Cast-Iron Cherry Cobbler

Cast-Iron Cherry Cobbler

Stop what you’re doing right now and make this cobbler.  You will thank you me, I promise.

So the story goes, I had a bunch of cherries on hand and was in a baking mood the other morning.  I hadn’t made cobbler yet this summer, so I decided to whip one up.  I figured I’d get this made and have a nice dessert ready for later that evening and the rest of the weekend.  I didn’t mean for it be breakfast that morning.  After all, it IS a dessert.  I didn’t mean for us to eat nearly all of it one sitting.  After all, there are ONLY 3 of us.

BUT, after I pulled the cobbler out of the oven the aroma was intoxicating; it was begging me to try it.  I very impatiently waited for it to cool just enough so it wouldn’t burn my tongue.  I took a small spoonful from the edge of the pan and when I tasted it my eyes widened then melted into the back of my head as I made one of those “oh-my-god-this-is-freaking-incredible” noises.  There was no way I could wait until evening to eat this.  And there was no way I could keep it from my family until then either.  Dessert for breakfast it is.

We ended up eating almost the entire pan for breakfast.  Those plump, juicy cherries burst in your mouth and the super moist, buttery cobbler leaves your taste buds pleading for more.  Heed that call.  You won’t be sorry.

Cast-Iron Cherry Cobbler

In the oven, melt the butter in the pan.  Meanwhile, gather the remaining ingredients and mix the batter.

Cast-Iron Cherry Cobbler

Pour the batter into the hot, buttery pan and place the sugared cherries on top.  They’ll sink, it’s totally ok.

Cast-Iron Cherry Cobbler

Bake until golden brown.  It’ll feel a little spongy on top, that’s what you want.

Cast-Iron Cherry Cobbler

See that crisp edge?  That’s my favorite part; it’s so caramelly!

Cast-Iron Cherry Cobbler

The cherries help keep the cobbler ultra moist…no need for ice cream.

Cast-Iron Cherry Cobbler

This makes me sad; it’s almost gone.

Cast-Iron Cherry Cobbler

Cast-Iron Cherry Cobbler

  • Servings: 6 - 8
  • Time: 50 - 60 minutes
  • Difficulty: easy
  • Print
Recipe adapted from Cooking Channel

10 ounces cherries, stemmed and pitted
1 stick butter (1/2 cup)
1 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup plus 1 Tablespoon sugar, divided
juice and zest from 1 lemon
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Preheat oven to 350 degrees.  Melt the butter in an 8-inch cast iron skillet by placing in the oven.  Meanwhile, in a large bowl stir together the flour, baking powder, and salt.  Add the milk, 1 cup of the sugar, lemon juice and zest, vanilla extract and almond extract.  Whisk to combine.

In a small bowl, add the cherries and remaining tablespoon of sugar; stir to coat evenly.

When butter is melted, remove skillet from oven and pour in the batter and top with the cherries.  Bake for 30 – 35 minutes, until golden brown on top and edges are crisp.  Let cool slightly before serving.  Enjoy!

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3 thoughts on “Cast-Iron Cherry Cobbler

  1. This looks insane! I’ve never made a cobbler before but this is too delicious to pass up. I have a very silly question, however – this skillet business – does it serve a special purpose or can any round baking dish do the job?

    Thanks and yum!

    • Hi! Thanks for the comment and question! You can use any oven-proof baking pan. I like the cast-iron because once it’s seasoned it’s virtually non-stick, it has a handle, and it’s super easy clean-up. Plus a lot of people don’t realize you can bake (not just cook) in a cast-iron skillet. But it’s certainly not necessary for this recipe. I hope you try it, it’s SO good! 🙂

  2. […] normally have lots of stock, which is why I didn’t make a variation of this divine looking Cast Iron Cherry Cobbler, but you can bet your socks that’s happening […]

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