Fresh Cherry Sugar Cookie Cobbler
This easy cherry cobbler recipe makes the perfect dessert any time. Best served warm, topped with a scoop of ice cream or some fresh whipped cream.
Servings: 12 servings
Ingredients
Filling
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 5 cups cherries pitted and halved
Cobbler
- 2 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 3/4 cup butter frozen
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Set aside your 10 inch tart pan.
Filling
- In a mixing bowl, add in the cornstarch and sugar. Stir to combine.
- Add in the cherries and stir to combine. Place in the bottom of the tart pan.
Cobbler
- In a large mixing bowl, add in the flour, sugar and salt. Stir to combine.
- Using a grater, grate the frozen butter into the flour mixture.
- Add in the heavy cream and stir until a biscuit is made.
- Scatter the cobbler topping over the cherries.
- Place in the oven and bake for 1 hour until the cobbler top is golden brown.
Notes
To store any leftover Fresh Cherry Sugar Cookie Cobbler, place in an air tight container and store at room temperature for up to 3 days. You can also place in the refrigerator for up to 5 days.
Nutrition
Calories: 439kcal | Carbohydrates: 65g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 146mg | Potassium: 179mg | Fiber: 2g | Sugar: 41g | Vitamin A: 683IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg
