no loose flour.
Transfer the dough to the cake pan. Press it down into an even layer that reaches the edges of the pan. Sprinkle with 1 tablespoon turbinado sugar.
Bake until the shortcake is golden brown, 40 to 45 minutes. Place the pan on a wire rack and let cool for 15 minutes. Flip the shortcake out of the pan onto the rack and discard the parchment. Let cool completely, about 1 hour.
Make the whipped cream:
Place 1 cup cold heavy cream and 1 teaspoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until firm peaks form, 6 to 7 minutes. Refrigerate until ready to assemble the cake.
Assemble the cake:
When ready to serve, place the shortcake on a serving or cake plate. Transfer the whipped cream onto the center of the cake and spread into an even layer without going over the edges of the cake. Spoon the cherry topping on top of the whipped cream.
Recipe Notes
Make ahead: The cherry topping, shortcake, and whipped cream can be made up to 1 day in advance. Once cooled, tightly wrap the shortcake in plastic wrap and store at room temperature. Refrigerate the cherry topping and whipped cream in separate airtight containers. Let the cherry topping come to room temperature and assemble right before serving.
Storage: Once assembled, this cake is best eaten immediately, but can be covered and refrigerated for up to 3 days.
MARASCHINO CHERRY CREAM CHEESE BROWNIES
This is from Betty Crocker, and begins, “Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16.
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Ingredients
Filling
3 oz (from 8-oz package) cream cheese, softened
1/4 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
3 tablespoons chopped maraschino cherries, drained, patted dry
1 teaspoon maraschino cherry juice
1 egg, separated, yolk reserved for brownie batter
Brownies
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Expert Tips
Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.
To make a pinker filling, add a few drops of red gel food color when making the cream cheese filling.
Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.
Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.
To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.
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