By Sarah Carey Updated on July 14, 2022
Prep Time: 15 mins
Total Time: 1 hr 5 mins
Servings: 6
Ingredients
- 1 pound fresh or frozen pitted sour cherries (about 3 ½ cups), mostly defrosted if frozen (do not drain liquid)
- 1 cup sugar, divided
- 1 cup plus 2 tablespoons unbleached all-purpose flour, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt (we use Diamond Crystal), divided
- 6 tablespoons unsalted butter
- 1 teaspoon baking powder
- ⅔ cup whole or 2 percent milk, room temperature
- Heavy cream or vanilla ice cream, for serving (optional)
Directions
- Preheat oven to 350°F. In a bowl, toss together cherries, 1/3 cup sugar, 2 tablespoons flour, lemon juice, and 1/4 teaspoon salt.
- Melt butter in a 10-inch oven-proof skillet, such as cast iron or enameled cast iron, in oven. Meanwhile, whisk together remaining 1 cup flour, 2/3 cup sugar, and 3/4 teaspoon salt, and baking powder. Whisk in milk, then melted butter until just combined.
- Scrape batter into skillet, then dollop fruit mixture over top. Bake until cobbler is golden brown and set, 45 to 50 minutes. Let cool slightly before serving with cream or ice cream.
Originally appeared: Martha Stewart Living, June 2022