Sour Cherry Cobbler

by Megan on July 11, 2013

Sour Cherry Cobbler // take a megabite

When I found sour cherries at the farmer’s market, I couldn’t believe it! They’re rare beauties! I knew I needed to get them and had to bake with them before it was too late! One of my worst fears is buying the prettiest produce and then saving it too long for the perfect recipe and ending up wasting them. It’s just super-rude of me when that happens.

Sour Cherry Cobbler // take a megabite

I haven’t made a cobbler in awhile, and I love them! They’re like biscuits, fruit, and awesome all in one.  I baked up half of it in this mini skillet (I kinda imagine it’s my little dog, Elliot’s skillet. I mean, it’s his size, ya know? What am I saying?) And divided up two more portions in ramekins. These little rubies of the fruit world baked up a tart and sweet dream. I want to have cobbler for breakfast every day, ya know? And since it’s biscuit-y, it should probably happen.

So if you find sour cherries in your life, scoop those treasures up and bake them up cobbler-style! You won’t be sorry. And nobody will judge you if you make this just for yourself. It’s not shameful to eat this alone in your dining room before lunch. (Right, guys?!)

Sour Cherry Cobbler // take a megabite

Sour Cherry Cobbler (Makes enough for 4-6)
Recipe adapted from Sweet Sugar Bean

Ingredients:

for fruit –

  • 3 cups sour cherries, pitted (I used 3)
  • 1 T cornstarch
  • 1/3 cup sugar
  • zest and juice from 1/2 a lemon

for cobbler –

  • 1 cup flour
  • 1 t baking powder
  • 1/2 t salt
  • 2 T sugar
  • 6 T butter, cut into pieces and chilled
  • 1/4 cup+ milk

Directions:

  1. Preheat your oven to 350F. Combine cherries, cornstarch, sugar, lemon zest, and juice in a small saucepan. Heat until boiling, turn off heat. Transfer cherry mixture to one large cast iron skillet (or 8-9 inch baking pan) or for single servings, 4-6 oven safe ramekins. Meanwhile, stir together the flour, baking powder, salt, and sugar. Cut the butter into the dry ingredients using a pastry blender or your fingertips until it resembles crumbs. Add milk a tablespoon at a time and stir gently until a soft dough forms. 
  2. Dollop the dough over the cherries and bake in a 350F oven for 30-45 minutes or until the biscuit is lightly browned and the cherry filling is bubbling. Serve with vanilla whipped cream.

For a printable pdf of the recipe click HERE.

Sour Cherry Pitting // take a megabite

I used a small piping tip to pit these guys. Worked like a dream!

{ 29 comments… read them below or add one }

Erika July 11, 2013 at 9:20 am

Oh now I love me some sour cherries.. and this cobbler is the straight up Cherry Bomb!

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Megan July 11, 2013 at 3:56 pm

You should probz make a boozy cherry cobbler milkshake. Just sayin’. :)

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cindy July 11, 2013 at 9:20 am

GEMS! I’m so glad you found some and this cobbler could totes be breakfast/pre-lunch!

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Megan July 11, 2013 at 3:57 pm

Yeah! Me too! I hope your little market gets them soon!

P.S. I didn’t have the energy for a crumobbler. Next time.

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Amy | Club Narwhal July 11, 2013 at 9:33 am

Sour cherries! How I do adore Michigan. This cobbler looks lovely and I think I’ll have to check out my local farmer’s market to see if I can find some of these jewels.

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Megan July 11, 2013 at 3:57 pm

Michigan is so thoughtful when it comes to produce, man! I hope you find them!

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Stephanie @ Girl Versus Dough July 11, 2013 at 10:14 am

Pre-lunch sour cherry cobbler? HIGH FIVES for that.

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Megan July 11, 2013 at 3:58 pm

Thanks, girl. Had to!

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Nicole July 11, 2013 at 12:04 pm

Prettiest cobbler of all time! Go Guernsey! Did you see that I got my hands on some sour cherries, too?? Where have they been ALL MY LIFE??!!

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Megan July 11, 2013 at 3:58 pm

Ah! Yes! I can’t wait to see what you make with them!

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Billy July 11, 2013 at 12:20 pm

You know I would just not leave the house and have that for breakfast lunch and dinner. I’ve been craving a cobbler like crazy!!

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Megan July 11, 2013 at 3:59 pm

You need to get yo cobbler on, dude!

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Abby @ The Frosted Vegan July 11, 2013 at 12:23 pm

Ohh girl I’m about to go up north in WI and I will be getting some of these sweet cherries!!

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Megan July 11, 2013 at 3:59 pm

Hell yes!

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Lori @ Foxes Love Lemons July 11, 2013 at 2:29 pm

Go Guernsey! So, obviously, another Michigan blogger saying hello :)

I’ve been just waiting to get my hands on some sour cherries, too. Heading to the Royal Oak Farmer’s market tomorrow morning in hopes they’ll have some!

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Megan July 11, 2013 at 4:00 pm

Yay! I just perused your blog and we both live in Ferndale! Totally neighbz!

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Lori @ Foxes Love Lemons July 26, 2013 at 3:25 pm

We do! Too funny!

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Lauren @ The Highlands Life July 11, 2013 at 3:51 pm

What a genius way to pit cherries!!

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Megan July 11, 2013 at 4:00 pm

Thanks, Lauren! It made pitting a breeze!

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Laura Dembowski July 11, 2013 at 9:12 pm

At what market did you find the cherries? I can never find sour cherries at the farmers market. You made a great dessert with them!

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Megan July 12, 2013 at 11:59 am

Eastern Market in Detroit! Thanks, Laura.

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Tieghan July 11, 2013 at 10:54 pm

I am a new cherry lover and this is looking way too good! Must make!

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Megan July 12, 2013 at 11:59 am

Thanks, Tieghan! I’m new to cherry-love too!

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Maggie @ A Bitchin' Kitchen July 12, 2013 at 12:13 am

Such a smart trick for pitting cherries! This dessert looks amazing.

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Megan July 12, 2013 at 11:59 am

Thanks, girl!

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Sarah July 12, 2013 at 1:03 am

This recipe/these pictures are blowing my mind. I have never had a sour cherry. Not in a pie, not Ina cobbler. It’s a tragedy.

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Megan July 12, 2013 at 11:59 am

Thanks, Sarah! You need to sour cherry it up soon, fo realz.

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Nik July 12, 2013 at 5:58 pm

Your piping tip trick is BLOWING MY MIND.

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raizy August 1, 2013 at 10:24 pm

Hi Megan!
I recently chanced upon your blog (best thing to happen to me!) I’m like totally in love with your insane recipes,styling and entertaining posts. So I made this divine cherry cobbler for dessert tonight and I’m shamelessly admitting to devouring it to the last drop!(almost!) Can’t wait to try more of your swoon-worthy recipes!

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