Apple & Cherry Cobbler Recipe

Prepare fruit

Preheat the oven to 375°F (190°C). In a large bowl combine the sliced apples and pitted cherries.

Add 1 cup granulated sugar, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon salt to the fruit. Toss to coat evenly.

Sprinkle 3 teaspoons cornstarch over the fruit and toss again until the fruit is evenly coated and the cornstarch is distributed — this will thicken the juices as it bakes.

Transfer the fruit mixture into a 9x9-inch (or similar 8–9 inch round/oval) baking dish, spreading it into an even layer. Dot the top with 2 tablespoons melted butter. Set aside while you make the topping.

Make dry mix

In a medium bowl whisk together 1.5 cups all-purpose flour, 2 teaspoons baking powder, 3 tablespoons granulated sugar, and 1/2 teaspoon salt until evenly combined.

Cut in butter

Add the 6 tablespoons cold, cubed unsalted butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Add wet ingredients

In a small bowl whisk together 3/4 cup whole milk, 1 large egg, and 1 teaspoon vanilla extract. Pour the milk–egg mixture into the flour–butter mixture and stir gently with a fork until just combined into a sticky batter. Do not overmix; some dry streaks are okay.

Drop the topping over the fruit filling by spoonfuls — aim for roughly even coverage but leaving small gaps so steam can escape and fruit juices bubble through for a rustic cobbler appearance.

Optional: sprinkle 1 tablespoon coarse/turbinado sugar over the topping for crunch and shine.

Place the assembled cobbler on a baking sheet (to catch any drips) and bake in the preheated 375°F (190°C) oven for 35–45 minutes, until the topping is golden brown and the fruit filling is bubbling at the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.

Remove from the oven and let the cobbler rest for 10–15 minutes so the filling thickens slightly and is easier to serve.

Serve warm: scoop portions into bowls or plates and top each serving with a scoop of vanilla ice cream. The contrast of hot cobbler and cold ice cream is traditional and recommended.