Introducing cherry cobbler for two. Yes, please! Sometimes I don’t actually want to bake something that yields enough dessert to feed a small village (sometimes I do). That’s where this lovely little beauty comes in!
Situations in which this Cherry Cobbler would be perfect:
- You’re having a friend over for dinner
- You’re only baking for one or two people
- Date night
- Stay-in-Saturday night with yourself or significant other (Is that a thing? I think we should make it a thing. Staying home in your comfy slippers with a yummy dessert is underrated!)
- Any time you want a super simple dessert
- Any time you want a super simple dessert that’s on the healthier side
- You’re trying to finish off that last sad scoop of vanilla ice cream in the freezer
Have I convinced you to make this yet? I hope so!
I totally recommend making the pie crust from scratch here – it’s super easy and you can use the cheat method of mixing it up in a food processor! I used this pie crust recipe, cut down to one quarter of the amount. Don’t worry – I’ve already done the math for you in the recipe (found at the end of this post).
But, you can also use pre-made pie crust to make this even simpler. I won’t tell 😉
I almost forgot to tell you my favorite reason to make this — you get to make and eat the cutest, most delicious, crisp and sweet piecrust snowflakes!
So, so, good.
Is there anything better than eating a warm dessert, topped off with a scoop of vanilla bean ice cream, melting into luscious puddles? No, the answer is no ❤️.
- Pie Crust:
- ¾ cup flour
- Pinch of salt
- 4½ TBS cold butter cut into chunks
- 3 TBS cold water
- 1 tsp sugar
- Cherry Filling:
- 2½ cups fresh or thawed frozen tart cherries
- 4 tsp cane or granulated sugar
- ¾ tsp almond extract
- 1 tsp lemon juice
- 1 beaten egg for egg wash
- Coarse sugar for decorating
- Preheat oven to 400 degrees.
- Add all the pie crust ingredients except the water into a food processor and pulse a few times until combined. Add the water, and pulse a few more times until a crumbly dough forms. Add a bit more or less water as needed. Form the dough into a ball and wrap in plastic wrap to refrigerate while you make the filling.
- Gently mix together all the filling ingredients in a mixing bowl. Divide the mixture evenly between two ramekins sprayed with non-stick spray (mine were 6 ounce ramekins). Set aside.
- Roll the pie dough out to about ¼ inch on a lightly floured surface. Cut snowflakes out using a cookie cutter or another shape of your choice. Repeat until all dough is used.
- Brush the snowflakes with egg wash and arrange a few on top of the cherry mixture in each ramekin. Sprinkle with coarse sugar. Add the rest of the snowflakes to a baking sheet and sprinkle with sugar.
- Bake the cherry cobblers for about 25-27 minutes, or until the cherry mixture is bubbling and the crust is golden brown. Bake the remaining snowflakes for 8-10 minutes, or until golden brown. Serve warm with vanilla ice cream and the extra snowflakes!