Dessert: United States – Utah – Utah Cherry Cobbler

Serving Size: 8

Approximate Time

Prep 25 min

Cook 45 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 4 cups (560 g) tart cherries, pitted (fresh or frozen; if frozen, thaw and drain)
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) salt
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for filling)
- 1 tbsp (15 g) coarse sugar (optional, for sprinkling)
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 6 tbsp (85 g) unsalted cold butter, cubed (for topping)
- 2/3 cup (160 ml) milk (whole milk preferred)
- 1 large egg, beaten (approx. 50 g)
- Vanilla ice cream or whipped cream, for serving (optional)

Instructions

Short Description:
A warm, home-style cobbler made with Utah-grown tart cherries for a bright sweet-tart filling and a tender biscuit-like topping, finished with dots of butter for a golden crust.

Regional Notes:
This Utah variation highlights local tart cherries, giving a more pronounced sweet-tart balance than sweeter cherry cobblers elsewhere. Many Utah cooks use fresh or flash-frozen locally grown cherries and a drop-biscuit topping to keep the texture homey and rustic.

1. Preheat oven to 375°F (190°C). Butter a 9 x 13-inch (23 x 33 cm) baking dish or spray lightly with nonstick spray.
2. In a large bowl, combine the pitted cherries, 3/4 cup (150 g) granulated sugar, 2 tbsp (16 g) cornstarch, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) vanilla extract, and 1/4 tsp (1.5 g) salt. Toss until cherries are evenly coated and the cornstarch is incorporated.
3. Pour the cherry mixture into the prepared baking dish and dot the surface with the 2 tbsp (28 g) butter pieces. Set aside while you make the topping.
4. In a medium bowl, whisk together 1 1/2 cups (180 g) flour, 1/2 cup (100 g) granulated sugar, 2 tsp (8 g) baking powder, and 1/2 tsp (3 g) salt.
5. Add the 6 tbsp (85 g) cold cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter.
6. In a small bowl, whisk together 2/3 cup (160 ml) milk and the beaten large egg (approx. 50 g). Pour the wet mixture into the flour-butter mixture and stir just until combined into a thick, drop-batter—do not overmix.
7. Drop large spoonfuls of the topping evenly over the cherry filling, leaving small gaps so the filling can bubble up during baking. Sprinkle the optional 1 tbsp (15 g) coarse sugar over the topping if you want extra crunch.
8. Bake in the preheated oven for 35–45 minutes, until the topping is golden brown and the cherry filling is bubbling thickly in the center. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
9. Remove from oven and let cool 15 minutes to set the filling slightly. Serve warm, spooned into bowls with vanilla ice cream or whipped cream if desired.