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Cherry Cobbler

We love this delicious Cherry Cobbler with plain yoghurt, whipped cream, or even vanilla ice cream. We used a mixture of flours to create the perfect flavour and texture in the cake crumb. 

Cherry Cobbler

Cherry Filling
1.5lbs fresh cherries, pitted and cut in half
1/3 cup (70g) granulated sugar
2 Tbsp (15g) cornstarch
2 Tbsp (28g) lemon juice
1/8 tsp salt

1/2 cup (68g) Flourist Whole Grain Spelt Flour
1/2 cup (70g) Flourist Sifted Spelt Flour
1 Tbsp baking powder
1/4 tsp salt
1/3 cup sugar 
1 egg
3/4 cup (177ml) milk
1/2 cup (114g) salted butter

Preheat the oven to 350°F. Slice the cherries in half and pit them. Add to a pot with the rest of the filling ingredients and cook for about 5 minutes on medium heat until the liquids are bubbling and the cherries are slightly softened. Set aside.

Mix the flours, baking powder, salt, sugar, egg and milk in a bowl until smooth. In a 10" cast iron skillet, melt the butter. Remove from heat and pour the batter directly into the pan into the melted butter. Spoon the cherry mixture in an even layer over the batter and immediately put in the oven. Check after 30 minutes. Top should be nice and evenly golden brown and should feel springy to the touch. It takes between 35 - 40 minutes to bake through. 



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Absolutely buttery and wonderful! I didn’t have Spelt flour, so I used the Flourist flours I had on hand — Einkorn and Red Fife — without any issue. And confession: I added 1/3c sugar to the batter, which was plenty. I also preferred eating this without any accoutrements, but if I had to choose, I’d pick whipped cream over ice cream. Thank you for this recipe!


Yummy! I used sifted red fife and sifted red spring and also used half cherries and half fresh blueberries. The crust has a nice slightly salty buttery goodness to it. It’s definitely elevated by a little vanilla ice cream 😋


Hi Rebecca!

I don’t think that this recipe itself would freeze well, however you could freeze the cherries and make the recipe using them when you want it!

Just cook the cherries a bit longer as they will have more moisture from being frozen.


Wondering if anyone has tried making and freezing this? I have a bunch of cherries, but don’t need the dessert for a month. Thoughts?

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