Cherry Pinwheel Cobbler
It’s cherry time, guys! Cherry Pinwheel Cobbler is the perfect dessert to make for those in your family who enjoy cherries. While this dessert has multiple steps, it is absolutely mouthwatering when finished.
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Basically, you wrap almond-flavored cherries in pie crust. You roll up pinwheel fashion. Cut the pinwheel into 12 large biscuits. Pile into a baking dish. Then drizzle a quick and easy homemade syrup over top. After the cobbler bakes about 45 minutes, you sprinkle the top with sugar.
During the baking process the “pinwheels” expand and enlarge absorbing all the syrup. By the time the cobbler has baked 45 minutes the biscuits go from one inch apart to totally touching.
The pinwheels themselves have no sugar. But the dessert is sweetened from the sugar syrup which absorbs into the biscuits while baking. Then sugar is sprinkled over the top just before the end of baking time. Delicious is not an adequate word to express this amazing dessert.
I received twenty pounds of fresh cherries from the Northwest Cherry Growers in Washington state in July 2019. I was asked to be one of their Canbassadors that year for cherries and stone fruit. I made ten desserts in all. This delectable cobbler was the first one I made. John took it out to his office on Monday with a Cherry Cake. Both desserts were eliminated pronto!
I was actually loosely following an old friend’s recipe that I’ve had for decades. I rolled out the dough for the pinwheels like pie crust. They are certainly not perfectly formed or beautiful. But this is a recipe that’s hard to mess up in taste because everything more or less cooks together.
If you don’t want to mess with homemade dough, you can easily substitute refrigerated pie crusts from the store. I just happen to enjoy making things from scratch as much as possible. This recipe was so well received, I thought I’d share it with you again. 🙂
Give Cherry Pinwheel Cobbler a try the next time you’re in the mood for cherries. Hurry! Cherries won’t be in season too long.
Cherry Pinwheel Dessert will knock your socks off!
You can also serve this with ice cream.
Every bite will have you drooling!
Here’s what I did.
I used these ingredients for the syrup.
Melt butter in a large 9×13″ glass baking dish. Remove from oven and set aside.
Pour sugar into a medium-sized saucepan. Add water.
Heat over low to medium temperature until sugar melts, stirring frequently. Remove from burner and set aside.
I used these ingredients to make the pinwheels.
Northwest Cherry Growers sent a 20-pound box of the largest, juiciest, plumpest cherries ever!
Pit and halve cherries. Set aside.
Place UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add salt and baking powder.
Stir ingredients to combine.
Cut cold butter into flour mixture.
Coarse crumbs should form from cutting in the butter.
Add half-and-half or milk.
Stir ingredients to combine.
Place dough on heavily floured waxed paper. Sprinkle top of dough heavily with flour. Turn dough upside down and sprinkle bottom of waxed paper again with flour.
Roll dough between two sets of waxed paper. Every now and then you may have to pick up the dough and scoot more flour underneath. Otherwise the dough may stick to the paper.
Spread cherries evenly over top of the dough. Drizzle with almond extract sprinkling it as evenly over the cherries as possible.
Begin rolling up the dough.
I had to keep scooting flour underneath the dough so it wouldn’t stick to the paper. 🙁
Keep rolling the dough very gently.
Here the pinwheel is complete. Cut the dough in one to one-and-a-half-inch sections.
Place the pinwheel biscuits in the baking dish with the melted butter. I spaced mine about an inch apart and fit 12 biscuits into the dish.
Drizzle the sugar syrup evenly between the rows of biscuits.
Place in 350 oven and bake for 45 minutes.
Remove cobbler from oven and sprinkle evenly with sugar. (See how the biscuits have all filled in together).
Place cobbler back in the oven and bake 15 minutes longer.
Remove from oven. Serve warm or cold. With ice cream, or without.
The texture of Cherry Pinwheel Cobbler is outstanding!
If you enjoy cherries, you’ll love this dessert.
While this recipe may take a little more work than some cobblers, it tastes heavenly!
Cherry Pinwheel Cobbler is comfort food extraordinaire!
You can never have enough cherry desserts!
Here’s the recipe.
