fresh cherry dump cobbler
Cherries are my favorite fruit. I love cherry pies, but I love cherry cobblers more! One of my favorite things to do is invent while I am cooking, and that is how this Fresh Cherry Dump Cobbler came to be and got its name. I started putting this and that from my pantry and fridge into the pot. Hmmm, brown sugar? Why not! Apple Juice? Sure! Lemon Juice? Sounds good! Brandy? Absolutely! I cooked and tasted and added and came up with something pretty spectacular if I do say so myself. The filling can be made when cherries are in season, canned, and frozen to use when cherries are out of season.
Blue Ribbon Recipe
This fresh cherry dump cobbler is a summer treat; almost like a layered cherry pie. The homemade cherry filling is easy to make and bursting with flavor. Fresh cherries, apple juice, granulated and brown sugar, and lemon juice simmer and become nice and thick. Brandy and vanilla extract add another depth of flavor to the filling. The store-bought crust is pressed into the bottom and sides of the pan. Then cherry filling is added, a layer of pie crust, another layer of pie filling, and ends with a pie crust lattice. A sprinkle of sugar and dabs of butter help to create a nice golden brown crust when baked. Be sure to serve with a big scoop of vanilla ice cream.
Ingredients
- 9 cups fresh cherries, pitted
- 1/2 cup apple juice
- 1 cup granulated sugar
- 1/2 cup light brown sugar, unpacked
- 1/2 medium lemon, juiced
- 1/4 teaspoon salt
- 1/2 cup brandy or to taste
- 2 teaspoons vanilla extract
- 4 tablespoons butter
- 2 tablespoons corn starch plus cold water
- 1 package store-bought pie crusts or make your own, need 2 crusts
- - sugar and butter for top crust
How To Make fresh cherry dump cobbler
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Step 1Remove pits from cherries. -
Step 2Put pitted cherries in a 3 quart saucepan and add sugar, light brown sugar, lemon juice, and salt.
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Step 3Bring to a boil. Lower heat and boil gently until cherries are tender, about 5-10 minutes; stirring occasionally.
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Step 4Add brandy and butter. Cook for a couple of minutes.
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Step 5Add vanilla and stir to blend.
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Step 6Add just enough cold water to corn starch to liquefy. Then add to cherry mixture. Stir until sauce thickens. Add more corn starch if needed.
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Step 7While cherries are cooking, line one pie crust in a 3 quart casserole dish like you would if making a pie. Do not prick bottom with fork.
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Step 8With a ladle, spoon 1/2 of the cherry filling onto the crust.
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Step 9With the second pie crust, lay on a flat surface and cut strips. Then in a criss cross design, place the strips on the cherry filling. Be sure to leave enough strips of dough for the top layer.
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Step 10Add the rest of the cherry filling on top of the criss cross dough.
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Step 11With the remainder of the pie crust, repeat the criss cross design on top of the second layer of filling. Seal edges to the first layer of dough. Sprinkle with sugar and dot with 1 to 2 Tbsp of butter.
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Step 12Bake at 350 degrees for 50 to 55 minutes or until crust is golden brown. Place on rack to cool.
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Step 13Serve warm with vanilla ice cream.
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