While New England colonists had fruit cobblers for breakfast, cobblers today are much more popular for dessert. Cobblers have historically gone by many names including pandowdy, slump, grunt, buckles, and crow’s nest pudding. Cobblers are baked in deep dishes and have a hand-torn biscuit topping. Unlike pies, cobblers are not baked with a bottom crust. As the cobbler cooks, fruit juices burst through the crusty topping to create a cobbled effect.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dough:
- 2 cups all-purpose flour
- ½ cup shortening, chilled
- ¾ cup milk
- 1 Tbsp baking powder
- ½ tsp salt
Filling:
- Nonstick cooking spray, as needed to grease dish
- 2 cups cherries, fresh or frozen
- 2 Tbsp brown sugar
- 2 Tbsp honey
- ½ tsp salt
Assembly:
Directions
- In a large bowl, combine flour, baking powder, salt, and shortening. Work the shortening into the flour until the mixture resembles coarse crumbs.
- Add milk to the mixture and stir with a fork. Mix until the dough begins to pull away from the side of the bowl.
- Lightly flour a work surface. Work dough on the floured surface until no longer sticky. Add flour if needed. Roll the dough into a ½-inch sheet.
- Preheat oven to 400°F. Grease an 8-inch square glass baking dish using nonstick cooking spray.
- Stir together the cherries, brown sugar, honey, and salt in a medium-size bowl.
- Spread the filling evenly into the prepared dish and then dot with butter.
- Place hand-torn pieces of dough on top of the filling and then sprinkle it with sugar.
- Bake 45–50 minutes, until the top turns golden-brown.
- Serve cherry cobbler warm with vanilla ice cream, if using.
For Dough:
For Filling:
For Assembly:
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