Cherry Cobbler with Brown Sugar Pecan Topping
This cherry cobbler combines a classic cobbler with a sweet, crunchy brown sugar pecan topping for a delicious twist on an old favorite.
Servings: 8 Servings
Ingredients
Cherry Filling
- 8 cups fresh cherries, pitted
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- Zest from large lemon
Cobbler Topping
- 1 ½ cup all purpose flour
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, cut into small pieces (1 stick)
- ⅓ cup boiling water
Brown Sugar Pecan Topping
- ¾ cup brown sugar
- ¼ cup all purpose flour
- ¾ cup chopped pecans
- ¼ cup butter, melted
Instructions
- Preheat the oven to 375° and spray a 3-quart baking dish or a 12-inch cast iron pan with non-stick cooking spray. Set aside.
Cherry Filling
- Rinse cherries, and place in a large bowl.
- Sprinkle sugar, brown sugar, lemon juice, lemon zest, and cornstarch over cherries. Stir gently and let sit for 10 minutes while preparing the flour mixture.
- Pour cherries into the prepared baking dish.
Cobbler Topping
- In a medium bowl, whisk flour, brown sugar, sugar, baking powder and salt together until combined.
- Using a pastry blender, or two forks, mix butter into flour mixture until crumbly.
- Pour boiling water into the flour mixture. Stir until combined.
- Spoon topping mixture over berries and gently spread making sure to cover the cherries completely.
Brown Sugar Pecan Topping
- In a small bowl add all the brown sugar pecan crust ingredients. Stir to combine.
- Spoon brown sugar pecan mixture evenly over cobbler topping.
- Bake for 55-65 minutes, or until the cobbler topping is thoroughly cooked. *If topping is getting too brown, light cover with aluminum foil.
- Serve warm with a scoop of vanilla ice cream.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Microwave individual portions at 30-second intervals until warm.
- Let your filling mixture sit for at least 10 minutes in the bowl, so the cherries have time to begin macerating.
- Leave your butter pieces in the fridge until you're ready to cut them into the flour to achieve the best cobbler texture.
- Your water should be at a rolling boil before you add it to the dry topping ingredients.