It's cherry season and we have a delightful and incredibly easy recipe for a fresh cherry cobbler that can be made into four individual servings or one family size dessert!
At our house, you can often tell what season it is by which soap scent is in the bathroom and by what fruit is overflowing the counter tops. Heaven help my kitchen when strawberry season is in session, and we get way too citrus-happy in the winter. June and July is CHERRY season and we always come home from the store with bags and bags of them. Sometimes they get eaten within hours, but by the end of the season when we've just about had our fill of eating them by the handful, I love to make this cherry crisp for breakfasts!
This is a no-fuss, can't-go-wrong recipe that you could make in your spare time on even a busy day. I made these mini cobblers in small chunks of time I could find over the course of a typical morning.
The first step is to pit those tasty cherries. Because you aren't using a can of cherry pie filling, this is a step you can't avoid, but if you don't have a cherry pitter, poking the pit out with a chop stick also works well. It might get a little messy, so don't risk it in your favorite shirt! I like keeping the cherries intact instead of slicing them down into sections so that I can spoon out entire fruits after everything is cooked.
FRESH CHERRY COBBLER RECIPE
3 cups fresh cherries
⅓ cup sugar
½ cup packed brown sugar
3 T. melted butter
½ cup quick rolled oats
½ cup + 2 T. flour
½ t. baking soda
½ t. baking powder
- Combine pitted cherries with sugar and 2 T. flour. Mix well until cherries are coated and divide among four sprayed ramekins.
- Combine melted butter and brown sugar. Mix until smooth.
- Combine oats, ½ cup flour, baking soda, and baking powder in a separate bowl and mix well.
- Add the melted butter and sugar mixture to the dry ingredients and mix with a fork until you get evenly coated crumbs. Add more melted butter to get a more dense and less crumbly consistency.
- Spoon the crumb mixture on top of the cherries, dividing evenly between the four ramekins.
- Bake at 350 degrees for 30 minutes, or until the crisp topping starts to look golden.
These single-serve helpings of cherry crisp are delightful on their own, but you can turn them into a dessert by adding cream or vanilla ice cream on top! I like to enjoy these as a breakfast treat and often just pour cold milk over top. Enjoy making this heavenly cherry cobbler all summer long with your fresh cherries!