2020 has been a wild ride so far and with everything happening in the world I felt that this blog just wasn’t important. After a month off I felt that it was time to post again for my personal sanity. I have still been cooking all but one or two (takeout) meals a week at home and that means we are eating way more dessert than normal. I love cobbler of any kind and while peaches, blueberries, and blackberries are delicious, my favorite is a cherry cobbler. After a few trials, I landed on this recipe because it uses less sugar than a traditional cobbler, sometimes I even omit the 1 tablespoon of sugar depending on how sweet the fruit is. You can add more sugar if you would like your cobbler to be sweeter and you can easily swap the cherries for another juicy fruit. Enjoy! xoxo

Images via Alex Phillips.

Download Cherry Cobbler recipe.

4 cups of cherries, pitted

3/4 cup flour

1 tablespoon sugar

1 stick butter, softened 

Pit cherries and line the bottom of a medium casserole dish. In a separate bowl combine flour, sugar, and 3 tablespoons of butter with either a pastry cutter or whisk. Evenly pour flour mixture on top of cherries. Cut the remaining 5 tablespoons of butter into even squares and line the top of the flour mixture. Bake at 350 degrees for 45 minutes or until the top is golden brown. Best when served warm with ice cream. 

I have a huge sweet tooth and in the summer I try to kick my cravings with fresh fruit! I started making this cherry crisp as an alternative to my favorite fruit cobblers. Instead of crust, I add Trader Joe’s Almond Butter Granola but still top the crisp with a little ice cream. I have used cherries, peaches, blueberries, blackberries, and strawberries to make this crisp and all versions were delicious. My cherry pitter is from Crate & Barrel and it is super easy to use and is dishwasher safe. Enjoy! xoxo

Images via Alex Phillips.

Print recipe for Cherry Crisp

(Recipe makes one ramekin)

10-12 Cherries (pitted)

1/4 cup Trader Joe’s Almond Butter Granola 

1/2 tablespoon butter

Fill a 6 oz ramekin with pitted cherries and top with granola and butter. Bake at 350 degrees for 10-15 minutes until cherries bust. Top with ice cream or add to plain greek yogurt.