Dutch Oven Montmorency Tart Cherry Cobbler
This post is sponsored by the Cherry Marketing Institute, all opinions are my own.
Dutch Oven Tart Cherry Cobbler is a delightful and simple dessert that can be enjoyed both at home and in the great outdoors. With a delicious cake base, dotted with Montmorency tart cherry pie filling, a layer of more of that delicious cherry pie filling, and a topping of sweet, buttery, oatmeal crumble, this is a dessert everyone will love. Serve it with ice cream or whipped cream, and you will be eating it all summer long.
Tart cherry cobbler, made in a dutch oven or cast iron skillet, is perfect for family gatherings, camping trips, or any time you crave a comforting treat. This post shares everything you need to know to make this Easy Tart Cherry Cobbler, including instructions for baking this cobbler in a conventional oven as well as using coals and a camping dutch oven.
This Cherry Cobbler makes a great dessert, pair it with any of these 13 Fast Dinners for Busy Nights!
What You Need to Make Montmorency Tart Cherry Cobbler
- 6 tablespoons butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 (20-ounce) can U.S.-grown Montmorency tart cherry pie filling
Optional
- 1/4 teaspoon ground cinnamon
- 2 teaspoons granulated sugar
Topping:
- 1 (20-ounce) can U.S.-grown Montmorency tart cherry pie filling
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/2 cup oats (any kind but instant)
- 1/2 cup flour
- 1/4 teaspoon cinnamon
- pinch of salt
One thing to note is the topping of more Montmorency tart cherry pie filling and the brown sugar oatmeal crumble is totally optional. It can be a more traditional cherry cobbler, just by stopping at the cinnamon and sugar sprinkle, and cooking until it is cooked through and not jiggly in the middle. But the extra cherries and oatmeal crumble take this recipe from good to exceptional. And in my opinion, it is worth that quick extra step.
How to Make Dutch Oven or Cast Iron Skillet Tart Cherry Cobbler
Making this recipe is seriously easy, and only requires a little bit of hands on time. You can make it in a dutch oven or deep cast iron skillet, or a camping dutch oven with legs. I am sharing the baking/oven method, as well as the outdoor cooking method using coals.
Oven Method
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Melt Butter: Place the butter in a Dutch oven or Deep 12 inch cast iron skillet, and melt it in the preheating oven.
- Prepare Batter: In a mixing bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk until the batter is smooth.
- Assemble Cobbler: Pour the batter over the melted butter in the Dutch oven. Do not stir. Spoon the cherry pie filling evenly over the batter. Again, do not stir. Mix together ground cinnamon and sugar and sprinkle over the top.
- Bake: Place the Dutch oven in the preheated oven and bake for 30 minutes, or until the top is mostly set
- Top: Remove from oven, top with second can of Montmorency tart cherry pie filling. Set aside. In a mixing bowl combine remaining topping ingredients, and use a pastry blender to cut the butter in until the mixture resembles coarse bread crumbs. Sprinkle on top.
- Finish Baking: Return the whole cobbler to the oven, and bake for an additional 30-45 minutes until cooked through and crumble is browned.
- Serve: Let the cobbler cool for a few minutes before serving. Top with vanilla ice cream or whipped cream if desired.
Camping Dutch Oven Method
- Prepare Coals: Start your coals so they will get hot and ready. You’ll need about 25-30 coals. Plan to do this about 30 minutes before you plan to start cooking, to give the coals a chance to turn gray, and be ready for use.
- Melt Butter: Place the butter in a well-seasoned 12-inch campfire Dutch oven and let it melt over the coals.
- Prepare Batter: In a mixing bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk until the batter is smooth.
- Assemble Cobbler: Pour the batter over the melted butter in the Dutch oven. Do not stir. Spoon the cherry pie filling evenly over the batter. Again, do not stir. Sprinkle ground cinnamon over the top.
- Arrange Coals: Place about 10-12 hot coals on a flat surface and set the Dutch oven on top. Arrange the remaining coals on the lid.
- Bake: Cook for about 30-40 minutes, rotating the Dutch oven and the lid occasionally to ensure even cooking.
- Top: Remove from oven, top with second can of Montmorency tart cherry pie filling. Set aside. In a large mixing bowl combine all the ingredients for crumble topping, then cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs. Sprinkle on top. Bake an additional 30-40 minutes, the cobbler is done when the top is golden brown and the filling is bubbly, cake is set.
- Serve: Allow the cobbler to cool slightly before serving. Top with vanilla ice cream or whipped cream if desired.
Why Montmorency Tart Cherries?
