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Bing Cherry Cobbler

This fresh-baked, sweet treat is sure to please any time of year.

From the Kitchen of Kimme Hargrove


FILLING:

5 cups frozen bing cherries, thawed

¼ cup sugar

2 tablespoons lemon juice

2 teaspoons vanilla extract

3 tablespoons flour


CRUMBLE TOPPING:

6 tablespoons butter, melted

2/3 cups sugar

¾ cups flour

1 teaspoon baking powder

¼ cup salt

1 teaspoon vanilla extract


Preheat oven to 350°F. Lightly spray a 13x9 baking pan with cooking spray.


In a large bowl, stir cherries, sugar, lemon juice, vanilla and flour until combined. Pour into prepared pan.


In a medium bowl, make the crumble topping by combining melted butter, sugar, flour, baking powder, salt and vanilla extract. Using your fingers, press small pieces of the crumble into flat shapes, and sprinkle across the top of the cherry mixture.


Bake 40-45 minutes until topping is browned and cherries are bubbling. Let cool for at least 10 minutes before serving.


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