Cherry Cobbler
A dutch oven or cast iron skillet cherry cobbler recipe, using U.S. grown Montmorency tart cherries. With a cake base, dotted with delicious tart cherries, topped with more tart cherries and an oatmeal crumble. Serve with ice cream for the best summer treat.
Servings: 6
Calories: 713kcal
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
Calories: 713kcal | Carbohydrates: 127g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 299mg | Potassium: 456mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1024IU | Vitamin C: 7mg | Calcium: 140mg | Iron: 2mg