Cherry cobbler

Cherry cobbler by Bake Bellissima

The aroma on this cherry cobbler is overwhelming. You do not stand a chance if you think you can resist it… Same recipe as the blueberry cobbler except I’ve gone a little Ina on you and added a little more butter, because I had a feeling it would make a great dessert that much greater. I was right, make this and you will see what I am talking about. When it is baked and right out of the oven, take in the delicious buttery scent, have a bite, then walk over to your computer, tablet or cell phone, and drop me a little note. Would love to hear from you!

P.S. You can replace the cherries in this recipe for blueberries or a mix of both, up to you.


Cherry cobbler by Bake BellissimaCherry cobbler by Bake Bellissima

Cherry cobbler
  • 1½ sticks unsalted butter, melted
  • 1 cup spelt flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ¾ cup milk (or soy milk)
  • 2 cups fresh cherries, halved and pitted
  • ⅓ cup sugar
  1. Preheat oven to 350 F.
  2. Grease a 9 inch spring form pan and set aside.
  3. Combine the spelt flour, baking powder, salt, ½ cup sugar in a large bowl and mix with a whisk. Add the vanilla extract, milk, and the melted butter. Mix until the batter is smooth. Pour into the prepared pan.
  4. In a separate bowl, toss the cherries with ⅓ cup sugar. Spoon evenly over the batter but Do Not stir or mix!
  5. Bake 40 to 45 minutes.
  6. Remove from the spring form and allow to cool.
  7. Serve warm with vanilla ice cream.



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