Sweet

Sour Cherry Cobbler

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. Ā 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.Ā 
  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!

31 thoughts on “Sour Cherry Cobbler”

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

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

  1. Go Guernsey! So, obviously, another Michigan blogger saying hello šŸ™‚

    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!

  2. 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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