Small Batch Cherry Cobbler
A cherry cobbler with a sugar cookie cobbler topping all baked up in a loaf pan!
Servings: 6 servings
Calories: 238kcal
Ingredients
Filling
- 2 ½ cups sweet cherries pitted, fresh preferred, or frozen/thawed and drained well
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 1 tablespoon all-purpose flour use 1½ tablespoons if using frozen cherries
Crumble Topping
- 6 Tablespoons (75 g) granulated sugar
- ½ cup (60 g) all-purpose flour
- ½ teaspoon baking powder
- Pinch salt
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 4 tablespoons (1/4 cup, 57 g) unsalted butter melted
Instructions
- Heat the oven to 350°F and lightly butter or spray a loaf pan.
- Add the cherries to a mixing bowl along with the sugar, lemon juice, vanilla, almond extract, and flour. Toss everything together until the cherries are coated, then pour the mixture into the loaf pan. 2 ½ cups sweet cherries ⅓ cup (67 g) granulated sugar 1 teaspoon fresh lemon juice ½ teaspoon vanilla extract ⅛ teaspoon almond extract 1 tablespoon all-purpose flour
- In a separate bowl, stir together the sugar, flour, baking powder, and salt for the topping. Mix in the melted butter plus the vanilla and almond extracts until it comes together into a thick, crumbly dough. 6 Tablespoons (75 g) granulated sugar ½ cup (60 g) all-purpose flour ½ teaspoon baking powder Pinch salt ½ teaspoon vanilla extract ¼ teaspoon almond extract 4 tablespoons (1/4 cup, 57 g) unsalted butter
- Break the topping into small pieces and scatter them over the cherries. It doesn’t have to be perfect — some gaps are good because the fruit can bubble through.
- Put the loaf pan on a baking sheet just in case any juices spill over, then bake for about 40–45 minutes. It’s ready when the fruit is bubbling and top is golden.
Notes
- Storage: Cover the cobbler tightly and store at room temperature for up to 1 day. Store covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave before serving.
- Freezing: Allow the cobbler to cool completely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and warm in a 300°F oven until heated through.
- Sweet cherries: Fresh cherries provide the best texture, but thawed and drained frozen cherries work well too. You can use dark sweet cherries or tart red cherries.
- Granulated sugar: If using tart cherries you may want to add 1-2 Tbs. more sugar, but Iiked the tartness!
Nutrition
Calories: 238kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 2mg | Potassium: 179mg | Fiber: 2g | Sugar: 31g | Vitamin A: 270IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg