Bourbon Cherry Cobbler is an easy Southern skillet dessert that takes advantage of fresh summer cherries. It’s given a little extra kick in the pants with my favorite brown water, bourbon. I like to serve my Bourbon Cherry Cobbler warm with a scoop of fresh vanilla bean ice cream. How do you like your cobbler?
I’ve often wondered how many cobbler varieties there are, apparently I got sidetracked every single time because I still don’t have the answer. Something shiny on Amazon was probably the culprit. I happen to love cobbler and love experimenting with different flavors.
Cobbler is a down home dessert that’s easy to put together, goes with almost any meal and is perfect for feeding a crowd. The first cobbler I fell in love with was my MOMMA’S PEACH COBBLER. It’s the standard that I measure all cobblers from. It’s also the base for this bourbon cherry cobbler recipe.
What is a cobbler?
A cobbler is a dish consisting of a fruit or savory filling that’s poured into a large baking dish, covered with a batter before being baked.
How Do You Make Cobbler?
It starts by melting a stick of butter into your skillet. While the butter is melting you’ll mix the wet ingredients together.
Once it’s nice and mixed you’ll had the cherries. Now here’s the most important part … DON’T MIX! I know you’ll want to, it’s in our nature to fiddle with things but don’t. Just pour the batter into the skillet and let it ride. Or rise as the case may be.
I was lucky enough to receive a large shipment of fresh cherries from the NW Cherry Growers this summer. These large luscious cherries needed to be pitted first. We spent time pitting and separating cherries into one pound bags. Some we would use fresh and others we would freeze for later. Food prep, it’s a good thing.
TIP: If you’re going to be pitting a large amount of cherries I recommend a cherry pitter. It’s a small investment and will save you so much time. You’ll thank me. Trust me.
How Do You Serve Cobbler?
Cobbler can be served warm or cold. With or without a scoop of ice cream on top. Up to you!
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