Recipe Index

Ingredients

• ¾ cup (1½ sticks) unsalted butter, melted
• 3⅓ cups self-rising flour
• 2½ cups whole milk
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• 2½ cups plus 2 Tbsp. (18½ oz) granulated sugar
• 36 drained sour black cherries in syrup (such as Amarena; about 1 cup), divided, plus more for serving
• 3 cups drained crushed pineapple, divided
• ½ cup raw sugar
• 2 cups heavy cream
• 2 tsp. vanilla extract

Method

1. Put a rack in the top third of the oven and heat it to 375°F, then pour the melted butter into a 13x9-inch glass or ceramic baking dish and swirl it to coat the bottom and sides evenly.
2. Whisk the self-rising flour, whole milk, kosher salt and the larger measure of granulated sugar in a large bowl; the batter will be loose and a few lumps are fine.
3. Scatter half the drained cherries, about 18 of them, and half the drained crushed pineapple evenly across the bottom of the buttered dish, then pour the batter gently over the fruit.
4. Scatter the remaining cherries and the rest of the pineapple over the batter and sprinkle the raw sugar across the top.
5. Set the dish on a rimmed baking sheet and bake for 65 to 70 minutes, rotating it halfway, until the top is golden brown and a tester in the centre comes out with just a few moist crumbs attached.
6. Beat the heavy cream with the vanilla extract and the remaining 2 tablespoons of granulated sugar on medium-high speed for about 2 minutes, until soft peaks form.
7. Divide the warm cobbler among bowls or plates and top each serving with a dollop of the vanilla whipped cream and extra cherries.

Total: 1 hour 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data