CHERRY PINWHEEL COBBLER
(My own concoction)
Cherry Pinwheel Cobbler
Equipment
- 1 9x13" glass baking dish
- 1 sauce pan
- 2 wooden spoons
- 1 cherry pitter or sharp knife to pit cherries
- 1 medium mixing bowl
- 1 pastry blender
- 1 bread board or cutting board
- measuring cups
- measuring spoons
- 1 sharp knife to cut dough
- 1 Rolling Pin
- 1 spatula
Ingredients
SYRUP:
- 1/2 cup unsalted butter melted (one stick)
- 1 cup granulated sugar
- 1 cup water
COBBLER:
- 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/4 tsp. sea salt
- 2 1/4 tsp. baking powder
- 1/2 cup unsalted butter cold (1 stick)
- 3/4 to 1 cup heavy whipping cream or half-and-half (see note below)
- 2 cups fresh cherries pitted, halved and patted dry
- 2 tsp. almond extract
- 1/2 cup granulated sugar
Instructions
SYRUP:
- Melt ½ cup butter in 9x13” baking dish; set aside.
- Heat granulated sugar and water until sugar melts; set aside.
COBBLER:
- Pit cherries and halve.
- Dry off with paper towels.
- Set aside.
- Mix flour, salt and baking powder and stir to combine.
- Make cobbler dough by cutting butter into flour mixture with a pastry blender until it looks like fine crumbs.
- Add cream and stir with a fork until dough leaves side of bowl.
- Turn out onto floured board; knead 3 or 4 times.
- Roll out to 11x9” x ¼”-thick rectangle.
- Spread cherries over dough; drizzle with almond extract.
- Roll up like a jelly roll.
- Cut in 1 ¼” thick slices.
- Carefully place in pan over melted butter.
- Pour sugar syrup carefully around slices.
- (Crust will absorb liquid).
- Bake at 350° for 45 minutes.
- Remove from oven and sprinkle remaining granulated sugar over crust.
- Return to oven and bake 15 minutes longer.
- Serve warm or cold.
Notes
Cherries provided courtesy of Northwest Cherry Growers.
© Can’t Stay Out of the Kitchen
Nutrition
Are you drooling yet?
This recipe got two thumbs up from those we shared it with.
Cherry Pinwheel Cobbler is the BEST!
Cherries cook up into something really special in this luscious dessert.
You may also enjoy these delicious recipes!
Recipe originally published July 6, 2019.
Cherry Pinwheel Cobbler
Equipment
- 1 9×13" glass baking dish
- 1 sauce pan
- 2 wooden spoons
- 1 cherry pitter or sharp knife to pit cherries
- 1 medium mixing bowl
- 1 pastry blender
- 1 bread board or cutting board
- measuring cups
- measuring spoons
- 1 sharp knife to cut dough
- 1 Rolling Pin
- 1 spatula
Ingredients
SYRUP:
- 1/2 cup unsalted butter melted (one stick)
- 1 cup granulated sugar
- 1 cup water
COBBLER:
- 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/4 tsp. sea salt
- 2 1/4 tsp. baking powder
- 1/2 cup unsalted butter cold (1 stick)
- 3/4 to 1 cup heavy whipping cream or half-and-half (see note below)
- 2 cups fresh cherries pitted, halved and patted dry
- 2 tsp. almond extract
- 1/2 cup granulated sugar
Instructions
SYRUP:
- Melt ½ cup butter in 9×13” baking dish; set aside.
- Heat granulated sugar and water until sugar melts; set aside.
COBBLER:
- Pit cherries and halve.
- Dry off with paper towels.
- Set aside.
- Mix flour, salt and baking powder and stir to combine.
- Make cobbler dough by cutting butter into flour mixture with a pastry blender until it looks like fine crumbs.
- Add cream and stir with a fork until dough leaves side of bowl.
- Turn out onto floured board; knead 3 or 4 times.
- Roll out to 11×9” x ¼”-thick rectangle.
- Spread cherries over dough; drizzle with almond extract.
- Roll up like a jelly roll.
- Cut in 1 ¼” thick slices.
- Carefully place in pan over melted butter.
- Pour sugar syrup carefully around slices.
- (Crust will absorb liquid).
- Bake at 350° for 45 minutes.
- Remove from oven and sprinkle remaining granulated sugar over crust.
- Return to oven and bake 15 minutes longer.
- Serve warm or cold.