Pioneer Woman Cherry Cobbler: A Simple & Delicious Recipe

Cherry season is a delightful time of year, bringing with it an abundance of fresh, juicy cherries perfect for baking. If you’re looking for a classic, comforting dessert to make the most of these seasonal fruits, look no further than this incredibly easy and delicious Pioneer Woman Cherry Cobbler recipe. This recipe is wonderfully simple, requiring minimal effort for a maximum flavor payoff. The most time-consuming part is pitting the cherries, but even that can be made easier with a cherry pitter, a handy tool for any cherry enthusiast. Let’s dive into how to create this delightful cherry cobbler in your own kitchen.

Freshly picked cherries, glistening and ready to be pitted for a homemade cobbler.

This recipe is so straightforward, it’s practically foolproof, making it ideal for both beginner bakers and seasoned pros. The base is a simple batter that bakes up beautifully around the sweet, tart cherries.

Close-up of cherry cobbler batter being mixed, showcasing its smooth and creamy texture.

If you plan on making cherry cobblers or pies frequently, investing in a cherry pitter is highly recommended. It saves a significant amount of time and effort compared to pitting cherries by hand.

Person using a cherry pitter to quickly and efficiently remove pits from fresh cherries.

To begin, you’ll need a 12-inch cast iron skillet. The cast iron skillet is perfect for this recipe as it heats evenly and creates a lovely golden-brown crust on the cobbler. Generously butter the skillet to prevent sticking and add a rich flavor to the bottom crust.

Buttering a 12-inch cast iron skillet in preparation for baking a cherry cobbler.

Next, melt 4 tablespoons of butter. This melted butter will form the base of your batter, contributing to the cobbler’s moist and tender texture.

Melting butter in a skillet, a key step in creating the rich base for cherry cobbler.

Add 1 cup of sugar to the melted butter in the skillet. The sugar will dissolve into the warm butter, creating a sweet and slightly caramelized base for the cobbler.

Adding granulated sugar to melted butter in a skillet, starting the cobbler batter.

Pour in 1 cup of milk. Milk adds moisture and helps to create a smooth and pourable batter.

Pouring milk into the sugar and melted butter mixture for the cherry cobbler batter.

Measure 1 cup of self-rising flour. It’s crucial to use self-rising flour for this recipe; it contains baking powder and salt, which are essential for the cobbler to rise properly and have the correct texture. Do not substitute with plain flour unless you add baking powder and salt.

Measuring self-rising flour, highlighting the importance of using the correct type of flour for cobbler.

Mix the ingredients well until just combined. Be careful not to overmix the batter, as this can result in a tough cobbler. A few lumps are perfectly fine.

Mixing the cobbler batter in a skillet, showing a smooth but not overmixed consistency.

Pour the batter directly into the buttered skillet. Ensure the batter is evenly distributed in the skillet.

Pouring the prepared cobbler batter into the buttered cast iron skillet.

Gently place the 2 cups of pitted cherries evenly over the batter in the skillet. Distribute them so that every bite of cobbler has juicy cherries.

Arranging pitted fresh cherries on top of the cobbler batter in a cast iron skillet.

Sprinkle ¼ cup of sugar over the top of the cherries. Alternatively, for a slightly different flavor profile, you could toss the cherries in the ¼ cup of sugar before placing them on the batter. This helps to macerate the cherries slightly and draw out their juices.

Sprinkling sugar over the fresh cherries arranged on top of the cobbler before baking.

Bake in a preheated oven at 350°F (175°C) for 50 minutes. The cobbler is ready when the top is golden brown and the batter is set.

Cherry cobbler baking in the oven, turning golden brown and bubbling around the edges.

After 50 minutes, remove the cobbler from the oven and sprinkle 2 teaspoons of sugar on top. This step is optional and, as noted in the original recipe, may not create a noticeable crust. However, it can add a touch of extra sweetness.

Sprinkling sugar on the hot cherry cobbler after the initial baking period.

Return the cobbler to the oven for an additional 10 minutes. This final bake ensures the cobbler is cooked through and bubbly.

Cherry cobbler after the final 10 minutes of baking, fully cooked and ready to serve.

Let your Pioneer Woman cherry cobbler cool slightly before serving. It’s absolutely divine served warm, especially with a scoop of vanilla ice cream. The combination of the warm, sweet cobbler and cold, creamy ice cream is simply irresistible.

Warm and inviting cherry cobbler, fresh from the oven and ready to be served.