Brown Butter Cherry Cobbler
Delightfully cakey and tender, this brown butter cherry cobbler is bursting with cherry flavor. Fresh cherries are nestled on a layer of nutty brown butter and then enveloped in a batter flavored with lemon zest and almond extract. As the cobbler bakes, the cherries become tender while the batter puffs up and turns golden brown, soaking up all of the cherry juices. Served warm with a scoop of vanilla ice cream, this easy dessert is perfect for cherry season or anytime you’re craving a comforting dessert.
Hey there, and welcome back, friends.
You are in for a comforting treat!
This cobbler celebrates the freshness of summer. It’s a cozy dessert perfect for weeknights or gatherings, and best of all, it’s extremely easy to throw together.
You know brown butter is one of my favorite flavors to add to recipes. I have made many brown butter recipes like the Brown Butter Blueberry Lemon Loaf, Brown Butter Walnut Brownies, and Brown Butter Sugar Cookies! I go crazy for that nutty brown butter flavor.
Well, I had to make a cobbler with it, and to celebrate summer, I used fresh cherries from the market. I can’t think of anything better than filling a bowl with a scoop of this cherry cobbler and topping it with some cold vanilla ice cream. Each bite is an explosion of flavor.
This cobbler comes together effortlessly. First, you make the brown butter, add the cherries to the dish with the brown butter, then pour the cobbler batter over it and bake until golden.
I used lemon zest and almond extract to make this cobbler taste even better. The lemon zest brightens the flavors of the cherries and the almond extract makes the brown butter pop!
Plus, I added a little bit of almond flour to the batter to give it an even more nutty flavor. If you don’t like almond flour I give directions for how much extra flour to use.
This cobbler is very cake-like. It has a tender crumb that will melt in your mouth. The cherry filling doesn’t get too saucy, like where there’s a puddle of juices when you take a scoop of cobbler. It’s a perfect blend of just enough cobbler and juice from the cherries.
If cherries are not your thing, you can use any seasonal fruit in this cobbler. For more tart fruits, you may want to increase the sugar. An equivalent amount of blueberries, blackberries, or raspberries would be great substitutes for the cherries and would cut down on prep time as they don’t need to be cut in half.
If you’re like most people and don’t have a cherry pitter, don’t worry; you can use a chopstick. It’s a trick I learned from TikTok. You can use a chopstick, a piping tip, or a metal straw to pierce the top of the cherry and press out the pit. So don’t let a lack of a cherry pitter stop you from making this summery dessert.
Seriously, this is a dessert you need to make this summer. It combines everything I love about summer: fresh fruit, easy to make, and goes well with ice cream! I hope you and your family love it!
Ingredients
- unsalted butter
- fresh sweet cherries
- all-purpose flour
- almond flour
- sea salt
- baking powder
- granulated sugar
- zest from a lemon
- whole milk
- almond extract & vanilla extract
- vanilla ice cream, optional for serving
How to Make Cherry Cobbler
Preheat the oven. Add the diced butter to a small pan that is lighter in color. This will help you determine when the butter is properly browned.
Set the pan over medium heat. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter takes on a nutty aroma. This will take a few minutes.
Remove the pan from the heat and pour the brown butter into a baking dish. Tilt the dish to ensure the brown butter evenly coats the bottom.
Scatter the pitted and halved cherries over the brown butter in an even layer. Make the batter by whisking together the flour, almond meal, salt, baking powder, and sugar.
Add the lemon zest, milk, almond extract, and vanilla extract and whisk until smooth.
Pour the batter over the top of the cherries.
Bake the cobbler on the middle rack of the preheated oven until the top is golden brown and the cherry juices are bubbling.
Cool the cobbler for 10 minutes before serving. If you prefer, serve with vanilla ice cream.
How to Store
Leftover cobbler keeps best covered in the fridge. You can enjoy the cobbler cold or you can gently reheat it in the microwave. Make sure to enjoy it within 3-4 days.
More Summer Dessert Recipes
- Blueberry Peach Crumble
- Peach Raspberry Crumble
- Blueberry Crumble with a Browned Butter Oat Topping
- Blackberry Crumble
- Strawberry Crumble
What do you think of this Irresistible cherry cobbler recipe? What would you serve with a scoop of this? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Brown Butter Cherry Cobbler Recipe
Brown Butter Cherry Cobbler
Delightfully cakey and tender, this brown butter cherry cobbler is bursting with cherry flavor. Fresh cherries are nestled on a layer of nutty brown butter and then enveloped in a batter flavored with lemon zest and almond extract.
Ingredients
- 6 tablespoons unsalted butter, diced
- 3 ½ cups fresh sweet cherries, pitted and halved
- 1 cup all-purpose flour
- ¼ cup almond flour
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ⅔ cup granulated sugar
- 1 medium lemon, zested
- 1 cup whole milk
- ¼ teaspoon almond extract
- ¾ teaspoon vanilla extract
- Vanilla ice cream, optional for serving
Instructions
- Preheat the oven to 350 degrees. Add the diced butter to a small pan that is lighter in color. This will help you determine when the butter is properly browned. Set the pan over medium heat. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter takes on a nutty aroma. This will take about 5-8 minutes. Remove the pan from the heat and pour the brown butter into a 2.5 quart baking dish. Tilt the dish to ensure the brown butter evenly coats the
bottom. - Scatter the pitted and halved cherries over the brown butter in an even layer.
- Make the batter by whisking together the flour, almond meal, salt, baking powder, and sugar. Add the lemon zest, milk, almond extract, and vanilla extract and whisk until smooth. Pour the batter over the top of the cherries.
- Bake the cobbler on the middle rack of the preheated oven for 50-60 minutes until the top is golden brown and the cherry juices are bubbling. Cool the cobbler for 10 minutes before serving. If you prefer, serve with vanilla ice cream.
Notes
- Make sure to measure the cherries before they are pitted and halved.
- Frozen pitted cherries can be used in place of the fresh cherries. They can be left whole to keep recipe prep easier. They will release more juice than fresh cherries as the cobbler bakes so you may need to increase the baking time and cooling time by 5-10 minutes.
I don’t have a cherry pitter. Is there something else I can use? Yes, you can use a chopstick, a piping tip, or a metal straw to pierce the top of the cherry and press out the pit.
Can I make this cobbler with other fruits? Yes, you can use other fruits. For more tart fruits, you may want to increase the sugar to ¾ to 1 cup total. An equivalent amount of blueberries, blackberries, or raspberries would be great substitutes for the cherries and would cut down on prep time as they don’t need to be cut in half.
Is there something I can use in place of the almond flour? The almond flour builds on the nutty flavor of the brown butter and helps enhance the flavor of the almond extract but if you don’t have any, you can use an additional ¼ cup all-purpose flour in its place.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 314Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 155mgCarbohydrates: 45gFiber: 2gSugar: 30gProtein: 5g