Cherry Cobbler Recipe

Cherry Cobbler

Courtesy: Devin Davis

Cook Time: 1 hr.

Prep Time: 30 min


1 1/3 cup flour

½ teaspoon salt

2 tablespoons sugar

4 tablespoons cold butter, cut into cubes

4 tablespoons cold shortening, cut into cubes

4 to 5 tablespoons cold buttermilk

1 tsp vanilla extract


7 ½ cups frozen sweet pitted cherries, thawed

1 cup of sugar

¼ tsp salt

1 tablespoon corn starch

1 tablespoon instant tapioca

1 tsp vanilla extract

4 tablespoons butter

1 egg

1 tablespoon milk or cream

1 tablespoon demerara sugar

To make the crust combine the flour, salt, and sugar in a bowl. Stir them to combine. Add the butter and shortening and cut into the dry ingredients using a pastry cutter or your hands until the butter and shortening is about the size of small peas. Then stir together the vanilla extract and buttermilk and add to the flour mixture one tablespoon at the time and stir until it forms a ball. Wrap with plastic wrap and refrigerate for 30 minutes.

For the filling stir together the sugar, salt, corn starch, and tapioca. Toss with the cherries along with the vanilla extract. Pour into a greased 8x11 pan and dot the top with the butter. Roll out the dough to fit the pan and cover then trim the excess (or decorate as desired). Whisk together the egg and milk/cream and then brush it over the crust. Sprinkle with the demerara sugar and bake at 400 for 15 minutes and then lower the temperature to 375 and bake for 40-45 more minutes until the crust is golden and the cherries are tender and the juice is thick and bubbly. Let cool and enjoy!