You have to try this small batch cherry cobbler! 🍒 #dessert #baking
Learn to bake the perfect small batch cherry cobbler with a crisp, buttery topping.
This recipe creates a jammy, thick filling using simple pantry staples and fresh or frozen cherries. It is the ideal portion size for a quick weeknight treat or a cozy dessert for two. You will master the technique for getting that golden, sugar cookie-style crust every time.
Subscribe for more simple, delicious baking recipes and let me know your favorite fruit filling in the comments.
Find the full printable recipe and step by step photos here: https://www.bostongirlbakes.com/small-batch-cherry-cobbler/
Ingredients
Filling
2 ½ cups sweet cherries pitted, fresh preferred, or frozen/thawed and drained well
⅓ cup (67 g) granulated sugar
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract
⅛ teaspoon almond extract
1 tablespoon all-purpose flour use 1½ tablespoons if using frozen cherries
Crumble Topping
6 Tablespoons (75 g) granulated sugar
½ cup (60 g) all-purpose flour
½ teaspoon baking powder
Pinch salt
½ teaspoon vanilla extract
¼ teaspoon almond extract
4 tablespoons (1/4 cup, 57 g) unsalted butter melted
Instructions
Heat the oven to 350°F and lightly butter or spray a loaf pan.
Add the cherries to a mixing bowl along with the sugar, lemon juice, vanilla, almond extract, and flour. Toss everything together until the cherries are coated, then pour the mixture into the loaf pan. 2 ½ cups sweet cherries ⅓ cup (67 g) granulated sugar 1 teaspoon fresh lemon juice ½ teaspoon vanilla extract ⅛ teaspoon almond extract 1 tablespoon all-purpose flour
In a separate bowl, stir together the sugar, flour, baking powder, and salt for the topping. Mix in the melted butter plus the vanilla and almond extracts until it comes together into a thick, crumbly dough. 6 Tablespoons (75 g) granulated sugar ½ cup (60 g) all-purpose flour ½ teaspoon baking powder Pinch salt ½ teaspoon vanilla extract ¼ teaspoon almond extract 4 tablespoons (1/4 cup, 57 g) unsalted butter
Break the topping into small pieces and scatter them over the cherries. It doesn’t have to be perfect — some gaps are good because the fruit can bubble through.
Put the loaf pan on a baking sheet just in case any juices spill over, then bake for about 40–45 minutes. It’s ready when the fruit is bubbling and top is golden.
Notes
Storage: Cover the cobbler tightly and store at room temperature for up to 1 day. Store covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave before serving.
Freezing: Allow the cobbler to cool completely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and warm in a 300°F oven until heated through.
Sweet cherries: Fresh cherries provide the best texture, but thawed and drained frozen cherries work well too. You can use dark sweet cherries or tart red cherries.
Granulated sugar: If using tart cherries you may want to add 1-2 Tbs. more sugar, but Iiked the tartness!
#cherrydesserts #cobblerrecipe
This recipe creates a jammy, thick filling using simple pantry staples and fresh or frozen cherries. It is the ideal portion size for a quick weeknight treat or a cozy dessert for two. You will master the technique for getting that golden, sugar cookie-style crust every time.
Subscribe for more simple, delicious baking recipes and let me know your favorite fruit filling in the comments.
Find the full printable recipe and step by step photos here: https://www.bostongirlbakes.com/small-batch-cherry-cobbler/
Ingredients
Filling
2 ½ cups sweet cherries pitted, fresh preferred, or frozen/thawed and drained well
⅓ cup (67 g) granulated sugar
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract
⅛ teaspoon almond extract
1 tablespoon all-purpose flour use 1½ tablespoons if using frozen cherries
Crumble Topping
6 Tablespoons (75 g) granulated sugar
½ cup (60 g) all-purpose flour
½ teaspoon baking powder
Pinch salt
½ teaspoon vanilla extract
¼ teaspoon almond extract
4 tablespoons (1/4 cup, 57 g) unsalted butter melted
Instructions
Heat the oven to 350°F and lightly butter or spray a loaf pan.
Add the cherries to a mixing bowl along with the sugar, lemon juice, vanilla, almond extract, and flour. Toss everything together until the cherries are coated, then pour the mixture into the loaf pan. 2 ½ cups sweet cherries ⅓ cup (67 g) granulated sugar 1 teaspoon fresh lemon juice ½ teaspoon vanilla extract ⅛ teaspoon almond extract 1 tablespoon all-purpose flour
In a separate bowl, stir together the sugar, flour, baking powder, and salt for the topping. Mix in the melted butter plus the vanilla and almond extracts until it comes together into a thick, crumbly dough. 6 Tablespoons (75 g) granulated sugar ½ cup (60 g) all-purpose flour ½ teaspoon baking powder Pinch salt ½ teaspoon vanilla extract ¼ teaspoon almond extract 4 tablespoons (1/4 cup, 57 g) unsalted butter
Break the topping into small pieces and scatter them over the cherries. It doesn’t have to be perfect — some gaps are good because the fruit can bubble through.
Put the loaf pan on a baking sheet just in case any juices spill over, then bake for about 40–45 minutes. It’s ready when the fruit is bubbling and top is golden.
Notes
Storage: Cover the cobbler tightly and store at room temperature for up to 1 day. Store covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave before serving.
Freezing: Allow the cobbler to cool completely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and warm in a 300°F oven until heated through.
Sweet cherries: Fresh cherries provide the best texture, but thawed and drained frozen cherries work well too. You can use dark sweet cherries or tart red cherries.
Granulated sugar: If using tart cherries you may want to add 1-2 Tbs. more sugar, but Iiked the tartness!
#cherrydesserts #cobblerrecipe
