Brown Butter Very Cherry Cobbler Served With Cherry Whipped Cream

July 15, 2013
1 Ratings
  • Serves 6 to 8
Author Notes

Do you see that cake packed with juicy sour cherries? It is fruity and light without being too sweet or too tangy, but most of all it tastes so, so good with any berries or fruit. I baked this cobbler with my favorite sour cherries, but sweet, dark red and meaty cherries will also work perfectly. —Kukla

What You'll Need
  • For the Cobbler
  • • 4 oz (1 stick) unsalted butter
  • • 1 cup organic cane sugar
  • • 1 cup unbleached AP flour
  • • 11/2 teaspoons baking powder
  • • 1 cup kefir or buttermilk or plain yogurt
  • • 1/2 teaspoons baking soda
  • • 1 teaspoon vanilla extract
  • • 2 teaspoons Amaretto liqueur or 1/2 teaspoon almond extract
  • • 2 1/2 cups cherries, pitted ( fresh or frozen and thawed)
  • For the Cherry Whipped Cream
  • • 1 cup cherries, pitted
  • • 1/4 cups organic cane sugar
  • • 1/2 cup red wine
  • • 1 teaspoon balsamic vinegar
  • • 1 tablespoon Amaretto liqueur
  • • 1/2 cup heavy whipping cream, chilled
  1. Preheat oven to 350 degrees. Butter a 10-inches in diameter baking dish. In a small saucepan, melt butter over medium heat until golden brown in color; remove from heat; let stand for 10 minutes. Strain butter and let cool a little.
  2. In a mixing bowl whisk sugar, flour, baking powder and a pinch of salt. Pour Kefir into a measuring cup; add baking soda, vanilla extract and Amaretto liqueur; stir well until combined and foamy; fold in the wet ingredients into flour, baking powder and salt mixture and then add the brown butter and whisk it all well together.
  3. Pour the batter into the buttered baking dish. Sprinkle cherries over the top of the batter; distributing evenly. Sprinkle about a tablespoon of Turbinado sugar over the top. Bake in the oven for 50 minutes to 1 hour, or until golden and bubbly.
  4. To make the Cherry Whipped Cream, in a sauce pan over medium heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, about 8 minutes. Transfer the mixture to a food processor and puree until completely smooth. Return the mixture to the pan over medium-high heat. Add the Amaretto liqueur and simmer until reduced to about 1/4 cup. Let it cool to room temperature.
  5. In a bowl whip 1/2 cup cream and 1 teaspoon sugar until firm peaks form; gently fold the whipped cream into the cherry sauce until well combined.
  6. Serve the cobbler warm or at room temperature topped with a dollop of cherry whipped cream and Enjoy!

See what other Food52ers are saying.

  • janice
  • Joan
  • Laurie
  • Chef Lisa
    Chef Lisa
  • Kukla

10 Reviews

janice June 10, 2018
I made this amazing dessert last night. I doubled the recipe, using a large glass casserole dish for baking. Instead of plain yogurt, I had Labneh on hand and buttermilk. I used 1 cup of each for the dbl recipe and sprinkled sliced almonds on top, since using Amaretto. Everyone loved it.
I also made the cherry sauce put poured that over vanilla ice cream on the side of the cobbler. The sauce alone and ice cream is a dessert in itself.
Can't wait to try with plums, peaches, apples and pears - this will become a family favorite. thank you !
Joan September 12, 2015
I made this yesterday afternoon as my contribution to a dinner party.
The first plus was that it is easy to put together...I had initially made another dessert that I was not happy with and had to make something fast...this was perfect. Everyone raved!!!
-I used yogurt because that's all I had
-I didn't make the whipped cream because of lack of time
-I used a pan that was too small (9") and had a very smokey oven overflow...strangely enough the slightly smokey undertones added a pleasant dimension :)
Yet....this was one of the most successful desserts I have made in quite a while.
Next time:
-I will make the whipped cream
-I will use the correct dish size
and I will make double!!!
Absolutely delicious!!
Michele G. June 30, 2015
Thanks, Kukla! Our sour cherry trees are loaded, and I will make this for a special dinner the minute the cherries ripen. The cherry whipped cream looks brilliant. This is why I follow you!
Kukla June 30, 2015
Thank you Michelle for your kind comment and for following me!!!
I hope you and your guests will like my cobbler.
Laurie June 25, 2015
Kukla--The Cobbler was the hit of the night! My friend, who doesn't normally like whipped cream, said it was delicious and wanted to keep the small amount that was left over. My husband really wanted to take the last bit home, so I had to promise to make it again this weekend! This is a hit!
Kukla June 26, 2015
Thanks a lot Laurie!!!
Laurie June 23, 2015
My mother would make a cobbler very similar to this, but you have kicked it up a notch by adding the amaretto to the batter and the cherry whipped cream. I'm taking it to a dinner party tonight and I can't wait to taste it! I'm sure it is fabulous!
Kukla June 23, 2015
Thank you Laurie for the lovely comment! I hope you'll like this Cobbler and let me know your opinion.
Chef L. June 10, 2015
I made this last night for an old friend. It was GONE within 15 minutes and there was only four of us! Thank you.
Kukla June 10, 2015
Thank you chef Lisa! I am happy you and your friends enjoyed the Cobbler!