By I've eaten a lot of cobblers... and I always felt like they were kind of a lot of work. So when I realized I could make a sort of dump skillet cherry cobbler that also has 7g of protein, I was smitten! No protein powder, just eggs and cottage cheese! This is not your average cobbler; it's a rocking cobbler that takes minutes to put together, but everyone will ask you if you spent all day on it.
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Every time Dan goes to the store in the summer, he grabs Rainier cherries for (bless his soul). Needless to say, cherries are a favorite, but oddly, I had never had a cherry cobbler. So when I saw a skillet cobbler that resembled my protein dutch baby, I knew it was time for a cherry skillet cobbler!
Jump to:
almond + cherries are a match made in heaven
This is probably obvious, but just a splash of almond extract takes this protein cobbler from average to this belongs in a restaurant. Also, best enjoyed with vanilla ice cream (or our Greek yogurt ice cream!).
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Cottage cheese: blend it smooth! Any fat level works!
- Eggs: add protein and help bind. This is a custardy batter that's creamy, dreamy, and so good!
- All-purpose flour: standard AP flour works great here. For a gluten-free version, a 1:1 GF flour blend (Bob's Red Mill or King Arthur measure-for-measure) should work, but hasn't been tested in this recipe.
- Butter: salted or unsalted works!
- Maple syrup: just enough to add flavor without making the batter sweet on its own. The cherries bring most of the sweetness. Honey works 1:1.
- Cherries: fresh pitted or frozen (fully thawed and drained) both work. Fresh will have slightly more texture. Frozen will have lots of liquid, but that's extra yummy, so add that too! Sour cherries are amazing here, too, just add a bit more sugar if desired.
- Almond extract: just ⅛ teaspoon in the cherry filling, and it transforms the whole thing. It amplifies the cherry flavor in a way that vanilla alone can't!
- Splash of milk: just to loosen the batter if it's too thick. Some cottage cheese brands are wetter than others, and you may not need it at all. Add it tablespoon by tablespoon.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
heat the cast iron first
The melted butter in the pan helps the edges of the cast iron go up the sides and get crispy!
step by step: tips to nail this recipe every time
- Have the cherries ready: This is important for the next step!
- Work quickly: Pour the batter into the pan and then top with cherries quickly. Too much time between these steps causes the bottom of the cobbler to set before the cherries can sink down to the bottom.
- The edges should be set: The middle might seem underdone, but that's ok!
quick recipe video
frozen cherries work too
If you don't have time to thaw the cherries, that's fine! They'll work too and will have less juice. Some prefer this, and others (me!) like the extra cherry juice from the thawed cherries. Pick your favorite!
If the cherries don't sink much
This happens when I don't add the cherries fast enough after pouring in the batter before getting the cobbler in the oven. If you're worried about this, just add the cherries to the bottom before the batter.
Recipe
cherry skillet cobbler (cast iron & high protein)
Ingredients
cherry filling
- 6 cups fresh pitted or frozen cherries (fully thawed (juices are fine))
- ¼ cup granulated sugar
- ⅛ teaspoon almond extract
cobbler batter
- ⅔ cup cottage cheese (blended completely smooth)
- 3 large eggs
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (1:1 gluten free works too)
- 2 teaspoon baking powder
- ½ teaspoon salt
- splash of milk (1-2 tbsp, only if batter is too thick)
- 4 tablespoon unsalted butter
Before you start!
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Instructions
- Preheat the oven to 350°F. Place 4 tablespoon unsalted butter sliced in 4 pieces in a 10- or 12-inch cast iron skillet and put it in the oven while it preheats so the butter melts.
- Combine 6 cups fresh pitted or frozen cherries (thawed) with ¼ cup granulated sugar and ⅛ teaspoon almond extract. Toss to coat and set aside.
- Blend together ⅔ cup cottage cheese, 3 large eggs, 2 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 2 teaspoon baking powder, ½ teaspoon salt, and splash of milk if needed. Batter should be thick but pourable. If the batter looks very thick compared to a pancake batter, add a bit more milk a tablespoon at a time until it loosens slightly.
- When the butter is fully melted and the pan is hot (about 5-7 minutes into preheating), carefully remove the skillet from the oven. Pour the batter directly in - do not stir it into the butter.
- Spoon the cherry mixture evenly over the top of the batter.
- Bake for 40-45 minutes, until the edges are deep golden brown and the center has only a slight jiggle. It will continue to set as it cools.
- Cool for at least 10 minutes before slicing. Serve warm, optionally with a dollop of whipped cream, ice cream, or Greek yogurt.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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