Get the Recipe:
Brown Butter Cherry Cobbler
Nutty brown butter and fresh cherries make this brown butter cherry cobbler a standout.
Ingredients
- ¼ cup (56 g) unsalted butter
- 1 to 1 ½ pounds (454 to 680 g) cherries, pitted
- ⅓ cup (67 g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ cup (60 g) all-purpose flour
- ½ cup (100 g) firmly packed light brown sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120 ml) milk
- sweetened whipped cream or ice cream, for garnish
- toasted sliced almonds, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Place the butter in a 10-inch skillet. Cook over medium heat on the stovetop until the butter foams and forms brown specks on the bottom of the pan. Remove from the heat.
- Stir together the cherries, sugar, cornstarch, and vanilla extract. Set aside.
- Stir together the flour, brown sugar, baking powder, and salt. Add the milk, and stir just until combined. It should be similar in consistency to pancake batter. A few lumps are fine.
- Pour the batter evenly over the warm brown butter without stirring. Spoon the cherry mixture evenly on top of the batter.
- Bake 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Serve warm with whipped cream or ice cream and toasted almonds.
Notes
- If you like, substitute 1 teaspoon almond extract or the juice of 1/2 medium lemon for the vanilla extract.
- Leftovers will keep in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the refrigerator before serving warm or cold.
- Recipe adapted from MyRecipes.
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