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.
❤️ Why You’ll Love this Recipe: This cobbler is incredibly easy to make with a simple list of 7-ingredients and frozen cherries. It’s an easy shareable dessert you can serve right out of the skillet.
How to Make Old-Fashioned Cherry Cobbler With Frozen Cherries
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.
I love that you can make this cobbler right in an oven-proof skillet. I use my Lodge cast iron skillet, but any 9-inch oven-proof pan will work.
Tip: Make sure to butter your cast-iron skillet well so nothing sticks to the bottom.
When mixing the topping, don’t worry if some lumps remain. It’s similar to a muffin batter, which means you don’t want to overmix it.
Then gently fold in the cherries. The more they are worked, the more juices they will release, and if they defrost too much, they may turn your batter purple, so don’t overmix.
Once you pour the batter with the cherries into the skillet, you can move the cherries around a bit to make sure they’re evenly distributed.
After baking, let the cobbler rest for 30 minutes. This lets it cool down enough so it’s easy to serve. The cobbler will still be warm, and your ice cream will melt beautifully on top, but it won’t be piping hot.
You can serve cherry cobbler right from the pan. Since the fruit is mixed in with the cobbler topping it’s easy to serve. Slice into wedges and serve it on plates with ice cream or whipped cream.
Cover leftover cherry cobbler in plastic wrap and refrigerate for up to four days. Bring the cobbler to room temperature before serving, or microwave it in 10-second intervals until the desired temperature is reached.
More Classic Fruit Desserts
If you love this old fashioned cherry cobbler, give these other sharable desserts a try next:
- Homemade Apple Pie is a classic all-American dessert with two buttery and flaky crusts.
- Rhubarb Plum Crumble is a delightful summertime dessert with a sweet-tart flavor.
- Instant Pot Apple Crisp from Pressure Cooking today is a quick but delicious fall treat with a crisp topping.
- 4 tablespoons (55 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1 cup (140 g) all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon fine salt
- 1 cup (240 ml) whole milk
- 1 teaspoon almond extract
- 12 ounces (340 g) frozen, pitted dark sweet cherries (see note*)
- Vanilla ice cream, for serving
- Preheat the oven to 375° F. Butter a 9 inch cast iron skillet or similar size square baking pan
- Melt the butter in a small saucepan over low heat.
- Combine the sugar, flour, baking powder, and salt in a large mixing bowl. Add the melted butter, milk, and almond extract. Stir with a wooden spoon just until combined. Some lumps are okay. Gently fold in the frozen cherries.
- Transfer the batter to the prepared pan. Bake for 40 - 45 minutes until the top is golden and the edges are just starting to brown.
- Remove from the oven and let cool for 30 minutes before serving warm with lots of vanilla ice cream.
High-altitude adjustment: decrease the baking powder to 1 1/2 teaspoon.
Variations: Substitute the cherries for an equal amount of any frozen berry. Omit the almond extract and substitute an equal amount of vanilla extract and/or add the zest of a lemon or an orange.
*letting the cherries (or berries, if using) thaw will turn the batter purple, so make sure they’re still frozen when you fold them into the batter.
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Amount Per Serving: Calories: 191Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 260mgCarbohydrates: 22gFiber: 1gSugar: 8gProtein: 4g
Nutrition information is calculated by Nutritionix and may not always be accurate.