Red Wine Cherry Cobbler Recipe
Fresh, sweet dark cherries in a sweetened, red wine syrup topped with a crispy sugary cake cobbler crust.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Red Wine Cherry Filling
- 1 lb cherries dark sweet varieties
- 1/2 cup red wine pinot noir or merlot
- 1/2 cup water
- 2/3 cup white sugar
- 2 tbs cornstarch
- 1 cup all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/8 tsp salt a healthy pinch
- 1 large egg
- 4 ounces butter, unsalted 1/2 cup
Start by stemming and pitting your cherries. Set aside.
Preheat your oven to 375°F. In a wide, deep saute pan whisk together cornstarch and sugar until no clumps remain.
Stir in wine and water until smooth, being sure to scrape any cornstarch lumps from the corners of the pan. Add in cherries and place on stovetop over medium heat.
Cook until mixture just comes to a boil, stirring occasionally. Once mixture comes to a boil and has begun to thicken, remove from heat and set aside.
While cherries are heating up combine the flour, sugar, baking powder, and salt for the topping in a medium bowl. Beat one egg and add to flour.
Use a fork or your fingers to mix the egg into the flour, until it resembles coarse bread crumbs.
In a small bowl melt your butter then use a small amount to lightly coat the inside of an 8 x 8 baking dish.
Add cooked cherry mixture to the dish, then spread cobbler topping evenly over the top. Pour the remaining butter over the top as evenly as possible.*
Bake in oven for 30 - 35 minutes, or until top is golden brown and crisp.
Serve warm or room temperature, and store leftovers covered at room temperature for up to 3 days.
Calories: 515kcal | Carbohydrates: 87g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 201mg | Potassium: 313mg | Fiber: 2g | Sugar: 65g | Vitamin A: 570IU | Vitamin C: 5.3mg | Calcium: 59mg | Iron: 1.6mg