Looking for a show-stopping summer dessert that’s both easy and unforgettable? This Smoked Cherry Cobbler I’m Obsessed With This Easy Summer Dessert brings a smoky twist to your classic cobbler, adding depth and warmth to bright, juicy cherries.
With the sweet, tart cherries kissed by gentle smoke, this smoked cherry cobbler delivers flavors that feel fresh but with a little extra soul. It’s the perfect balance for long summer nights, family gatherings, or any time you want a dessert that’s simple to make but impressive to serve.
Why I Can’t Stop Making These Cookies
- The smoky flavor adds a surprising depth that elevates a familiar fruit dessert.
- Uses pantry staples and fresh summer fruit, making it accessible yet special.
- Perfect for kids and adults alike, with natural sweetness and subtle smokiness.
- Quick to assemble, so you spend more time enjoying and less time fussing.
- Seasonal fruit shines brightest here, highlighting summer’s best cherries.
What Type of Cherries Should I Use?
Fresh, ripe cherries are ideal for this cobbler. Look for firm, plump cherries with vibrant color whether sweet Bing or tart Rainier as both work beautifully. If fresh cherries aren’t available, frozen cherries are a great alternative. Just be sure to thaw them completely, then drain and pat dry to avoid excess moisture that can make the cobbler soggy. Avoid dried cherries here, as their concentrated sweetness and texture won’t provide the juicy burst needed for this recipe.
Options for Ingredient Alternatives
- Butter can be swapped with coconut oil, but chill the dough for 30 minutes to maintain texture.
- Instead of granulated sugar, light brown sugar adds a caramel note that complements the smoke.
- You can use almond or oat milk instead of dairy milk if the recipe calls for it.
- Vanilla extract may be replaced with almond or maple extract for a unique flavor profile.
- Fresh cherries can be swapped for other stone fruits like peaches or plums for seasonal variations.
The Biggest Challenges While Baking
- Fold the delicate cherries in last and gently to avoid breaking them and releasing too much juice.
- Use softened, not melted, butter to achieve the right crumbly texture and prevent greasy dough.
- Avoid overmixing the batter, which can cause toughness; mix just until combined.
- If dough feels dry or crumbly, add milk one tablespoon at a time until it holds together.
- Chill the dough for at least 30 minutes before baking to improve flavor and make it easier to handle.
Storage & Freezing Instructions
Store the cobbler at room temperature for up to two days, covered loosely with foil or a clean towel. For longer storage, refrigerate for up to five days, and reheat gently in the oven. To freeze, wrap individual servings tightly in plastic wrap and place them in a sealed freezer-safe container or bag for up to three months. You can also freeze the dough form it into a disk, wrap tightly, and thaw overnight in the fridge before baking.
Estimated Nutrition
For the entire cobbler, expect roughly 1800 calories total. Per serving (assuming 6 servings), that’s about 300 calories each. Fat content is around 10 grams per serving, with carbohydrates near 45 grams thanks to the natural fruit sugars and flour base. Protein is modest, approximately 3 grams per serving.
Ingredients
- 4 cups fresh cherries, pitted and halved (600 g)
- 1 cup all-purpose flour (120 g)
- 3/4 cup granulated sugar (150 g)
- 1/2 cup unsalted butter, softened (113 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon smoked paprika or smoked sea salt (optional for smoky flavor)
- 1 tablespoon lemon juice
- 2 tablespoons milk (optional, only if dough feels dry)
Step-by-Step Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease an 8-inch square baking dish.
- Smoke the cherries lightly: place pitted cherries in a smoking box or smoker for 10–15 minutes over low heat with your choice of wood chips, then set aside to cool. (If you don’t have a smoker, stir smoked paprika or smoked salt into the dry ingredients.)
- In a medium bowl, whisk together flour, baking powder, salt, and sugar (plus smoked paprika if using).
- In a separate bowl, beat the softened butter with the egg and vanilla extract until creamy and combined.
- Gradually mix the dry ingredients into the wet, just until a soft dough forms. Add milk 1 tablespoon at a time if dough is too crumbly.
- Gently fold the smoked cherries and lemon juice into the dough last, being careful not to crush the fruit.
- Spread the dough evenly in the prepared baking dish. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let cool slightly before serving.
Tips, Variations & Serving Ideas
- Top with vanilla ice cream or whipped cream for a luscious finish.
- Add chopped toasted almonds or pecans for crunch.
- Underbake slightly for gooey, jammy cherry centers.
- Use peach or plum slices instead of cherries for variety.
- Garnish with fresh mint or a dusting of powdered sugar.
- Store leftovers in airtight containers to keep fresh longer.
- Serve warm or at room temperature for different textures and flavors.
FAQs
Q: Can I make this cobbler gluten-free?
A: Yes, substitute all-purpose flour with a gluten-free blend measured cup-for-cup and check for baking powder without gluten.
Q: How smoky should the cherries be?
A: Aim for a mild smoke to enhance flavor without overpowering; 10–15 minutes is usually just right.
Q: Can I use frozen cherries without smoking?
A: Absolutely. Just thaw, drain thoroughly, and fold them in gently.
Q: What type of wood chips work best for smoking fruit?
A: Fruit woods like apple, cherry, or maple offer a subtle smoke that complements cherries well.
Save This for Later
If you love easy summer desserts with a twist, save this Smoked Cherry Cobbler recipe to your Pinterest boards for lazy afternoons and weekend get-togethers. Don’t forget to share it so friends can enjoy the smoky cherry magic too!
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