Busy Day Cobbler
Submitted by Jello
Whip up this easy cherry cobbler in under an hour with pantry staples. The batter rises around tart cherries as it bakes, creating a fruity, pudding-like center with golden edges. Serve warm with ice cream.
YIELD
6 servingsPREP
5 minCOOK
45 minREADY
50 minFive minutes of prep. That’s it.
This cherry cobbler practically makes itself. You cream butter and sugar, stir in a simple batter, pour it into a dish, and dump tart cherries right on top with their juice.
As it bakes, something magical happens: the batter puffs up and wraps itself around the fruit, creating pockets of jammy cherry goodness with a golden, cakey crust.
The cherry juice thickens into a pudding-like sauce that pools at the bottom. Scoop it warm into bowls and top with vanilla ice cream.
Pro Tips
- Use canned tart cherries (not pie filling) for the best tangy-sweet balance
- Swap cherries for canned peaches or pears when you want a twist
- Don’t stir after adding the fruit; let the batter do its thing in the oven
- A sprinkle of cinnamon on top before baking adds warm spice notes
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Drain cherries, saving liquid.
Cream butter and sugar together.
Alternately add in milk and sifted dry ingredients.
Pour into a buttered and floured casserole dish.
Top evenly with cherries.
Sprinkle sugar on top and cover with saved liquid/juice.
Bake 45 to 50 minutes.
The batter will expand and surround the cherries so they’re evenly mixed throughout the cobbler.
The juice will congeal to fruity and pudding-like.
Serve warm topped with cream, milk or ice cream.
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