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Cherry Pinwheel Cobbler | Can't Stay Out of the Kitchen | this awesome #dessert rolls up #almond flavored #cherries in #PieCrust. A syrup is poured over top before baking. Terrific #CherryDessert while #FreshCherries are in season. #cobbler #CherryCobbler #CherryPinwheelCobbler #Summer #SummerDessert #NorthwestCherryGrowers #NWCherries #Canbassador

Cherry Pinwheel Cobbler

Teresa Ambra
Cherry Pinwheel Cobbler is the ultimate in Cherry Cobbler recipes! This one has almond-flavored cherries wrapped up in pie crust and baked in a syrup. It's the perfect dessert for company especially during the summer when fresh cherries are in season. If you enjoy cherries, you'll love this favorite cherry dessert.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 357 kcal

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 (1 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 sugar and water in sauce pan 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 sugar over crust.
  • Return to oven and bake 15 minutes longer.
  • Serve warm or cold.

Notes

NOTE: If you substitute milk for the heavy whipping cream you will probably only need about ½ cup.
 
NOTE: I rolled the dough out like pie crust.
 
NOTE: If you don’t want all the work of making the dough, you can use pre-made refrigerated pie crusts. I would try to roll and piece two crusts together so they form a more rectangular shape. Then roll slightly so dough adheres before spreading with cherries and drizzling with almond extract.
 
NOTE: You can use canned cherries if you rinse, drain and pat them really dry with paper towels before adding to the recipe.
 
Cherries provided courtesy of Northwest Cherry Growers.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 357kcalCarbohydrates: 41gProtein: 2gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 57mgSodium: 145mgPotassium: 88mgFiber: 1gSugar: 28gVitamin A: 706IUVitamin C: 2mgCalcium: 75mgIron: 1mg
Keyword cherries, cherry dessert, dessert
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