Cherry Cobbler with Cinnamon and Vanilla

If you couldn’t tell from the continuation of my cherry kick from last week, I may have bought too many cherries. As such, I am plopping myself into your inbox with yet another delicious cherry recipe. Namely, this delightfully juicy, sweet, tangy, and spongey cherry cobbler. The cobbler bit is an easy-to-throw-together batter that gets poured on top of a pan full of cherries. It’s a very similar method to the Cherry Clafoutis I shared last week, but with a more cake-like batter rather than a custard. The batter seeps in between the cherries and then bakes up into a spongy cake that absorbs all the cherry juice as they heat up and explode. In short, cherry cobbler = heaven (especially if you serve it with a scoop of vanilla ice cream!)

Cherry Cobbler vs Crisp

There’s a bit of debate about what compromises a cobbler versus what makes up a crisp. In my opinion, a crisp is made with oats and is typically fairly crunchy on top. Whereas a cobbler has either a biscuit or cake-batter placed on top of the filling, and has a more moist and cake-like texture. If you have any strong feelings about this, feel free to share them!

I’ve been enjoying it as a post-garden treat as I attempt to finish re-doing my drip watering system to accommodate the two extra raised beds we built this spring. It’s been a hot, sweaty mess of a project that has involved a lot of cursing as I brush up against the thistle that keeps coming up no matter **how many times** I cut them back or pull them out. Darn those stabby beasts! But coming inside for a plate of this sweet treat has me motivated to follow through and finish the darn thing. Cherry cobbler, a cheerleader to all! I hope you enjoy it and that it helps you relax and enjoy these heavenly little stone fruits while they’re around.

Cherry Cobbler with Cinnamon and Vanilla

This delicious cherry cobbler has cherries tossed in honey, cinnamon, and vanilla baked inside a delicious spongy batter, which crisps up to a golden hued dream.

Total Time 1 hour 10 minutes

2
tablespoons
honey
warm
2
teaspoons
vanilla extract
½
teaspoon
almond extract
1
teaspoon
cinnamon
4
cups
fresh sweet cherries
about 1 pound, pitted
6
tablespoons
unsalted butter
or coconut oil, cut into individual tablespoons
1
cup
all purpose flour
or gluten free 1-to-1 baking flour
⅔
cup
granulated sugar
1
teaspoon
baking powder
¼
teaspoon
salt
1
cup
whole milk
2% milk, or plant milk
Vanilla ice cream
for serving (optional)

Preheat the oven to 350 degrees Fahrenheit.
In a medium bowl stir the honey, 1 teaspoon of the vanilla extract, almond extract, and ½ teaspoon of the cinnamon until smooth. Add the cherries and toss to combine, then set aside for now.
Place the sliced butter or coconut oil in a 9-inch pie pan and place the pan in the oven to melt while it’s preheating.
In a medium bowl, stir together the flour, sugar, baking powder, remaining ½ teaspoon cinnamon, and salt until combined. Add the milk and the remaining teaspoon of vanilla extract and stir until a smooth batter forms.
Remove the baking dish from the oven and add the cherries, then pour the batter over the top. Bake in the oven for 45 to 55 minutes, or until the top is golden and a toothpick inserted into the cobbler comes out relatively clean, aside from some cherry goop. If the top is browning too quickly, you can cover it with foil.
Remove from the oven and place on a wire rack to cool for 10 minutes before serving. If you’re feeling decadent, this goes particularly well with a scoop of vanilla ice cream on top.