Cherry Cobbler, Cast Iron

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    You can substitute granulated sugar for the Demerara Sugar if you prefer.


  1. 4 T salted butter, melted, plus more for the pan
  2. 1 c sugar
  3. 1 c flour
  4. 1 t baking powder
  5. 1/2 t salt
  6. 1/4 t baking soda
  7. 1 c whole milk, at room temperature
  8. 2 c fresh Bing or other sweet cherries, pitted (about 12 oz)
  9. 1/4 c demerara sugar plus 2 t, divided
  10. whipped cream and/or ice cream, for serving


  1. Preheat the oven to 350°F.
  2. Butter a 12 inch cast-iron skillet.
  3. Whisk 1 cup sugar, flour , baking powder, salt, and baking soda togehter in a medium bowl.
  4. Add the milk.
  5. Whisk in the melted butter.
  6. Pour the batter into the skillet and sprinkle the cherries evenly over the top.
  7. Sprinkle 1/4 cup demerara sugar over the cherries.
  8. Bake until golden brown on top and a knife inserted into the center comes out clean, about 50 minutes, sprinkling the remaining 2 teaspoons demerara sugar over the top during the last 10 minutes.
  9. Let cool 20 minutes.
  10. Serve warm, topped with whipped cream or ice cream...or both!

Picture of Recipe

Cherry Cobbler, Cast Iron - Picture of Recipe
Serves: 6 to 8
Prep Time: 15 minutes
Cook Time: 1 hour
Course: Dessert,Breakfast/Brunch
Type of Food: Vegetarian
Ethnicity/Origin: American,
Key Ingredient: Cherries
Difficulty: 1 - Easy
Make Ahead: No
Prep Method: Oven Bake
Themes/Holidays: President's Day,Flag Day,Fourth of July,Picnic

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