Pioneer Woman Cherry Cobbler

Pioneer Woman cherry cobbler is a golden, buttery skillet dessert with fresh Bing cherries, self-rising flour and whole milk that comes together in 1 hour 5 minutes. It's an easy summer cherry dessert for picnics, Fourth of July or backyard cookouts, and it's a simple one-skillet bake.

Pour the batter into the buttered skillet first and scatter the cherries on top afterward, because that order lets the batter rise around the fruit. Stir the cherries in instead and they sink, leaving you with a dense, heavy bottom layer.

The batter goes in the skillet with no crust to roll or biscuits to cut, so the cake puffs up around the cherries as it bakes. A final sprinkle of sugar in the last 10 minutes gives the top a light, crackly crust that most cobblers don't get.

Pioneer Woman Cherry Cobbler

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

320

kcal

A soft, custardy batter rises around juicy cherries in a hot cast iron skillet. Once it cools a bit, the edges turn crisp and the center stays tender.

Ingredients

• 4 tbsp. salted butter, melted, plus more for the pan
  

• 1 1/4 c. plus 2 teaspoons sugar
  

• 1 c. self-rising flour
  

• 1 c. whole milk, at room temperature
  

• 2 c. fresh Bing or other sweet cherries, pitted (about 12 ounces)
  

• Whipped cream and/or ice cream, for serving
  

Directions

• Preheat and butter: Preheat the oven to 350°F. Then butter a 12-inch cast iron skillet so the cobbler releases easily.
• Mix the batter: Whisk 1 cup sugar, 1 cup self-rising flour and 1 cup whole milk in a medium bowl until smooth. Then whisk in the 4 tablespoons melted salted butter until the batter looks glossy.
• Fill the skillet: Pour the batter into the buttered skillet, then sprinkle the 2 cups pitted cherries evenly over the top. Finish with 1/4 cup sugar scattered over the cherries.
• Bake the cobbler: Bake for about 50 minutes, until the top is golden brown and a knife inserted into the center comes out clean. During the last 10 minutes, sprinkle the remaining 2 teaspoons sugar over the top.
• Cool and serve: Let the cobbler cool for 20 minutes so the center sets. Then serve it warm, topped with whipped cream, ice cream or both.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen cherries instead of fresh?

Frozen cherries work if you thaw them and pat them dry first, because extra liquid makes the batter gummy. Add a few extra minutes to the bake and check the center with a knife.

How do I store leftover cherry cobbler?

Cover the skillet or move the cobbler to an airtight container and keep it in the fridge for up to 3 days. Warm a slice in the oven or microwave before serving, since it tastes best warm.

Can I make cherry cobbler ahead of time?

It's best baked the same day, but you can pit the cherries and measure the dry ingredients ahead. Bake it a couple of hours before dinner and reheat it gently when you're ready to serve.

What if I don't have a cast iron skillet?

A 9x13 baking dish or a deep 10-inch pie plate works instead. The bake time may shift a little, so go by a golden top and a clean knife in the center.

What's the most common mistake with this cobbler?

Pulling it out too early is the usual problem, since the center stays raw and wet under the cherries. Wait for a golden top and a knife that comes out clean, then give it the full 20 minutes to cool.