I’m completely smitten with this cherry crumb cobbler, with its buttery shortbread-like topping and a light lemon flavor. It really is the perfect dessert.
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So cherries have been a thing around here this summer. Maybe you’ve noticed since this is the third cherry recipe I’ve posted in a row. Ahem.
I’m sure that’s considered a faux pas in the blogging world.
But I really can’t help myself, my friends because they are all winners. Like bigtime winners. And picking just one to post about would have been like choosing a favorite child.
So just in case you missed them, here are the other two:
Roasted Cherry Goat Cheese Ice Cream {My Favorite Ice Cream EVER}
And today’s cherry crumb cobbler is like the third pillar creating a trio of amazing cherry deliciousness my friends. And hopefully inspiring you to go out and get your hands on some sweet cherries ASAP.
How to make this cherry crumb cobbler
Yes this cherry crumb cobbler comes together super quick (assuming you take my hints about pitting cherries from the Sweet Cherry Muffins post).
You’ll need 5 cups of pitted, half cherries total. It takes about 1 1/2 to 2 pounds of cherries to come up enough.
Gently mix the pitted, halved cherries with sugar, fresh lemon juice, cornstarch, almond extract and a little salt and that’s the amazing filling. Make sure you zest the lemon before squeezing it because you’ll need it in the topping.
Speaking of topping, it’s just as easy. Mix some sugar, salt, flour, and that lemon zest you reserved. Then cut in some butter with a pastry cutter or two knives until is all crumbly and that’s it.
Spread the topping on top of the filling and bake until its lightly golden brown and bubbly.
This cobbler is delicious served warm or at room temperature. Pair it with ice cream or whipped cream and it just gets better.
Dig in with a fork or spoon and enjoy the light lemon flavored buttery shortbread topping over the perfect cherry pie filling ever. You’ll think you’re in heaven.
Cherry Crumb Cobbler
I'm completely smitten with this cherry crumb cobbler, with its buttery shortbread-like topping and a light lemon flavor. It really is the perfect dessert.
Ingredients
Cherry Filling:
- 5 cups pitted and half sweet cherries from about 1 ½ to 2 pounds
- ⅔ cup (5 ounces) granulated sugar see note
- 1 tablespoon cornstarch
- ¼ teaspoon almond extract
- 2 tablespoons fresh lemon juice from 1 large lemon, see note
- ¼ teaspoon salt
Crumb Topping:
- 1 cup (7.5 ounces) granulated sugar
- ¼ teaspoon salt
- 2 ¼ cup (11.25 ounces) all purpose flour
- 1 ½ teaspoons lemon zest from about 1 large lemon
- 1 cup (2 sticks) butter
Instructions
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Preheat oven to 350 degrees F. Lightly spray a 9×13-inch baking pan with cooking spray and set aside.
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For the filling, in a large bowl, combine the pitted halved cherries, sugar, cornstarch, almond extract, lemon juice, and salt. Mix until well combined. Spread cherry filling evenly in the prepared baking dish, using a rubber spatula to scrape bowl clean.
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For crumb topping, combine sugar, salt, flour, and lemon zest in the same large bowl (that has been scraped clean). Slice butter into ½-inch pieces and cut into flour mixture with pastry cutter or with two knives until mixture is fine and crumbly in texture. Spread crumb topping evenly over cherry filling.
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Bake in preheated 350 degree oven for 45-50 minutes until topping is starting to lightly brown and filling is bubbly. Serve warm or at room temperature with whipped cream or ice cream.
Recipe Notes
1. For a less sweet version, I’ve also cut the sugar in the filling down to ½ cup (3.75 ounces).
2. Make sure you zest the lemon before squeezing it so you can use the zest in the topping.
Recipe Source: Heather @ The Cook’s Treat
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
