Skillet Cherry Cobbler
This is a quick, very easy recipe for a luscious cherry cobbler. It is prepared and baked in a cast iron skillet. The biscuit topping is perfect, golden brown and tender with a crunch of turbinado sugar, serve warm with vanilla ice cream!
Author: Ruth Guerri
Recipe type: Dessert
Serves: 10 servings
- 1 cup of granulated sugar
- ¼ cup plus 1 scant Tbs of cornstarch
- 4 cups of canned tart cherries, drained
- 1 tsp of vanilla extract
- 1 scant tsp of almond extract
- 1½ cups of all purpose flour
- 6 Tbs of granulated sugar
- 1 1 /2 Tbs of baking powder
- ¼ tsp of baking soda
- dash of salt
- ¾ cup of buttermilk
- 4 Tbs of butter, melted
- 1 heaping Tbs of turbinado sugar (raw sugar)
- Preheat the oven to 400°
- Lightly grease a 10″ cast iron skillet with butter.
- In a small bowl, stir together the sugar and cornstarch.
- Place the cherries in the skillet along with mixed sugar & cornstarch and vanilla & almond extract, cook and stir over medium heat for 3 – 4 minutes or until it just starts to thicken. Turn the heat off.
- For the topping, add the flour, sugar, baking powder, baking soda and salt into a large bowl, then add in the buttermilk and melted butter, stir until just combined.
- Drop by spoonful on top of the cherry mixture about ½ inch apart, you probably won’t use it all.
- Now just sprinkle the turbinado sugar on the topping and bake for 30 – 35 minutes until lightly golden.
- Serve warm with vanilla ice cream or frozen yogurt. Delish!
You can also make this in a 10 - 12" casserole dish. Make the cherry mixture in a saucepan, then pour into your buttered casserole dish and proceed. Also, cinnamon is a really tasty addition to the topping, add about 1 tsp.