Did you know that what you call a cobbler all depends on where you live? Colonists settling in New England called their version of a cobbler “grunts” because that’s the noise the fruit made while being cooked. (Coincidentally, it’s also the noise Josh makes while he creates this dish. He insists on making all whipped cream by hand.) Early settlers in Vermont, Maine and Rhode Island called the dish a “slump.” (Settlers back then didn’t grasp what a name does for marketing.) No matter what you call it, cobblers are the perfect easy-to-make crowd-pleasing dessert.

We love to make this cobbler all year round. In the summer, we use fruit straight from our cherry tree. In the fall and winter, we take a shortcut and use our Backyard Cherry Tree Pie Filling. It has a hint of almond that makes the cherries really shine.

We paired this dish with lemon mascarpone whipped cream, but it would also be great with some vanilla ice cream or Chantilly cream. Once your guests taste this “slump” they’ll be calling you “The Dessert Master.” 

Ingredients (Serves 8)

Cobbler 

  • ¼ cup (½ stick) butter, melted  
  • 1 cup flour, all-purpose 
  • 1 cup sugar, white granulated 
  • 1 teaspoon baking powder 
  • 1/8 teaspoon kosher salt 
  • 1 cup whole milk 
  • 3¾ cups Beekman 1802 Cherry Pie Filling  

 Whipped Cream   

  • 1½ cup heavy cream 
  • ½ cup sugar, white granulated 
  • 2 cups (16 ounces) mascarpone cheese  
  • 2 cups lemon curd (scratch or store-bought) 

Additional Information

  • Prep Time: 5m
  • Cook Time: 40m

Instructions

Heat oven to 350˚ F. Place 2½-quart baking dish with butter in the oven to melt, then remove. 

In a mixing bowl, mix flour, baking powder, sugar, milk, and salt until just combined. Pour mixture over melted butter; do not mix. Dot the cherry pie filling over batter; do not mix. Bake 40-50 minutes until gold and bubbly, then remove from oven and rest 5-10 minutes. 

In a large mixing bowl, whip heavy cream just until it forms soft peaks. In a separate medium bowl, beat mascarpone and lemon curd until smooth. Gently fold the lemon-mascarpone mixture into the whipped cream. Chill until ready to use. 

Serve the cobbler with a generous dollop of whipped cream. 

 

 

Supplies are limited!
by Josh and Brent

Reader Comments

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Vicki Madden

Love you guys and your products, bar and liquid soap especially, face moisturizer…..just everything!
Can’t wait to try your Cobbler and credit dessert.

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