Cherry cobbler with pie crust and frozen cherries recipe is easy and delicious! This old fashioned cobbler has a top and bottom crust and a juicy fruit filling, so it has a great combination of both flavors and textures. By using frozen cherries to make the filling, you can eat this classic cobbler anywhere at any time of the year. If you're looking for the best cherry cobbler recipe that balances the sweetness and sourness of tart cherries, this recipe is for you.
The first step in this old fashioned cherry cobbler with pie crust and frozen cherries recipes is making the filling. I used frozen tart cherries, but since the filling is cooked, you can use fresh as well without having to adjust the recipe. In fact, you can even use fresh or frozen dark sweet cherries if you want, as long as you adjust the recipe (use dark brown sugar and add 1 to 2 Tablespoons of lemon juice).
Start off by putting the cherries, sugar, a pinch of salt, and some water into a pot on the stove. Bring to a boil, and continue cooking and stirring on medium heat. After cooking the cherries for 10 minutes to thicken the syrup and soften the fruit, add a cornstarch slurry to thicken the filling.
After turning off the heat, remember to add the almond extract. It might sound weird, but almond extract really brings out cherry flavor, so it's a good idea to add some. Although you could add it earlier, I recommend adding it once the heat is turned off so that you don't burn off the alcohol in the extract.
Once the sour cherry filling is done, it's time to start assembling the old fashioned cobbler. I put the bottom crust into a 8x8 pan, poked a few holes, and then parbaked it to prevent the bottom from getting soggy.
Although you could add a solid pie crust for the top, I usually add lattice tops to my cobblers to help evaporate bit more liquid and thicken up the filling. Since the homemade pie crust was round, I cut it into an 8x8 square, using the excess around the sides to add small pie crust dumplings to the filling.
To make the lattice top, I simply cut the second pie crust into strips and laid them on top of the filling. After sprinkling the top of the cobbler with extra sugar, it was off to the oven.
When I tried this old fashioned cherry cobbler with pie crust and frozen cherries, I liked it from the first bite. I feel like cherries are deceptively difficult to bake with, especially sour cherries, so I think I did a good job of making them more flavorful: brown sugar is definitely good with cherries.
Like I said earlier, you can use dark sweet cherries in this recipe, whether fresh or frozen. However, I would use all dark brown sugar, as well as add 1 to 2 Tablespoons of lemon juice to tone down the sweet. I honestly think that sweet cherries make better pies and cobblers, so it would definitely be worth a try.
If you make this old fashioned cherry cobbler with pie crust and frozen tart cherries, you'll love it!
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Cherry Cobbler with Pie Crust and Frozen Cherries Recipe🍒🥧
3 cups, 24 oz frozen cherries (680g) - I used tart cherries, but you can use dark sweet cherries
3/4 cup white sugar (160)
1/2 cup light brown sugar (120)
2 Tablespoons dark brown sugar (30g)
1/2 cup water
1/8 teaspoon salt
1/2 teaspoon almond extract
2 9-inch pie crusts
Cornstarch Slurry:
3 Tablespoons cornstarch (30g)
1/4 cup water
Sugar Sprinkle:
1 Tablespoon white sugar
1 Tablespoon light brown sugar
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29 сен 2024
