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2000s Recipes + Menus

Sweet Cherry Cobbler

  • Active Time:20 min
  • Start to Finish:1 1/4 hr
Although fresh dark sweet cherries are available in June, we believe they're best eaten out of hand. This cobbler makes great use of frozen cherries.
June 2004

For filling

  • 3 cups frozen dark sweet cherries (14 oz; not thawed)
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • Scant 1/4 teaspoon cinnamon

For topping

  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons cold unsalted butter, cut into small bits
  • 1/3 cup well-shaken low-fat buttermilk
  • Put oven rack in middle position and preheat oven to 425F.

Make filling:

  • Cook all filling ingredients with a pinch of salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until sugar begins to dissolve, about 3 minutes. Spoon filling into a 9-inch ceramic or glass pie plate (1 inch deep).

Make topping and bake cobbler:

  • Whisk together flour, 2 teaspoons sugar, baking soda, baking powder, and salt in a medium bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork until just combined (do not overmix). Drop dough in 4 mounds over filling, leaving space between mounds. Sprinkle topping with remaining teaspoon sugar.
  • Bake until topping is golden brown and fruit is bubbling, about 25 minutes. Cool slightly and serve warm.