Rainier Cherry Cobbler
A warm cobbler made with sweet, blushing Rainier cherries under a buttery biscuit topping.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14
- carbs
- 50
- protein
- 4
- calories
- 340
Instructions
- 1
Preheat your oven to 375°F.
- 2
In a bowl, mix the pitted cherries with the sugar, cornstarch, and lemon juice.
- 3
Spread the cherry mixture into a buttered baking dish.
- 4
In another bowl, whisk together the flour and baking powder.
- 5
Cut the cold butter into the flour mixture until it looks like small crumbs.
- 6
Stir in the cream just until a rough dough forms.
- 7
Drop spoonfuls of the dough over the cherries. Leave some open spaces so the fruit can bubble through.
- 8
Sprinkle with coarse sugar and bake for 35 to 40 minutes until golden and bubbly. Cool for 15 minutes before serving.
Chef's tips
Using a cherry pitter tool makes removing pits much faster. Handle delicate Rainier cherries gently so they do not bruise.
Storage
Cover and refrigerate for up to 3 days.
Reheating
Warm in a 325°F oven for about 15 minutes.
Common mistakes to avoid
- •Leaving out the cornstarch, which makes the fruit filling too runny.
- •Mixing the dough too much, which makes the biscuit topping dense and tough.
Serving suggestions
Cooked Rainier Cherry Cobbler?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Washington
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
