Cherry Cobbler
A cozy and nostalgic summer dessert made with juicy cherries and a golden biscuit topping, this cherry cobbler delivers the perfect balance of sweet and tart with every bite!
Servings: 8
Equipment
- 9 Inch Cake Pan
- Mixing Bowl
- Stand Mixer or Electric Mixer Optional
Ingredients
- 5 tbsp Unsalted Plant-Based Butter Melted
- 4 cups Fresh Sweet Cherries Pitted and halved*
- 1 cup All-purpose Flour or 1:1 Gluten-Free Flour
- ¾ cup Cane Sugar
- 1 tsp Baking Powder
- ¼ tsp Sea Salt
- 1 cup Unsweetened Plain Plant-Based Milk
- 1½ tsp Vanilla Extract or Vanilla Bean Paste
- ¼ tsp Almond Extract Optional, but highly recommended
- 1 tbsp Powdered Sugar Optional, for topping
Instructions
- Preheat the oven to 350°F.
- Melt your plant-based butter. Pour the melted butter into the bottom of the cake pan.
- In a mixing bowl or your stand mixer, whisk the flour, sugar, baking powder, and salt together. Add the plant-based milk, vanilla, and almond extract and whisk until batter is smooth.
- Spread your pitted and halved cherries over the melted butter in an even layer. Gently pour the batter evenly over the top of the cherries.
- Bake for 55 to 60 minutes. After about 30 minutes, loosely cover your cobbler with aluminum foil and continue to bake for the remaining time. This prevents the top of the cobbler from browning too quickly.
- The cobbler is done when a toothpick inserted in the center comes out mostly clean, with just a few crumbs. Remove from the oven and set it on a cooling rack to cool for at least 5 minutes before serving. The cobber needs to set up a little after baking. Serve this as is, or top it with powdered sugar, a scoop of coconut whipped cream, or vegan ice cream for the perfect summer dessert!
- Cover leftover cobbler tightly with either beeswax wrap, plastic wrap, or aluminum foil and store in the fridge for up to 5 days. Because of the fresh fruit, this dessert tastes best within 2 to 3 days.
Notes
*I like to use fresh dark sweet cherries in the pictured cobbler, but you can also use Rainier cherries or a 50/50 combination of dark sweet, and Rainier cherries. I do not recommend using sour cherries. You can also use frozen cherries, but do not thaw them! You can halve the cherries while they are frozen, or just leave them whole. If you use frozen cherries, the bake time will be 5 to 10 minutes longer. Additionally, you will have to allow it to cool longer to set up, so allow it to cool for about 15 to 20 minutes before serving.