Fresh Cherry Butterscotch Cobbler Recipe
This Fresh Cherry Skillet Cobbler features a jammy, almond-infused cherry filling topped with unique, buttery Butterscotch Biscuit Topping. It’s a spectacular, one-pan summer treat that’s the perfect summer dessert!
Servings 12 servings
Calories 187kcal
Ingredients
Cherry Base
- 5½ cups Fresh cherries, pitted, stemmed and cut in half
- ¼ cup White Sugar.
- ¼ cup Brown Sugar.
- 1 teaspoon Fresh Lemon Juice or use ½ teaspoon lemon juice from concentrate
- 2 tablespoon Cornstarch
- ¼ teaspoon Cinnamon
- ½ teaspoon Almond Extract
Biscuit Topping
- ¾ cup All-Purpose Flour
- ¼ cup Butterscotch Cook & Serve Pudding and Pie Filling (powder) NOT instant.
- ¼ cup Brown Sugar
- 1 tablespoon White Granulated Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 6 tablespoon Unsalted Butter
- ¼ cup Boiling Water
Topping
- 2 tablespoon white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat: 425°F (220°C). Grease your 10-inch skillet lightly with butter.
- The Fruit Prep: In a large bowl, toss the cherries with the sugars, lemon, cornstarch, cinnamon, and almond extract. Pour them into the skillet.5½ cups Fresh cherries, pitted, stemmed and cut in half, ¼ cup White Sugar., ¼ cup Brown Sugar., 1 teaspoon Fresh Lemon Juice, 2 tablespoon Cornstarch, ¼ teaspoon Cinnamon, ½ teaspoon Almond Extract
- The Pre-Bake: Bake the cherries alone for 10-12 minutes.
- The Topping: While the fruit bakes, whisk your dry topping ingredients. Cut in the chilled butter with a fork or your fingertips until it looks like coarse crumbs. Stir in the boiling water until just combined.¾ cup All-Purpose Flour, ¼ cup Butterscotch Cook & Serve Pudding and Pie Filling (powder), ¼ cup Brown Sugar, 1 tablespoon White Granulated Sugar, 1 teaspoon Baking Powder, ¼ teaspoon Salt, 6 tablespoon Unsalted Butter, ¼ cup Boiling Water
- The Drop: Remove the hot skillet. Drop 8 to 10 "bistro-style" spoonfuls of the dough over the fruit. Leave space between them so the red fruit can bubble through!
- The Finish: Sprinkle the top with a mix of 1 tablespoon sugar and ½ teaspoon cinnamon.2 tablespoon white sugar, 1 teaspoon cinnamon
- The Final Bake: Bake for 18-22 minutes.
- The Test: The biscuits should be deep golden brown and firm to the touch.
Notes
Expert Recipe Tips:
- The Pre-Bake Rule: Don't skip the 10-minute "fruit-only" bake! This ensures the cherries are bubbling and the cornstarch is activated before the topping goes on, preventing a watery cobbler.
- The "Spoon Drop": When adding the biscuit dough, leave some small gaps between the spoonfuls. This allows the steam to escape and lets that beautiful red cherry sauce bubble through for a professional look.
- The Warm Scoop: If you want those perfect scoops, let the cobbler sit for 15 minutes after taking it out of the oven. This allows the starches to set, so the sauce is thick and glossy.
- Cast Iron Care: If using a cast iron skillet, make sure it is well-seasoned or lightly buttered or oiled to prevent the cherry sugars from sticking to the sides.
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: This cobbler is best served warm. Reheat individual portions in the microwave for 30 seconds.
- Freezer: You can freeze the baked cobbler for up to 2 months. Thaw in the fridge and bake at 350°F until the topping is recrisped.
WW Points:
This recipe is 8 WW points per ¾ cup and worth EVERY SINGLE POINT! However, you can lower the points by using a light butter and swapping out the sugar in the cherries for monk fruit (but you'll only need ½ the amount of monk fruit). However, I don't recommend substitutions in the biscuit topping- it will alter the texture.
Nutrition
Serving: 0.75cup | Calories: 187kcal | Carbohydrates: 34g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 88mg | Potassium: 164mg | Fiber: 2g | Sugar: 24g | Vitamin A: 216IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
