Cast Iron Cherry Cobbler Recipe

Introduction

This cast iron cherry cobbler combines tart, juicy cherries with a buttery, cinnamon-spiced topping for a comforting dessert that’s perfect any time of year. Baking it in a cast iron skillet gives the cobbler a crisp edge and rustic charm.

Ingredients

• 3 cups pitted tart cherries
• 1 cup sugar
• ¼ cup cornstarch
• 1 tablespoon almond extract
• ½ cup all-purpose flour
• ½ cup sugar
• ½ cup butter, cut into cubes
• 1 tablespoon cinnamon
• ½ teaspoon salt

Instructions

1. Step 1: Place the pitted cherries in a saucepan over medium heat. Cover and cook for 10-15 minutes, stirring frequently to prevent sticking.
2. Step 2: In a small bowl, whisk together the sugar and cornstarch. Add this mixture along with the almond extract to the cherries. Reduce heat to low and simmer for about two minutes, stirring gently until the filling thickens. Remove from heat and set aside.
3. Step 3: Pour the cherry filling into one large cast iron skillet or divide evenly between two smaller skillets. The filling should reach about halfway up the sides of your skillet(s) to avoid overflow during baking.
4. Step 4: In a separate bowl, combine the flour, sugar, cinnamon, and salt. Cut in the cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
5. Step 5: Spoon the cobbler topping evenly over the cherry filling in dollops, covering as much surface as possible.
6. Step 6: Place the skillet(s) on a baking sheet lined with aluminum foil to catch any bubbling filling. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, until the topping is golden brown and crisp. Adjust baking time depending on the size of your skillet(s).

Tips & Variations

• For a nutty twist, sprinkle chopped almonds or pecans on top of the cobbler before baking.
• If tart cherries are not available, frozen or fresh sweet cherries can be used, but reduce sugar slightly to balance sweetness.
• Adding a splash of lemon juice to the cherry filling can enhance the fruit’s brightness.
• If you prefer a softer topping, sprinkle a little coarse sugar on the cobbler topping before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or gently warm the whole skillet cobbler in a 350°F (175°C) oven until warmed through for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cherry filling ahead of time?

Yes, the cherry filling can be made in advance and cooled. Keep it refrigerated until you are ready to assemble and bake the cobbler.

What can I use if I don’t have a cast iron skillet?

A similarly sized oven-safe baking dish or a heavy-duty skillet will work well. Just watch the baking time closely, as it may vary slightly.

Cast Iron Cherry Cobbler Recipe

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4.9 from 150 reviews

This Cast Iron Cherry Cobbler features a luscious tart cherry filling cooked down in a skillet and topped with a buttery, cinnamon-spiced crumbly cobbler crust. Baked to golden perfection, this classic dessert is perfect for showcasing the sweet-tart flavors of fresh or frozen cherries and comes together easily with pantry staples and a cast iron skillet.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings (or 2 smaller individual skillets) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cherry Filling

• 3 cups pitted tart cherries
• 1 cup sugar
• ¼ cup cornstarch
• 1 tablespoon almond extract

Cobbler Topping

• ½ cup all-purpose flour
• ½ cup sugar
• ½ cup butter, cut into cubes
• 1 tablespoon cinnamon
• ½ teaspoon salt

Instructions

1. Cook the Cherry Filling: Place the pitted tart cherries in a saucepan over medium heat. Cover and cook for 10-15 minutes, stirring frequently to soften the cherries and release their juices.
2. Thicken the Filling: In a small bowl, whisk together sugar and cornstarch. Add this mixture along with the almond extract to the saucepan. Reduce the heat to low and simmer for about 2 minutes until the filling thickens. Remove from heat; you can either let the filling cool to use later or continue immediately to the next step.
3. Prepare the Skillet: Pour the hot or cooled cherry filling into a large cast iron skillet or divide evenly between two smaller cast iron skillets. Fill the skillet about halfway to prevent overflow during baking.
4. Make the Cobbler Topping: In a mixing bowl, combine the all-purpose flour, sugar, cinnamon, and salt. Cut in the cubed butter using a pastry cutter or your fingers until the mixture becomes crumbly and well combined.
5. Assemble the Cobbler: Drop spoonfuls of the crumbly topping over the cherry filling, covering the surface but leaving some filling visible.
6. Prepare to Bake: Line a baking sheet with aluminum foil and place the skillet(s) on top to catch any bubbling cherry filling that may overflow.
7. Bake: Bake the cobbler in a preheated 400°F (204°C) oven for 20-25 minutes. Monitor closely; the cobbler is done when the topping turns golden brown.
8. Serve: Allow the cobbler to cool slightly before serving. Enjoy warm on its own or with a scoop of vanilla ice cream.

Notes

• You can use fresh or frozen tart cherries for this recipe; if using frozen, thaw and drain excess liquid first.
• If almond extract is unavailable or undesired, vanilla extract can be a suitable substitute.
• Make sure not to overfill the skillet to avoid filling overflow during baking.
• For a crispier topping, you can sprinkle a little extra sugar on top before baking.
• This cobbler is best enjoyed fresh but can be refrigerated and gently reheated.

Keywords: cherry cobbler, cast iron skillet dessert, cherry dessert, fruit cobbler, baked cherry dessert