Old-Fashioned Cherry Cobbler is a baked treat that tastes like summer but can be made all year long with frozen cherries and a simple almond-flavored topping.
I’m happy to share this cobbler recipe from the new cookbook written by Kelley Epstein, the blogger behind Mountain Mama Cooks. She calls this cobbler Snowy Day Cherry Cobbler because it’s a delicious way to bring summer fruits to life in the middle of winter.
If you love winter activities, you’ll definitely want to buy Kelley’s charming new book, Apres All Day. It’s full of delicious and comforting recipes perfect to warm up after a day of skiing, as well as fun stories and ideas for having a great time in the snow.
This is a super easy dessert with a short ingredient list. Cobbler is like the laid-back sister of fruit pie, easy-to-make with plenty of fruit and a cakey almond-flavored topping.
With this old-fashioned cobber, the fruit is baked right in with the cobbler topping. You don’t have to create a fruit layer and a cake layer on top, so it comes together quickly.
INGREDIENTS
- 5 cups cherries, pitted
- 1/2 cup water
- 1 1/4 cups sugar
- 4 tablespoons cornstarch
- 1 cup flour
- 3 tablespoons butter, chilled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 teaspoon white vinegar
PREPARATION
- Mix the cherries, sugar, cornstarch and water in a saucepan, and bring the mix to a boil. Reduce the heat to low, and cook for about 10 minutes until the filling thickens.
- Pour the filling into an 8-inch square baking pan.
- Add the flour, salt and baking powder to a bowl, and mix well. Cut in the butter with a pastry cutter, forming pea-sized chunks.
- Mix the milk and vinegar together in a separate container. Pour the milk mix into the flour mix, and stir to blend.
- Drop the combined milk and flour mix in approximately 9 large spoonfuls so that it is evenly distributed over the cherry mix in the baking dish.
- Bake the cobbler for 25 to 30 minutes in an oven preheated to 425 degrees Fahrenheit. Remove the cobbler from the oven. Serve hot and enjoy!
Recipe adapted from Souhthern Living