Every year, I find myself making crumbles, cobblers, and crisps on repeat from May until September. Celebrate summer’s bounty with this classic American dessert – Cherry Cobbler. Pick up a basket of plump cherries the next time you’re at the market and create this sweet, fruit-filled dessert. The cherries are cooked until they’re a jammy consistency and topped with a not-too-sweet, pie like crust. You can make individual servings, or combine everything in a large baking dish. However, I like the individual servings, because they’re fabulous for a party.
Cherry cobbler is one of those desserts that takes me back to my childhood in Nantucket. It’s always a favorite go-to dessert for my family, and I have so many memories of eating it on the back porch of my grandparent’s house. I have tweaked my recipe over the years, and I finally have what I consider to be the perfect cherry cobbler. Making it in these small individual dishes is certainly optional, but I just love how cute they look this way. Of course, vanilla bean ice cream is also optional but highly recommended.
Cherry Cobbler Filling
- 4 cups pitted tart red cherries
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 pre-made pie crust
- Turbinado sugar
- Preheat oven to 400° F. In saucepan, heat cherries over medium heat. Cover and heat until juices are released and bring to a simmer (10-15 minutes, stirring often). Pour cherries into skillet and place on medium heat. Whisk together sugar and cornstarch in a mixing bowl and add to cherry filling. Stir in lemon juice. Heat on low and simmer until filling has thickened (about 2-3 minutes). Remove from heat and place mixture in individual baking dishes.
- Roll out pie crust and take a cookie cutter to cut out a star shape. Place on top of the cherry cobbler filling. Sprinkle crust with turbinado sugar. Bake for 15 minutes or until crust is lightly golden. Note: for a more golden topping, brush with egg white and sprinkle with more turbinado sugar.