California Cherry Cobbler
I’m back in the kitchen with California Grown and my favorite fruit of the season, cherries! As a cherry enthusiast, I take them whenever, wherever or however, I can. Whether in my daily smoothie, or with my favorite Memorial Day weekend dessert, I’m a girl that is simply smitten with cherries. I couldn’t be more excited to share this Cherry Cobbler recipe with you. It is so delicious, and I love knowing that my cherries have been basking in the California sun. It just feels so healthful and wholesome.
Ninety percent of the farms in California are family owned, and it’s important to me to support our country’s independent farmers. California has about 850 cherry farmers who grow six main varieties of cherries: Bing (my favorite), Brooks, Chelan, Coral, Tulare, and Rainier (the two-toned cherries with yellow flesh). The best way to store fresh them is to wash then thoroughly dry them. Store them in the fridge with the stem intact. If you want to freeze them, then wash, dry, and pit them, removing the stem if you’d like, then place them in a freezer-safe bag with the air removed. Who doesn’t love a beautiful cobbler made with fresh fruit?
If you want to learn even more about the cherry varieties, click here. California Grown also has some great resources to help you find out what’s in season here, and you can even download the colorful Seasonality guide PDF here. They also have a “How to Know If It’s From California” Guide here to help you find California products in your local stores.
It is so crucial, especially right now, for us to support local agricultural when we can. Secretary Ross wrote this letter to Californians reminding us all what a difference it makes to buy California Grown. So, go get some CA Grown Cherries and get started on this Cobbler, which is perfect for Memorial Day by the way! If you make it, rate and review the recipe below to let me know what you think!Print
California Cherry Cobbler
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
This Cherry Cobbler is a perfect summer fruity dessert!
½ cup (1 stick) plus 2 teaspoons unsalted butter
½ cup pecans
5 cups fresh CA Grown cherries
¼ cup plus 2 tablespoons granulated sugar, plus more if needed
2 tablespoons grated lemon zest
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cup old-fashioned rolled oats
¾ cup brown sugar, packed
½ cup oat flour
½ teaspoon kosher salt
Preheat the oven to 350°F. Thoroughly grease a 9 or 8 by 11 baking dish with 2 teaspoons of butter. Set aside.
In a small, dry frying pan over low heat, cook the pecans until fragrant and lightly toasted, about 8 minutes. Remove them from the pan, roughly chop and set aside.
In a small saucepan over low heat, melt 1 stick of butter. Remove the pan from heat and set aside.
In a medium bowl, mix together the cherries, granulated sugar, lemon zest, and corn starch. Add the lemon juice, stirring gently to combine well. Pour the mixture into the prepared baking dish and set aside.
In a medium bowl, combine the rolled oats, brown sugar, oat flour, and salt, stirring to combine. Add the pecans and stir. Pour in the melted butter, stirring to combine. Spoon the mixture over the cherries evenly.
Bake until you see it bubbling, about 25 to 30 minutes.
Cook’s Note: If you don’t have oat flour, take a [1/2] cup of oats and grind it in the food processor for two minutes, then give it a really good stir. Measure and add.
Keywords: cherry cobbler, summer dessert, fruit dessert, cherries
Thank you for sharing this Cherry Cobbler Recipe, so excited to make it! We picked up several lbs of Cherries from our So. California Vons… Yes, these are CA Cherries from Lodi, CA.
I definitely will be trying this next time I get cherries! Is it a one-to-one swap if I use another fruit such as blueberries or blackberries?
Love this recipe – and that’s it’s naturally gluten-free. And thanks for supporting our nation’s farmers & ranchers Teri! It’s so important.
Pingback: Gluten-free Strawberry Rhubarb Crumble - nocrumbsleft
Great recipe! I didn’t have quite enough cherries so I added a cup of home grown & ripe apricots (cut in bite sized pieces.) I also used half of the amount of “granulated sugar” using Erythritol instead. I cut the sugar amount of this in doing so.
Can you interchange with Wisconsin or Michigan cherries?
Pingback: Cooking with My Favorite Vegetables - nocrumbsleft
Can you use frozen tart cherries? Trader Joe’s has great ones
You can but definitely add more cornstarch. I would triple the cornstarch because there is going to be more liquid.