Easy Cherry Cobbler Recipe with Lemon-Lime Sauce

Easy Cherry Cobbler Recipe with Lemon-Lime Sauce

Easy cherry cobbler recipe is a simple, comforting skillet dessert made with whole wheat, fresh or frozen cherries, with a hint of lime.

Prep Time20

Cook Time40

Total Time1

Course: Desserts

Cuisine: American

Servings: servings

Calories: 212kcal

Author: Jami Boys

Equipment

10 inch cast iron or oven safe skillet OR 8x8 or 9x9 pan (adjust cooking time as needed for the smaller pan)
small saucepan
medium bowl, spoon, whisk

Ingredients

Lemon-Lime Sauce

2 teaspoons lime zest*
2 tablespoons lime juice*
3 tablespoons lemon juice (juice from 1 large or 2 small lemons)
3 tablespoons honey
2 teaspoons potato starch or corn starch

Cobbler

4 cups cherries, fresh or frozen (if using frozen, measure the cherries when fully frozen, then thaw a bit to be able to chop if you don't want to leave whole)
1/3 cup butter, melted (or coconut oil)
1/2-2/3 cup brown sugar or cane sugar (1/2 cup for sweet cherries, 2/3 for tart cherries - adjust as needed)
1/2 cup milk or plant-based milk
1¼ cups whole wheat pastry flour or unbleached all-purpose or gluten free 1:1
2 teaspoons lime zest*
1½ teaspoons baking powder
1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)
1 teaspoon raw sugar or coarse sugar for the top, optional

Instructions

Make Lemon-Lime Sauce

Combine lime zest and juice, lemon juice, honey, and potato or corn starch in a small saucepan. Bring to a low boil over medium-high heat, stirring constantly. Reduce heat to low and stir until thickened, 30 seconds to a 1 minute more, if needed (it may thicken right after boiling – that's okay).
Remove from heat. If the sauce gets too thick for pouring, thin it with a little water as needed to be pourable. Set aside.

Make Cobbler

Heat oven to 350 degrees.
After measuring 4 cups of cherries, prep them by pitting and chopping roughly or cutting in half (if frozen and whole, you can thaw a bit to be able to chop them). Note: I prefer the texture of this cobbler with cut up cherries, but you can also leave them whole.
Place the cherries in a 10-inch cast-iron skillet (or 8×8 or 9×9 baking pan) and pour half the lemon-lime sauce over them (about 1/4 cup sauce). Stir to coat and spread the cherries in an even layer. Set aside the remaining sauce for serving with the cobbler.
In a medium mixing bowl, whisk the melted butter, milk, brown sugar, flour, lime zest, baking powder, and salt until smooth (a few lumps are okay).
Spoon dough evenly over cherries and spread almost to the edges. Some areas of cherries should show through. Sprinkle with raw sugar, if using.
Bake for 40-45 minutes (frozen will take 45-50 minutes), until cherries are bubbling around the edge, the top is browned, and a toothpick in the cake area from the center comes out clean.
Let cool about 10 minutes and then serve warm. Drizzle the whole cobbler with the remaining lemon-lime sauce or drizzle over each serving.

Notes

*Grate all the zest from 2 limes and use 1 teaspoon in the sauce and save the remaining 2 teaspoons for the dough. Juice them for the 2 tablespoons lime juice.

Store leftover cobbler covered in the refrigerator for up to 4 days. Reheat gently in the oven or toaster oven to recrisp the crust.

Nutrition