Cherry Cobbler
This classic dessert is easy to make and always a crowd-pleaser. With a sweet and tart cherry filling and a buttery, flaky crust, its the perfect way to end a meal.
This classic dessert is easy to make and always a crowd-pleaser. With a sweet and tart cherry filling and a buttery, flaky crust, its the perfect way to end a meal.
- Carbohydrate 52.2849041019031 g
- Cholesterol 13.3470052136783 mg
- Fat 5.16526922102366 g
- Fiber 1.6948020336261 g
- Protein 3.05293411629508 g
- Saturated Fat 3.115700209659 g
- Serving Size 1 1 Serving (151g)
- Sodium 246.291564134751 mg
- Sugar 50.590102068277 g
- Trans Fat 0.451420260648536 g
- Calories 260 calories
Step-by-step
- Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
- In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.
Frozen tart cherries work well when fresh fruit is out of season, though thawing and draining them thoroughly prevents a watery batter. Glass and ceramic nine-inch square pans conduct heat differently than dark metal ones, requiring careful attention to baking times so the crust cooks through without burning. Mixing the flour, sugar, baking powder, and milk creates a loose batter that is poured directly over the fruit before adding the sugar-water mixture on top. As the dessert bakes at 350 degrees Fahrenheit, the bubbling fruit juices interact with the starch to form a thick sauce while the dough rises.
Standard metal baking dishes heat up faster than glass equivalents, which accelerates the browning of the outer edges. Placing the square pan on a rimmed baking sheet catches any bubbling syrup that overflows during the forty-five minute bake time, saving the oven floor from smoke. Thorough pitting of the fresh cherries before starting eliminates any risk of pit damage to teeth while eating. Measuring flour by spooning it into the dry cup rather than scooping directly from the bag prevents heavy, dense pastry.
Visual cues replace internal temperature readings when judging cobbler doneness. The top crust develops a deep golden brown color and firm texture when baked, while the fruit juices bubble thickly around the edges of the pan. Inserting a wooden toothpick into the center of the dough portion should yield a few moist crumbs without wet batter adhering to the wood. Allowing the dessert to rest for ten minutes after removing it from the oven lets the boiling sugar syrup cool and set properly.
Leftover portions keep covered in the refrigerator for up to three days, though the pastry softens significantly over time. Reheating individual servings in a conventional oven at 300 degrees Fahrenheit for ten minutes restores some of the initial crispness to the baked crust. Avoid airtight plastic containers immediately after baking trapped steam will make the pastry soggy.
