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Caroline's Cherry Cobbler with Crumb Topping

I made the following dessert during my Crisps & Cobblers cooking class, which you can read about HERE.

Caroline's Cherry Cobbler with Crumb Topping
½ cup (1 stick) unsalted butter
1 cup granulated sugar
1/2 cup brown sugar
1 cup all purpose flour
1 Tablespoon baking powder
¾ cup half & half
1 can cherry pie filling
½ teaspoon cinnamon
3/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups flour
1 1/2 cups oatmeal
2 tablespoons butter

Preheat oven to 350°F.
Melt the stick of butter and pour into an 8-inch square baking dish.
In a medium bowl, stir together the 1 cup sugar, 1/2 cup brown sugar, the 1 cup flour, 1 tablespoon baking powder, 1/2 teaspoon cinnamon and 3/4 cup half & half.
Pour the batter on top of the melted butter. Do not stir.
Without mixing, pour the cherry pie filling over the batter.

In a mixing bowl, combine 3/4 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon nutmeg, 1 1/2 cups flour, oatmeal, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. Sprinkle the oatmeal topping over the top of the cherry mixture.
Evenly sprinkle the topping over the cobbler.
Bake the cobbler for 40 to 45 minutes, until the top turns golden brown.
The batter will migrate from the bottom of the pan to cover the cherries partially.
Serve warm or at room temperature; Yield 6 to 8 servings.

4 comments

  1. There are 2 different quantities of brown sugar mentioned in the recipe (1/2 cup and 3/4 cup) but on the 3/4 cup is mentioned in the directions. Where is the 1/2 cup supposed to be used?

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  2. March, 2011 - still wondering about that 1/2 cup brown sugar.

    Caroline??

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  3. Thanks for your comments & patience! I've updated the recipe to include the 1/2 cup brown sugar as part of the batter.

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  4. you may want to re read ur recipe you tell us to use 1/2 teaspoon of cinnamon and then later u tell us to use the remaining 1/4 teaspoon of cinnomon, so either you want us to use 1/8 teaspoon both times or we need to start with 1/2 teaspoon and use 1/4 both times.

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