Cherry Cobbler Skillet

Cherry Cobbler Skillet is easy and delicious, you will want to make this time and time again so be sure to get some cherries into the freezer during the cherry harvest!

These cherries were a Farmer's Market find!

On one of the first Saturdays here in our new home state, we found ourselves at the Farmer's Market. While it is smaller in size than our previous hometown market, we love the fact that a few of the booths are home gardeners who grow enough to sell to those who have no room (or time!) to have a garden. Still getting settled, we are in need of this market as garden beds are a ways off!

Because I buy organic whenever possible, I did ask the gentleman with the pie cherries what kind of spray he used on his trees. I knew instantly I was at the right booth when he said, "I don't know how to answer that question, as I don't use spray, of any kind". I replied that was exactly what I was hoping to hear and promptly bought five pounds of cherries to take home and process! When we got home, I dug out my little cherry pitter and set the husband to work while I put the other market finds away in the fridge.

Cherry trees are beautiful! But we never got part of the crop...

Years ago we had a very large pie cherry tree in our backyard. It was beautiful in early spring and provided lots of cool shade in the summer. When the blossoms began to drop it looked like pink snow was falling in our backyard. But it was also a haven for all the neighborhood birds and there was never a cherry left to harvest! We are such bird lovers that the thought of missing out on the cherry harvest never crossed our minds. But I have to say after getting pie cherries at our local market, we were seriously missing out all those years! Next year I will be buying a lot more than only five pounds...these were immediately processed for the freezer.

Just as good as a cherry pie!

When I pulled a quart bag of frozen cherries from the freezer I knew a cherry pie would have been devoured! But I wanted to make a simple dessert that highlighted the cherries themselves. A dessert that was not too sweet and would be just as delicious when served as leftovers as it was, fresh from the oven. And Cherry Cobbler Skillet did not disappoint. By spooning some of the cherry sauce over the mounds of dough before baking you get a crunchy glaze when first served. that same crunchy topping presents as a soft glaze when served as leftovers. I think you are going to enjoy this...

Ingredients needed for this recipe:

• pie cherries
• sugar
• cornstarch
• salt
• Whole Wheat Self-Rising Flour
• butter
• half and half

You will also need the following:

• stainless steel skillet with oven proof handle
• medium-sized mixing bowl
• measuring cups
• measuring spoons
• pastry cutter
• silicone spatula
• kitchen spoon

Now we are ready to begin!

Cherry Cobbler Skillet

by the seat of my pants

350-degree oven

4 cups pitted pie cherries, we used frozen thawed cherries

1/2 sugar

pinch of salt

1 c water, divided

1 T cornstarch

1 c Whole Wheat Self-Rising Flour, our recipe found here. 

1/3 c butter

1/3 c sugar

1/4 c half and half

1 t vanilla

Pit the cherries if needed. 

In the stainless steel skillet, combine the cherries along with any juices, 1/2 c sugar, salt, and 3/4 cup of water, and bring to a boil. Reduce heat to medium and let the fruit cook for about 5 minutes. 

Add the cornstarch to the remaining water and mix until smooth with no lumps remaining. 

Slowly stir the slurry into the simmering fruit. Cook until translucent and slightly thickened. Set the skillet aside while mixing up the dough. 

In a medium-sized mixing bowl combine the Whole Wheat Self-Rising Flour and the 1/3 cup of sugar, mixing well. Cut in the butter until coarse crumbs are formed. 

Pour some of the half and half over the crumbs, add the vanilla to the measuring cup with the remaining half and half, and mix it in, then pour over the crumbs. 

Gently stir the half and half into the crumbs until a soft dough forms. Drop the dough into the cherry filling. 

Spoon some of the thickened cherry juice over each mound of dough. This will form a glaze when baked.

 

Bake for 35-45 minutes or until baked in your oven. Let cool before serving, and serve with whipped cream if desired!

Storage options for Cherry Cobbler Skillet. Store covered at room temperature for up to three days. I do not recommend freezing this dessert. 

UPDATE:  For your convenience, a "copy and paste" version of Cherry Cobbler Skillet has been included below. 

You may also enjoy:

Cherry Raisin Welsh Tea Cake.

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Printable "copy and paste" version:

Cherry Cobbler Skillet

by the seat of my pants

350-degree oven

4 cups pitted pie cherries

1/2 sugar

pinch of salt

1 c water, divided

1 T cornstarch

1 c Whole Wheat Self-Rising Flour, our recipe found here. 

1/3 c butter

1/3 c sugar

1/4 c half and half

1 t vanilla

Pit the cherries if needed. 

In the stainless steel skillet, combine the cherries, 1/2 c sugar, salt, and 3/4 cup of water, and bring to a boil. Reduce heat to medium and let the fruit cook for about 5 minutes. 

Using a small measuring cup add the cornstarch to the remaining water and mix until smooth and no lumps remain. 

Slowly stir the slurry into the simmering fruit. Cook until translucent and slightly thickened. Set the skillet aside while mixing up the dough. 

Gently stir the half and half into the crumbs until a soft dough forms. Drop the dough into the cherry filling. 

Spoon some of the thickened cherry juice over each mound of dough. This will form a glaze when baked.

Bake for 35-45 minutes or until baked in your oven. Let cool before serving, and serve with whipped cream if desired!

Storage options for Cherry Cobbler Skillet. Store covered at room temperature for up to three days. I do not recommend freezing this dessert. 

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