If you couldn’t tell from the continuation of my cherry kick from last week, I may have bought too many cherries. As such, I am plopping myself into your inbox with yet another delicious cherry recipe. Namely, this delightfully juicy, sweet, tangy, and spongey cherry cobbler. The cobbler bit is an easy-to-throw-together batter that gets poured on top of a pan full of cherries. It’s a very similar method to the Cherry Clafoutis I shared last week, but with a more cake-like batter rather than a custard. The batter seeps in between the cherries and then bakes up into a spongy cake that absorbs all the cherry juice as they heat up and explode. In short, cherry cobbler = heaven (especially if you serve it with a scoop of vanilla ice cream!)
Cherry Cobbler vs Crisp
There’s a bit of debate about what compromises a cobbler versus what makes up a crisp. In my opinion, a crisp is made with oats and is typically fairly crunchy on top. Whereas a cobbler has either a biscuit or cake-batter placed on top of the filling, and has a more moist and cake-like texture. If you have any strong feelings about this, feel free to share them!
I’ve been enjoying it as a post-garden treat as I attempt to finish re-doing my drip watering system to accommodate the two extra raised beds we built this spring. It’s been a hot, sweaty mess of a project that has involved a lot of cursing as I brush up against the thistle that keeps coming up no matter **how many times** I cut them back or pull them out. Darn those stabby beasts! But coming inside for a plate of this sweet treat has me motivated to follow through and finish the darn thing. Cherry cobbler, a cheerleader to all! I hope you enjoy it and that it helps you relax and enjoy these heavenly little stone fruits while they’re around.
Cherry Cobbler with Cinnamon and Vanilla
This delicious cherry cobbler has cherries tossed in honey, cinnamon, and vanilla baked inside a delicious spongy batter, which crisps up to a golden hued dream.
Ingredients
- 2 tablespoons honey warm
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon cinnamon
- 4 cups fresh sweet cherries about 1 pound, pitted
- 6 tablespoons unsalted butter or coconut oil, cut into individual tablespoons
- 1 cup all purpose flour or gluten free 1-to-1 baking flour
- ⅔ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk 2% milk, or plant milk
- Vanilla ice cream for serving (optional)
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
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In a medium bowl stir the honey, 1 teaspoon of the vanilla extract, almond extract, and ½ teaspoon of the cinnamon until smooth. Add the cherries and toss to combine, then set aside for now.
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Place the sliced butter or coconut oil in a 9-inch pie pan and place the pan in the oven to melt while it’s preheating.
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In a medium bowl, stir together the flour, sugar, baking powder, remaining ½ teaspoon cinnamon, and salt until combined. Add the milk and the remaining teaspoon of vanilla extract and stir until a smooth batter forms.
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Remove the baking dish from the oven and add the cherries, then pour the batter over the top. Bake in the oven for 45 to 55 minutes, or until the top is golden and a toothpick inserted into the cobbler comes out relatively clean, aside from some cherry goop. If the top is browning too quickly, you can cover it with foil.
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Remove from the oven and place on a wire rack to cool for 10 minutes before serving. If you’re feeling decadent, this goes particularly well with a scoop of vanilla ice cream on top.
Oh this cobbler looks delicious. I have an even better debate for you – sweet cherries or tart cherries? I’m aging myself here – living in a small midwestern rural town as a child there was no such thing as a sweet cherry. Just tarts. We just never saw sweet cherries at our markets. The first time I experienced them was after I graduated & moved away to a more populous area. Decade upon decade later, I’m still a novice when it comes to sweet cherries. You’ve tickled my curiosity here & if it weren’t way past our sweet cherry season I would try this recipe, but am bookmarking it for next year’s season. Who can resist cherries, vanilla, and cinnamon? Thank you for sharing, this is a recipe to look forward to.
Aw thank you Nora! And that is SUCH a good question!!! I honestly love sour cherries too. My dad is from Greece and that’s the cherries he grew up with, so we always had sour cherry syrup in the house and I absolutely love it to this day. But it’s so nice to have a fresh sweet cherry too!! We planted a sour cherry tree in our little orchard this year because I love the taste so much but you can’t find them fresh at the market anymore. I’d say it’s a tie for me!
It’s mid-Winter in the Southern Hemisphere, where I live in NZ, so no fresh cherries – would your beautiful recipe work with frozen cherries?
Hi Carmen! It most definitely would work with frozen cherries too! I love baking with them in the wintertime as well. They may leech more color into the surrounding batter, but that will just make it even more pink and beautiful in my opinion!
Oh! And it may take 5 to 10 minutes longer to bake because of the lower temperature of the frozen cherries 🙂
Looks delicious—great share.
This cherry cobbler with cinnamon and vanilla looks absolutely irresistible! I love how the sweet, juicy cherries pair with the warm hint of cinnamon and the rich aroma of vanilla to create such a comforting dessert. The golden, buttery topping looks perfectly crisp on the outside while staying soft and tender underneath, making every bite a wonderful combination of flavors and textures. It seems like the perfect dessert to enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream. This is definitely a recipe I’ll be making for family gatherings and cozy weekends. Thank you for sharing such a delicious and comforting treat!
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