I don’t have much of a sweet tooth but I do like to indulge once in a while to a homemade cobbler. What I love about this recipe is that it isn’t too sweet, easy to make if you don’t bake or are aspiring to bake and its all compact in one dish ready to serve family style. You can also easily make this a base for your choice of seasonal fresh fruit like blackberries, my personal favorite peach & many more. Toppings are endless, I will make a lovely salted caramel sauce to top over the peach cobbler this summer, variations of nuts chocolate, crumble etc. I also like to make this in ramekins or in a cast iron skillet or dutch oven. We’ve even made this at a camp fire. You can totally bake this dessert tens of ways.
I’ve been experimenting & creating variations of cherry cobbler for six years now (since my husband and I married in 2010) and it all come down to this perfected recipe that I have yet to write down until now. Yes its been preserved in my head but I have a feeling with two kids now to take care of 24/7 I WILL forget.
I made this for the first time for a friends holiday party and got great feed back. I hope you do as well. I just love this particular recipe because there are two SECRET INGREDIENTS that will set this apart from your normal cherry cobbler. You will find it marries well with the rich flavor cherry brings to baking. It’s the roasted walnuts and semi sweet chocolate.
My family asked me to make this for our Easter dinner party but since its spring and fresh cherries are not in season ( they cost an arm and a leg), we will use a variation of two preserved cherries. First cherries in light syrup & cherry pie filling.
I would recommend these cherries in light syrup.You can find these at Trader Joe’s or your local euro market has a similar variant. I get two jars for the recipe. If you are making this with fresh cherries substitute the 2 jars of cherries with 1 pound of pitted cherries and use 1 can of cherry pie filling. Why two different kinds? Just to create a balance of flavor, the semi-sweet tart cherry from one and sweetness from the pie filling. I love dark cherries they have such a meatiness to them when in season we go through so may pounds of them with my family.
(For a fresh cherry cobbler, use one pound of fresh cherries instead of the 2 jars of preserved cherries. I pit the cherries and just incorporate them with the juice preserved cherries. Refrigerate for an hour and then add to the batter.)
Lets begin creating Nicole’s Famous Cherry Cobbler.
2 jars of preserved cherries in light syrup (Trader Joe’s) or (1 lb fresh pitted cherries)
1 can of cherry pie filling
1 stick butter
Half of a lemon
Splash of bourbon or rum (optional)
3 cups flour plus 2 tablespoons
2 1/2 cups milk
1 cup plus 2 tablespoons sugar
3 tablespoons powdered sugar
2 Tablespoon vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg
1 tsp allspice
1/2 cup semisweet chocolate chips
1 cup roasted chopped pecans & or walnuts
Prep. Preheat oven to 350. In a 9″x 11″ glass baking dish place the butter (which ever you have on hand, I like sweet cream for baking) and allow to melt as the oven is preheating. While oven is preheating chop your walnuts or pecans (if not roasted I recommend to place them in oven in a baking sheet for a couple minutes, roasted makes a huge difference!
For the filling. Drain your jar of cherries to get the juice out and empty into a bowl. Next take half a lemon and squeeze the juice over the cherries. Then add 2 tablespoons of sugar, 1 tablespoon of vanilla extract over the cherries and mix together. To add an extra depth of flavor add a splash of rum or bourbon to the cherries. (Don’t forget to take the melted butter and dish out from the oven by this time!) Add 2 tablespoons of flour to the mixture so that it can thicken the filling a little bit. Set aside the canned cherry pie filling for one of the last steps.
For the batter. Get a separate bowl and sift 3 cups of flour, add 1 cup sugar, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp nutmeg, 1 tsp allspice and stir together. In a seperate bowl take your 2 eggs, 2 cups milk, 1 tablespoon vanilla extract and whisk together. Then slowly pour and incorporate the wet mixture with the flour mixture. When all combined the consistency should be that of pancake batter but a tad more liquidy. Not super runny and not too doughy. Pro tip: add a tablespoon of milk at a time until mixture is just right (about a 1/2 cup) Too thin? Add a tablespoon of flourat a time.
The batter should look like this:
Your roasted chopped nuts should be out of the oven also or ready to be used including the 1/2 cup of semi sweet chocolate chips.
Time to put it all together!
Pour the batter directly into the glass baking dish over the melted butter that is spread evenly on the dish. Next take a spoon and start scooping the preserved cherries at random right on top of the batter leaving some space between each scoop for the cherry filling. Next I take the cherry pie filling and scoop out as much cherry and not the jelly filling as much as you can and also scoop onto the batter.
There is no formula or method just as you see needed. Lastly but most importantly my secret ingredients…chocolate and walnuts. Sprinkle them right over the top. It should cover the top about 70%.
Now place in the oven and bake 35-40 min until a toothpick runs clean when checked.
Let cool for just a few minutes and serve with some delicious whipped cream or my favorite vanilla ice cream. You will go back for seconds! The topping will just make it just right.
Make this a day in advance, just place in the oven at 325 degrees until hot and bubbly & VOILA!
Hope you enjoy!
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