Cherry Cobbler

This is definitely my favourite time of year.  I can go to any farmers market and be overwhelmed with choices of what to make for dinner AND what to bake.

I stopped by the farmers market in Trinity Bellwoods yesterday and one stand in particular was overflowing with cherries. Believe it or not, the only thing I’ve baked with cherries is clafoutis. I figured I better expand my horizons and bake my first cobbler!

I was surprised at how easy it is to make cobbler. Basically prepare the the fruit, throw it in a pan, stir together the cobbler ingredients, scoop the dough on the fruit and bake! For something so simple, it’s insanely delicious and perfect for a last minute dessert necessity.

PS – this is definitely best warm from the oven!

Filling Ingredients

  • 6 cups cherries
  • 1/3 cup sugar
  • Juice of half a lemon
  • 1.5 tbsp arrowroot starch
  • 1/4 tsp cinnamon
  • Pinch of cardamom
  • Pinch of ginger

Dough Ingredients

  • 1 1/2 cups flour
  • 3 tbsp brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups heavy cream, plus more for brushing
  • Raw sugar, for sprinkling


Preheat oven to 375F and butter a 9 inch cast iron skillet or pie plate.

Pit the cherries using a pitter, or with this trick: take an empty wine bottle, place stemmed cherry on top of the bottle mouth. Hold cherry in place and poke through the middle with a chopstick. The pit should fall out into the bottle.

In a large bowl, stir together pitted cherries, sugar, lemon juice, arrowroot and spices. Pour into prepared pan or skillet.

In a medium bowl, whisk together flour, brown sugar, baking powder and salt.  Pour in cream and stir together until just combined (it will be a wet dough).

With a large spoon, scoop dough onto prepared cherries in large blobs until the pan is mostly covered. Brush dough with cream and sprinkle with raw sugar.

Bake for 45 minutes, until dough is browning and juices are bubbling. Allow to cool slightly and serve with ice cream!

Cherry Clafoutis

When I was in France last summer, I had my first clafoutis overlooking the rolling hills of Provence (sorry..).  I loved how the custard was slightly caramelized around the edges making certain bites chewy between the perfectly ripe cherries.

Since I had a bag of cherries to get through in my fridge, I thought making a clafoutis would help.  This recipe is based on that from David Lebovitz’s blog (HIGHLY recommend his books as well), and it brings me back to that authentic clafoutis.  It’s super easy and perfect for a quick dessert (or heck, a decadent breakfast, it has 3 eggs after all).

Cherries lining the dish
Clafoutis pre-sugar sprinkle and bake



  • 1.25lb sweet cherries, stemmed and pitted
  • 3 large eggs
  • 1/2 cup flour
  • 1 tsp vanilla
  • 1/2 cup plus 3 tbsp sugar
  • 1 1/3 cups whole milk
  • Softened butter (to grease dish)


  1. Preheat oven to 375F and grease a shallow 1.5-2L baking dish with butter.
  2. Line the bottom of the dish with a single layer of the stemmed and pitted cherries.
  3. Mix the eggs, flour, vanilla, 1/2 cup sugar and milk in a blender or whisk in a large bowl until smooth (if you use a whisk, be sure to use a sieve when pouring batter over cherries).
  4. Pour batter over cherries (again, use a sieve if there are any lumps left) and sprinkle the top of the batter and cherries with remaining sugar.
  5. Bake until just set, about 45-60 minutes.  A knife in the centre should come out relatively clean.

Recipe adapted from David Lebovitz