Blueberry Cherry Cobbler
Fruit cobblers are my favourite dessert to go from summer to fall. This blueberry cherry cobbler is bursting with fresh plump blueberries and fresh tart cherries. This combination results in a delicious dessert that is perfectly sweet and oh so delicious!
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Another reason I love cobblers is how easy they are to make. The fruit filling combinations are endless. Currently both blueberries and tart cherries are in season in late July where I live. I added some sugar, flour, butter and and egg, and in no time at all dessert was in the oven!
As the seasons change I can change the fruit filling based on what is available locally, be it peaches, pears or apples.
What’s the difference between a cobbler and crisp?
Good question! Simply put, fruit crisps have a streusel topping made up of butter, oats, brown sugar and flour that bake up to a crispy crunching topping.
Cobblers on the other hand, have a topping that starts with a batter and is dolloped on top of the sugar coated fruit before popping into the oven. Kind of like a fruit with dumplings!
If you are looking for an incredible fruit crisp recipe, you will have to try my caramel apple crisp. A little bit of heaven in a pan!
What ingredients are needed to make a Blueberry Cherry Cobbler?
- fresh blueberries
- fresh cherries (sour or sweet)
- granulated sugar
- baking powder
- all purpose flour
- cold butter
- vanilla
- large egg
How do you make a fruit cobbler?
The full recipe for this blueberry cherry cobbler is at the bottom of this post in a printable recipe card!
Wash fruit well. Pit and slice cherries in half and transfer to a bowl with the blueberries. Add 1/2 cup of the sugar and stir to coat fruit.
Transfer fruit mixture to a baking dish. Place flour, remaining sugar, baking powder and salt in bowl of food processor and pulse 3 times to combine. Add cold butter.
Process butter and flour mixture for 10-20 seconds, until you have course crumbs. Transfer mixture to a bowl and stir in egg and vanilla by hand until a soft dough forms.
Add heaping tablespoons of dough onto the top of fruit. Do not press down or spread out. Bake for 40-45 minutes and allow to cool slightly before enjoying.
Don’t worry if you don’t have a food processor. Simply rub the butter into the flour, sugar, baking powder mixture until it is a pebbly texture and then proceed to adding the egg and vanilla.
How to pit cherries
The quickest and easiest way is to use a cherry pitter. I have had my Oxo cherry pitter for years, and it still works like a charm. Alternatively, you can use a paring knife and cut each cherry in half, removing the pit as you do so.
Fruit cobblers are best served right away, and adding a scoop of ice cream makes it extra yummy. Up the fruit factor by topping it with some homemade raspberry ripple ice cream.
How to store fruit cobbler
If you need to store leftovers (although I doubt there will be any!!) be sure it is completely cool to prevent the crust from getting soggy before storing in the refrigerator for a day or two. Reheat in the oven or microwave before serving.
Oh, and the third reason I love fruit cobblers…..they are one of those old fashioned recipes that feel like comfort food, and remind me of slow, simple days-gone-by! Simple. Delicious. Homemade!
What’s your favourite “comfort food” dessert? Tell me in the comments!
Be sure to print the recipe below or add it your favourite Pinterest board!
Blueberry Cherry Cobbler
This delish blueberry cherry cobbler is so easy to make and can be adapted to use any fruit in season.
Ingredients
- 4 cups fresh blueberries
- 2 cups fresh cherries, pitted and sliced in half
- 1 cup sugar, divided
- 1 stick (8 tablespoons) very cold butter cut into chunks
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees. Butter a 9 inch baking pan and set aside.
- Combine fruit in a large bowl. Add 1/2 cup of the sugar and toss to fully coat the fruit. Transfer fruit to the prepared baking pan and spread out to fill the pan.
- In the bowl of a food processor add remaining 1/2 cup sugar, flour, baking powder and salt. Pulse a few times to combine. Add cold butter and pulse for 15-20 seconds until the mixture resembles course crumbs. Transfer to a mixing bowl; add egg and vanilla and stir to form a soft dough.
- Drop dough by heaping tablespoons full over the fruit. Do not spread it out or flatten it down. It's okay if all the fruit is not covered.
- Bake at 375 degrees for 40-45 minutes or until dough is golden brown. (See photo above for reference)
- Serve immediately on it's own, or top with ice cream or a drizzle of heavy cream.
Notes
No food processer? No problem. Simple rub butter into the flour/sugar mixture with your fingers until mixture resembles course crumbs.
If you need to store any leftovers make sure the cobbler is completely cool and storing in the refrigerator for a day or two. Warm it in the oven or microwave before serving.
This looks so delicious, Maureen! I will have to try this recipe VERY soon!