One of the keys to making this cherry cobbler exceptional is choosing the proper ingredients, and in this case, a good quality butter, and the best cherry pie filling are the key. When it comes to cherry pie filling, you want to use a U.S.-grown Montmorency Tart Cherry Pie Filling. And if you can find it, cherries grown in my home state of Utah is even better, though around 75% of the U.S. Montmorency tart cherry crop is grown in Michigan. Utah is the second largest producing state.
- How do you identify U.S. cherry products vs. foreign products in the marketplace? Basically all cherry pie filling is made with sour cherries, but you should look for ones grown in the U.S. Choosing Montmorency tart cherries. Not only will that beautiful color pop in your baked goods, but they will not bleed like many foreign tart cherries, such as Morello. Going with Montmorency tart cherries means you’re choosing American-grown fruit that’s grown by hard-working American farmers. Imported tart cherries may travel more than 5,000 miles before reaching your grocery store, Montmorency tart cherries, also referred to as sour cherries, are the most common variety of tart cherries grown in the U.S. and are available year-round, for this recipe you want the canned variety, but you can also get dried, juiced, and frozen Montmorency tart cherries, if you should wish. To identify if they are grown in the U.S. simply look for that to be indicated on the label.
- Can you use fresh Montmorency tart cherries? If you can find them, you can certainly make this recipe with fresh tart cherries. However, U.S.-grown Montmorency tart cherries are harvested in the summer, right when they are ripe, and are processed for consumption. They aren’t typically eaten fresh, as they are picked ripe, and won’t stay good long enough to be transported and sold. This is why they are usually dried, juiced, canned, or frozen. I got the chance to visit a Montmorency Tart Cherry orchard, and even got to ride on the harvester and try it out myself. It was so much fun, and I got to see how they are processed into different food items.
- Are Montmorency tart cherries good for you? While I loved learning about how these cherries are grown and processed, I also learned so much about the health benefits associated with U.S. grown Montmorency tart cherries, and how they have broken out of the pie shell and into the superfruit arena. Montmorency tart cherries are a superfruit, so while they are awesome in cherry desserts like this cobbler or Montmorency Tart Cherry Pie Bars, they also offer a distinctive nutrient profile. Their sweet-tart taste, and ruby color, is actually an indication of anthocyanins, a type of polyphenol in the flavonoids family, and research has shown these tart cherries can be beneficial when it comes to arthritis and gout, exercise recovery, sleep, heart health and gut health. So while often used in desserts, they are actually nutritious, the U.S. tart cherry industry has invested heavily into health benefit research, with 110 published journal articles highlighting the many benefits. To read more about the science behind Montmorency tart cherries click here.
- Would a sweet cherry be better for this dessert? No, while it might be tempting to make your own filling with a bing cherry, for instance, the tartness of the Montmorency tart cherries is why you want them, these ruby red morsels pack a punch of bright, tangy and intense flavor that ends on a sweet-tart note enticing you to come back for more, and not be too much. Montmorency tart cherries provide an adventurous flavor that offers something new and unique compared to other fruits. And huge perk, despite being harvested in summer, Montmorency tart cherries are available year round.
Even though you won’t find Montmorency tart cherries in the produce section, they are always farm fresh since they are picked at the peak of ripeness in summer and quickly dried, frozen, canned or bottled to deliver a delicious product year-round. For recipes and nutrition research, visit choosecherries.com.
Recipe Tips and Tricks
- Choose the Right Ingredients: Check your label on the cherry pie filling, and look for U.S. grown cherries. Here are a few you can find on Amazon: Tart Cherry Pie Filling or Lucky Leaf Cherry Pie Filling
- Montmorency Tart Cherries: Using Montmorency tart cherry pie filling gives the cobbler a perfect balance of sweet and tart flavors, adding depth to the dessert.
- Even Distribution: Make sure the cherry pie filling is evenly spread over the batter to ensure uniform cooking, and a good dose of cherries in every bite.
- Preheat Oven and Cast Iron or Dutch Oven: Melt your butter in your cast iron or dutch oven while the oven pre-heats. This will help with even baking and help to ensure results.
- Rotating the Dutch Oven: When cooking over coals, rotate the Dutch oven and lid a quarter turn every 10-15 minutes to prevent hot spots and ensure even cooking.
- Checking for Doneness: The cobbler is done when the top is golden brown and the filling is bubbly around the edges. And it does not jiggle too much in the middle. Every oven is a little bit different, so while cooking times have been tested thoroughly, adjust according to your oven and results.
Substitution Ideas
- Batter: If you want to make this recipe easier, you can sub out the homemade cake batter for a boxed cake mix, mixed according to the package directions, and cut your overall cooking time by about 10 minutes.
