Sweet Dark Cherry Cobbler served warm from the baking dish with melting vanilla ice cream is to die for and can be enjoyed anytime of the year using frozen thawed sweet cherries.
Sweet Dark Cherry Cobbler
Isn’t it absolutely fantastic that we don’t have to wait for fruit to be in season to make our favorite fruit filled desserts! I always have frozen blueberries in the freezer to make blueberry treats anytime of the year. The last time I went for groceries I also slipped a bag of frozen dark sweet cherries into the cart. I wasn’t sure what I was going to do with them, maybe just enjoy them thawed as a snack, or save them for a baking day. Either way, there was no hurry to use them up, they would be waiting for me in the freezer.
Sweet Dark Cherry Cobbler was made using frozen, thawed sweet dark cherries. This was an extremely easy dessert to make that yielded fantastic results. The first step in the recipe is making the homemade cherry filling.
Things to remember when making a homemade fruit filling:
After all the filling ingredients are in the saucepan, turn the burner on low heat. Why low heat? It’s not enough for the filling to just come to a boil, the ingredients have to thicken first, THEN come to a boil. You have to give the cornstarch time to thicken. Turning the heat up to speed the process just to make it boil will not give you a thicken fruit filling. It will give you an extremely hot mess in the pan that will not, I repeat, will not thicken up later. The thickening happens in the pan under low heat. This is true for any fruit filling or homemade pudding.
Sweet Dark Cherry Cobbler served warm from the baking dish with melting vanilla ice cream is to die for and can be enjoyed anytime of the year. Enjoy!
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Sweet Dark Cherry Cobbler
Ingredients
For the filling:
- 1/2 cup sugar
- 2 Tablespoons cornstarch
- 1/2 Teaspoon cinnamon
- 3/4 cup water
- 1 twelve ounce bag frozen pitted dark sweet cherries, thawed
- 1 Tablespoon butter
For the topping:
- 1 cup flour
- 1/4 cup white sugar,divided
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 3 Tablespoons shortening
- 1/2 cup milk
Instructions
- Preheat oven to 400 degrees. Butter an 8 inch baking dish.
Make the filling:
- Using a large saucepan combine 1/2 cup sugar, cornstarch and cinnamon. Stir in the water until the mixture is well blended and smooth. Add the thawed cherries and butter to the pan. Cook on low heat until the mixture thickens and comes to a boil. The mixture will thicken first then come to a boil. Don't be tempted to turn the heat up to speed the process. Place the filling into the buttered baking dish
Make the topping:
- Mix the flour, 2 Tablespoons sugar,baking powder and salt in a large bowl. Using a pastry blended work the shortening into the dry ingredients until you have coarse crumbs. Stir the milk into the crumb mixture just until moistened. Drop the topping over the filling in tablespoons full until cherries are covered. Sprinkle the remaining 2 Tablespoons of sugar over the topping evenly. Bake 30-35 minutes until topping is golden brown.
Video
Looking for more cobbler recipes, try these from other bloggers…The Best Southern Peach Cobbler…Easy Cherry Cobbler
Can i substitute the frozen cherrys with can of dark sweet cherry
I haven’t done it but as long as the amount of canned cherries equals 12 ounces you should be alright Jessica.
Can butter be used instead of shortening?
THis article from BHG says you can Becky but the texture may be different. Please read this article before trying it so you know what to expect. Then you have to come back and tell me what you think ok? https://goo.gl/jtGByi
Okay, thank you.
Yes u can. I did and it was great! But with a sour cherry, needs a 1/2 cup more sugar
Can dried cherries be used in this recipe? I have a large bag of dried dark tart cherries. Thank you.
Victoria that really wouldn’t work dear,you need fresh or frozen thawed cherries for this recipe. The juice from the cherries is needed in the recipe.
Thank you so much!! Prior to checking your website, I had Googled the same question and to my surprise there were others asking the same question. One answer suggested to use apple juice or cranberry-apple juice to reconstitute the cherries overnight. So the next morning I checked the cherries and they were slightly plumped. Then, I added sugar and cornstarch to the cherries and let them boil over low heat. Unexpectedly, not only did the cherries plump ever more, but they also thickened as well. I continued to use them in the recipe and it turned out good. I just wanted to share what I had done and this is in no way a suggestion to your readers…:)
Nevertheless, I made the cherry cobbler again using fresh cherries (or frozen) as called in your recipe and it was simply delicious!!!!
This recipe is off-the-hook good. I’ve made it now with frozen and canned cherries. I’ve doubled it. Each time, I’ve made it dairy free subbing coconut milk instead of dairy milk with a little soy thrown in bc the coconut milk was so dense. I also used the butter-flavored crisco. I made this for a party and was constantly complimented on the dish. So, so good. Really. I’m keeping this recipe forever.
Oh honey you just made me so happy! Thank you Monica for coming back to comment. I absolutely love it when you love something as much as I do!
Can you tell me approximately how many cups in a 12 oz bag of cherries? Thanks
Nancy
Belwood Ontario
Hi Nancy! 8 ounces is a cup so there would be 1 1/2 cups cherries.
Do you think I could double this and make it in a 9 x 13? Looks delicious!
Hi Wendy, I think you’d be fine doubling the recipe and using a 13×9 inch cake pan to bake it in. Let me know how it goes for you.
Twas a big hit, thanks for the recipe. Will certainly make again.
Thank you Greg!
I made this delish recipe today and it turned out fab! I’ll be making it again for the girls at work. They’re gonna be so happy. Thank you for this lovely recipe.
Thank you Judy
12 oz. of cherries is about 2 1/2 cups. A cup of unpitted cherries weighs 138 grams, 4.86 ounces.I don’t want to rate this recipe as I haven’t tried it yet, I’m sure it’ll be great, I’ve made similar before that were. I just wanted to clarify the amount as someone asked about it. A cup is 8 oz. fluid, not volume.
Thank you Zimmerman Carole, I love it when readers engage and want to help others, your awesome!
do you have to drain the cherries or not after thawing them, before using them?
Yes drain them Deidra.
This was so yummy. I didn’t know that corn starch worked that way. Very helpful tip. You sure know how to bake and cook. Would you happen to know the best way to get a crispy bottom crust or at least one that is not soggy 😕. Thanks again for the stellar recipe.
I use a bought pie crust and bake it first. I then break the crispy, baked piecrust into pieces and layer it in individual bowls with the cherry mixture for each person. This makes for a sweet, crunchy dessert. No soggy bottom piecrust. Thanks for a great dessert. Bettye
Delicious! Thanks for recipe perfect for those hot summer days
Yes it is sweetie, your welcome!
How about using fresh, pitted cherries, now that cherries are in season?
I don’t see why you couldn’t Miriam. I think that having any fruit in the freezer is just more of a convenience that anything. Just let them thaw out and proceed with the recipe.I haven’t made the recipe that way so if you use fresh cherries, come back and let everyone know how it went. It would be helpful to someone else wanting to make it with fresh instead of frozen cherries.
Would I have to add ny liquid?
I’ve made this twice now, and my family loved it! Once I made it with cherries, and today I made it with odds and ends of fruit (berries, cherries, and peaches) that I had in the pantry and freezer.
Wonderful Marsha, use what you’ve got when you’ve got it, that’s what out grandmothers did!