Easy Cherry Cobbler with Cookie Topping
In celebration of Cherry Cobbler Day, here is a semi-homemade recipe to make a yummy Cherry Cobbler.
3 pounds frozen cherries
1/2 cup sugar (or to taste, see notes)
1 Tablespoon cornstarch
generous squeeze of lemon or lime juice
1/8 teaspoon almond extract, optional
1 pre-made tube of sugar cookie dough
- Preheat oven to 350 degrees.
- Make the cherry filling. Place frozen cherries into a large sauce pan. Cook over medium heat until cherries have thawed and released their juices. Stir occasionally. This will take about 15 minutes.
- Allow cherries to simmer for another five minutes to allow juices to reduce slightly.
- Taste cherries and add sugar.
- In a small bowl whisk cornstarch with enough cherry juice from the pan to dissolve it.
- Add the cornstarch mixture back to the pan and stir. Continue to simmer over medium low heat until thickened into a syrup. Stir in almond extract, if desired.
- Pour cherry filling into a 13 x 9″ baking dish. Set aside to cool to room temperature.
- Roll out premade cookie dough. Cut out fun shapes with cookie cutters and place on top of cherries.
- Sprinkle some sugar on top for an extra glazed crunch.
- Bake for 35-45 minutes, or until cookie is golden brown.
- Serve warm with ice cream.
*Cherry filling recipe, courtesy of Ramona from The Merchant Baker