- Milk Alternatives: You can use almond milk, soy milk, or any other plant-based milk for a dairy-free option. Though this can impact taste some.
- Toppings: Instead of making the oatmeal crumble topping, you can just sprinkle with the cinnamon and sugar, and skip the added can of pie filling and crumble. This will be a more traditional cobbler, and cook about 15 minutes faster.
- Ice Cream: This tart cherry cobbler tastes amazing with ice cream or homemade whipped cream. Vanilla ice cream is my suggestion.
How to Serve
Serve the cherry cobbler warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.
The cold, creamy topping contrasts wonderfully with the warm, fruity cobbler.
I prefer to allow the cobbler to cool for about 30 minutes before serving, as this helps it set up and have a more cake-like texture, as well as helps the ice cream to not totally melt. However, I won’t blame you if you can’t wait to dig in.
How to Store
Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for a quick and delicious treat.
FAQs
Can I use frozen cherries instead of canned pie filling? Yes, you can use frozen cherries. If using fresh or frozen, you may need to cook them down with some sugar and cornstarch to create a pie filling consistency.
What if I don’t have a Dutch oven? You can use a deep baking dish or a cast-iron skillet for the oven method. For the campfire method, a well-seasoned cast-iron skillet with a lid can work as a substitute. The key is finding something heavy duty and about the same size, otherwise you will need to adjust the baking times.
Can I make this cobbler gluten-free? Yes, use a gluten-free flour blend and ensure the pie filling is gluten-free.
How do I prevent the cobbler from burning in the Dutch oven? Make sure to rotate the Dutch oven and lid regularly when cooking over coals, and check for doneness a bit earlier than the suggested cooking time.
Enjoy this easy and versatile Dutch Oven Cherry Cobbler recipe that’s perfect for any occasion, whether you’re at home or enjoying the great outdoors!
Cherry Cobbler
Ingredients
- 6 tablespoons butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 20-ounce can Montmorency tart cherry pie filling
Optional:
- 1/4 teaspoon Ground cinnamon
- 2 teaspoons granulated sugar
Topping:
- 1 20-ounce can Montmorency tart cherry pie filling
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/2 cup oats any kind but instant
- 1/2 cup flour
- 1/4 teaspoon cinnamon
- pinch of salt
Instructions
Oven Method
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Melt Butter: Place the butter in a Dutch oven or Deep 12 inch cast iron skillet, and melt it in the preheating oven.
- Prepare Batter: In a mixing bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk until the batter is smooth.
- Assemble Cobbler: Pour the batter over the melted butter in the Dutch oven. Do not stir. Spoon the cherry pie filling evenly over the batter. Again, do not stir. Mix together ground cinnamon and sugar and sprinkle over the top.
- Bake: Place the Dutch oven in the preheated oven and bake for 30 minutes, or until the top is mostly set
- Top: Remove from oven, top with second can of Montmorency tart cherry pie filling. Set aside. In a mixing bowl combine remaining topping ingredients, and use a pastry blender to cut the butter in until the mixture resembles coarse bread crumbs. Sprinkle on top.
- Finish Baking: Return the whole cobbler to the oven, and bake for an additional 30-45 minutes until cooked through and crumble is browned.
- Serve: Let the cobbler cool for a few minutes before serving. Top with vanilla ice cream or whipped cream if desired.
Outdoor Cooking/Coals Method
- Prepare Coals: Start your coals to allow the coals to get hot and ready. To do this you can use a coal starter and light them, or just pile them up on foil, use a little lighter fluid, and light. You’ll need about 25-30 coals. Plan to do this about 30 minutes before you plan to start cooking, to give the coals a chance to turn gray, and be ready for use.
- Melt Butter: Place the butter in a well-seasoned 12-inch campfire Dutch oven and let it melt over the coals.
- Prepare Batter: In a mixing bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk until the batter is smooth.
- Assemble Cobbler: Pour the batter over the melted butter in the Dutch oven. Do not stir. Spoon the cherry pie filling evenly over the batter. Again, do not stir. Sprinkle ground cinnamon over the top.
- Arrange Coals: Place about 10-12 hot coals on a flat surface and set the Dutch oven on top. Arrange the remaining coals on the lid.
- Bake: Cook for about 30-40 minutes, rotating the Dutch oven and the lid occasionally to ensure even cooking.
- Top: Remove from oven, top with second can of Montmorency tart cherry pie filling. Then In a large mixing bowl combine all the ingredients for crumble topping, then cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs. Sprinkle on top. Bake an additional 30-40 minutes, the cobbler is done when the top is golden brown and the filling is bubbly, cake is set.
- Serve: Allow the cobbler to cool slightly before serving. Top with vanilla ice cream or whipped cream if desired.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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