Smoked Cherry Cobbler I’m Obsessed With This Easy Summer Dessert

Have you ever tasted a cherry cobbler with a smoky twist that instantly transports you to a summer evening on the porch? This Smoked Cherry Cobbler I’m Obsessed With This Easy Summer Dessert brings the classic comfort of warm cherries and buttery crust together with a whisper of smoke that elevates every bite.

Using a simple smoking technique, this smoked cherry cobbler blends fresh fruit and rich flavors without complicated steps. Whether you’re new to cobblers or a dessert aficionado, this recipe will quickly become your go-to summer treat.

Why I Can’t Stop Making These Cookies

• Easy to make with minimal ingredients and prep time.
• The smoky flavor adds an unexpected yet delightful twist.
• Uses pantry staples, perfect for last-minute summer desserts.
• Kid-friendly with sweet cherries and a soft, tender crust.
• Showcases seasonal cherries beautifully, ideal for summer gatherings.

What Type of Cherries Should I Use?

Fresh, ripe cherries are the best choice for this smoked cherry cobbler. Look for firm, plump cherries with deep color, whether bing, Rainier, or a mix. If fresh cherries aren’t abundant, frozen cherries work well too, but make sure to thaw them completely, drain excess juice, and pat dry lightly to avoid soggy filling. Avoid dried cherries here since they lack the juicy texture that defines this dessert.

Options for Ingredient Alternatives

• Butter can be swapped for coconut oil if you prefer; solidify by chilling the dough before baking.
• If you want a chocolatey touch, adding white or dark chocolate chips is a nice variation.
• Milk can be replaced with almond, oat, or soy milk for dairy-free versions.
• Vanilla extract can be swapped with almond or cherry extract for extra flavor depth.
• Fresh cherries can be substituted with other berries like blueberries or blackberries, adjusting sweetness accordingly.

The Biggest Challenges While Baking

• Fold the cherries gently at the end to prevent them from breaking down and releasing too much juice.
• Ensure butter is softened but not melted to achieve the perfect cobbler texture.
• Avoid overmixing the dough to keep the crust tender, not tough.
• If the dough feels dry, add milk 1 tablespoon at a time until it comes together.
• Chill the dough for 30 minutes before baking, especially if using coconut oil, to help it set and bake evenly.

Storage & Freezing Instructions

Store leftover cobbler at room temperature for up to 2 days, covered loosely. For longer storage, refrigerate for up to 5 days. To freeze, wrap tightly with plastic wrap and place in a freezer-safe container for up to 3 months. You can also freeze unbaked dough balls separated on a baking sheet, then transfer to a bag once firm. Thaw dough overnight in the fridge before baking.

Estimated Nutrition

The entire smoked cherry cobbler contains approximately 1,200 calories, with about 150-180 calories per serving depending on portion size. Each serving provides a good mix of carbohydrates, moderate fats from butter, and a bit of natural sugar from cherries.

Ingredients

• 4 cups fresh pitted cherries, washed and dried (600 g)
• 1 cup granulated sugar (200 g)
• 1/2 cup unsalted butter, softened (115 g)
• 1 cup all-purpose flour (120 g)
• 1/2 cup rolled oats (45 g)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon smoked paprika or 1 tsp liquid smoke (optional for subtle smoky flavor)
• 2 tablespoons milk, only if the dough is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) and prepare a 9×9-inch baking dish by lightly buttering it.
2. In a large bowl, toss the pitted cherries with 1/2 cup sugar and set aside to macerate while you prepare the topping.
3. In another bowl, cream together the softened butter and remaining 1/2 cup sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until combined. Stir in the smoked paprika or liquid smoke if using.
5. In a separate bowl, whisk together the flour, oats, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing gently. Add milk 1 tablespoon at a time if needed, until the dough just comes together.
7. Gently fold the cherries into the dough, careful not to crush them. Spread the mixture evenly in the prepared baking dish. Bake for 35-40 minutes or until the top is golden and the cherries are bubbly. Let cool slightly before serving.

Tips, Variations & Serving Ideas

• Stir in chopped toasted pecans or walnuts for a nutty crunch.
• Serve warm, topped with vanilla ice cream or whipped cream.
• Sprinkle a little coarse sugar on top before baking for a crisp finish.
• Try underbaking slightly for a gooey, jammy center.
• Double the recipe for a bigger crowd and bake in a larger pan.
• Store leftovers in an airtight container and reheat gently in the oven.
• For a more intense smoky flavor, briefly smoke the cherries fresh before adding them in.

FAQs

Q: Can I use frozen cherries straight from the freezer?
A: It’s best to thaw, drain, and pat them dry to prevent excess moisture that could make the cobbler soggy.

Q: What if I don’t have a smoker or liquid smoke?
A: Smoked paprika adds a subtle smoky note, or you can skip it and still enjoy a delicious cobbler.

Q: How long will this cobbler stay fresh?
A: At room temperature, it’s best within 2 days; refrigerated, it lasts up to 5 days.

Save This for Later

If you’re as excited about this smoked cherry cobbler as I am, don’t forget to save and share this recipe on Pinterest so you can easily find it when summer cravings hit!