Cherry season has made it to Canada friends, and we’re kicking things off with this awesome — and beautiful — Classic Cherry Cobbler. Made with fresh cherries because we’ve got to take advantage of them while we have them! (Since they’re only in season for 4-5 weeks and available for convenient pick up in your local grocery store!) I know if you’ve been around here for any length of time you know how much I love a hot, oozing dessert with a scoop of ice cream (vanilla only, please and thank you). My Grandma’s Hot Fudge Sundae Cake, this Caramel Apple Pudding Cake, and this Pumpkin Pudding Cake are some favorites around here. This year, we’ve shared this Crockpot Blackberry Cobbler and this Blueberry Cobbler, which were so good we’re adding another member to the family: Classic Cherry Cobbler. The thick, sticky, red cherry filling? It’s really the star of the show here. And the star in that filling? Big, beautiful, juicy cherries. (I had to stash a couple bags deep in the fridge to keep the kiddos hands off them long enough for me to make it — they make the perfect delicious and nutritious summer snack!). Summer fruit is one of the things we look forward to most as the snow thaws and the sun starts getting warmer – there is nothing like fresh, Canadian-grown fruit and veggies and we’ll definitely be enjoying our share while we have a chance! Don’t miss out 😉
Tips for Making this Cherry Cobbler:
As we’ve talked about before, there are a few different ways to make a cobbler recipe. There are those who use a biscuit like topping on top of a fruit filling. There are those who spread the cake batter onto the bottom of the pan and add the fruit on top. And there are cobblers like this one, where the batter is dropped on top of the fruit and baked. This is the way I prefer to do it (and it’s my recipe so I call the shots around here 😉 ), because I love the way the cherries cook down to make that incredible, thick, sticky sauce at the bottom as it bakes.
Can I use frozen cherries to make Cherry Cobbler?
You can absolutely substitute frozen cherries for fresh in this cobbler recipe. Frozen cherries might release more juices as they bake, so you could increase the flour slightly if you want a very thick filling, but this isn’t necessary.
How to make Crockpot Cherry Cobbler:
You can definitely make this Classic Cherry Cobbler in the crockpot. Simply spray the slow cooker with non stick spray, pour the cherries into the bottom, and gently spread the batter over top. Cook on high for 2 hours, or low for 3-4 hours before serving warm. Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
