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Brown Butter Cherry Cobbler
This one totally nails that crisp, golden crust, molten fruit, and the essential perfectly soft, melting center with simple, wholesome dairy milk!
Brown Butter Cherry Cobbler
INGREDIENTS
Fruit blend:
4 cups cherries, pitted
1/2 cup granulated sugar
Zest and juice of 2 limes
1-2 tablespoons flour, depending on how juicy your fruit is
Cobbler Batter:
1 stick (4oz) unsalted butter
1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
2 tsp baking powder
1 tsp kosher salt (or 1/2 tsp sea salt)
1 vanilla bean pod, scraped
1 1/4 cup whole dairy milk
INSTRUCTIONS
•Add butter to a 9x13 glass baking dish and allow to melt in the oven while it preheats to 350F. You want the milk solids in the butter to begin to turn deeply golden brown in places with a rich nutty aroma before removing from the oven and allowing to cool slightly while you prepare the cobbler batter.
•To prepare the cobbler batter, add flour, sugar, baking powder, salt, and vanilla bean to a medium bowl and whisk to combine. Slowly add in the milk, whisking continuously, just until a smooth, creamy and uniform batter forms. It should be slightly looser than pancake batter.
•In a separate bowl, add cherries together with granulated sugar, lime zest and juice, and flour and toss to combine.
•Pour batter over melted butter and do not mix. Scatter clusters of cherries all over the surface of the batter in a uniform layer, then return to the oven and bake 50 minutes or until the edges are deeply golden brown and the cobbler is set throughout. Cool 5 minutes before scooping to serve with an optional dollop of ice cream or whipped cream for the perfect summertime dessert.
Recipe Note: Feel free to replace cherries with other stone fruit like nectarines or peeled peaches, or a combination of berries, for an equally sumptuous fruit dessert!
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