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!
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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