I have been in constant travel mode lately so I have been a bit absent from Whipped. Tonight, I am happy to report that I am writing from my sister’s kitchen table in Lake Red Rock, Iowa. There is almost no happier place for my palate to be. She effortlessly threw together a meal of bbq ribs, mashed potatoes, fresh green beans and a delicious tapioca jello salad. Although I was stuffed, I would NEVER turn down dessert at Mary’s house. She had gathered cherries from a nearby tree, hand-pitted them and produced this cherry cobbler. Although I am proud this woman is my sister because she is one of the most kind, silly, fun, loving women I know…. her amazing desserts are the cherry on top.
Use this recipe for any fresh fruit cobbler. Try peaches, triple berry or cherries.
Fresh Fruit Cobbler
Serves 8
4 cups fresh fresh fruit (cleaned, pitted, sliced or prepared as needed)
1/2 cup butter, softened
1 1/2 cup sugar (divided into 2 x 3/4 cup)
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla extract
1 tsp cornstarch
1 cup boiling water
Place fresh cherries, peaches, blueberries, or a mixture of fruit in lightly greased 12 x 8 x 2 baking dish. Cream butter and gradually add 3/4 cup sugar, beating well at medium speed. Combine dry ingredients. Add them to the creamed mixture and mix. Stir in milk and vanilla. Pour batter over fresh fruit. Combine remaining sugar, cornstarch and water. Pour over batter. Bake at 375 degrees for 45-50 minutes. Let cool at least 30 minutes before serving. Okay to make the day before eating and store in the refrigerator. Serve with ice cream.
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May 24th, 2009 at 12:29 am
Wow! Hand picked, hand pitted cherries!! It must be the beginning of summer! What a wonderful thing to share such good times around your sister’s table!
May 24th, 2009 at 11:12 pm
I made cobbler (rhubarb & strawberry) tonight! They are my favorite, especially made with fresh fruit, this sounds delicious!
May 26th, 2009 at 3:31 pm
Now I can finally use my cherry pitter that Ive used once in 5 years. This sounds delicious! Figtreeapps
May 26th, 2009 at 5:18 pm
I want a spoon! I have a serious love for cobbler + tart cherries. Looks delicious!
May 30th, 2009 at 9:29 am
[...] Best Fresh Cherry Cobbler Recipe :: Whipped [...]
June 4th, 2009 at 11:44 am
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June 13th, 2009 at 7:28 pm
I made this tonight. We all thought it was wonderful. My husband loves cherry cobbler and he said it was the best one he’s ever had. Thanks so much.
June 24th, 2009 at 10:18 pm
[...] Cherry Cobbler [...]
July 3rd, 2009 at 3:59 pm
Looks like what I have been looking for! We are in sthe middle of cherry picking at our house. Thanks!
July 4th, 2009 at 8:43 pm
Picked and pitted…yes by hand…about 2 gallons of cherries today and came accross this recipe. Sounded good so there are now two monster baking dishes in the oven for a feast of 30 family members…if it is as good as it sounds…we are all set.
Thanks.
July 5th, 2009 at 5:59 am
I tried this recipe last night with fresh picked cherries and I was disappointed in the amount of liquid in the final product. We had it with ice cream I made that evening, so I used some of the liquid over the ice cream. Aside from that, my family liked it and when we were done, I just poured out the excess liquid.
When I started the recipe, I tossed the cherries with some sugar and flour before I put it in the pan because I didn’t want it too soupy. I was also hesitant about adding the whole cup of water at the end, but I did because it was part of the recipe. I should have omitted the boiling water, because my end product was very soupy. The best thing I liked about this recipe was the crust (and I will save the recipe for the crust in my recipe box)… very good… a little crisp and sweet, but not too sweet. I think the next time, I will omit the water and double the recipe for the crust. I’ll also try it with apples later tonight.
July 5th, 2009 at 6:01 am
I forgot to ask others that tried the recipe if their final product was also very “soupy”… maybe I did it wrong?… but the photo above also looks a little runny, but not as runny as mine.
July 5th, 2009 at 10:28 pm
OK…so my official report is vey positive, but I also feared a runny result and used only half the sugar/h20/cstarch at the end. I did not end up with a runny result at all. Could be because I had two large pans at once and increased the cook time by ~ 15 minutes. The tops browned well but definately were better the night I cooked them versus tonight when we ate them. They had lost some of the initial crunch from being in the fridge and warming helped a little. my result looked nothing like the photo…my sour cherries don’t give the red look but a more pink juice and my top was a bit cakier looking than the photo’s crustier look. All-in-all a good dessert.
B
August 18th, 2009 at 3:52 pm
I tried this recipe with fresh Balaton cherries and cut back a little on the sugar. It turned out great, and looked beautiful. I am going to try this crust with some peaches next.
August 25th, 2009 at 3:56 pm
[...] Best Fresh Cherry Cobbler Recipe :: Whipped [...]
September 19th, 2009 at 8:27 pm
Just bought pie cherries, doI need more sugar since they are so tart? Also when are gravenstien apples going to be ready? One more question, do you have crab apples?
October 7th, 2009 at 1:24 pm
[...] Best Fresh Cherry Cobbler Recipe :: Whipped [...]
November 12th, 2009 at 2:40 am
I have been using this for some weeks now and have had no good results as of yet… shame really all the good reviews I’ve seen… Am I doing something wrong lol
January 7th, 2010 at 3:43 am
well written and informative post!!!
February 10th, 2010 at 10:01 am
[...] Best Fresh Cherry Cobbler Recipe :: Whipped [...]
June 16th, 2010 at 6:54 pm
Lovely crust, and very yummy, but previous comments were right, it’s just too much liquid. I made it with fresh bing cherries and will definitely make it again, but I will cut the water to less than half a cup when I do.
June 22nd, 2010 at 1:48 pm
I haven’t tried this recipe yet but after reading everyone’s comments I went back and read the ingredients in the cobbler. Maybe it was a typo on the cornstarch and it should be 1 Tablespoon instead of teaspoon. I will still cut the water to half. I can’t wait to try it!
July 21st, 2010 at 2:51 pm
Great cobbler! Made it with the cherries and then with peaches. Both were excellent. I did add more cornstarch than recommended because the fruit was extra juicy this year.
June 27th, 2011 at 4:57 pm
I made this cobbler yesterday with cherries my man picked from his grandmother’s tree in Albuquerque. I used organic white flour, organic cane sugar and a vanilla bean instead of extract. Other than that I followed the recipe, and it was absolutely amazing! I can’t wait to have another serving tonight!
June 29th, 2011 at 6:35 am
Thanks for the comments. I thought 1tsp of cornstarch sounded a little light… Going to try it this afternoon using 1tbl of cornstarch and hope for good results.
July 5th, 2011 at 10:25 am
I’m making my second batch right now. After washing/pitting the cherries, I drained them and use the juice/water in the topping instead of additional water. Use a tablespoon of cornstarch. Also added a little lemon juice to the topping and cinnamon to the batter. Cherries are in season right now in Turkey and this has become my favorite way to use them!!!
January 13th, 2012 at 10:46 pm
I made the Fresh cherry cobbler, it was delicious, but I doubled the batter and increased the corn starch to two tbsp, and added more cherries. It was superb. Thanks.