Cherry Cobbler
Jul 11, 2019 19:59:19 GMT -5
Post by Honoria on Jul 11, 2019 19:59:19 GMT -5
Cherry Cobbler
This easy homemade Cherry Cobbler recipe is made with fresh cherries and a soft rise-to-the-top topping. Served with a scoop of ice cream it'll be at the top of your dessert go-to list!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hourServings: 8
Ingredients
Cherry filling
2 lbs cherries fresh, pitted and cut in half
1/2 cup sugar granulated
2 tbsp cornstarch
2 tbsp lemon juice
1/8 tsp salt
Batter
1 cup all purpose flour
1 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
1/2 cup butter unsalted, melted, for the skillet
Instructions
Preheat oven to 375 F degrees.
Cook the cherry filling: Wash and pit your cherries. This process is much faster and easier with a cherry pitter. Slice them in half and add them to a saucepan with the rest of the filling ingredients. Cook them over medium heat for about 5 minutes, stirring occasionally.
Make the batter: Mix the flour, sugar, baking powder, salt, egg, and milk in a bowl until smooth.
Melt the butter in the skillet, remove from heat, then pour the batter in.
Bake: Spoon the cherry mixture in an even layer over the batter and bake in a 350F oven for 40 to 45 minutes, or until golden brown.
Notes
Your cobbler will last 4-5 days in the fridge. You can store it in an airtight container or right in the skillet to avoid making a big mess. If you leave it in the skillet, make sure it has cooled fully, then cover it well with either plastic wrap or foil. Reheating in the microwave works best, but you can also reheat in the oven at 325F for about 15 minutes, or until heated through.
You can also store your cobbler in the freezer for 6-8 months. If you keep it in the skillet, make sure to wrap it well with a layer of plastic wrap and a layer of foil to make sure you don’t get any freezer burn. Let it thaw overnight in the fridge before reheating. Keep in mind that the cobbler if frozen and thawed it will be a bit more watery.
link
This easy homemade Cherry Cobbler recipe is made with fresh cherries and a soft rise-to-the-top topping. Served with a scoop of ice cream it'll be at the top of your dessert go-to list!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hourServings: 8
Ingredients
Cherry filling
2 lbs cherries fresh, pitted and cut in half
1/2 cup sugar granulated
2 tbsp cornstarch
2 tbsp lemon juice
1/8 tsp salt
Batter
1 cup all purpose flour
1 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
1/2 cup butter unsalted, melted, for the skillet
Instructions
Preheat oven to 375 F degrees.
Cook the cherry filling: Wash and pit your cherries. This process is much faster and easier with a cherry pitter. Slice them in half and add them to a saucepan with the rest of the filling ingredients. Cook them over medium heat for about 5 minutes, stirring occasionally.
Make the batter: Mix the flour, sugar, baking powder, salt, egg, and milk in a bowl until smooth.
Melt the butter in the skillet, remove from heat, then pour the batter in.
Bake: Spoon the cherry mixture in an even layer over the batter and bake in a 350F oven for 40 to 45 minutes, or until golden brown.
Notes
Your cobbler will last 4-5 days in the fridge. You can store it in an airtight container or right in the skillet to avoid making a big mess. If you leave it in the skillet, make sure it has cooled fully, then cover it well with either plastic wrap or foil. Reheating in the microwave works best, but you can also reheat in the oven at 325F for about 15 minutes, or until heated through.
You can also store your cobbler in the freezer for 6-8 months. If you keep it in the skillet, make sure to wrap it well with a layer of plastic wrap and a layer of foil to make sure you don’t get any freezer burn. Let it thaw overnight in the fridge before reheating. Keep in mind that the cobbler if frozen and thawed it will be a bit more watery.
link
